The Recipe Thread! - Page 3
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  1. #51
    Join Date
    Feb 2008
    Location
    Rome GA. (NW GA.)
    Posts
    754

    Re: The Recipe Thread!

    http://www.cookinmedic.blogspot.com/...max-results=10

    This is a link to my blog site. There is numerous recipes there that I have made. I figured it was easier to post the blog site instead of having to try and copy over individual posts.
    Making as much progress as a one legged duck in the middle of a pond, just going in circles.

  2. #52
    Join Date
    Nov 2006
    Posts
    388

    Re: The Recipe Thread!

    My wife had a dozen or so extra eggs to use up so I pickled them.
    First time try.
    I got a recipe off Google (not positive the best one), found a half gallon glass jar, spent a half hour making up the simple mixture, let em set for a day-
    OMG am I ready for pretsels, beer, eggs and football. Eggs are sour enough to pucker your pucker strings but delicious.

  3. #53
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Wink Gingered Chinese Noodle Broth

    I got a million, well maybe a 1,000?

    Gingered Chinese Noodle Broth

    add new recipe
    General Info

    Categories:Asian
    Preparation Time:45 minutes
    Portion Size:6 oz
    Portions:4
    Description:This broth can be prepared with or with out the chicken or chicken stock

    Step 1
    4 oz Cellophane Noodles
    as needed Water, boiling
    to taste Salt
    Place noodles in a large s/s bowl, cover w/boiling salted water. Allow to stand, covered 6-7 minutes, drain and reserve for service.
    Step 2
    as needed Peanut oil
    2 cup Yellow onion sliced thin
    1 cup Carrots, bias cut sliced thin
    2 clove Garlic cloves crushed w/salt
    2 tbsp Ginger root, purreed
    6 cup Chicken stock or vegetable stock heated
    2 tbsp Wheat free soy sauce
    In a heavy bottom stock pot heat oil & saute aromatics with the garlic and ginger till the carrots are soft, but not caramelized.

    Add stock, water & soy sauce bring to a boil, reduce heat and simmer for 5 minutes.
    Step 3
    1 cup Ham or red pork julienne
    1 cup Watercress julienne
    1 cup ****ake mushrooms julienne
    1 cup Snow peas Bias sliced
    11/2 tsp Sesame oil, Oriental Style
    Add ham (or pork), cress's, mushrooms & noodles. Bring to a boil, cover and turn off burner, this will allow the ingredients to meld and the flavors to develop, about 2-3 minutes. Add Snow Peas and steep again, about 3 minutes.
    Step 4
    2 tbsp Rice Wine Vinegar
    1/2 tsp Crushed red pepper
    1/2 cup Scallions, greens only Bias Cut
    Salt & Pepper TT
    Stir in sesame oil, rice wine vinegar & red pepper flakes, adjust seasonings with salt & pepper, serve in deep bowls, garnish each bowl with scallions
    Notes
    Chef's Note's

    Stock can be made or purchased (convenience bases)

    Adding a few stalks of crushed Lemon Grass will enhance the final product
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  4. #54
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Re: The Recipe Thread!

    Quote Originally Posted by DayLynne View Post
    Potato Dauphinoise

    Ingredients

    500g Potatoes (King Edward or Desiree)
    200ml Double Cream or Creme Fraiche
    100ml Semi-Skimmed or Skimmed Milk
    1 Crushed garlic Clove
    50g Grated Gruyere Cheese

    Preparation

    Preheat the oven to 180C/gas mark 4
    Place the thinly sliced potatoes in a bowl of cold water, this will prevent them from browning, then rinse the slices and pat dry with kitchen paper
    Add the cream or crème fraîche, milk (semi-skimmed or skimmed for a lower calorie meal) and the crushed garlic into a large saucepan. Bring to a gentle simmer and add the potato slices, cover the saucepan and then simmer for 10 minutes or until just tender. Season well.
    Empty the contents of the saucepan to a greased ovenproof dish; sprinkle the cheese over the top. Pop in the oven for 25 minutes or until golden
    This is by far my favorite potato recipe!
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  5. #55
    Join Date
    Jul 2008
    Location
    Anchorage Alaska
    Posts
    3,675

    Re: The Recipe Thread!

    Quote Originally Posted by weldermike View Post
    I'm a huge bowhunter and love venison.

    Damn dude smile.

  6. #56
    Join Date
    Sep 2011
    Location
    Iowa
    Posts
    779

    Recipe Time

    Hello All, Ok the Mrs.Power asked me what I wanted for supper? hmmmm many many choices and judging by my mid section she is a purty dam good cook a old favorite of mine I thought I would share with all of you one of my many. What are some of your guys favorite dishes?

