The Recipe Thread!
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  1. #1
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    The Recipe Thread!

    ..............................................OK guys and gals.............................................
    Post up your favorite recipe here and give us all a taste of where you come from..

    Don't be shy and don't leave out any details..
    From all day meals to 1/2 hr dinners we want them all!

    ...zap!


    I am not completely insane..
    Some parts are missing

    Professional Driver on a closed course....
    Do not attempt.

    Just because I'm a dumbass don't mean that you can be too.
    So DON'T try any of this **** l do at home.

  2. #2
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    Re: The Recipe Thread!

    I'm not a cook at all but some of the good things I've had.

    Burgers - marinate them in beer and wisticher sauce.
    I'm also marinated them in sprite while they were cooking. Also tried a little captain morgan. I think the sprite turned out the best but I can't remember for sure.

    Beef - ex wife used to take round thing of beef and put it in the crock pot in the morning and a full can of garnier then after work, throw it on a bun and have a beef sandwich with a kick.

    Chicken - ex wife used to make this too and I don't know what it's called and can't find the recipe. Cut up some chicken and roll them in crescent rolls, cook the chicken and roll together, and then get a can of cream of chicken soup and mix it with some sour cream to thicken it up, put it on the chicken and eat it. Freaking delicious! I'm going to text her right now and find out what it is.
    I think this is it
    http://www.yummly.com/recipe/Easy-Ch...ups-Recipezaar
    Last edited by Gamble; 06-12-2012 at 12:51 PM.
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  3. #3
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    Boneless Pork Chops, Yellow Squash/w Cheedar & Onions

    Put 1/2 cup flour, salt & pepper in a grocery bag, Place 4 chops in bag, crimp the end & shake to coat. Then put 4 medium sliced squash, 1 large onion, diced,and as much diced garlic as you like, crimp the end & shake again to coat veggies. Discard bag. I use 2 skillets, each with 1/4 cup olive oil,one for chops, & one for squash, fry in covered skillets on medium-low for 10 mins, then cook until browned to desire. Stir the squash several times during frying to brown evenly, then top with shredded cheddar chesse. Simple, quick & good!
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  4. #4
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    Re: The Recipe Thread!

    OK, here we go, yall like this one, I made it maself,

    FRESH SMOKED SALMON WITH BUTTER SAUCE

    1 BIG slab fresh salmon,
    2 STICKS real butter, (not out of a plastic container)
    1 TBLS real lemon juice (fresh squeezed)
    1 TBLS real lime juice (fresh squeezed)
    1 TBLS dill, fine chopped,
    1 TBLS lawreys season salt (I dont use quite 1 tbls)
    2 LARGE vidalia sweet onion, (the flatter the bottom of the onion, the sweeter it is)

    melt butter, mix in dill, lemon, lime, and season salt in a small sauce pan, simmer, not boil, about 10 minutes, pour enough to baste your salmon heavy 2 times into a cup,
    slice onions, leave rings whole,
    bring smoker up to 250 F, lay out a layer of heavy duty tinfoil, cover with onion rings, lay salmon on rings, baste real well with butter sauce, close smoker POUR THE SMOKE CHIPS TO THE FIRE BOX, (i use apple wood chips) leave for 10 minutes, turn the salmon over laying back on the rings, baste heavily with butter sauce again close smoker till fish is done, (10 to 15 minutes) NO LONGER,

    NOTE: when the fish flakes all the way through, its done, and dry if over cooked

    Use the rest of the butter sauce as a dipping sauce for the fish and I always throw on some shrimp also, very good for the shrimp,

  5. #5
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    Re: The Recipe Thread!

    I hadda go see this just before lunch now didn't i? sheesh... great idea Zap.
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  6. #6
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    Re: The Recipe Thread!

    Yep time for lunch
    Backed my CATMA over your CARMA oops clusmy me

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  7. #7
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    Re: The Recipe Thread!

    man, my recipies all revolve around the microwave and the toaster oven... that's it everything looks so good, only way I know to make stuff like that is to order it
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  8. #8
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    Re: The Recipe Thread!

    I have a whole bunch but will start with a easy to make breakfast for all week..

    Mix up 8 large eggs..
    Diced red bell pepper..
    Cooked bacon/sausage
    Basically anything you like in a "Western" omelet..

    Spray some non stick cooking spray into the pockets of a cupcake tin..
    Fill with mixture..
    Cover with your favorite cheese..
    Bake at 350 for 30-45 mins..

