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  • Recipes thread

    Post up any recipes that you would like to share.
    " When you are retired, everyday is Saturday "

  • #2
    I will be first

    Mustard Based BBQ Sauce

    2/3 Cup Yellow mustard
    1/2 Cup Sugar (regular granulated)
    1/4/ Cup Brown Sugar
    1 Cup Cider Vinegar
    2 Tbsp Chili Powder
    1 Tsp Black Pepper
    1 Tsp White Pepper
    1/4/ Tsp Cayenne Pepper
    5 Drops Tabasco

    1/2 Tsp Soy

    2 Tbsp Butter

    Mix all but Soy
    and Butter in a Sauce
    Pan and simmer for 15 minutes.
    NOTE: Fumes will take your breath so be careful breathing this stuff.
    Stir in Soy
    and Butter after simmering 15 minutes is complete.
    " When you are retired, everyday is Saturday "


    • #3
      Alligator Beignets

      1 egg beaten
      1 lb chopped cooked gator meat(I cooked mine just before mixing)
      4 green onions chopped
      1/2 tsp salt
      1/2 tsp cayenne pepper
      1.5 tsp melted butter
      1/3 cup flour

      After cooking gator meat mix all the above in a bowl until combined completely. Heat oil in a skillet deep enough to fry beignets. With a table spoon scoop up the mix and ease into hot oil one spoon full at a time. Skillet should hold four or five without them touching. Fry to a golden brown on both sides.

      Dipping sauce

      3/4 cup mayo
      1/2 cup ketchup
      1/4 tsp prepared horseradish

      Blend the ingredients and add hot sauce to taste.
      " When you are retired, everyday is Saturday "


      • #4

        1.Fresh jalapeno peppers
        2.cream cheese
        3.little smokies cocktail sausages

        Cut peppers length wise minus stem. Clean out seeds and veins. Fill half pepper with cream cheese. Add little smokie on top of cream cheese. Wrap with half piece bacon. Secure with toothpick. Smoke until bacon gets done. ABT-Atomic Buffalo Turd!


        • #5
          bbq baked beans

          1. 3 16oz cans of Pork and Beans
          2. 1 large onion
          3. 1 large green pepper
          4. 1/2 lb. bacon-cooked and crumbled
          5. 1 lb ground beef
          6. 1 cup ketchup
          7. 1 cup brown sugar
          8. 2 tbsp mustard
          Fry bacon,drain and crumble. Chop onion and bell pepper and cook in bacon grease and drain. Brown ground beef and drain grease. Combine everything. I like to cook these on a smoker if I have room but crock pot or oven will do fine. Smoke adds another flavor. Best if cooked under ribs or butts to catch their drippings!


          • #6
            Black Bean Salsa

            1-14 ozcan black beans - drained & rinsed
            1-14 ozcan kidney beans - drained & rinsed
            1-14 ozcan black-eyed peas - drained & rinsed
            1-small bottle wishbone Italian dressing smallest bottle
            1-14 ozcan corn - drained
            1-10.5 ozcan rotell original tomatoes - drained & rinsed
            1-14 ozcan diced tomatoes and chiles - drained & rinsed
            1-medium purple onion, diced
            1-largebell pepper
            " When you are retired, everyday is Saturday "


            • #7
              Crock pot chicken Parmesan

              Crock Pot Chicken Parmesan

              2-4 Boneless Skinless Chicken Breasts
              ½ Cup Bread Crumbs
              ¼ Cup Parmesan Cheese
              ½ Tsp Italian Seasoning
              ¼ Tsp Black Pepper
              ¼ Tsp Salt
              1 Beaten Egg
              Mozzarella Cheese
              Marinara / Spaghetti Sauce

              Put olive oil on bottom of crock pot.
              Beat eggs and mix bread crumbs with seasoning and Parmesan cheese.
              Dip chicken in egg, then bread crumbs.
              Layer chicken on bottom of crock pot.
              Cover with Mozzarella cheese and cover with sauce.
              Cook on low for 6-7 hours or high for 3-4 hours.
              (frozen chicken will take longer)
              Put over favorite pasta
              " When you are retired, everyday is Saturday "


              • #8
                Small Game Hunter's Stew

                This is very inspired by Brunswick Stew but it is its own flavor, with a Habanero kick that will warm you without making things painful.

                2 Squirrels
                1 Smoked sausage
                2 Corn on the cob w/ shuck on
                3-5 greenish/orange Habaneros - diced (the oranger, the hotter)
                2-3 green jalepenos diced
                1/2 cup diced okra
                1 Lg russet potato cubed
                1 Small red bell pepper - sliced in ribbons
                1-2 Green onions diced
                1/2 cup of dried black beans
                Cup of diced celery
                3-4 Diced carrots
                1 Cup of Ketchup
                Half cup BBQ Sauce (used Sonny's sweet)
                1/4 cup yellow mustard
                1/4 cup worceshire
                1-2 ounce Louisianna hot sauce
                2-3 bay leaves
                1/2 teaspoon celery salt
                2-3 tablespoons brown sugar
                1 teaspoon coriander seeds
                salt and pepper to taste

                Season (rub) whole squirrels and grill with smoked sausage and corn on the cobs. I went slowly and made sure not to over cook the squirrels or the meat just dries into nothing. Cook black beans and use the juice as your base. Add other liquid ingredients to build it up. Then add fresh vegetables, spices, sugar. Pull meat from squirrel, remove corn from cob, and add into stew with the smoked sausage all chunked up. Simmer for at least 3 hours.

