Favorite Recipes?

[The Goat]

Yeah I may be a guy, but I love to cook... probably more than I love to eat. Just thought I would start this, anybody can add their favorite recipe or two....if they know how to cook of course. :beer

Burgers
2 pounds of 97/3 groundmeat
1/2 of a cup of parmesan cheese
2 tblspn of minced garlic
1 tsp of Magic Seasoning Cajun Spice
5 to 10 drops of Tabasco habenero pepper sauce
1/3 cup of Olive Oil
1/3 cup of Italian Style breadcrumbs

Mix all the ingredients, adding more breadcrumbs and/or olive oil if the burgers are sticky enough. When making into patties there should be no creases, the patties should be well formed. Either cook them on the grill or in the oven at 350 degrees until desired doneness.

BBQ sauce can be added in the last minutes of cooking, but the burgers are so flavorful it isn't really needed.





Now someone else got something?

[Bryan Raffa]

chicken and dumplins

1 package of chicken about 4-5 pieces
1 onion
5 carrots
6 celery
garlic salt
1 package of winter mix veggies/ any mixed veggie will do
boulion cubes
bisqui mix/milk

chop onions carrots and celery, put in sauce pan wash chicken add to pan cover with h20, add garlic salt 4-5 shakes. cook untill chicken is done. remove chicken and debone. add chicken back to broth. add mix veggies. cook until veggies are done. prepare dumplins according to box recipe. add to broth cover and cook till dumplins are done.

desert cream filled cupcakes
prepare chocolate cake according to box. in seperate bowl 1 package softend cream cheese 1/2c sugar cream together add 1 egg, beat for 1 min, then add 6 oz package chocolate chips, stir. fill cupcake paper 2/3 full with cake, then add 1 tsp of cram filling. cook cupcakes according to box. cool. frost with cream cheese frosting. 1 glass milk. enjoy

[Tri-Z Pilot]

I use bloody mary mix as a marinade, vodka and all for steaks. Tastes great.

[New2ATC]

some of these sound good, aside from the bud brownies, maybe without the bud..Im definately trying one or two of these sometime, I wanted to go to college for culinary arts. I like cooking. Heres one thing I make often but dont know an exact recipe
Spicy chicken nuggets
boneless chicken breast cut into about 1" or so squares, enough to fill a cookie sheet.
Shake and bake hot n spicy mix
shake chicken in shake and bake, and place onto a cookie sheet
cook at 350 or so untill desired done-ness is achieved.
good with ranch or blue cheese dressing.
I know its not that great but i figured if i was gonna chime in i should put up a recipe.

[cajunchilipeper]

red beans...not sure what my mom does...but man they are freakin good...

[SYKO]

http://i42.photobucket.com/albums/e306/southgacustoms/untitledZX.jpg



WORD...

[pickleweasel_00]

where'd the brownie recipe go :wondering

[The Goat]

deleted i would assume, i didn't see it lasting long. thanks to the mods for not deleting the thread all together.

oh yeah, beer chili.

for every can of chili cooked, put 1/2 can of light beer in the pot, add some chopped onion, minced garlic, and a little habenero sauce to taste. it's a great way to turn can chili into a tasty meal.

[Eric250R]

1 box shells and cheese
2 pounds hamburger meat
1 white onion
1 package pepperoni
2 small cans of black olives
1 large jar of your fav pizza sauce
1 large bag of mozzorella cheese
1 bag of thin sliced ham
( anything else you would like to add such as veggies, or other meats )

Start by boiling the shells and cheese, and mixing it up as normal. Then cooking your hamburger meat ( I like to add garlic and onion powder to the meat ) Also cut up the onion and add to the meat while it cooks.
Get a large glass pan and smear it in butter ( thick ) Pour in the shells and cheese, and flatten it out, this is going to be your " crust " then add the hamburger meat and onions. Pour the sauce over this, and add your pepperonis, ham, black olives, and anyother toppings you want. Cover it all in cheese.
Slide it in the oven at 400 degrees. You'll know it's done when the cheese is good and melted and the sauce is starting to boil out. Enjoy!
Oh, and make a nice big loaf of garlic bread.

[The Goat]

Thought I would throw this one up there for you guys....we're supposed to cook a few hundred pounds tomorrow for a gathering.

Cajun Boiled Crawfish.

This is for cleaning (about the most important part):

Take one sack of live crawfish, roughly 40 pounds.
Dump into a large container of some kind.
Cover with one pound of salt...fill container with water.
Allow to sit for roughly 10 minutes.
Drain container and spray off crawfish with water hose, taking care to remove any pieces of grass or dirt.
Dump another pound of salt over them, fill container with water, let sit for roughly 10 minutes.
Drain and spray crawfish off.


The cooking:

Fill a large pot, roughly 20 gallon, half full with water.
Put pot over a propane burner and bring to a boil.
Once the water starts boiling...add 4.5 pounds of Boiling Seasoning, 2 beers of your choice, two ounces of the liquid Crab Boil, a half pound of salt, squeeze five lemons into the water.
Halve five pounds of red potatoes and put into boiling basket, place in the boiling water/seasoning mix.
Wait five minutes.
Take the basket out, place the live, clean, crawfish into the basket with your half cooked potatoes.
Place basket back into boiling water...add more water if necessary, and bring back to a boil.

As soon as the water starts boiling...start your timer.
One minute in, add a few pounds of cut hot sausage links. Stir.
Four minutes in, add the remainder of your squeezed lemons, mushrooms, garlic, half ears of corn, and any other vegetable you might wish to try boiled. Stir.
At 6-7 minutes, cut the fire off and cover.

Allow to sit 15 minutes, taste one crawfish. Typically these are slightly bland...not very salty with very little pepper.
Wait five minutes and try again.

Typically, around the 20-25 minute mark, you want to lift the basket up and allow the contents to drain.

Carry to an outdoor table covered in paper of some kind, and dump the basket onto the table...take care not to let the veggies roll off.

Now, crack your favorite beverage, get some napkins, and eat like a king.

And Yankees...for god's sake, remember....DON'T EAT THE DEAD ONES!!!!





















Always goes over rather amusingly when a first timer is told that. A crawfish that was cooked after it had died will have a straight tail...a crawfish that was cooked properly will have a tight curved tail. You can eat the straight tails, but you run a risk, as you don't know when they died.

[piroguedog]

Mais cher, you can tro som cans of veggies in der 2> take the labels off, use a church key to poke some holes and drain the h2O out. Works good for things that you wouldn';t dump into the water. green beans, artichoke hearts, etc. Learned how to do this to supplement crawfish when i was a broke college student at LSU. Soaks the cayenne up well. OK here's mine......

Squirrel Fricasse'
about 4 quartered up fox squirrels (no heads) or 6 cat squirrels
one videlia onion
one pod of garlic
one bunch green onions
fresh parsly
one pkg of sliced baby bella mushrooms
cayenne pepper
Choice of hotsauce (i like louisiana or tabasco habanero)
salt
maybe a pound of deer sausage

I wont bother with the obvious but will point out the important when it comes to the process.

Big black iron pot start with just a lil' bit of olive oil
get it hot
throw in the meat
keep turning it to keep it from stickin
when it gets dry put a lil water.
get them as brown as possible, then brown them some more.
just when you think they cant brown any more, keep goin.
If your doin sausage, I prefer to cook separately to keep the grease out of my graVy.
when you finally decide your worn out on the browning process, throw in your onion sausage, hot sauce and spices (check it before salting though).
all of that brown stuff that has accumulated in the bottom will break up and give you a rich gravy when you hit it with some cold water at least half full and stir the crap out of it. bring it to a boil to make sure that you got all of the brown stuff dissoved then set the dial to "drink mode" and let her go until you can pull the bones out easy. cook some rice. maybe some cornbread.

Another good addition is some well browned wood ducks or teal.

I do one like this for a tail gait every football season behind kirby smith hall.

[The Goat]

well alright, yeah we just did the cans of veggies the other day. very good, though we let the corn soak for a good 30 minutes to see how hot it would get, a bad decision...even with a bowl of butter it was sooooo spicy.

so you're out behind kirby smith? sweet sweet. I'm sure you've seen my car at some point, it's a blacked out box on some black steelies.

also...stuff half an orange in those wood ducks.........delicious.

[JasonB]

taco soup! just like chilli but with a taco twang to it


2 lbs ground beef
2 packets taco seasoning
2 cans of brook chilli hot beans (the BIG ones!)
48ounce (big bottle) of either v8 or tomato juice *(chose v8 for health reasons)
1 can of hole kernal corn strained or juices
1 big can of diced tomatoes
1/2 a green pepper cut into small chunks
1/2 a white onion cuti into small chuncks


cook beef untill almost fully cooked (brown) then add peppers and onions to let cook a little. add all ingredients into a slow cooker OR THICK IRON POT and let cook for an hour to three hours stirring occasionally on medium heat. if you have a crock pot slow cooker, high heat for and hour is fine. tastes like chilli with a mexi twang to it. TRy it, atceric will back me up if need be my recipe is banging! :naughty:

[RedRider_AK]

Anybody got any good pancake recipes? I love pancakes.

[piroguedog]

pancakes???????????

[The Goat]

screw pancakes

pain perdu is the way to go.

get yourself some slices of bread. as many as you could possibly eat.

take three eggs, mix with a half a cup of milk. add four table spoons of brown sugar. and a half a teaspoon of cinnamon. Mix really well.

Dip your slices of bread in the liquid...throw em in a skillet...and when they are the doneness you like, take em out and cover em with either butter and sugar, or butter and syrup.

It's a heart attack on a plate... but if eaten in the morning, you'll be set up for one HARD days work.

if you want good pancakes...just get some jiffy baking mix...use the recipe on the back, but mix in a little extra butter and some reese's peanut butter chips....mmmmmm

come on guys, more recipes. you all eat.

[The Goat]

1 can drained whole tomatoes
1/2 onion
1 tablespoon of minced garlic
1/4 bunch cilantro
1 tablespoon olive oil
1 poblano chile, stemmed and seeded
2 Serrano peppers stemmed and seeded
juice of 1/2 lime
1/2 anaheim pepper, stemmed and seeded
1/4 cup of catsup
1/4 cup of spicy bbq sauce
1/4 of a bottle of chipotle tobasco
salt to taste

throw it all in a food processor...chop to desired consistency and enjoy.

it's a sweet & spicy salsa

[BigGreenMachine]

Keep going Goat, that pain perdu sounds the goods. Try it with the g/f this wkend.

Spent 2 weeks in LA when I was stateside. Brought home some of the best beef jerky I've ever tasted.

[The Goat]

thanks for the encouragement BigGreenMachine

one of my professors put me onto that pain perdu....good god that stuff is delicious.

[Billy Golightly]

I use to eat that all the time, except we call it french toast? It is pretty damn good.

[nate b]

its called french toast around these parts as well

[The Goat]

well yeah, but sadly a lot of people these days think that french toast is little sticks that are bought from the store.

damn, now i want some.

[keister]

Here is one I just learned.
Marinate your favorite cut of steak in Orange Juice overnight.
Grill 'em the next day.
Trust me, you need to try this - it is awesome! I do it almost everytime I grill steaks lately.

BTW: Not a single person yet has been able to guess that it was OJ the steaks were marinated in. The flavor isn't so obvious - just delicious.

[The Goat]

Did those steaks in a lime juice and OJ blend, it was damned good...reminds me of a tropical Shish Kabob.

Covered half of them in black pepper before grilling...gives it a slight kick.


Found this one online, and amended it a little bit.

Chicken and Andouille in Red Gravy....Technically it isn't a Sauce Picante, as a proper roux is never made.

1 stick of Butter and Omega 3 50/50 blend
1lb Andouille -- cut into 2in pieces
(You can use your favorite sausage if you can't get Andouille...if you use hot sausage, cut the cayenne pepper)
1 Dinner plate full of chicken cut into 1 inch pieces, I just use breasts.
3 Cups Red Onions -- usually 2 big ones. diced.
6 1/2 Cups Beef Stock, the Rachel Ray brand is the cheapest if you don't have some, and it's the best.
1 1/2 Teaspoons Cayenne (this can be cut if you're using hot sausage
1/2 Cup Celery -- finely chopped
1 Green Bell Pepper -- chopped
1 Tablespoon Minced Garlic
1 Can Tomato Sauce -- 16oz
1 Teaspoon of dried parsley
10 Drops of Habenero Tabasco Sauce....or any other type of spice that contains no Salt.

Melt stick of butter blend in pan.
Brown the sausage and chicken in butter and Habenero Tobasco.
Add 2 cups onions, cover and cook until sausage and onions stick to the bottom. Add 1 cup stock and scrape the bottom the pan. Recover and cook about 2 minutes.
Add celery, bell pepper and garlic. Cook 3 minutes.
Add tomato sauce, and cayenne pepper if using it. Cook 5 minutes.
Add 1/2 cup onions.
Cook until sauce is thickened. allow the sediment to build up on the bottom before stirring.
Stir in the parsley and add 3 1/4 cups stock. Scrape pan clean.
Cook until liquid has reduced to a thick dark red gravy about 25 minutes.
Stir in the remaining onion and stock, bring to boil.
Simmer until gravy is thicker about 15 minutes.

Serve over rice, french bread, or mashed potatoes.

Notice I didn't use any salt, I'm trying to cut pure salt completely out of any cooking I do. Most of your ingredients contain some sort of salt anyway, so it's pointless to add more.

[Mosh]

MMMMM.My favorite.

http://www.youtube.com/watch?v=did4B2fSK2I

[The Goat]

Goat's cajun soup...not really gumbo...not really soup. just good eating

1 bag of boneless chicken breasts cut into 2in chunks
2 pounds of hot sausage, cut into 1 in pieces
2 pounds of peeled an deveined shrimp
2 green bell peppers deseeded and hit with a food processor
2 medium yellow onions diced
4 anaheim peppers deseeded and hit with a food processor.
1 tblspn gumbo filet
2 tsp tiger dust/tonys/or season all
2 teaspoons of hot sauce
1 tsp salt
1 tsp pepper
1 cup of oil
1 cup of flour
1 large can of crushed tomatoes
1/2 tsp of minced garlic


Very simple...

Bring 2 gallons of water to a boil. Drop in your bag of chicken breasts. Add tsp of salt, and one tsp of black pepper, and two tsp of season blend. BOIL... if there isn't enough water to cover chicken...add more.

while that's boiling.

heat 1 cup of omega3 oil (you can use regular cooking oil or butter if you know how to make a good roux) in a LARGE sauce pan over medium heat...slowly adding 1 cup of flower while stirring. As heat rises...roux will begin to darken. Yon't don't want tan...you don't want dark brown...You want a medium color.

when it reaches the desired color...toss the onions and garlic in for five minutes continuously stirring. If it begins to stick...add more oil or butter...whichever you decided to use.

add in the bell pepper and anaheim pepper puree and heat for another five minutes continuously stirring.

add large can of crushed tomatoes...drained.

heat for another 20 minutes...continuously stirring.

drop sausage into pot with the chicken...continue to boil

remove roux saucepan from heat.

slowly add to other pot while stirring....bring back to a boil

add hot sauce and filet.... while stirring.

reduce heat and simmer for one hour while stirring frequently.

add shrimp...simmer for 5 minutes. remove from heat.

serve over white rice and/or with good bread.


for those sensitive to heat or worried about salt...don't add those ingredients until after a first taste test.