Favorite Recipe (Full Version)

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slavejali -> Favorite Recipe (11/19/2006 12:32:19 AM)

Whats your favorite Recipe?

Mine is chicken marsala at the moment, its really easy to make and Master loves it.

Slice chicken breasts fairly thinly. Throw them in a bag that has flour, pepper, salt and oregano in it already. Shake around.
Heat butter and olive oil together in a pan. Brown the coated chicken slices, (don't overcook). Remove from Pan. Add some mushrooms, I just cut them into chunks. Toss them around till they have *just* lost their hardness, Re-add chicken. Immediately pour some chicken stock and some wine marsala.Cook for a few minutes till it goes thick and the chicken is cooked through. Bam! its done! (Sorry for stealing yr word Emerill).
Serve with cooked pasta thats been tossed around in some parmesan and cracked pepper.

Yummo!



ownedgirlie -> RE: Favorite Recipe (11/19/2006 12:44:24 AM)

Oh wow what a great thread idea [:)]

Here are two, to start:

Seared Asian Ahi Tuna
Recipe serves one.  Or, double it for 2.   1 Ahi tuna steak1 1/2 tbsp sesame seeds1 tbsp wasabi powder1 tbsp soy sauce1 tbsp honey1/4 tbsp sesame oil1/4 tbsp peanut oilSliced green parsley 1 lime wedge Rinse tuna and pat dry.  Combine sesame seeds, wasabi powder, soy sauce, honey and sesame oil in a shallow pan/pyrex dish. Note:  I toss it all into a 1 gallon freezer back and swoosh it all up.  I also add a dash of peanut oil to this mixture, for fun.  Add steak and coat both sides.  Another Note:  If using a freezer bag, mix the marinade FIRST rather than forgetting and tossing the tuna in first.  Reason for this - the wasabe will blend better and you won't have a fire alarm moment while taking an innocent bite of fish (speaking from experience).  Let marinate for 10 min or so (I do 10 min each side for fun).  Heat peanut oil in heavy non-stick skillet, over medium-high heat.   Cook steak to desired doneness, about 2 min each side for a nice sear on the outside and a rare middle, or 3 min for medium rare (I prefer 3ish).  Top with a springle of parsley and a squeeze of lime. I make this with white or aborio rice (I steam it with chicken broth) and grilled asparagus (or sautee asparagus in olive oil, then add salt & pepper.)  

Lamb Shanks 
Grind salt & pepper over lamb shanks and brown in olive oil....about 10 min or so on each side.
Put shanks in roasting pan
To the olive oil, add:
- shallots, or yellow onion
- garlic, of course
- diced tomato
- Dried Thyme
- parsley
- rosemary
When the onions are succulent (great word, huh?) add:
- 1 1/2 cup red wine
- 1 1/2 cup chicken broth
Stir until herbs have cooked a bit
Cover shanks with the mixture, and then lightly cover with foil
Bake at 350 for an hour, or hour & a half, depending on your oven
Remove shank and pour sauce into a clean pan. Reduce over medium heat until sauce is rich and delicious!!



MistressRENA -> RE: Favorite Recipe (11/19/2006 7:15:10 AM)

I am from Hawaii; when I see a good piece of Ahi, I get some shoyu (soy sauce), mix in some Colemans mustard and eat the ahi raw. I really miss being able to get all kinds of fish for sashimi.

If you must you can lay the sliced fish on shredded lettuce or daikon (white Japanese turnip).

Another favorite is Korean BBQ chicken. Debone chicken thighs. Make marinade ;some shoyu, garlic, ginger, and sesami oil. Cut up some green onion, put it in the marinade. Marinade the chicken for couple hours then grill it in the hibachi. It's ono-licious.

Am homesick already. 




ohbiguy32 -> RE: Favorite Recipe (11/19/2006 9:07:07 AM)

I like easy recipes.  Here are two crockpot recipes that are quick and easy

Beef Roast,
Brown the roast first
Add green beans or other preferred vegie and partialy peeld potatoes.  Cook on high for about 2.5 to 3 hours and then on low for abut another hour.  Remove the roast prior to turning it down,  Let it cool to firmness for slicing.  Put sliced back in Crockpot for about an hour. 

Ham,

Same as above,  but do not brown the ham first



missturbation -> RE: Favorite Recipe (11/19/2006 9:17:31 AM)

Open freezer - pick meal of choice
Put in microwave for time stated.
Wait for ping.
Allow to stand for time stated.
Eat [:D]



bandit25 -> RE: Favorite Recipe (11/19/2006 9:20:43 AM)

I use that receipe ALL the time.



ownedgirlie -> RE: Favorite Recipe (11/19/2006 9:27:30 AM)

quote:

ORIGINAL: missturbation
Wait for ping.



