Alright. I'm starting to get older and realize that even though I'm single, it's still cheaper to cook at home, and better for you. I'm figuring this would be a good thread to disclose good recipes that are simple to make, and good. I'll start. This is a beef stew recipe that I got from a friend, and it is fantastic. Pretty simple also. Ingredients: 1/2 gallon water 1 onion 2 lbs. stew meat and netting (ask the butcher). 4 soup bones 1 red cabbage 2 32 oz. Hunts Whole Tomatoes 8 carrots 1/2 celery stock 6 beef bouillon cubes Salt Pepper 3 large potatoes 1 Package penne noodles (de cecco, preferably) Olive Oil Red Wine Vinegar Directions: Chop all the vegetables Boil water onion and beef wrapped in netting. Throw everything in but the Olive Oil, vinegar, and pasta. Cook on med high for an hour, covered. After the hour, take the netted meat and soup bones out. Place the meat on a plate and generously pour olive oil and vinegar on the meat. (1/3 oil, and 2/3 vinegar. be more generous than you usually would be.) put pot on low, and put meat aside on the plate for 20 minutes. Cook pasta. Servings: Always leave the stew, meat, and pasta separate. Only join the three when serving. Makes about 10 servings. Voila. That's it. Bon-apetite.
A buddy of mine busted this out at our superbowl party, killer stuff: Thai Ribs 4 lb baby back pork ribs (for 4 servings) 1 cup canned unsweetened coconut milk 1/2 c chopped fresh cilantro 1/2 c golden brown sugar 1/3 c chopped shallots (approx 1 head) 1/4 c soy sauce 3 tbs chopped garlic (at least 1 head) 2 tbs chopped & peeled ginger root 1 tsp salt corn starch Rinse ribs and pat dry. Steam ribs above water for at least 20 min (should be fully cooked). Combine remaining ingredients and blend/process them. Cool ribs and marinate them in the ingredients overnight. Grill/broil ribs until warm and singed (approx 8 min). Boil the remaining marinade for at least 1 min, add corn starch to desired consistency, and spoon over ribs.
Batter dipped pork chops 6 thick cut pork chops 3 cups of flour 1 cup of milk 1 egg 1 tablespoon of seasoned salt 1 teaspoon of black pepper 1/3 cup of sugar 2 tablespoons of vanilla extract 2 tablespoons of butter (melted) Mix all ingredients except chops When done batter should have consistency of pancake batter Dips chops and completely cover in batter Fry in oil on medium heat until golden brown on both sides
Oven Fried Chicken 1 cutup chicken or one pkg each of legs and thighs 1 egg Big bowl of seasoned bread crumbs Black Pepper Paprika Break the egg into a bowl and scramble it. Dip each piece of chicken in egg and then roll it around in the bread crumbs. Arrange on a baking dish that has been sprayed with non-stick stuff (Pam). Once the chicken has been arranged on the baking pan, sprinkle each piece with black pepper and paprika to taste (I like spicy stuff so I use alot). Bake at 350 degrees for 1 hour, turning each piece over after 30 minutes. The chicken comes out crunchy on the outside and juicy on the inside, and is better for you than frying it. Also works great with pork chops, although since they are smaller you should probably have the oven at 325 degrees instead of 350.
Toast Two (2) slices of bread. Take two slices of bread out of the bag. Place in toaster vertically. When it is done, lay the toasts on a plate. It is possible to spread butter on it. Garnish it with a little parsley thing.
Campbell's Chunky Soup: 1) Turn on Stove 2) Pour contents of can into Pot 3) Stir constantly to ensure soup thouroughly heats up 4) Once soup is boiling, turn off stove 5) Pour contents of Pot into bowl 6) Eat Yum...
Have you ever heard of a Wish Sandwich? A Wish Sandwich is when you have 2 slices of bread, and you....hahahaha....wish you had some meat! Bow, bow, bow...
OK, I'll post another one just to keep this at the top. C'mon people! We've had some damn good suggestions so far. I guarantee we can make a ClutchFans cookbook if we try. Man's food ONLY! Carpetbagger Steaks-this is awesome, and easy to do. Ingredients: 4 beef tenderloin fillets, 2 inches thick a piece 7 tbs. butter 2 tbs. lemon juice 1 tbs. minced parsley 4 shucked oysters, 2-3 inches long 1 tbs. olive oil Directions: cut a pocket in each of the tenderloins on their side. Melt 5 tbs. butter in a small pan over low heat. Stir in lemon juice and parsley. Spoon 1 teaspoon of butter mixture into each pocket. keep remaining mixture warm. Sprinkle oysters with salt and pepper. Insert the oysters into the fillets. Fasten the pockets with small skewers. I use corn holders. Heat oil and 2 tbs butter in a pan over med. high heat. Put pepper on both sides of the fillets. Place in pan and cook on both sides to med. rare/med. About 15 minutes. Put fillets on a platter and drizzle the remaining butter mixture on them. Servings: Serves four. My personal sides? Garlic mashed potatoes and asparagus. If y'all don't try this, you're missing out.
Damn, FattyFat b*stard, do you cater? I'm not prepared to post any recipes but I will give up one of my great taste secrets: Cavenders Greek Seasoning.
FattyFat b*stard: wooohooo, that sounds awesome. Have to try it. miam. I always put sliced garlic under chicken skin. Just make some small cuts in the skin and then slice em in. The inside of the chicken I rub with some fresh thyme, garlic, oliveoil, lemon, pepper and salt. Then I spray it with thyme-oliveoil from time to time while have it in the oven at 350 degrees for about 70 min. Spicy it with "fleur de sel" and pepper. 5-10 minutes before it's finished I put some fig-mustard on it and put it back in the oven to get a caramelized-crusty-figmustard-thyme skin. as a sidedish I take small-sized "spring" potatoes. Bake them in a pan in oliveoil and from time to time add a dish of dry Marsala (not the sweet one). It does go well with the chicken, delicious again, Peter. Served with a glass of Primitivo and she will stay overnight
I just heard about this "wish sandwich" thing in a J. Hendrix interview from '67. Is this an old saying?
Poor Man's Osso Buco This same recipe applies if you want to use Veal Shanks, but if you don't want to spend 12 or 13 bucks a pound for a cut of veal that is mostly bone, you can use a cheaper cut of beef usually used for pot roasts like Pikes Peak roast, eye of round roast, or a rump roast. This recipe can be cut in half as well Eight Veal shanks (for the Rich man's version) about three to four inches thick with bone marrow showing on both the top and bottom ends, or One large roast (6 to 9 pounds, preferably bone-in) for the poor man's version. 1 lb carrots, finely diced or coursely chopped 1 bunch celery, cleaned and finely diced 4 medium yellow or white onions finely chopped 6 bay leaves 4 T fresh chopped rosemary 2 T fresh chopped Thyme 1 bottle of decent (for the price) red wine like a Vina Santa Rita or Concho Y Toro cab {use what you like, but I prefer a bigger, oakier wine like a cab or a shiraz or a blend} 1 qt. (or more) of beef stock 1/2 c. olive oil salt and pepper to taste and flour for dredging. Salt and pepper the roast or shanks and then dredge in flour gently knocking off the excess. Brown the floured meat on all sides in a large dutch oven or heavy (lidded) roasting pan. Once browned, remove and set aside. dump the chopped onions into the pan drippings left from browning the meat and saute until they start to brown. Throw in the celery and carrots and continue to stir for a few more minutes. Pour in the bottle of red wine and one qt. of beef stock along with the Thyme, Rosemary, and bay leaves. Bring to a light boil while stirring and scrapping the bottom to ensure that nothing is stuck to the pan. Place meat back in the pan and try to move the vegetables to the side so that the meat sits low in the pan. Place the lid on the pan and reduce heat to a simmer. Cook for an hour and a half checking periodically to ensure that all of the liquid hasn't boiled away and to make sure nothing is sticking. If the liquid level starts to get low or the "gravy" seems to be getting too thick, add a bit more beef stock. Once you remove the lid, flip the meat if it's a roast (no need to flip the veal shanks) and bring to a light boil. Reduce liquid until the "gravy" has the right consistency. As you get close, taste and adjust the salt and pepper to taste. Remove meat and serve gravy over it. Best with Saffron Rissoto. Voila! Osso Buco.
Any recommended recipes for tuna salad? Can't get enough of antone's and murphy's deli, so figured i would try to make it at home......
Your recipes make it all too complicated. How about this: buy some meat of your liking and throw in a pan. Add herbs and spices to taste. Flip after a couple of minutes. Cook until done. Eat. This also works for many vegetables and starches.
Man....talk about opposites attracting. Your wife has a culinary business and you obviously have a palate that rivals most Brits.
Great for leftovers from you next shrimp boil: Shrimp burgers 1 pound boiled shrimp, peeled & chopped 2 tablespoons scallions 3 tablespoons diced celery 2 tablespoons chopped parsley 1 1/2 teaspoons lemon zest 3 tablespoons mayonnaise 1 cup cornbread crumbs (or bread crumbs) 1 egg, beaten Salt and pepper, to taste Tabasco sauce, to taste 1 tablespoon peanut oil 1. In a large bowl mix the shrimp with the scallions, parsley, and lemon zest. Stir in the mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season w/ salt, pepper & tabasco to taste. 2. Saute in peanut oil until both sides are nicely browned. Drain on paper towel. Serve on kaiser rolls with lettuce, tomato, and tartar or cocktail sauce.
I'm probably not doing good things for her reputation. Actually, I'm a pretty decent cook. I just appreciate efficiency. And, I don't use recipes.