    There you have it!
    Store in the 'fridge and they last all week..

    You can heat them for 20 sec in a microwave and put between a toasted English Muffin...
    These are great when time is not on your side in the A.M.

    ...zap!


    I am not completely insane..
    Some parts are missing

    Professional Driver on a closed course....
    Do not attempt.

    Just because I'm a dumbass don't mean that you can be too.
    So DON'T try any of this **** l do at home.

  9. #9
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    Re: The Recipe Thread!

    I'm a huge bowhunter and love venison. I hunt 3 different states and do all my own butchering. But when I hunt in Ohio I have no choice if I kill but to use a local butcher shop due to meat spoiling. One year the guy Andy who owns the butcher shop tells me he has a new blend.. for chop meat. He adds hickory smoked bacon fat to the venison. IT IS OFF THE CHARTS SICK!!!!! I'm a huge fan of bbq's and burgers, so the last couple years I would say this is one of my favorites. I have so many tho! Here's a few pics, one of my favorite burger meats and another of my ugly mug with a beautiful Ohio buck. Figured I would show my face in case I ever run into anybody from the welding web at any events.
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  10. #10
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    Re: The Recipe Thread!


    Love to eat them mousies, mousies what I love to eat. Bite they little heads off, nibble on they tiny feet.
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  11. #11
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    Re: The Recipe Thread!

    I have 2 favorite recipe's.

    Paprika marinade grilled Salmon. and Cedar Grilled Sweet Coho Salmon.

    Up here in the northwest guys love the mountains hunting. and fishing.
    I never skied, Don't hunt anymore too expensive. But theres a river 3 miles from my house thats full of fish!!! That's what i do!!!
    And! i just bought a new badass bbq/smoker in one unit so this year i'll have some new recipes.
    2 lbs of Steelhead Trout Filets
    1/4 cup of melted butter
    2 tablespoons of lemon juice
    1/4 teaspoon of paprika I recommend going lighter on the paprika it goes a looong way.
    1/8th teaspoon Cayenne pepper
    1/4 cup of bbq sauce

    Preheat bbq grill to medium and lightly oil your grates. Put your trout filets on a large piece of aluminum foil.
    Whisk together butter, lemon juice, paprika and cayenne. Brush it on the filets.
    Grill until flakey (10 minutes) Then brush with bbq sauce. Cook for another 2 minutes. Done!!
    First 3 pics are the Paprika Marinade Grilled Steelhead

    Last pic Ceadar grilled Coho

    Season and marinade chilled for at least 8-12 hours.




    last pic Ceadar Grilled Salmon
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    Last edited by galencwi; 06-13-2012 at 01:09 AM.
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  12. #12
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    Re: The Recipe Thread!

    I've got two:

    Inside out cheese burger
    Add 3 cups Cheddar to every 2 lb Burger
    Add chopped onion
    Add bacon crumbs
    Add 1/2-1 can favorite beer
    Grill & enjoy


    Cheapo Round Doughnut
    Buy any crescent roll package from store. Take dough and roll up in 1/2-1" round balls.
    Deep fry and roll immediately in sugar and cinnamon or dip in icing.
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  13. #13
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    Double Rooled Chicken Fingers/w White Gravy

    Sorry, I meant Doubled Rolled Chicken Fingers/w White Gravy.

    2 large boneless chicken breasts
    1/2 cup flour
    1 large egg, or 2 small eggs
    1/4 cup olive oil
    1/2 teaspoon garlic salt
    1/2 teaspoon black pepper
    3/4 cup milk

    Cut boneless chicken into strips, mix garlic salt & flour, put in a plate, break & beat egg or eggs, put in another plate. Roll strips in flour mix, dip in egg, roll in flour again, & fry in 10 "inch skillet with hot oil on med-low heat. Cook covered for about 7 or 8 mins, then cook uncovered till golden brown on sides. Remove & add remainder of flour, add what it takes to make about 1/4 cup flour, add it to remaining olive oil, heat for a couple mins, then add 3/4 cup milk, cook till thickened as desired. salt & pepper to taste.
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    Last edited by lstilts; 06-13-2012 at 05:50 PM.
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  14. #14
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    Re: The Recipe Thread!

    I'd love some to share there home made BBQ sauce recipes.

    Tried a couple and not that impressed.

    Went to a friends house the other day and the neibour was cookin' pork with a gread BBQ sauce. He passed some over the fence, but i didnt get the chance to ask for the recipe.

  15. #15
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    Re: The Recipe Thread!

    Quote Originally Posted by zapster View Post
    I have a whole bunch but will start with a easy to make breakfast for all week..

    Mix up 8 large eggs..
    Diced red bell pepper..
    Cooked bacon/sausage
    Basically anything you like in a "Western" omelet..

    Spray some non stick cooking spray into the pockets of a cupcake tin..
    Fill with mixture..
    Cover with your favorite cheese..
    Bake at 350 for 30-45 mins..

    There you have it!
    Store in the 'fridge and they last all week..

    You can heat them for 20 sec in a microwave and put between a toasted English Muffin...
    These are great when time is not on your side in the A.M.

    ...zap!
    And what do you call this Sir?????
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  16. #16
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    Re: The Recipe Thread!

    Ok this is a simple suggestion.You you how most of us use water to boil veggies, try useing gingerale. I'm a sugarless guy (by necessity) you will not believe the difference, just pour in gingerale and boil as usual.
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  17. #17
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    Re: The Recipe Thread!

    Thanks, i'm gonna try it, I love experimenting. Here' one I never tried but could take my friends word for. He wanted to make mashed potatoes and realized to late he was out of butter so he used cream cheese! I asked how it was and his exact reply was, I kept running around the house slapping myself in between bites!!!!! I laughed my azz off, he's a big guy and loves his food. I still have'nt tried it yet tho.
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  18. #18
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    Re: The Recipe Thread!

    Quote Originally Posted by dumb as a stump View Post
    And what do you call this Sir?????
    "Eggburts"

    I have no idea why either.

    ...zap!


    I am not completely insane..
    Some parts are missing

    Professional Driver on a closed course....
    Do not attempt.

    Just because I'm a dumbass don't mean that you can be too.
    So DON'T try any of this **** l do at home.

  19. #19
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    Re: The Recipe Thread!

    ok another easy suggestion I keep instant mashed potatoes around ( i hate the stuff) as a fixer. ie accidentally adding too much milk in real mashed potatoes, helping to dry up potatoes for potatoe pancakes and just the other day I made rice (minute rice) and had added too much water so my wife suggested to add some instant mashed. I thought WHAT??? guess what perfect, and I could'nt taste the mashed so...thats just a few of the recent uses I could think of.
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  20. #20
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    Re: The Recipe Thread!

    one my kids like for pudding is
    2 digestive biscuits
    spread chocolate spread on one cover in whipped cream then put other biscuit on top.

    also good to make swmbo after kids are in bed, could sit there for hrs watching her lick the cream as it comes out of sides

  21. #21
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    Re: The Recipe Thread!

    For this one it helps to buy a new potato peeler.

    Marinade:
    - peel the rind off 2 lemons. (try not to cut too deeply, you want the colored part.add the rind to food processor
    - squeeze the juice into processor.
    - 1 egg
    - 1/3 cup of olive oil
    - 1/3 cup honey
    - 3 cloves garlic
    - 1/2 tsp salt
    - generous helping of fresh black pepper, about 1/3-1/2 tsp.
    - bit of rosemary.

    Blend the above thoroughly so the lemon peel and garlic are chopped up nicely.

    -buy 2-3 lbs chicken drumsticks or thighs.

    Marinate overnight.

    Light your charcoal, wait a bit, then start grillin'. I prefer briqueted hardwood charcoal. It gives the chicken a nice smoky edge.

  22. #22
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    Re: The Recipe Thread!

    My Potato Pancake Recipe

    Ingredients:
    2 or 3 large yellow potatoes, peeled
    1 medium onion sautéed (previously) OR onion powder
    2 large eggs
    1/4 cup instant potato flakes (in a pinch flour or corn meal - to help dry out potatoes)
    BBQ spice
    Garlic powder
    Celery salt
    Salt & Pepper to taste
    Crisco (for frying) and bacon fat if you have it
    Oh if you have left over bacon (yeah right) chop finely and add too
    Applesauce, sour cream or catchup, for dipping & inhaling