                Serve with any bread for dipping.
                Last edited by David Parker; 10-16-12, 10:15 AM. Reason: clarify

                I still remember the refrain of one of the most popular barrack ballads of that day which proclaimed most proudly that "old soldiers never die; they just fade away."
                And like the old soldier of that ballad, I now close my military career and just fade away, an old soldier who tried to do his duty as God gave him the light to see that duty.

                Gen. Douglas MacArthur


                • #9
                  Cheesy Chicken Chili

                  2 frozen boneless chicken breasts
                  1 can of corn with juice
                  1 can of black beans ( drained and rinsed )
                  1 can of Rotel
                  1 pack of Ranch Dressing Mix
                  1 Tablespoon chili powder
                  1 teaspoon cumin
                  1 teaspoon onion powder
                  1 block cream cheese

                  Frozen chicken into slow cooker 1st
                  Add corn
                  Add Rotel
                  Add all powder ingredients
                  Lightly mix
                  Place cut up cheese on top
                  Cook on low for 6-8 hours
                  Dip out chicken and shred then mix back in the chili

                  Just adding to Recipe thread.
                  " When you are retired, everyday is Saturday "


                  • #10
                    Chicken and rice
                    1lb chicken thighs
                    1 can cream of mushroom soup
                    1 can French onion soup
                    1 can water
                    1 cup white rice

                    Combine all ingredients in casserole dish and bake at 325 for 2 hours or 425 for 1 hour.

                    Serve with salad.
                    “There are some who can live without wild things and some who cannot.” - Aldo Leopold

                    Concede parum, nega frequenter, distingue semper - St. Thomas Aquinas

                    'Stand by the roads, and look and ask for the ancient paths, where the good way is and walk in it, and find rest for your souls'. Jeremiah 6:16

                    "Wonder is the desire for knowledge" - St. Thomas Aquinas


                    • #11
                      Cheesy Chicken Chili over nacho chips tonite.

                      " When you are retired, everyday is Saturday "


                      • #12
                        I wasn't hungry 'til I saw that!
                        If you have difficulty understanding the post above, read it out loud and it should make sense. This NGTO member is known for his poor hill-billy upbringing and his affinity for all things from Louisiana (particularly if it relates to LSU). It makes for a poor mix of accents and much difficulty in translation. He was doing well for so long, but now seems to have regressed.


                        • #13
                          Viking Sushi

                          Traditional Gravlax can take 4-5 days to make/cure but fast Gravlax is simple and fast to make. It’s also quite unique and few people outside Norway seem to know about it. Once made you can keep it covered for days in the Frig. You can also scale it up as you need without a problem. I usually prepare about ½ lb of salmon. Your guests will certainly comment!

                          Gravlax - Viking Sushi
                          ½ lb salmon (freshest you can find but previously frozen will work – Atlantic or Pacific will work as well)
                          3 Tbsp Salt
                          3 Tbsp Sugar
                          Fresh Dill Weed – 2 Tbsp chopped finely and a few more sprigs to garnish

                          Mustard Dressing
                          3 Tbsp Dijon or other sharp mustard (grainy mustards also work or use honey mustard and omit the honey below)
                          1 Tbsp Honey
                          Fresh Dill Weed – 1 Tbsp chopped finely

                          Slice raw salmon across the grain and on an angle from top to bottom (skin side down) to make very thin wide slices.

                          Mix the chopped dill, the salt and sugar in a bowl and evenly distribute half of the mixture over a large dinner plate.

                          Arrange the salmon slices on the plate laying them carefully on the dill/salt/sugar layer.

                          Distribute the other half of the dill/salt/sugar mixture evenly on top of the salmon slices and leave for about 30 min at room temperature uncovered
                          You should see distinct changes to the color and texture of the fish as it rapidly cures – becoming darker and much firmer.

                          Rinse off the dill/salt/sugar and any excess water/juice from the fish and pat dry.

                          Arrange on a new plate for presentation – a radial pattern is kind of cool!

                          Garnish with a few sprigs of fresh dill.

                          Mix all of the ingredients for the dressing in a small bowl and serve with the fish (in the center of the radial pattern is also cool).

                          Place a piece of fish on an unflavored cracker and dab with dressing and a sprig of dill to serve.

                          Bon appetit! Curt.


                          • #14
                            I am surprised this did not bring more comment. Either the NGTO crew are far more wordly and knowledgable than I realised or they are a bunch of closet Vikings! Could be either I suppose but you really need to try this one...... Curt.


                            • #15
                              The gravlax had caught my attention this morning, Curt. Looks interesting, fun, and delicious.

                              In defense of the forum, most of us are blinded by Redtop's thread-de-jour. Smoky pig, brisket and chicken tends to send me running from this forum in search of food!

                              Want to Help Ease DNR's Budget Woes? Buy a TU license Plate!