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SecaucusFats
02-02-2005, 06:21 PM
Here are a couple of my favorites:

Arroz con Pollo (Chicken and rice)

Servings: 6 - 8

Ingredients:

3 lb skinless chicken cut into medium pieces
1 Tbsp salt or to your taste
1 tsp dry oregano
5 cloves peeled, crushed garlic
1 large onion, chopped into small pieces
1 small green pepper, chopped into small pieces
4 bay leaves
3 oz green stuffed Spanish olives
1 small can tomato sauce
1 cup fresh cilantro (optional)
2 Tbsp vinegar
1 can beer (Bud / Coors etc.. (not dark))
1 tsp paprika or saffron
3.5 cups water
2.5 cups long grain rice
1 can each: small early peas, pimentos and asparagus

Method:

Season the chicken pieces thoroughly on all sides with the first 9 ingredients or first 10 ingredients if adding the cilantro. Place them in a large oven-proof pot or casserole over medium heat and stir well. Add the water, vinegar, and paprika or saffron, and bring the liquid to a boil over high heat, stirring occasionally.
Cover the pot and reduce the heat to medium. Cook for approximately 20 minutes or until the chicken is cooked. Add the rice and cook covered for an additional 10 minutes over low heat.

Remove the casserole/pot from the stove and place it into an oven that has been preheated at 325ºF; cook covered for another 15 minutes. Add the can of beer, stirring it into the chicken-rice mixture with a fork. Place the cover back and continue to cook until all the liquid has been absorbed. This should take an additional 5 to 10 minutes, approximately. When rice is dry and fluffy, it is done!

Mix the early peas into the Arroz con Pollo using a fork. Slice the pimentos lengthwise, into strips. Keep covered in the oven or on the stove over very low heat until ready to eat. Just before bringing the Arroz con Pollo to the table, garnish it with the strips of pimento and asparagus spears.

Serve with sweet fried plantains (recipe below) and a simple salad of lettuce, tomato, and thin sliced onion with olive oil and vinegar dressing.

Platanos Maduros Fritos /
(Fried Sweet Plantains)

Soft in the center and crisp outside, this side dish accompanies most Cuban meals.

Vegetable oil for frying
3 medium-size very ripe plantains (skin should be partly black -trust me!) peeled and sliced 1/4 inch thick diagonally

Heat 1 inch of oil in a skillet until hot (plantain should sizzle when it touches the oil.) Fry as many rounds as will fit in one layer until golden brown about 2-3 minutes on each side turning with a slotted spoon. Drain on paper tower-lined platter and serve immediately.

A nice chilled bottle of crisp white Spanish wine such as Torres Fransola Sauvignon Blanc 2000 makes for a memorable meal.

Buen provecho, enjoy!

9 Ball Girl
02-02-2005, 06:56 PM
Mmmm sounds good. Here's a recipe to compliment SF's Arroz con Pollo. It's dessert and it's called:

Arroz con Leche (Rice Pudding)
1 cup long grain white rice
3 cups water
1 3-in stick cinnamon
1 strip of lime peel
pinch of salt
4 cups milk
1 1/2 cups sugar
1/3 cup raisins
1 teaspoon vanilla extract
ground cinnamon to garnish

Place the rice in a large saucepan with water, cinnamon, lime peel and salt. Bring to a boil, lower the heat and cook, covered, until most of the water has been absorbed. Stir in the milk and sugar and cook, stirring constantly, over low heat until the mixture thickens. Add the raisins and vanilla and cook for 2 minutes. Remove from the heat and let cool for 20 minutes. Transfer to a platter or individual bowls and refrigerate. Sprinkly lightly with cinnamon before serving. Serves about 6

You can actually eat it warm right after it's done too! Enjoy!

hondo
02-03-2005, 06:31 AM
Take a package of sauerkraut. Rinse thoroughly.
Boil slowly with a can of beer in it.
Sautee a mess of ramps & green onions with olive oil.
Combine 1 lb. of hot & 1 lb. of mild Jimmy Dean Sausage
& fry.
Fry up a quarter lb. or so of good bacon.
Combine ingredients. Gets better every time you reheat.