    Directions: Grate the potatoes in food processor with the grating blade. Squeeze out any excess liquid in your hands over the sink. Put in chopping blade and return to food processor. Add the eggs, onions, potatoe flakes, spices and salt and pepper. Pulse all of the ingredients together to thoroughly combine them and chop finer (having some shred is perfect). Do not over do this or it will be like corn meal and have less texture. Slightly more chopped than just shredded. The mixture when done shouldn't be wet and runny (this is what the potato flakes do)
    In a large cast iron skillet, heat the Crisco & bacon fat over medium heat. Fork the mixture into the hot pan forming small piles and flattening out to form pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes ( if your burner heats unevenly, you may have to rotate pancakes in the pan). Flip over and cook until the other side is golden and the potatoes are cooked through, about 2 more minutes. Keep a small amount of crisco on the bottom of the frying pan at all times. You will need to keep adding with each batch cause it gets soaked up in the cooking.
    One way to tell that your pancakes are done is by sound: when it stops sizzling it’s time to flip it over. Allowing to remain in the oil after the sizzling has stopped will result in greasy, oil-logged pancakes (which is not what you want). And remember golden brown.
    When done, remove from the pan and transfer them to a plate lined with paper towel to drain. Pat off the excess oil once they have cooled a bit, then serve hot with applesauce / sour cream or catchup.
    Serves 1 perhaps 2

    PS: I find that I cook a batch of 3 per lot (in my big cast iron frying pan), and as the next batch is cooking, I eat the previous 3. So if you are trying to feed someone else try to have more restraint than I do. Also this is what I think I do as I rarely ever measure anything but I have tried to get it right. Also if you don't have a food processer just grate it with a hand grater. Then I have given the mixture a bit of a chop, then addspices etc and go.

    Pete Edmonds Mar 2012
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  23. #23
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    Re: The Recipe Thread!

    For burgers, I use half ground beef and half ground pork and smoke them with apple wood at about 220 degrees
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  24. #24
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    Re: The Recipe Thread!

    Anyone love steaks. I mean Prime Quality Grilled at home. I got the idea from Ruth Chris and McCormick and Schmicks. They let me in the kitchen with a nice glass of cab with my date :-) Great experience!

    I grill a mean Baseball Bacon Wrapped Filet 6 or 12 ounce.
    I love medium rase so if you want higher temps add a few minutes to each turn.

    If your bbq has a steam pan this is the time to put it in before you light up.
    I use natural gas but you also can use charcol Heat up the grill on high get the temp over 500.

    While its heating up season your steaks with fresh ground pepper, Sea salt, and Garlic. I prefer minced but garlic flake will work well too. You'll have enough time to foil cook asparagus, corn on the cob or other sides for this one so get those ready too.

    Open the lid on your bbq. Keep your heat on High Coat the grill with a lil spray or cooking oil then throw your steaks on. Keep them in line with the grate.
    Set your timer for 10 minutes with the lid open.
    After 10 minutes Turn over for another 10 minutes with the lid open (Dont turn cross direction yet)
    Now pour some water in your steamer pan! Cross turn your steaks so you get a criss cross grill mark. turn down the heat to medium Close the lid for 6-8 minutes
    After 6-8 min Add a lil water. Turn over to get a cross grill mark on the other side.
    3 minutes till add a slice of real butter to each steak.

    At this point with a 12 ounce baseball cut filet you should be at a true medium rare to medium. It doesn't take much longer to get up to medium or medium well.
    My butcher sometimes cuts them a lil thicker from time to time but once you've cooked a couple you'll get the feel of it.
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    Last edited by galencwi; 06-15-2012 at 12:43 AM.
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  25. #25
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    Re: The Recipe Thread!

    Grilled artichokes.

    Start with 2 large artichokes.

    Slice 'em bilaterally. Scoop out all of the hairy stuff.
    Steam fully in a pot, 1inchish water plus a splash of olive oil and a squeeze of lemon.
    Takes about 20-22 minutes. You're done when the pedals peel off easily. I always give a taste test, too.

    Once fully cooked, marinate them for 3+ hours in the fridge in a sauce consisting of equal parts of 1/4 cup of:

    Soy Sauce
    Balsamic Vinegar
    Olive Oil
    Water

    Mince a some ginger and garlic, about 1/4-1/2 a teaspoon of each.

    After 3 hours, toss them on the grill open side down, cook until they start to brown. Flip them over and char the backside just a bit. Remember, they're already fully cooked so you're only cooking to add flavor.

    For dipping sauce, mayonnaise with a squeeze of lemon juice.

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