Post Your favorite recipes.

[2A_Tom]

Spanish rice (Well maybe not the way they make it but this is good)

2 cups rice
3 1/2 cups of chicken stock
2 tsp. chicken bullion
1/4 tsp adobo
1 can tomatoes and green chillies w/ juice
1 can black beans w/ juice

In a saucepan bring to a boil, reduce heat to low, cover and let steam for 30 minutes.

My wifes Chicken Pot Pie recipe, don't get any on your face or your tongue will slap you to death.

4 Aldi deep dish pie crusts
1 rotisserie chicken deboned and cut up
2 cans mixed veg
2 cans cream of chicken
2 cans potato soup
2 tbl butter
Salt and pepper to taste

Mix and heat ingredients in pot on range top.

Fill 2 pie crusts with heated mixture and use other two for top crust. make slits in top to release steam.

Put one in the oven at 350 about 30 - 45 minutes until crust is the color you like.

Wrap the second on plastic wrap and freeze until the next time.

 

[actaeon277]

3 cheese bites

Preheat oven to whatever your biscuit says.
Take a cupcake pan. PAM or Crisco the cupcake spots (10 of them, I think)
Take some biscuits, roll them out flat. (flour helps keep the biscuit from sticking to roller)
Put them in the pan, making little cups.
Cook the biscuits for about half the time it says to cook them, then remove from the oven. Leave the oven on.
Then add a little spaghetti sauce, a big spoon worth... not too much.
Then sprinkle in some cheeses (I use a leftovers from lasagna or manicotti. Parmesan, mozzarella, ricotta), once again.. not too much. You don't want the stuff to bubble out and make the pan or oven harder to clean.
Finish cooking the biscuits.


Cooking the biscuits for half the time helps keep the bottom from being "doughy".

 

[Gabriel]

Place Ramen noodle mass without packet into boiling water for three minutes.

Dump noodles into bowl, add packet contents, and stir.


I have another one for Tombstone pizzas if anyone is interested.

 

[Tyler-The-Piker]

Scoop a bunch of vanilla ice cream into a blender. Pour in a can of diced pineapple, juice and all. Blend. Add more vanilla ice cream if necessary.

 

[Tyler-The-Piker]

Equal parts bisquik and your favorite (melted) ice cream. Pour into cupcake cups and bake.

 

[Tyler-The-Piker]

Store bought cake mix and 12oz can of soda. Mix. bake.
Experiment with flavors. We like yellow cake + Sprite or chocolate cake + Dr. Pepper

 

[repeter1977]

Following because I like food, yum.

 

[Cameramonkey]

Grandma Adkins' Dressing
oven to table time 1.5-2 hrs.


1 loaf bread, torn into 1-2"pieces, dried to "stale" but not crouton stage (dry but not crunchy)
1 3/4C diced celery (3-4 stalks)
1 med onion, diced
1/2 tsp rubbed sage
2 1/2C Peperidge Farm Herb Seasoned stuffing (white and blue bag)
9C chicken or turkey broth (or 6 broth+ 3C water) 48-72 oz
1tsp black pepper


Mix together everything but the liquid in a very large bowl . Add approx 2/3 of the liquid. Mix well. add rest of liquid slowly until you achieve approximately the same consistency as soupy oatmeal. (amount of liquid varies depending on how dry the bread is)
pour into WELL greased 11x14 glass baking pan.


cook 10-15 mins on 400 until it starts to cook (it may start bubbling).
reduce heat to 350 approx 1 hour until top is golden brown and crunchy.


Remove and rest for 5-10 mins. Insides will be soupy when removed from oven but will thicken upon standing.


Serves 10-12

 

[chezuki]

Grandma Adkins' Dressing
oven to table time 1.5-2 hrs.


1 loaf bread, torn into 1-2"pieces, dried to "stale" but not crouton stage (dry but not crunchy)
1 3/4C diced celery (3-4 stalks)
1 med onion, diced
1/2 tsp rubbed sage
2 1/2C Peperidge Farm Herb Seasoned stuffing (white and blue bag)
9C chicken or turkey broth (or 6 broth+ 3C water) 48-72 oz
1tsp black pepper


Mix together everything but the liquid in a very large bowl . Add approx 2/3 of the liquid. Mix well. add rest of liquid slowly until you achieve approximately the same consistency as soupy oatmeal. (amount of liquid varies depending on how dry the bread is)
pour into WELL greased 11x14 glass baking pan.


cook 10-15 mins on 400 until it starts to cook (it may start bubbling).
reduce heat to 350 approx 1 hour until top is golden brown and crunchy.


Remove and rest for 5-10 mins. Insides will be soupy when removed from oven but will thicken upon standing.


Serves 10-12

Damn... the title had me excited for a low carb dressing.

 

[Cameramonkey]

Damn... the title had me excited for a low carb dressing.

Yeah...

In that dressing, the carbs have carbs.

 

[edporch]

Irish Creme Recipe

* 1 cup heavy cream
* 1 (14 ounce) can sweetened condensed milk
* 2 cups Irish whiskey (Jamesons Irish Whiskey because it's SMOOTH)
NOTE: I usually use a pyrex 2 cup measuring cup and top off the cup
so that it's slightly more than 2 cups.
WARNING: if you use much more than this, the creme will curdle.

* 1 slightly heaping teaspoon instant coffee granules(Folgers)
* 2 slightly heavy tablespoons chocolate syrup (Hersheys)
* 1 teaspoon vanilla extract
* 2/3 teaspoon almond extract

For the Christmas minty version:
>>* add 2/3 teaspoon peppermint extract for the "Hint of Mint" version

NOTE: use GENUINE extracts and not imitation extracts.

- Be careful about measuring the almond extract,
it's overpowering if you use too much.

- For a NON-alcohol version, you can use this recipe minus Irish whiskey,
but it needs "tweaked".
I've tried this by adding milk instead of Irish whiskey if memory serves.

DIRECTIONS

1. In a blender, combine heavy cream, sweetened condensed milk,
Irish whiskey, instant coffee, chocolate syrup, vanilla extract,
and almond extract. (and mint extract if applicable)
- Blend on high for at least 30 seconds.
- Store in a tightly sealed container in the refrigerator.
- SHAKE WELL before serving.

This will compare very well to the commercial versions but cost MUCH LESS.

 

[Hoosierdood]

Hoosierdood's Bacon Recipe

1. At least one pkg BACON (more for the true bacon lover)
2. Cook it. Not too crispy, but not too limp.
3. Eat it all. Bacon is not for sharing. It's OK to be selfish with bacon.

You're welcome.

 

[Ballstater98]

Greek Shrimp Scampi (4 servings)

Ingredients:
6 ounces uncooked angel hair pasta (whole wheat)
1 teaspoon olive oil
1/2 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, drained
1/8 teaspoon black pepper
1 pound peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
6 tablespoons (about 1-1/2 ounces) crumbled feta cheese

Preparation:
Cook pasta according to package directions, omitting salt. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper to pan; saute 1 minute. Add garlic and canned tomato mix; cook 1 minute. Add black pepper and shrimp; cook and cook 3 minutes until shrimp are done (I usually boil my shrimp instead along side boiling the pasta then add). Stir in red pepper; mix in pasta then remove from heat. Plate and top with feta cheese.

Nutritional Info:
Calories: 379 (20% from fat)
Fat: 8.5g (sat 3 g, mono 2.8 g, poly 1.7 g)
Protein: 31.7 g
Carbohydrate: 43.3 g
Fiber: 2.6 g
Cholesterol: 185 mg
Iron: 4.1 mg
Sodium: 139 mg
Calcium: 656 mg

 

[mom45]

Savory Pepper Steak

1-1/2 pounds round steak
1/8 cup flour
Salt and pepper to taste
1 medium onion, sliced or chopped
1 garlic clove, minced
2 large bell peppers, sliced in 1/2” strips (divided)
1 can whole tomatoes
1/2 TBSP beef base or 1 beef bouillon cube
1/2 TBSP soy sauce
1 tsp Worcestershire sauce
1-1/2 TBSP flour
1-1/2 TBSP water

Cut beef into strips about an inch wide. Combine 1/8 cup flour, salt and pepper in crock and toss with beef until well coated. Add onions, garlic and half of the bell pepper slices. Mix well. In a large bowl, combine tomatoes, beef base, soy sauce and Worcestershire sauce. Pour over other ingredients. Cover and cook on low 8-10 hours in crock pot. One hour before serving, turn to high and stir in remaining bell pepper strips. Combine remaining flour and water and mix until smooth. Stir into pot…cover and cook five to ten more minutes until thickened.

 

[M67]

Bourbon, neat, room temperature 110 proof or higher (preferably barrel strength)

A nice cold stout, 9% ABV, have been enjoying some coffee stouts as of late

Or a nice hoppy and bitter IPA, the dankier the better

 

[wtburnette]

Mexican chicken recipe. Makes great filling for tacos, burritos, enchiladas or whatever you want to make:

In a medium crock pot, place 3 - 4 chicken breasts (can be frozen)
In a small bowl, pour in one jar of your favorite salsa. Add a pouch of taco seasoning mix and stir together. Pour mix over chicken in crock pot, making sure to cover all of the chicken.
Cook on low for 6 - 8 hours or 4 - 5 hours on high.
About an hour early, I take two forks and shred the meat and mix it well with the salsa and let it sit in the mixture another hour or so.

I've seen recipes where other people add mushroom soup, or other things to the mix, but the above is what I preferred. I'd usually eat chicken tacos with it and use the leftovers to make enchiladas.

 

[2A_Tom]

Mexican chicken recipe. Makes great filling for tacos, burritos, enchiladas or whatever you want to make:

In a medium crock pot, place 3 - 4 chicken breasts (can be frozen)
In a small bowl, pour in one jar of your favorite salsa. Add a pouch of taco seasoning mix and stir together. Pour mix over chicken in crock pot, making sure to cover all of the chicken.
Cook on low for 6 - 8 hours or 4 - 5 hours on high.
About an hour early, I take two forks and shred the meat and mix it well with the salsa and let it sit in the mixture another hour or so.

I've seen recipes where other people add mushroom soup, or other things to the mix, but the above is what I preferred. I'd usually eat chicken tacos with it and use the leftovers to make enchiladas.

I made this today and the family enjoyed it.

 

[wtburnette]

Glad to hear it...