Page 1 of 3 123 LastLast
Results 1 to 10 of 26

Thread: Recipes (Like to Cook?-Post your favorites)

Hybrid View

  1. #1
    Senior Member
    Join Date
    Jan 2003
    Location
    New Jersey, USA
    Posts
    645

    Recipes (Like to Cook?-Post your favorites)

    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!


    SF

    Victory goes to the player who makes the next-to-last mistake.-- Tartakower



  2. #2
    Senior Member
    Join Date
    Jun 2002
    Location
    Bliss!
    Posts
    4,865

    Re: Recipes (Like to Cook?-Post your favorites)

    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!
    I Shoot Like A Girl.
    Damn Good.
    Ah f*&%it!

  3. #3
    Senior Member
    Join Date
    Sep 2003
    Location
    WV
    Posts
    9,897

    Re: Recipes (Like to Cook?-Post your favorites)

    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.
    May God bless all of you.

  4. #4
    Senior Member
    Join Date
    Sep 2003
    Location
    WV
    Posts
    9,897

    Re: Recipes (Like to Cook?-Post your favorites)

    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.
    May God bless all of you.

  5. #5
    Senior Member
    Join Date
    Jan 2003
    Location
    Pembroke, Ontario, Canada, where the bangers think that playing safe is cheating
    Posts
    150

    Re: Recipes (Like to Cook?-Post your favorites)

    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!!
    No, I am not cross-eyed. This IS the way I play...

  6. #6
    Senior Member
    Join Date
    Jan 2003
    Location
    Pembroke, Ontario, Canada, where the bangers think that playing safe is cheating
    Posts
    150

    Re: Recipes (Like to Cook?-Post your favorites)

    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.
    No, I am not cross-eyed. This IS the way I play...

  7. #7
    Member
    Join Date
    Dec 2003
    Location
    New Jersey
    Posts
    56

    Re: Recipes (Like to Cook?-Post your favorites)

    I have posted many of my favorites here

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

    Roscoe
    "Crisis occurs when women and cattle get excited"...James Thurber

  8. #8
    Senior Member
    Join Date
    Feb 2002
    Location
    Ellicott City, Md.
    Posts
    5,917

    Re: Recipes (Like to Cook?-Post your favorites)

    Roscoe, the Cobra is sweet!!!!!!!!!!!

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

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

  9. #9
    Senior Member
    Join Date
    Feb 2002
    Location
    Maryland
    Posts
    20,914

    Re: Recipes (Like to Cook?-Post your favorites)

    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.






  10. #10
    Senior Member
    Join Date
    Mar 2002
    Location
    Boca Raton <God's Waiting Room>, Floriduh
    Posts
    1,584

    Re: Recipes (Like to Cook?-Post your favorites)

    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.
    "Doesnt mean that much to me to mean that much to you"...Neil Young

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •