Recipes

With so many "foodies" around I though this could be a fun thread. Sort of a "take a penny leave a penny" for recipes.

The first one is my FAVORITE ever. Really simple, not pricey to make, and it can be sandwiches or pasta sauce.

The only tweaks to this recipe I make is if it's for sauce I cut the sausage into chunks instead of leaving whole, I add a little more crushed tomatoes, and I cook it down to a thicker consistency. No matter what I only use spicy italian sausage and way more red pepper flakes.

On a side note, the brand of tomatoes and wine will affect the taste so once you get it set for you don't substitute anything for another brand. Also of its too "winey" cook it down more to a pasta sauce consistency. Helps a lot.

www.simplyrecipes.com/recipes/sausage_peppers_and_onions/amp/

 

I will leave one too:

Thai Curry:
Ingredients:
1. Mai Ploy Curry paste of your choice (red, panang, green etc...)
2. Fish sauce (thai brand, we use Squid brand at home)
3. Veggie of your choice
4. Meat of your choice (we will say chicken for this recipe).
5. Little bit of sugar
6. Garlic
7. Oil ( I use grape seed for health)
8. Caffer Lime leaves
9. Coconut Milk (preferably a thai brand)

Instructions:
1. Chop garlic and saute with oil in a pot and add caffer lime leaves once garlic is beginning to brown.
2. Add chicken and cook 1/4 of the way.
3. Add about 1 tablespoon of curry paste.
4. Once chicken is 3/4 cooked add veggies.
5. Add 1 can of coconut milk.
6. Add palm sugar, brown sugar or regular sugar to taste.
7. Add fish sauce to taste.
8. Put over rice and enjoy!

 

Easy one...Pork Tenderloin cut down the middle but not all the way thru .More like butterfly it.Stuff with cream cheese,shredded sharp cheddar , jalapenos,I throw some pineapple chunks in.Wrap with bacon to kind of tighten it up and tooth pick it so it doesnt come loose put your rub on it. cook on about 225 till done.I cant remember exact internal oooking temp but.just Google internal temp of a stuffed pork tenderloin.Do not over cook.

 

Simple easy recipe!
Linguine and Clam Sauce

You will need: Linguine, 2 cans (serves 2, add 1 small can per person) of minced baby clams,1/2 lb bacon , 1 medium yellow onion, salt and pepper to taste.

Finely dice onions and bacon. Sauté bacon until cooked through but do not brown. Remove bacon and sauté onions until clear, add bacon, clams and juice. Simmer while cooking pasta, salt and pepper to taste.

Cook pasta until al dente. Serve sauce over pasta and enjoy!

 

TURKISH DELIGHT CHEESECAKE

Ingredients

Base
Half pound cookies, 2 tbsp caster sugar 2 tbsp cocoa powder

Topping
One pound cream cheese half cup caster sugar juice of a lemon
1 tsp rose water
1 tbsp powdered gelatin
half cup boiled water
500 ml cream lightly whipped half pound rose Turkish delight few drops red food colouring

Instructions

For the base

1. Munchup biscuits, mix all ingredients together andpress into tin. Put in the fridge to set while you make the topping.

For the topping

1. Beat cream cheese, castersugar, lemonjuice and rosewater. Sprinkle gelatin over boiling water and warm until dissolved, then stir into cream cheese mixture. Fold in whipped cream. Set aside 1 cup of mixture and add food colouring to make it pink/red. Spoon on to base and refrigerate for at least 6 hours,

2. Add roughly chopped Turkish delight to the main mix,and then lightly mix in pink mixture with the main mix to create a marbled effect.

3. Spoon onto base and refrigerate for at least 6hours, preferably overnight.

 

I'm a fan of sweet and heat so I have a ton of recipes like this stashed away


https://www.sugardishme.com/cherry-bomb-chicken/

 

For some great recipes, go over to the sister site and check some of the recipes out over there:

https://www.pitbull-chat.com/index.php?forums/recipes-and-cooking-tips.65/

 

Yeah I'm ok. Thsts why I made a thread here.

 

www.favfamilyrecipes.com/grilled-foil-ranch-potatoes/

 

Just sharing recipes

 

That looks awesome!.....so dose the Italian sausage and peppers....will try them out when I get a min.

 

You American folk sure eat the best grub!!...please share more!.......

 

Ingredients

• 8skinless, boneless chicken thighs
• 3slices bacon, coarsely chopped
• 1/2cup chicken broth
• 1pound asparagus spears, trimmed
• 1small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

 

Maple-Glazed Chicken with Sweet Potatoes
sweet potatoes

• 1 pound chicken breast tenderloins

• 2 teaspoons steak grilling seasoning blend, such as Montreal

• 2 tablespoons butter

• 1/4 cup maple syrup

• 1/2 cup sliced green onion (about 4)

Directions

1. Prepare sweet potatoes in microwave oven according to package directions.

1. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

1. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

 

Best Crispy Baked Zucchini Fries

4.8 from 4 reviews
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Author: Layla
Serves: 4
Ingredients

• 3-4 large zucchini
• 1 cup bread crumbs (panko or itlian or a mixture of both)
  Coupons
• ¼ cup grated Parmesan cheese (optional)
• 2 eggs
• 2 tablespoons olive oil
• ½ tsp garlic powder (optional)
• salt and pepper to taste

Get Cinnamon French Toast Bake Recipe
Instructions

1. Pre-heat oven to 425F. Line a baking sheet with aluminium foil or parchment paper and lightly grease with oil. Set aside.
   