LMAO!



missturbation -> RE: Favorite Recipe (11/19/2006 9:31:10 AM)

Another favourite of mine:-
Pick up phone and ring chosen food outlet.
Order chosen meals - put phone down.
Wait for delievery.
Pretend not to hear door so someone else answers it and brings food to you.
Eat straight from carton with as little cutlery as possible.



WyrdRich -> RE: Favorite Recipe (11/19/2006 9:50:12 AM)

    Brown 1 lb extra lean ground beef.  Add a packet of taco seasoning mix, but only half the water directed.  Stir in a can of refried beans and a most of a bottle of taco sauce.  Bring it to a boil and dump two cups of shredded cheese in to melt.  Eat it off tortilla chips.

   It can be a cleansing experience and it tastes pretty damn good in about 10 minutes.



MysticFireTopaz -> RE: Favorite Recipe (11/19/2006 10:06:51 AM)

Here's a recipe for a tasty appetizer I like to make:
 
Southwestern Rollups

For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal.
[image]http://i.timeinc.net/web/recipefinder/i/hex/clear.gif[/image]
1 (10-ounce) package frozen chopped spinach, thawed 
1 (1-ounce) envelope fajita seasoning mix 
1/2 cup chicken broth or water 
3 (6-ounce) packages refrigerated Southwestern-flavored chicken breast strips, chopped 
1 (15-ounce) can black beans, rinsed and drained 
1 (11-ounce) can yellow corn with red and green bell peppers, drained 
2 cups (8 ounces) shredded Monterey Jack cheese with peppers 
6 (10-inch) flour tortillas 
Salsa

Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts.

Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.

Roll up tortillas tightly, and wrap in plastic wrap. Chill one hour.
Unwrap rollups, and cut into slices. Serve with salsa.

Source:  Southern Living Magazine



LadyEllen -> RE: Favorite Recipe (11/19/2006 12:00:37 PM)

My tuna pasta bake is legendary.

So no one's getting the recipe for less than USD 5,000-00. But I'll give some clues - it has tuna and pasta in it.

E



Mikal -> RE: Favorite Recipe (11/19/2006 2:54:23 PM)

Here's a fav feel-good recipe...

Chocolate Raspberry Cheesecake

INGREDIENTS

1 cup chocolate graham cracker cookie crumbs
3 tablespoons organic cane sugar
1/4 cup salted butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons fructose (fruit sugar)
2 teaspoons cornstarch
1/2 cup water
2 cups real chocolate chips (not the fake crapola)
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon pure vanilla extract

DIRECTIONS

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons fructose, cornstarch, and water. Bring to boil, and continue boiling for about 5 minutes (until sauce is thick). Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes (until filling is set). Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Edited 'cause I copied it from my recipe collection, and the bullets looked icky.



dcnovice -> RE: Favorite Recipe (11/19/2006 3:47:01 PM)

I love the family plum pudding recipe, which I'm not at liberty to share. [:)]



mnottertail -> RE: Favorite Recipe (11/19/2006 4:54:43 PM)

beat whore unmercifully until chinese man arrives,
make her pay in pounds so he has to run back and get abacus,
beat whore while chinese man is gone,
after restful nights sleep,
ask whore what is for dinner tonight.
provide whore with copious reading material to use as she sees fit throughout the day,
check number of posts on collarme, compared to smell from kitchen, consider ratio,
repeat until whore can read.

Ghengis Khan




Aileen68 -> RE: Favorite Recipe (11/19/2006 5:00:01 PM)

Would that be the ever famous whore stew?



mnottertail -> RE: Favorite Recipe (11/19/2006 5:04:58 PM)

Oh, you like mongolian cusine too?





Aileen68 -> RE: Favorite Recipe (11/19/2006 5:10:21 PM)

 Is it like pizza?



dcnovice -> RE: Favorite Recipe (11/19/2006 5:12:13 PM)

quote:

Would that be the ever famous whore stew?


Often served as an whore d'oeuvre.



gypsygrl -> RE: Favorite Recipe (11/19/2006 5:14:17 PM)

God, I almost never cook with a recipe anymore.  Just throw stuff together mostly.

But, over the last year, I learned to make chocolate syrup (water, sugar and cocoa boiled together until its the right consistency),

gnocci (potatoes, egg and flour...boil potatoes, put through a ricer, or press through a colander if you don't have a ricer, mix with flour and one egg untill its the right consistency..boil a couple to make sure they hold together...roll the dough into snakes, cut the snakes into pieces...fast freeze on a cookie sheet then throw in a zip lock)

italian ice (1 cup sugar boiled with 1 cup water, add 1 cup of fruit juice or coffee or whatever then put in little cups and put in freezer)

right now, we're eating a lot of country fried steak (whatever kind of beef thats on manager's special cut thin, dredged in flour, then dipped in egg, then dredged in flour again, then fried--chicken, pork and fish work this way too)

and I love red cabbage, but havent made it lately (red cabbage boiled with bacon, chopped apple, vinegar and water)

When I have extra money, I make spaghetti sauce but thats way to complicated to write out.  lol



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