hondo
02-03-2005, 06:36 AM
Also,peel and
quarter several potatoes.
Combine with 3 lbs. of good HOT Italian sausage
in an electric skillet or you can bake it.
Serve with creamed corn and Italian bread.

c.holtz009
02-03-2005, 08:00 AM
Banana Split Cake

2 cups graham cracker crumbs or oreo cookie crumbs
1/4 cup butter or margerine (melted)
Mix together well and press firmly into a 9x13" pan for the crust

Cream 1/2 lb butter, 2 eggs, 2 cups icing sugar, 1 tsp vanilla until creamy
Spread over crust and refrigerate for 2 hours

Drain well 1 14 oz can crushed pineapple and spread evenly over cream layer

Slice 6 bananas and evenly distribute over pineapplle layer

Top with large tub cool whip, and drizzle chocolate syrop over top

Refrigerate for 2 hours.

Enjoy!!

c.holtz009
02-03-2005, 08:26 AM
linguine chicken amatriçiana

double amounts for 2 people, triple amounts for 3 etc.

4 strips Bacon (cut into 1/4" pieces)
1 5oz Chicken breast (julienned)
12 Button mushrooms (whole)
Green pepper (julienned)
1 teaspoon Garlic
pinch Salt
1 teaspoon Cracked black peppercorns
linguine
1/4 cup Alfredo sauce
1/4 cup Marinara sauce

Sautee bacon until nearly crisp. Remove from pan. In the bacon fat brown chicken, then add mushrooms and green peppers. Sautee until soft, and add garlic, black pepper and season with salt. Add the bacon back into the pan, and add a 50/50 mix of alfredo and marinara. Pour over pasta of your choice, and toss together.

roscoe
02-03-2005, 09:43 AM
I have posted many of my favorites here

http://www.priveye.com/recipe/mainrecipe.htm

Roscoe

Gayle in MD
02-03-2005, 11:06 AM
Shrimp Scampi..

For 16 medium sized shrimp per person...this is for two....just add more of the shrimp wine and butter for more people

Cover the bottom of a good fry pan with extra virgin olive oil.

Saute sliced garlic cloves, 1 to 4 cloves depending on how much you like galic, but slice them to they won't get bitter, and slightly light brown them slowly.

Add 3/4 stick butter cut into tablespoon size chunks, and bring it up hot, don't burn it.

Throw in your peeled, deviened shrimp, 3/4 Tbsp. Dried Tarregon leaves, salt and pepper, juice of 1 lemmon, and saute the shrimp, medium high heat, turning, or flipping if you're good, for one minute, then add your favorite white wine, about 1 cup, and continue to simmer another minute or so until the shrimp are done, and the flavours meld together, don't over cook them, two to three minutes is usually enoughdepending on how big they are.

From here you can serve it with fresh baked hot bread, for dipping, or over linguini.

This is a quick, simple, but elegant dish, and it is great for entertaining, especially good with a good ceasar salad.

Kilbasi (sp) Saussage & Rice...another quick and easy one...and great side dish for football parties.

Diagonal slice the saussage
Rough cut big green peppers (2 to 3)
Rough cut onions 1 big or two medium
add 2 cups Uncle Bens converted brown rice
add two to three cans stewed tomatos, depending on how much rice and saussage you use, I use 4 cans tomatoes, 15 1/2 oz, but I like mine juicy.

Bake in a casserole dish for one to two hours, depending on how much you make up, and how much saussage you are using.

season with salt and pepper, and your other favorite seasonings.

Just make sure you get yours before your company arrives, or you won't get any!

Enjoy!!!
Gayle in Md.

Voodoo Daddy
02-03-2005, 11:08 AM
One of my favorite dishes;

CALDO GALLEGO

1 lb Medium sized white beans
2 1/2 qt Water
1/2 lb Salt pork,cubed
1 ea Meaty ham bone or smoked
-pork hock
6 sm White potatoes, peeled and
-diced
1 bn Collards, mustard greens or
-spinach
4 ea Spanish sausages [chorizos]
Salt if needed




1 ea Rinse beans, cover with 6
-cups of water in a large
Kettle, soak overnight.
2 ea When ready to cook , add
-additional 1 quart water
-- ¥
the salt pork and ham bone
3 ea Bring to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until beans are tender.