    Rueben Casserole
    1 lb deli style corned beef thin sliced
    12 slices swiss cheese
    2lbs sauerkraut drained well
    3/4lb loaf sliced rye bread-trimmed,buttered&cubed
    16oz thousand island dressing divided
    Butter a large ablong casserole dish. Layer in this order,sauerkraut,corned beef,8oz salad dressing,cheese&bread cubes. Press bread cubes down firmly into cheese.
    Bake uncovered for 35-45min@350 degrees. Serve with remaining dressing. and enjoy

  7. #57
    Join Date
    Oct 2010
    Location
    western kentucky
    Posts
    4,416

    Re: Recipe Time

    northern beans boiled until soft, add as much ham as much as needed or wanted.. jiffy mix sweet cornbread

    kethup, and habanero hot sauce..

  8. #58
    Join Date
    Dec 2008
    Location
    Colorado
    Posts
    804

    Re: Recipe Time

    Power,
    There is the "Sticky: The Recipe Thread" towards the top of the "Off Topic" forum dedicated specifically for recipes like yours.

    Maybe Zap will move it in there for you so that it will not be missed.

    BTW it sounds pretty good!

    jrw159

  9. #59
    Join Date
    Sep 2011
    Location
    Iowa
    Posts
    779

    Re: Recipe Time

    Thanx jrw, I did not realize that I should have looked for that. Zap,Can you delete this post or move it for me? Thanks Dale

  10. #60
    Join Date
    Jun 2012
    Posts
    423

    Re: Recipe Time

    Now, this is making me hungry.

  11. #61
    Join Date
    Jan 2006
    Location
    In A Nice Comfy Chair
    Posts
    18,746

    Re: The Recipe Thread!

    OK.
    This is what we do here once a week as far as cooking goes.
    This week (Today) was my turn to cook...

    Going with the "Chopped" theme from Food Network we take some stuff and put it in a cooler (They use a basket) and "You must use all the items in front of you in some way and create a dish that will be judged by in this case Mrs zap".
    "You are free to also use Fridge and Pantry"..
    She sets up the cooler.

    But just remember this folks..
    She has to eat it also..

    No cookbooks or cheating of any kind allowed and the judge has to stay out of the kitchen at all times during cooking..
    After however the judge has to do ALL the dishes.

    OK now lets see whats in the cooler..
    Name:  Chopped 001.jpg
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    Hmmmmm....
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    First line of business...Season with salt and pepper both sides and don't be shy...
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    Get the skillet out and pre heat..
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    Lets add some of these to the mix..
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    As we continue..

    ...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.

  12. #62
    Join Date
    Jan 2006
    Location
    In A Nice Comfy Chair
    Posts
    18,746

    Re: The Recipe Thread!

    Allright now on to the green onions..chop chop..
    Note the bowl of nice cold homemade polenta..
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    Over to the herbs for some parsley and chives...
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    After mixing the yogurt sans fruit..the egg YOLK...1/4 cup heavy whipping cream..chives parsley and 1 tbl. spoon pimientos this is what you get..
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    So now we take the onions and saute with some veggie oil until "Done"..
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    Next up the cheese..
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    Continued..

    ...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.

  13. #63
    Join Date
    Jan 2006
    Location
    In A Nice Comfy Chair
    Posts
    18,746

    Re: The Recipe Thread!

    Now we add the mixture to the onions and add 1 handful of cheese..Heat nicely now...
    (Remember to taste! taste! taste! while cooking and add salt and pepper as needed...on everything!!!!!)
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    Now the steak..
    Clarified butter and have at it!
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    I actually managed to get a slice of polenta out of the bowl in one piece!
    Name:  Chopped 013.jpg
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    Steak done..
    Move to cutting board..
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    Tent with tin foil..
    Name:  Chopped 015.jpg
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    No that's not a tin foil hat.

    Continued..

    ...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.

  14. #64
    Join Date
    Jan 2006
    Location
    In A Nice Comfy Chair
    Posts
    18,746

    Re: The Recipe Thread!

    Now on to the polenta..
    More butter and fry it..
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    Put a lid on it!
    Name:  Chopped 017.jpg
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    OOPS!!!! Dummy..Forgot the starch..in this case rice..
    NO PROBLEM!!!!!
    There is always Minute Rice and a microwave..
    Name:  Chopped 018.jpg
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    Back to the polenta..
    Hmmmmmmmmmmmmmm
    We'll see..
    Name:  Chopped 019.jpg
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    Gotta have hot plates..
    Name:  Chopped 020.jpg
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    On with the plating!!!

