Tasty Temptations

[rick]

OK.
I'd like to introduce this sticky as a place to post our favorite recipes.
Figure it may be easier to find goodies here, in one place. :D

[rick]

.....courtesy of Fergie.
Thanks.

1/2 Cup mayo (I use regular, not lo-fat)
1/3 Cup granulated sugar
1/4 Cup milk
1/4 Cup buttermilk
2 ½ Tablespoon fresh lemon juice
1 ½ Tablespoon white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 Cups finely chopped cabbage (about 1 head)
1/4 Cup shredded carrot (1 medium carrot)
2 Tablespoons minced onion

Chop cabbage and carrots very finely (about the size of rice). I just run 'em through a food processor.
Combine everything except cabbage, carrots and onions in a large bowl and beat til smooth
Add the cabbage, carrots and onions and mix well
Cover and refrigerate a couple of hours

Serves 10-12. (I usually cut the recipe in half as this makes a LOT of cole slaw! ...1/16 T of pepper?! )

You will be amazed at how faithful this is to the original - brought some to a fellow aficionado in the office one day and she accused me of buying it from the Colonel! One last thing...tried this with Miracle Whip once - it is not the same!!!

Enjoy!

[rick]

1 can Beer.......... Cheaper the better
handful of your favorite seasoning.... I like Paul Prudhommes line of spices or Old Bay
Chicken pieces.

Throw all ingredients into a big old Ziploc bag and let soak a cuppa hours in the fridge.
Chicken turns out moist and tasty

[Mama Bear]

Equal parts marshmallow fluff and philly cream cheese with vanilla to taste.. or smell... depending on your age..

Gravy...

whole tomatoes.. squeeze them puppies, add a bunch of browned loose italian sausage, Italian seasonings, (garlic and onion if you like... browned... ) red wine.. not that cooking wine shit but merlot or cab... some au jus.. and did I say Italian seasonings? and wine?

Mushrooms and green peppers optional for those who aren't Italian.... ;)

[rick]

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.

Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the remaining cilantro sauce drizzled over the whole plate.

Courtesy of Tyler Florence (he just doesn't know it)

I like this over a bed of rice and maybe some asparagus sautéed with garlic (assuming you can find any garlic )

[Bronco]

Our daughter Elizabeth’s CREOLE PORK CHOPS

Ingredients and Directions:
1/4 cup Butter
8 pork chops
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup chopped green pepper
1 large clove garlic minced
2 cups crumbled corn bread
1 egg beaten
1 can (8 ounces) whole tomatoes, undrained, cut up
1 can (8 ounces) tomato sauce
1 teaspoon packed brown sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 bay leaf
Preheat oven to 350ºF. In large skillet melt 2 tablespoons Butter. Add 4 chops. Brown both sides over medium heat. Repeat with remaining chops. Remove from skillet and set aside.
In large skillet combine remaining 2 tablespoons Butter, onion, celery, green pepper and garlic. Cook and stir over medium heat until tender. Remove from heat.
In medium mixing bowl combine coin bread. egg and half of the onion mixture. Set aside.
To remaining mixture in skillet add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf. Simmer. Uncovered, for about 10 minutes. Remove from heat. Remove bay leaf.
In 3-quart casserole place 4 pork chops. Spread corn bread mixture over chops. Arrange remaining chops on top. Pour sauce over. Cover. Bake at 350ºF for 45 to 55 minutes or until chops are tender.

[Edcculus]

This is a hybrid recipe of Mario Batali's and Giada De Laurentiis


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
OR
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces


1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil

1 red bell pepper, sliced
1 yellow bell pepper, sliced

3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can whole tomatoes and juice
1/2 cup white wine (Frascati or other dry white)
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Brown the chicken
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.


Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

I like to serve this with either a fettuccine or rigatoni pasta

[Edcculus]

9 tablespoons butter
2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine


2 cups whole milk, room temperature
1 jar pre-made alfredo sauce

1 cup chicken broth
12 ounces linguine
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.

Brown the chicken, same as the above recipe. About 4 minutes per side. No worries if its not cooked through. Coarsely shred chicken into bite size pieces and put in a large bowl

Add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.


If you want to make your own alfredo type sauce for this, here is the recipe:
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Now back to our regularly scheduled program

Cook linguine until al dente. Add the linguine, Alfredo sauce, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

[qhsdoitall]

You realize of course, my waistline grew another size just reading this stuff. :D

[Bronco]

Corn Chowder
(Yields 2 1/2 quarts)


4 tablespoons butter or margarine 3 cups frozen corn, thawed
6 tablespoons onion, chopped 2 tablespoons sugar
3/4 cup celery, large dice 2 teaspoons salt
2 1/2 cups hot water 1 pinch white pepper
2 cups raw potato, peeled and cut in 1/2" cubes 3 tablespoons flour
1 quart Half & Half



Method

On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.

Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.

Bon Appetite!

[Mottern Man]

You realize of course, my waistline grew another size just reading this stuff. :D

I love being fat.:D

[Bronco]

I love being fat.:D

I always liked the term "Winter insulation"..............wait a minute........I forgot.........I live in Florida. :ashamed001

[qhsdoitall]

I always liked the term "Winter insulation"..............wait a minute........I forgot.........I live in Florida. :ashamed001


Did Florida lose December 21 - March 20 off the calendar when I wasn't looking? :D

[rick]

I like to carry around an extra 20 pounds
in case I get stuck on a Desert Island with just my SS & Feather to keep me company .....:D

[Bronco]

Did Florida lose December 21 - March 20 off the calendar when I wasn't looking? :D

Whew! Thanks....I'm safe, calander wise anyway.:D

[Bronco]

Now that I feel better.......

My wife's Coconut Shrimp
"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
INGREDIENTS:
• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying
DIRECTIONS:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

[rick]

Steve,
what cocktails do you like with those shrimps?
You have a lot of different flavors goin on and
I have to know what to drink when I make em this weekend ....:o

[qhsdoitall]

Now that I feel better.......

My wife's Coconut Shrimp
"These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste."
INGREDIENTS:
• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying
DIRECTIONS:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

You just gave me my next cooking project. And since no one else in my house eats shellfish, YUMMM!

[Bronco]

Steve,
what cocktails do you like with those shrimps?
You have a lot of different flavors goin on and
I have to know what to drink when I make em this weekend ....:o

Anything with a citrus flavor base would be good. Sometimes we have Night Lights before the shrimp dinner.
Ingredients : - 1 oz rum (white)
- 1/2 oz orange curacao liqueur
- 1 egg
Shake in a shaker half full of ice and strain into glass.
Sort of an appe-teaser! :D
Sometimes we have Margaritas.

[Bronco]

OK, another one from my wife.
Crab Crusted Grouper
"A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well."
Original recipe yield: 4 Servings
INGREDIENTS:
• 2 tablespoons Parmesan cheese flavored bread crumbs
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped yellow bell pepper
• 2 green onions, chopped
• 1/4 jalapeno pepper, seeded and minced
• 4 tablespoons butter, melted
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 tablespoons shredded mozzarella cheese
• 4 (6 ounce) fillets grouper
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

[qhsdoitall]

Darn it Steve, you're going to give me a heart attack. ;)

[hyperwarp]

I ain't saying.....but it's Slurpy

[bearbeard]

Easy one for summertime fun!! Just made this the other day.


2 packages instant jello vanilla pudding. (mix per directions)
1 tub of cool whip
1 package philadelphia cream cheese

mix em all up together

layer it in a container with banana slices and nilla wafers
alternating layers.......walla!!!!!

Instead of bananas and nilla wafers crush up some Oreo cookies and layer it making sure to keep a layer of oreos for the top....dirt pudding!!!! .put it in a flower pot .add a couple of gummy worms and stick in a flower for an awesome presentation.

[Queen of Blades]

Easy one for summertime fun!! Just made this the other day.


2 packages instant jello vanilla pudding. (mix per directions)
1 tub of cool whip
1 package philadelphia cream cheese

mix em all up together

layer it in a container with banana slices and nilla wafers
alternating layers.......walla!!!!!

Instead of bananas and nilla wafers crush up some Oreo cookies and layer it making sure to keep a layer of oreos for the top....dirt pudding!!!! .put it in a flower pot .add a couple of gummy worms and stick in a flower for an awesome presentation.

Have you ever used Jello banana flavored instant pudding?

That's what I always use in my banana pudding, instead of vanilla. I think it tastes better.

[bearbeard]

Have you ever used Jello banana flavored instant pudding?

That's what I always use in my banana pudding, instead of vanilla. I think it tastes better.

after it sits in the fridge overnight it tastes alot like banana flavored pudding...I prefer this one with the vanilla though.

[Bronco]

We took this one for a spin yesterday, mighty fine!
Slow Cooker

Prep Time: 15 Minutes
Cook Time: 7 Hours Ready In: 7 Hours 15 Minutes
Yields: 6 servings

"INGREDIENTS:
1 (3 pound) boneless pork
roast
2 teaspoons seasoned salt
1 teaspoon ground black
pepper 1 (20 ounce) can pineapple
chunks, undrained
1 1/2 cups chopped dried
cranberries

DIRECTIONS:
1. Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
2. Cover, and cook 7 hours on Low.

[Edcculus]

I have been experimenting heavily with peppers of all kinds lately. Here are a few of my latest concoctions:

Chocolate Jalepenos: created by of my boss :
Today at the restaurant, we were messing around with jalepenos. My boss had a great idea of combining them with chocolate. This recipe is simple.

1. Melt semi sweet morsels or your favorite chocolate in a double boiler.
2 a. For mild : cut the top off the jalepeno. Remove the membrane and seeds with a small knife while leaving the entire pepper in tact. Pipe melted chocolate into the pepper via pastry bag, or zip-top bag with a hole cut in the corner.
2 b. For HOT: Simply melt your favorite chocolate in a double boiler and roll the pepper in the melted chocolate.
3. Transfer the chocolated pepper of your choice to parchment paper, or other non-stick surface and refrigerate until hardened.
4. ENJOY!!!

[Edcculus]

Inspired by the pepper madness, I created the best thing I have ever eaten.

Ingredients:
1/2 Poblano pepper - sliced with seeds
1/2 Peach - sliced
Pimiento or cream cheese
bread

1. Grill 1/2 poblano pepper and 1/2 peach in a drizzle of extra virgin olive oil, a pinch of salt and pepper.
2. In the same pan, toast your bread of choice.
3. Spread pimiento or cream cheese on bread
4. Transfer cooked (preferably caramelized) peppers and peaches to bread - open faced and enjoy!

You can top with a small amount of Parmesan cheese or crumbled crackers.

I'm sure a lot of you are going to think I'm CRAZY with these two recipes. You dont realize, until you have tried it however that sweet ingredients are the perfect paring for hot peppers. They let the great taste of the pepper stand out while dulling the heat, which can sometimes take away from the experience of eating a pepper dish.

[Woknblues]

forgive my copy/paste, I just put this latest "figured out" recipe on my blog, so I will put it here, too.

First, and most obviously, the 1 kilogram of adobo cut chicken. Yes, there is a cut named after the national dish of the Philippines, (though this cut/style probably only exists in the Philippines, anyway)

You take this chicken, and first rinse it well. And then start to notice something. This poor wretch of a bird has not undergone hormone therapy and been pumped full of “broth” to increase it’s bulk. Translation? The meat is almost “dry” for better lack of terminology. What this means to you and I is that a good quality Philippine chicken is delightfully susceptible to marination, because all the little porous tissues are empty, rather than full of “filler”… That is why all the marinating in the world does little good to birds from the US or Canada (my experience with both, not knowing what goes on with Euro-Poultry)... However, I digress.....

SO, you take this wonderful "dry sponge" of a chicken, cut into approximately 20 pieces or so for the average 2lb bird, "adobo cut" (essentially, the whole chicken is cut up, leaving the bones in) and after the wash, put in 1/2 cup of cane vinegar and 1/4 cup of soy sauce, then about a dozen calamansi (or key limes) and put in the "ref" (refrigerator) for at least and hour. Then you take your caldereta (big pot) and add about 2-3 TBSP of oil, and go back to your chicken, and look at how it has absorbed most of the marinade. That is a good thing. Dump the excess out, and then put it into the pot, and get things going, hot and loud. Add 4-5 medium sized potatoes (patatas), two onions (sibuyas) and about 6 cloves of garlic (bawang). Get all that frying up nicely, stirring every couple of minutes. Some "juice" from the vegetables, marinade and cooking process should be starting to come out. After 15 minutes or so, it is time for the serious part, and seemingly benign. Add about an ounce more of soy, and an ounce of vinegar, 2 TBSP of brown sugar, and a half TSP of coarse ground/cracked black pepper, bay leaf and cup and a half of water. Bring this to a rapid boil, then turn it down to simmer for 45 minutes. When you come back to it, it should be darker in color than when you left. This is good. The sugar, and onions and process made it dark, and the taste should be a little tart, a little sweet, and kinda gravy-ish from the breakdown of the potatoes. You can add a bit more of whatever to balance, and it should be balanced. Serve with rice (duh), and fresh cut bananas, (as learned by "Aunty Lisa") ...


The dish, as far as I know, is known to be rich, if not a bit oily. A good accompanying dish would be the other bane, and as yet unconquered, sinagang. A tamarind based soup that would cut away any excess "grease" from the adobo. Enjoy!

[Smedley]

For pasta.

I pint grape tomatoes (or 2 pints, and don't add any plum tomatoes)
3 shallots
Bit of olive oil (optional)
Dried chili flakes
28 oz. crushed plum tomatoes (if only using 1 pint of the grape tomatoes)
Salt
Pepper

Slice and dice shallots. (I tend to like bigger shallot chunks with this sauce.) Set aside.

Get a large aluminum pan (don't use non-stick for this one, but a good heavy "stick" pan). It should be large enough that when you pour the tomatoes in, they sit in one layer on the bottom. Also, the pan should have a lid.

Turn the pan on medium (or a notch higher), put the lid on, and wait. Shake the pan once in a while to roll the tomatoes around. The skin will be turning black. It's ok. You want this.

Add in shallots somewhere around the three to five minute mark, depending on your stove burner and how hot it really gets on medium.

At some point after adding the shallots, the inner juices will get so hot that the tomatoes will begin popping. Wait for a bit, then help out the ones that haven't spontaneously done it by mashing them down with a spatula or similar instrument. Beware of flying hot tomato juices while doing so.

Once every tomato is squished, there will still be large tomato chunks. That is great, you want this. Add in the crushed plum tomatoes. Add in as much dried chili as you want. Add salt and pepper to taste. Add olive oil if you like. Turn down the heat and start it simmering.

This is the basic sauce. You can do things like add in basil, oregano. I added some canned baby clams the other day and had a real nice red clam sauce.

[Bronco]

Shepherd's Pie Recipe
This is a tasty shepherd's pie (or cottage pie) made with ground beef, mashed potatoes, and seasonings.
1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream or half and half
1/4 teaspoon garlic powder
Parmesan cheese



Brown ground beef and sauté onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.

Enjoy!

[Bronco]

Jerk Chicken

1/2 cup malt vinegar (or white vinegar)
2 Tbsp dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper
Note: Please keep your fat pepper stained hands outta yo eyes.
1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.
4a Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Cut chicken into pieces. Serve with black beans and rice.
Serves 6 to 8.
Recipe adapted from several sources.

[Bronco]

This is a very good recipe, quite tasty. The mexi sauce really doesn't need to be all that complicated. Just mix ranch dressing and your favorite salsa together. You can also use Margarita mix (liquid) instead of the marinade and drink the tequila. :D
INGREDIENTS:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke
flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 skinless, boneless chicken
breast halves
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons chopped green chile peppers
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon hot pepper sauce
1 pinch salt
1 pinch dried dill weed
1 pinch paprika
1 pinch cayenne pepper
1 pinch ground cumin
1 pinch chili powder
1 pinch ground black pepper
1 cup shredded
Cheddar/Monterey Jack
cheese blend
2 cups crumbled corn chips
DIRECTIONS:
1. To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. Preheat oven to Grill/Broil.
4. Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
5. Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

[Bronco]

Wanted to get this out to you before the holidays. :D
Roasted Turkey with Fried Pecan-Bourbon Glaze
Turkey:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired
Glaze:
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon
For the turkey:
Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients
Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.
For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.
Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix and store for up to six months

[qhsdoitall]

Yup, it's that time of year again.

I hate Martha Stewart but I tried her "Perfect Turkey" Recipe last year and it came out perfecto. Damn her. :D

http://food.yahoo.com/recipes/martha-stewart/recipe1656/perfect-roast-turkey

I made one adjustment and don't laugh. I lightly stuff the turkey with pierced grapes. I find it's adds even more flavor and juice. I make traditional stuffing. on the side in a casserole dish. OK, I need to go do some recipe research for this year. Not sure if I'm cooking yet or not though. Bummer, I love cooking Thanksgiving dinner. Even if I'm not, I'm still buying a fresh turkey for our house. It's an underutilized anytime of year meal.

[Bronco]

Rich, I like the grape idea and the recipe, maybe two turkeys this year. :D

[qhsdoitall]

Your recipe looks mighty tasty too. Like I said, roast turkey is an underutilized all year round meal and it really isn't that much work to it. So, I'll wait a month or two and give it a shot. I'll be making Rib Eye bone in roast for Christmas per the family's request. Right now, everyone is clamoring for my chocolate chip cookies.

[qhsdoitall]

I made this last weekend. It's a common dish if you grew up around Boston, MA. Everybody had their own spin on it and it's pretty easy to make.

12oz. Box of Barilla Tri-Colored Rotini
1 lb. of lean ground beef (85%)
14.4 oz. can of S&W Italian Recipe Stewed Tomatoes
2 large stalks of celery (large chopped)
1 med. onion (chopped)
1 large green or red bell pepper (chopped) (optional)
2 Tbl. extra virgin olive oil
2 cloves crushed garlic
Salt & Pepper to taste
Shredded or Grated Parmesan Cheese for topping.

Serves 4

Cook, until just soft, a box of your favorite shaped pasta that holds sauce well. Rotini, elbow or penne pasta are good examples. Look at your pasta's cooking directions and figure about 1-2 minutes less cooking time. The pasta will finish cooking later. Drain well and set aside.

Put olive oil in a large heavy skillet on medium heat. Once the oil is heated up, add garlic and saute 1 minute. Don't let the garlic burn. Add chopped onion, celery and optional bell pepper and saute until onion just starts to turn opaque. Add ground beef, in small pieces and saute until browned through. Add stewed tomatoes, lower heat, partially cover skillet and medium simmer mixture for 12-15 minutes. Add pasta, salt & pepper to taste and low simmer an additional 5 minutes uncovered. Serve with warm bread. Note: This dish can be made ahead of time and refrigerated overnight. It actually tastes better day 2 because the spices have had time to marry better. Makes a great pot luck dish.

[Mandy08]

So much for my diet
:eatdrink020

[SSLSTudio...]

Today I visited an Indonesian Deli Store my eye caught a green cake called Pandan Chiffon . It looked to me like a regula Tulband cake so I thought why not try it.

-> Pre heat oven to 160 Degree Celcius

Ingredients :

1- 7 eggs
2- Pandan Chiffron cake mix
3- Chiffron mall (tulband)
4- 100ml Coconut milk
5- 30ml fresh water.(mineral)
6- Palm sugar 1 table spoon.
7- Mixer

1- Split the eggwhite and egg yolk

mix the egg yolk with full speed 2-3m , then add the cake mixture and water
Mix it again with full speed about 8 minutes long the density will change alot you will know when your done.

Then use the mixer and mix the Egg Whites (2-3m ) then take a wooden spoon and mix the egg whites into the green mixture .

Then pour the mixture into the cake mall . then bake the cake for about 50 minutes at 160C Degree.

The cake tastes ok but next time I will add 50gm of butter and 2 table spoons of Palm Sugar. that will def. tweak this recipy into the right direction a bit more coconut can be added aswell but since this was my first cake of this kind I had to follow the directions on the package to the word now i know what it does and taste and I can improvise. like adding pieces of Ginger or dried fruit very easy .

[JayKay]

I'm only in shape because I cant cook.

[Sejanus]

I'm only in shape because I cant cook.

Everyone should learn how to cook IMO. It is a great skill and you can sinks A BUNCH of money into it as a hobby. :D

Nice cake Rene! Makes me want to bake something too. I love the green... :rofl

[JayKay]

Well I tried to cook when I moved off on my own into my appartment. It lasted for a semester or so but than it became such a hassle to buy all this food for a meal just for me and wind up with alot to throw out. All of my 5 ingredient or less meals began to get a little old. I'm back to healthy choice frozen dinners and premade chicken strips =-] Im thankful for protein bars and shakes.

[Michael]

If you like tuna anyway. This serves 4, but you can cut it. You wind up wasting some cilantro, unless you have other dishes for it...or have this several days in a row :D, but otherwise, it's a quick meal and VERY tasty! Serve over rice. Fresh steamed (or sauteed) asparagus is a nice side too.


Pan seared Tuna with Ginger Sauce

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna


In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.


Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish.


Transfer the seared tuna to plates and serve with the remaining cilantro sauce drizzled over the whole plate.

[SSLSTudio...]

Thanks Michael sounds delicious , really does. 4 limes ouch. limes are not so cheap but I know they rule by taste and usually its not a good plan to replace them with lemon.

Also I would like people to invite to share their recipies. this is nice but would be great as you go make some shots because a picture tells a 1000 words..

[Michael]

Ok. This isn't mine - found the pic here (http://www.elise.com/recipes/archives/001830seared_tuna_with_avocado.php)- but it should give you an idea. The link has a few in progress pics. The recipe is from Tyler Florence.

[alphage]

Family Dollar Tuna

For when you want all your items from one store. All these items are in there.

Cook one half cup of rice. (That takes 14 minutes or so)
Add one six ounce can of tuna
Add 1/6 jar of spaghetti sauce

Stir these items.

This will serve one or more.

I eat this quite often.