4. Add potatoes and collards or mustard greens [If using
spinach add later with the chorizos]. Simmer 20
minutes.
5. Cut chorizos in 1-inch pieces. Add to
beans and cook 10 min longer. Taste and add salt if
necessary [ I doubt it]. If too salty, add additional
water.
6. Remove ham bone. Cut off meat and return
meat to stew. Serve in soup bowls.

DickLeonard
02-03-2005, 12:59 PM
I like boiled Democrats they are so tender if your looking for exercise for your teeth boil a Republican.####

DickLeonard
02-03-2005, 01:01 PM
I am thinking I might replace Johnny Carson sending Jokes to David Letterman.####

hondo
02-03-2005, 01:21 PM
I was just starting to think that FOOD may bring
the liberals & the right wingers together and
then your post. LOL.

<blockquote><font class="small">Quote DickLeonard:</font><hr> I like boiled Democrats they are so tender if your looking for exercise for your teeth boil a Republican.#### <hr /></blockquote>

Paul_Mon
02-04-2005, 06:53 AM
SESAME FISH

2 lbs. Of fillet of fish (bass, perch, sunfish any non-oily fish)
¼ cup fresh lemon juice
2 tbs. Worcestshire sauce
1/3 cup flour
1 beaten egg
1 tbs milk
¾ cup Parmesan cheese
¾ cup sesame seed
¼ cup olive oil
1 tbs butter

1. Marinate fish in lemon/Worcestershire for 20 minutes, turning once

2. Pat fillets to remove excess liquid and coat with flour (salt/pepper to taste)

3. Combine egg/milk and coat fillets

4. Combine cheese/sesame seed in plastic bag, drop in fillets and shake to coat

5. Heat olive oil/butter in skillet. Cook fish about 2 minutes per side until golden brown. Pour remaining pan fat over fish and serve with lemon wedge.

Serves 4-6

Paul_Mon
02-04-2005, 06:55 AM
SHRIMP ALEXANDER (2 servings)

This dish is best with very large shrimp and served as an appetizer using 2 shrimp per person. 24 shrimp requires 8 oz. of feta.and about 1 lb of spinach

4 raw shrimp (peeled de-veined and butter flied)

4 pcs feta cheese (Athenos Domestic) cut 3/8” x 3/8” x 2”

4 pcs bacon blanched lightly

3 oz spinach cleaned, trimmed and blanched until wilted

Lay bacon out and place shrimp butter flied side down. Put cheese on top and wrap with bacon. Place on cookie sheet in hot (450 F) oven for 5-8 minutes or until bacon is crisp and shrimp is cooked, plate shrimp over spinach. Deglaze pan with melted butter and dry sherry, pour over shrimp when plated.

Paul_Mon
02-04-2005, 06:57 AM
BLACKENED FISH OR SHRIMP

This dish must be prepared in a cast iron skillet and cooked outdoors. There is intense smoke and flames (if you do it right). I heat the skillet indoors on the stove and then bring it outside to a camp stove. I tried this dish indoors at the neighbors’ house once and we no longer talk to each other.

¼ pound of melted butter

Paul Prudhome’s Blackened Redfish Seasoning

Fish fillets or shrimp (when using shrimp do not peel)

-Coat fish/shrimp in butter
-Sprinkle generously with seasoning
-Place in dry hot (the hotter the better) skillet and blacken on both sides

Paul_Mon
02-04-2005, 06:58 AM
BATTER FOR FRYING

I got this batter recipe for frying fish and have since used it to fry vegetables as well. You don’t have to use beer just make sure that the consistency is like pancake batter.