   
2. Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Pre-pare zucchini by trimming the ends and cutting into ½ inch strips or slices.
   
   
3. Dip zucchini strips into egg mixture then in breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
   
   
4. Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
   
   
5. Bake in preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

 

Slow Cooked Chicken and Sausage Stew [/h]
1-1/2 cup serving 4 (1 ½ cup servings)
½ lb. Kielbasa sausage, cut into ¼ inch slices
2 boneless, skinless chicken breast halves, cut into bite size strips (I use 1 LB)
½ cup thinly sliced carrot
1 small onion, thinly sliced, separated into rings
1 (16 oz) can baked beans, undrained
2 tbs. brown sugar
1 tsp. dry mustard
½ cup ketchup
1 tbs. vinegar
2 cups frozen cut green beans thawed

In 3 ½ to 4 quart Crock Pot, combine all ingredients except green beans. Cover, cook on low setting 6 to 8 hours or until chicken is no longer pink. Ten minutes before serving, stir in green beans. Increase to high heat setting; cover and cook an additional 10 minutes or until green beans are crisp tender.

 

Balsamic Chicken with Roasted Vegetables

Ingredients:

• 10 (20 oz) boneless skinless chicken thighs
• 20 medium asparagus, ends trimmed, cut in half
• 3 red bell peppers
• 1 cup carrots, sliced in half long way
• 2 red onions, chopped in large chunks
• 10 oz sliced mushrooms
• 1/2 cup plus 2 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp sugar
• salt and pepper
• 3 tbsp fresh rosemary
• 2 cloves garlic, smashed and sliced
• 2 tbsp oregano or thyme
• 4 leaves fresh sage, chopped

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

 

Macaroni Salad with Tomatoes

• 6 oz uncooked elbows
• 2 medium tomatoes, diced
• 1/4 red onion, finely chopped
• 1/4 cup light mayonnaise
• 1 tbsp white vinegar
• dash garlic powder
• 1 tsp oregano
• 2.5 oz sliced black olives
• salt and pepper

Cook pasta in salted water according to package directions. Drain and rinse under cold water.

In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well. Add elbows and mix well.

 

1. BLUE CHEESE CHIVE BUTTER
Mash together 4 tablespoons softened butter with 4 tablespoons crumbled blue cheese. Stir in 2 tablespoons finely chopped chives and 1/2 teaspoon ground black pepper. Spread on hot corn on the cob.
2. OLD BAY BOIL
Bring a large pot of water to a boil. Season heavily with Old Bay Seasoning. Boil husked ears of corn until tender, about 5 minutes. Serve with butter and an additional sprinkle of Old Bay.
3. SPREADABLE BACON
Cook 1 slice of bacon per ear of corn. In a food processor, crumble the bacon and process until finely chopped. Add 1 tablespoon of butter per ear, a pinch of salt and black pepper, and 1/2 teaspoon balsamic vinegar. Spread on hot corn on the cob.
4. HERB VINAIGRETTE
In a small bowl, whisk together 1 tablespoon Dijon mustard, 3 tablespoons red wine vinegar, a hefty pinch of salt and black pepper, 3 tablespoons olive oil and 2 tablespoons chopped fresh thyme. Drizzle over the corn.

5. TOASTED ALMOND AND TARRAGON
Spread 1/2 cup ground almonds on a rimmed baking sheet. Bake at 350 F until golden and toasted, about 8 minutes. Allow to cool. Mix in 2 tablespoons finely chopped fresh tarragon and 1/4 teaspoon kosher salt. Coat each hot ear of corn with butter, then roll in the almond-tarragon mixture.
6. TOASTED MARSHMALLOW
Husk 6 ears of corn, skewer with long skewers, and coat lightly with cooking spray. Grill over medium-high until tender and lightly charred, turning frequently. Spread each ear of corn with a couple tablespoons of marshmallow spread (Fluff). Turn the grill flame up (or use a campfire) and toast the marshmallow on all sides.
7. SMOKED FETA AND PEPPER
Finely crumble 1/2 cup smoked feta cheese. Mix in 2 tablespoons finely chopped pickled jalapeno peppers. Coat each hot ear of corn with butter, then roll in the cheese and pepper mixture.

8. JERK GRILLED
Whisk together 1 tablespoon water and 2 tablespoons molasses. Using a pastry brush, lightly coat 4 ears of corn with the molasses mixture. Sprinkle all over with purchased or homemade jerk seasoning. Grill over indirect heat on well-oiled grates until tender.
9. CHILI LIME
Spread cooked ears of corn on a platter. Sprinkle with fresh lime juice, finely grated lime zest, ground cumin, minced serrano chili and salt.
10. SAFFRON AND OLIVE CREAM
Mix 2 tablespoons minced Kalamata olives, 2 tablespoons minced green olives, a pinch of saffron and a pinch of black pepper into 1/4 cup mascarpone cheese. Spread over hot corn on the cob.

 

How about some baked or grilled Chicken breast ,collards,sweet potatoes,fresh purple hull peas ,some fresh Silver Queen Corn,Fresh Tomatoes ,some cow horn peppers and some corn bread with some good sweet tea ..lol now we talking.