Ok, everyone, what a neat idea!!!!
I have noticed lately that a lot of people have been sharing some really great recipes on other threads.
I thought that we could have one thread for all these great recipes and that way, when we are trying to think of something new to make for dinner, we can come to this thread and find something great!
If you have already shared a recipe in another thread, please post it here (I have tried them all and they are fantastic)!!
i just throw them in when i think of them.. but you are right.. all the recipes in one thread would be convenient...
i think you can use the search function at the top right of the box if you vaguely remember what the recipe was..
mellaw6565
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I\'d really like some more recipes for veggie side dishes; I get bored with preparing them the same way all the time. I do use the internet, but like to hear from others.
changingtimes
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and if you cant find what your looking for here i always use foodnetwork.com
mellaw6565
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I use that site as well as Epicurean when I want to be \"fancy\"
charlabob
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One thread is fine but I hope they\'ll also continue to be scattered into other threads when the spirit moves us. A surprise diversion is always nice. That spontaneity is par of the beauty of the internets.
JenV
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I throw a recipe in when I can\'t think of something nice to say...not my idea but a good one...and a tip o\' the hat to the person who did. and a drink recipe here:
cilantro martinis- thank you to Whitney for this one:
in a martini shaker:
vodka
simple syrup
limes
cilantro
all of the above in your favorite quantities, more vodka than simple syrup. muddle together vigorously with ice. serve up with a sugared rim.
LOL, JenV, so funny :)
And before someone asks,
Simple Syrup:
1 1/2 cups sugar
1 1/2 cups water
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Cool syrup, then cover and chill until cold, about 2 hours. (Will keep up to a month in the refrigerator.)
JenV
Member Profile
thanks JT
Well, I can definitely see where you may, all of a sudden, think of a recipe to share when discussing another topic entirely (it happens to me in phone conversations), but to give a recipe when you can\'t think of something nice to say???
Why not just not say anything??
Anyways, I think this could be a great thread (drink recipes highly recommended)!! I will try and add some soon.
We had roasted chicken this evening, BUT the glaze we used made it FABULOUS!!!
- 2 parts Orange Marmalade (don\'t skimp, try to use some good stuff)
- 1 part Brown Mustard (Dijon would work as well)
- Garlic, 1-2 medium sized cloves
- Lemon Thyme (oregano would work well too)
- S&P to taste
- A little olive oil
Mix together and glaze over chicken when it is half way done, continue to bake until cooked through.
I never use exact measurements when cooking, only with baking, my apologies. But, its pretty hard to screw up - give it a little taste before glazing, it should have a slight bitter taste, but will sweeten as it cooks. ENJOY!!
mellaw6565
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Thriftway - that sounds good. Might try that tomorrow night.
celeste17
Member Profile
Here is a recipe that we had for dinner tonight.
1 cut up chicken (fryer)
put in a large bowl of ice water and set aside
in another bowl dump a large container of plain yougart
In a large zip lock type bag mix the following:
1c bread crumbs
1c flour
1T old bay seasoning
1t of garlic powder or 1 garlic clove finely diced
a dash of pepper
1T of italian spices (or what ever you have parsley, thyme, rosemary etc)
Close bag and shake
Take chicken from bowl and drag it in the yougart
Then put in flour mixture. Repeat until all pieces have been coated. Watch the wings sometimes the tips want to burn (you can put foil on the tips for the last few minutes if needed.
Spray a baking dish liberly with Pam and place pieces bake at 400 for 60 minutes turning every 20 so they evenly cook. Serve with veggies and a starch and you have oven fried chicken.
i confess.. i too resort to food when at a loss for something positive to say...
might be why i am overweight ;~(
i will try to make my recipes a contribution.
So I have to add my “famous†chili recipe. I’ve made many adjustments over the years, and I don’t want to give out too many secrets, but here is where I started… And you can figure out how best to improve upon it from there.
Ingredients:
1 small onion
1 lb. ground turkey
20 oz. of diced tomatoes
1 can each of kidney, black, and garbanzo beans
1 can of chicken broth
¼ tsp of cumin and salt
1/8 tsp of cinnamon
Hot sauce to taste
First, sauté the onion in some olive oil. Brown the turkey with the onions. Drain and add beans. Add tomatoes with juice. Add chicken broth and spices. Bring to boil and let simmer for 20 to 30 minutes.
I\'ll share my jambalaya recipe. You won\'t buy Zattarain\'s again!
Jambalaya
1 Tbs olive oil
1/2 pound fully cooked smoked sausage, cut into bite sized pieces
3 chicken breasts, cut into bite sized pieces
1 medium green pepper, diced
3 cloves of garlic
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
In a Dutch oven, heat olive oil and cook chicken, sausage, green pepper, and garlic. When meat is partially cooked, add remaining ingredients, except shrimp. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
My favorite recipe to bring to parties, courtesy of Paula Deen:
Mushroom Canapes
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan or cheddar
2-ounces canned mushroom pieces and stems, drained
1/2 of a 2.8-ounce can french-fried onion rings
1 loaf (8-ounce) sliced baguette
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Scoop onto the sliced bread. Place the canapes on a baking sheet and broil until the topping is bubbly.
This is less a recipe and more of a method.
I use a braise technique that can be adjusted for many types of food and is as simple as it is fast.
Use a temp probe to adjust the cooking time for different meats, and cut veggies into sizes that match the estimated time for meats.
This one is bone in Chicken breast
Estimate how many you need and choose an oven safe baking dish to match.
I use 6-7 split breast in a 9x12 Pyrex most of the time.
Thaw chicken :)
place in pan with a slight overlap
Season to taste with Johnny\'s Seasoning salt or with your favorite combination. (I buy the 42 oz size at cash n carry)
Dot each breast with butter.
Add liquid of your choice to a depth of 1/4 to 3/8 in.
I use water most of the time but for variety I use italian dressing or chili sauce cut with water or the liquid left from a jar of jalapenos, balsamic vinegar cut with white wine or a random can of soup with water added. The variations are up to you.
20 or more cloves of garlic make it a garlic chicken recipe, Curry powder makes it a curry etc...
You can add new potatoes or frozen veggies but you should estimate or cut to a size that will cook within 1 hour at 325.
Preheat oven to 325 or just add 15 min to the time. It makes little difference.
Insert temp probe and set it for whatever you are cooking. Allow 7 to 15 degrees carryover to get to your target.
Estimate 45 min to 1 hour for split breast, 1 hour to 1.5 for thighs or leg quarters, 45 min for thin cut pork chops and 1.5 for \"country style\" pork cuts.
But use the thermometer.
The basic recipe without variations and using a foolproof cheap entree is:
Pack of thighs thawed
fit to pan
season salt fairly heavily
two tbs butter dotted across the meat
water to 1/4 in in pan
bake in preheated 325 oven for 1.5 hours.
enjoy
I am doing a Jalapeno variation for tonight in honor of my jalapeno plants finally deciding to bloom. Too late I suspect but there is always next year.
Zenguy
Member Profile
This is one of my favorite recipes for Thai Chicken Salad or Larb Gai, courtesy of Epicurious.com, it is easy to make, very low in fat and really tasty...the triple threat!
Serves 6. (not sure about that, I would say more like four)
Restaurant; Typhoon, Portland OR
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce, separated into leaves
*Available at Asian markets and some supermarkets nationwide.
Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Spoon into lettuce leaves; serve.
I\'m all about the easy recipes. Here are two of my faves:
Corn-Flake Chicken
Mix 1 cup crushed corn flakes with packet of italian dressing seasoning and 1/2 c. shredded parmesan cheese. Put all together in large plastic bag. Throw in 2-4 chicken breasts coated by butter or oil (butter works better). Shake bag. Cook in greased pan at 375 for :40, until no longer pink in center.
Cocounut Curry over rice
Sautee basil leaves in oil and let drain on paper towel for 5 minutes. Sautee 1 can of coconut milk, adding red curry paste to taste. You can add ginger or red chili paste too if you have it. Add separately cooked shrimp or chicken chunks. Pour over jasmine rice. Top with fried basil. Yum!
GREAT WEBSITE for recipe ideas when you sorta know what you have to work with or what you are craving!
cookthink! I usually just google the ingredients I have in my pantry and add \"recipe\" in the query.
JenV
Member Profile
If anyone wants to learn to make the absolute BEST foolproof deviled eggs- go to http://www.deviliedeggs.com. It\'s quite a process, but absolutely the best outcome.
I bet JenV\'s website for deviled eggs is
http://www.deviledeggs.com :D
thanks jan that helped :)
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