    One more..

    ...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.

  15. #65
    Join Date
    Jan 2006
    Location
    In A Nice Comfy Chair
    Posts
    18,746

    Re: The Recipe Thread!

    This is what I did....
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    End result..
    Name:  Chopped 023.jpg
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    Unreal.
    This was way better than I thought it would come out..
    Steak was PERFECT..
    Polenta was to die for!!!!

    I love minute rice Mrs zap not so much so she chopped me for the rice..
    Other than that?

    ENJOY!!!!!!

    ...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.

  16. #66
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Re: The Recipe Thread!

    Zap, You are quite INSANE, but you got skills, I bet the rice was good too!
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  17. #67
    Join Date
    Jun 2010
    Location
    Niagara on the lake Canada
    Posts
    1,404

    Re: The Recipe Thread!

    Zap you shouldn't be showing us pictures of your "playboy playmate."Check your pics (pic 1 of post 61) Any day with a good home made meal in your belly is a good one..
    Miller thunderbolt 250
    Decastar 135E
    Recovering tool-o-holic
    ESAB OA
    I have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.

  18. #68
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Re: The Recipe Thread!

    Spammers keep posting on this thread, maybe we should close it ZAP?
    Happy New Year Everybody,
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  19. #69
    Join Date
    Jan 2010
    Location
    Detroit
    Posts
    743

    Re: The Recipe Thread!

    Quote Originally Posted by Bruce View Post
    Spammers keep posting on this thread, maybe we should close it ZAP?
    Happy New Year Everybody,
    It is a recipe thread! Isn't SPAM a type of food?

  20. #70
    Join Date
    Dec 2012
    Location
    North Texas
    Posts
    402

    Re: The Recipe Thread!

    Questionable at best . . .

    More like 'edible waste' since it is made mostly of scraps . . .

    - Tim

  21. #71
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Re: The Recipe Thread!

    Usually it is well traveled tinned meat.....
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  22. #72
    Join Date
    Jan 2013
    Location
    chino ca
    Posts
    21

    Re: The Recipe Thread!

    Here's my variation on

    Ghost Chili hot sauce


    Ingredients

    2 fresh ghost pepper, seeded and chopped
    3 hobenaro peppers, seeded and chopped
    3 jalapeño peppers, seeded and chopped
    2 fresh garlic cloves, chopped
    3 cups of white vinegar
    3 teaspoons salt
    1 tablespoon fresh lime juice
    Black pepper to taste
    Cooking Directions

    Add all ingredients to a food processor and process until smooth.
    Strain into a large bowl to remove any unprocessed skins or other material. You may need to strain several times, or use a food mill.
    Cover and refrigerate overnight to allow flavors to mingle.
    Serve!

    Now I gotta wait for my ghost chili to finish growing XD

  23. #73
    Join Date
    May 2004
    Location
    Richmond/Midlothian,VA
    Posts
    656

    Thumbs up Re: The Recipe Thread!

    Sounds great!
    Bruce
    The Welding Chef
    Lincoln Weld-Pack 3200
    NORWELD Stick
    Stanford Hill Farm

  24. #74
    Join Date
    Jul 2012
    Location
    Central WI
    Posts
    189

    Re: The Recipe Thread!

    I've made the following before MULTIPLE TIMES and it completely melt-in-your-mouth amazing.

    1) 4lb Beef Roast (cut doesn't matter)
    1) Can Cream of Mushroom Soup
    1) Packet DRY Italian Seasoning
    1) Packet of DRY Ranch Seasoning
    1) Packet of Brown Gravy
    1/2) Cup-o-water

    Put all ingredients into a crockpot and cook on "High" for 6 hours and switch to "Low" for 2 hours. Make mashed potatoes and use the gravy that's created in the crockpot.

    I never had one person bat an eye at helping themselves to a good sized 2nd portion.

    ::::::HERE ARE SOME PICTURES FOR THE MIXES THAT I USE::::::::


    Last edited by mfldmike; 02-21-2013 at 11:27 PM.

  25. #75
    Join Date
    Jun 2010
    Location
    Niagara on the lake Canada
    Posts
    1,404

    Re: The Recipe Thread!

    you need to repost just the recipe with out the pics thanks.
    Miller thunderbolt 250
    Decastar 135E
    Recovering tool-o-holic
    ESAB OA
    I have been interested or involved in Electrical, Fire Alarm, Auto, Marine, Welding, Electronics ETC to name a just a few. So YES you can own too many tools.

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