Combine these dry ingredients and stir together

¾ cup corn starch
¼ cup flour
1 tsp baking powder
½ tsp salt
¼ tsp pepper


mix these two ingredients and add to above

¼ to ½ cup beer (or water)
1 egg slightly beaten

Paul_Mon
02-04-2005, 06:59 AM
SPICY TOMATO FETTUCCINE

1 LB. FETTUCCINE
½ LB. OF TURKEY BACON
1 LARGE ONION
8 PLUM TOMATOES + ONE LARGE TOMATO
2 TBL SPOONS FRESH PARSLEY
2 TSP OLIVE OIL
2 GARLIC CLOVES, PRESSSED
1 TSP BASIL
½ TSP EACH, SALT AND GROUND BLACK PEPPER
¼ to ½ TSP CAYENNE PEPPER
PARMESAN CHEESE

Cook pasta according to directions. Keep warm. Fry bacon until crisp, drain and chop into small pieces and set aside. Chop onion and tomatoes with food processor. Snip parsley. Heat olive oil in stir-fry skillet. Press garlic with garlic press into skillet. Stir fry 15 seconds and add onion. Stir-fry 2-3 minutes. Add tomatoes, parsley and seasonings to skillet.

Gently stir 3-4 minutes until thoroughly heated, remove from heat and serve over the pasta. Grate fresh Parmesan over the top.

Approximately 150 calories and 5 grams of fat per serving.

Rich R.
02-04-2005, 07:45 AM
Roscoe, the Cobra is sweet!!!!!!!!!!!

The real thing was always my dream car, but the price for one has now become a nightmare. /ccboard/images/graemlins/blush.gif

The replica is a nice alternative. /ccboard/images/graemlins/grin.gif

Rich R.
02-04-2005, 07:47 AM
<blockquote><font class="small">Quote DickLeonard:</font><hr> I like boiled Democrats they are so tender if your looking for exercise for your teeth boil a Republican.#### <hr /></blockquote>
Dick, the Republicans are good, but they tend to give me indigestion. /ccboard/images/graemlins/tongue.gif

roscoe
02-04-2005, 09:16 AM
Rich,
Thanks...You can build one for around 20k and up OR you can buy one from someone. I've got about 40k into mine. Lots of used ones around. If you are interested in building/buying let me know and I'll put you in touch with some of the forums.
Roscoe

Paul_Mon
02-04-2005, 02:02 PM
After posting this I went ice fishing and lucked out enough perch to feed the family tonight.

Rich R.
02-05-2005, 05:57 AM
<blockquote><font class="small">Quote roscoe:</font><hr> If you are interested in building/buying let me know and I'll put you in touch with some of the forums. <hr /></blockquote>
Thanks Roscoe.
Unfortunately, I have neither the knowledge nor the ability to build such a car. /ccboard/images/graemlins/tongue.gif

At this point in my life, I'm not sure I could get in and out of such a car. /ccboard/images/graemlins/blush.gif

Some dreams are best left unfulfilled. /ccboard/images/graemlins/frown.gif

roscoe
02-05-2005, 06:57 AM
Rich,
Well, if you are ever up this way I'll take you for a ride.
Weather permitting of course...and bring a change of underwear.

Roscoe

Rich R.
02-05-2005, 07:28 AM
<blockquote><font class="small">Quote roscoe:</font><hr> Well, if you are ever up this way I'll take you for a ride.
Weather permitting of course...and bring a change of underwear. <hr /></blockquote>
Roscoe, I appreciate the offer, however, I don't think I will need the change of underwear. /ccboard/images/graemlins/tongue.gif
I have always loved sports cars and I have had a couple of my own, although not in the class of a Cobra.
I still like the sporty ride, but have opted for a sports car that is a little easier to get in and out of. I am currently driving an M3. /ccboard/images/graemlins/grin.gif

Chopstick
02-05-2005, 02:47 PM
<blockquote><font class="small">Quote DickLeonard:</font><hr> I like boiled Democrats they are so tender ... <hr /></blockquote>

I heard they taste like <font color="blue">chicken. </font color> /ccboard/images/graemlins/laugh.gif

Sev
04-14-2013, 05:07 PM
:bump::bump: