THE CULINARY ZONE, recipes welcome

[rbh]

As I and many others like to talk food around here, please share your best recipes and food hints with your friends here, I would like to thank lady fish for the Taco soup recipe and when I figure out how to move it here I will.
more to follow over.
Thai Chicken mmmm
rob

 

[Tim Frank]

Re: THE CULINARY ZONE, recipes welcome

Here it is "rbh"!

2 lb. ground chuck
1 onion
Salt and pepper to taste
2 tlbsp chili powder
1 tblsp cumin
2 (15-16 oz.) cans stewed tomatoes
1 can Rotel (mild or hot)
1 can yellow corn
1 can pinto beans
1 can kidney beans
1 can chili beans
1 can black beans (rinsed and drained)
1 (4 oz.) can diced green chilies
1 pkg. taco seasoning
1 pkg. Ranch dressing mix
2 c. water


Brown and drain ground meat and onion. Seaon to taste. Add tomatoes, beans (no need to drain except for black beans), and green chilies. Add taco seasoning, dressing mix, and water. Simmer 30-45 minutes. Taste and adjust seasonings.

Delicious! Especially on a cold winter day. Lots of leftovers and the more you reheat it, the better it gets. I always make it when we go camping.

I serve it with shredded chedder or monterrey jack cheese on top then Frito's (original) chips and a dollup of sour cream and green onion.

If you can brown meat and open cans, you can make it. You can also exchange the ground beef for ground turkey or chicken.

Oh yeah, and you might want to buy some Beano too. There is an after affect of eating this hearty soup. If you've ever watched Blazing Saddles scene around the camp fire, you know what I mean.

This one?

 

[rbh]

Re: THE CULINARY ZONE, recipes welcome

thanks Tim.
rob

 

[Cofe]

Re: THE CULINARY ZONE, recipes welcome

My wife and I Love fresh seafood, but sometimes we have to use the old standby "Salmon Patties" This recipe is the best I have found for this unusual craving.

Salmon Patties

1-Can of Salmon
2-Eggs-whipped
1-Cup Cracker Crumbs
2-Tablespoons Italian Salad Dressing
? Cup Diced Onion
2-Tablespoons Salmon Seafood Seasoning
2-Teaspoons Lemon Juice

Drain and Remove skin, big bones, and flake the Salmon with a fork.
Add whipped eggs
Add remaining ingredients and mix together with a fork
Heat ? inch of oil in a skillet. (like fried chicken hot oil)
Form mix into 6 ?8 patties and brown the patties in Hot oil.

 

[HVAC Cruiser]

Re: THE CULINARY ZONE, recipes welcome

Do we have our very 1st hijack Zone spin-off LOL Cool feel like TV Show
I just borrowed this from JB, figured he wouldn't mind

Oh, yeah?? Well, chocolate is good for you, the darker the better; and pecans have the lowest saturation oil of all nuts. So these brownies can bring you back from the dead. . .well, maybe the near-dead.

Saturday is our annual family "celebrate December and January Birthdays" party. This year it is one Son, one Daughter, three Grandsons and two Great Grandsons. The idea is to seperate birthdays from Christmas. Very important if you are a kid born on 12/22. Two grandsons share that birthday.

JB made brownies. They are to kill for.

Start with a box of Ghirardelli's Double Chocolate brownie mix.
Add a crushed Lindt 70% cocoa dark chocolate bar.
One egg.
1/3 cup water.
1/3 cup canola oil.
2 cups pecan halves.

Stir em up good and pour (spoon?) into a 9X12" pan presprayed with PAM.
Bake at 325* for 45 minutes. After cooling, cut 'em up into about 24 pieces and refrigerate for the grandbuddies. No touching before the party!

While baking. . . LICK THE BOWL!! Oh, wow!! It's like being 7 years old in grandmas kitchen again.

Now. How do I get it out of my beard?

I have a really good vegetable and roasted baby red potato recipe that I'll dig out and post tomorrow

 

[tashasdaddy]

Re: THE CULINARY ZONE, recipes welcome

quick slaw or salad.
1 onion
1 lrg cucumber
1 lrg Sunburst Squash

grate them whole (seeds and all) , mix with a little salt and pepper.
there juices make their own dressing.

 

[HVAC Cruiser]

Re: THE CULINARY ZONE, recipes welcome

Herb-Roasted Vegetables

10 tiny new potatoes quartered
1 1/2 cups peeled and trimmed baby carrots
1 small onion cut into wedges

Seasoning
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves minced garlic
1 tablespoon snipped fresh rosemary or oregano (can sub with tsp dried) rosemary is better
1/2 tsp salt
1/4 tsp pepper
1/2 small eggplant, quartered lengthwise & cut into 1/2 slices = 2 cups
1 med red or green sweet pepper cut into 1/2" wide strips
Fresh rosemary or Origino sprigs (optional)

Combine new potatoes,baby carrots and onion in ungreased 13x9 bakeing pan ( I use Pyrex)
For seasoning in small mixing bowl combine olive oil, lemon juice, garlic, snipped rosemary, salt and pepper. Drizzle over vegetables. Toss gently to coat
Bake at 425 middle rack (convection bake setting if youu have it)for 20 min or 450 in standard oven 30 min Stirring once
Remove add eggplant and red sweet peppers gently toss to combine
Bake 10-15 min more or until vegetables are tender and browned on edges stirring once
Garnish with rosemary sprigs if you have them
Makes 6 -8 servings
Enjoy

 

[mike64]

Re: THE CULINARY ZONE, recipes welcome

I've made my own version of paella for friends a few times and it's a real crowd-pleaser. Paella is an old Spanish peasant meal, and the great thing about it is you can mix & match different things depending on what you have in the refrigerator. I like doing a mix of meat and seafood, but I've made it with just chicken before. About the only two ingredients you need for it to still be paella is the short-grain rice and saffron, a spice that gives it a unique flavor.

I don't really do measurements, I just wing it, but I'll try to give an idea of the amounts--

(1 lb.?) chicken
(2-3 links) chorizo (Mexican sausage) or any spicy sausage
Couple handfuls of shrimp or scallops
1-2 dozen mussels
1 green pepper
2-3 jalapeno peppers (optional)
1 big onion
many cloves of garlic
1 Can of diced tomatoes
plenty of chicken stock
1 bottle of clam juice (optional)
1 Can of quartered artichokes
couple pinches of saffron
Any or all: thyme, oregano, paprika, cayenne pepper, black pepper, Old Bay seasoning
Olive oil
(2 cups?) Short grain rice (arborio or risotto)

Chop up chicken & veggies. Take sausage out of casing and make small meatballs.

Get a big pan or pot with deep sides. It should be heavy-duty-- you want the rice to get a brown crust on bottom but not burn. I use an iron wok that works good.

Get the chicken stock heated up in a separate pan.

Heat up the olive oil. Thrown in the chopped garlic, chicken pieces and sausage meatballs and cook them up. Throw the chopped peppers and onion in and cook up a little more.

Throw the rice in and mix it around until the grains are coated in oil. Add the clam juice, can of tomatoes and artichokes, a little bit of chicken stock. Add the spices and saffron. Mix it around with the rice and get it hot again.

Heat it at low to medium and covered it up. Now keep an eye on the rice, and as it soaks up the liquid like a sponge you'll keep adding the HOT chicken stock (needs to be hot!). You want to add just enough stock so the rice ends up chewy, with a little bite, not soupy.

Rinse the mussels. If any are open, tap them on the counter. If they don't close, that means they're dead, throw them away.

After cooking about 20 minutes, take the shrimp or scallops and carefully bury them in the rice, without mixing around and disturbing the rice too much. Take the mussels and push them hinge down about halfway into the rice.

Cook about 15 more minutes. When I think it's done I take a "core sample" of the rice and try it. If it's still too tough add more stock and cook a little more.

when it's done pick out any mussels that didn't open from cooking and throw them away.

Enjoy.

 

[tallcanadian]

Re: THE CULINARY ZONE, recipes welcome

My mother made this stew every now and then when I was growing up. Great for the cabin or home. It's called shipwrecked stew. Appropiate place for this recipe:

In a small to medium sized roaster put in the following layers, quantity is up to you,

A layer of sliced or chopped onions
A layer of thinly sliced potatoes
Slice some carrots, turnip
Add some frozen or canned corn niblets
A handful of rice
The top layer is ground beef and covers all the vegetables
Pour on a can of tomato soup, (I prefer Heinz), and fill empty tomato soup can with water and pour on with the soup.
Put in a 350 degree oven for 1 hour and a bit. Depends on your oven and check for the softness of the veggies.

 

[kenmyfam]

Re: THE CULINARY ZONE, recipes welcome

Mrs Ken's Baby Back Ribs. Very popular in the Kenmyfamily household !!!
Begin the day before, by preheating the oven to 500 degrees (that's
right). I normally use two racks of baby back pork ribs (they may
be dry−rubbed or just use salt and pepper). Take a 2−piece broiling
pan, pour about 1/2 inch of water in the lower portion and put the
upper half, the part with the drain holes, in place. Now, lay the two
racks of ribs side by side on top. Avoid overlapping them or
hanging them off the edge of the pan. Form a tent and seal tightly
around the perimeter of the broiler with extra heavy−duty aluminum
foil. You may need to fold two sheets together to get enough width.
It is crucial that the seal is tight! If the water evaporates, the end
product will suffer (not to mention you and your guests). Also,
make sure that the foil does not lay on the ribs.
Bake for one hour, exactly. This essentially steams the ribs at high
temp. Cool the ribs, still covered, remove them from the pan, then
wrap tightly and chill overnight in the fridge. This step is important.
The ribs must be cold for the next phase. You can reserve the
liquid, which is basically rib stock, reduce/strain and add to the
barbecue sauce if you like. It adds a unique, meaty flavor.
Start your grill. I prefer charcoal, you may prefer wood or gas. You
want a hot grill for this and you'll need to be attentive because
timing is of the essence here. Place the racks on the grill and when
they reach a golden, bubbly stage (3−4 min.), turn them and coat
with a good barbecue sauce, so use your favorite. After
the other side has browned, turn and coat it. Cook the sauce into
the ribs for a couple of minutes on each side, then remove, slice and
serve. A word of caution: The ribs will be so tender that the meat
will literally fall off the bone when you try to turn the racks on the
grill. It is helpful to have two sets of large tongs and be very, very
gentle.

Amazing and delicious !!!!

 

[rbh]

Re: THE CULINARY ZONE, recipes welcome

OK as promised Thai chicken highs

4 Big thighs - Put 2 - 3 slices across the skin side, rt angle to the bone to let the marinade penetrate. (stuff it in)
Marinade:
1 Tsp Black Pepper
1/2 tsp Cumin
4 Tps Sugar
2 Tsp Paprika
1 Piece Ginger, 3/4 " long - minced
3 Cloves Garlic - crushed
1 TBSP ground coriander - sometimes i chop up cilantro stems instead - same thing
3 TBSP Oil - canola or crisco
Salt
** for extra heat (RBH likes it hot) I add a TBSP of Sambal Oelek - its Asian Chilli paste - Try Chipolte for a different flavour!
(chipolte her call not mine) rbh
Marinade for as long as you can, we do 2 - 3 days, or freeze them for camping.
Cook on Barbeque or rack in oven, remember to baist with the leftover sauce

Mrs RBH

 

[tashasdaddy]

Re: THE CULINARY ZONE, recipes welcome

kenmyfam. can she do that for 60?

 

[WizeOne]

Re: THE CULINARY ZONE, recipes welcome

Ok, ya'll asked for it. I have always been frustrated at making perfect texture breakfast potatoes or Hashbrowns. I've tried frozen hashed browns and fresh grated hashbrowns. I've cooked them various ways and have never gotten the classic, crunchy, golden brown taters.

I finally did it! (with a little help)

The picture below shows the results of my excursion to the new 'Five Guys' in town.
From the remains of a standard fry order, (from fresh potatoes cooked in canola oil) I brought them home and refridgerated them in a paper towel wrap to keep them from getting soggy.

The next morning, I diced them up and threw them in the cast iron skillet with a little residual bacon grease and butter. I stirred them around till they were hot then poured them out on a cookie sheet and broiled them in the oven for about 5 minutes.

They were the most incredible breakfast taters that I have ever prepared.

Eggs, of course, were over easy!

 

[Bart Sr.]

Re: THE CULINARY ZONE, recipes welcome

Ok, ya'll asked for it. I have always been frustrated at making perfect texture breakfast potatoes or Hashbrowns. I've tried frozen hashed browns and fresh grated hashbrowns. I've cooked them various ways and have never gotten the classic, crunchy, golden brown taters.

I use Tater Tots for my hash browns.

In a nonstick saute'/fry pan melt 1 tbsp butter.Nuke thaw 12-15 Tater Tots and place in pan.Flatten so they will stick together when cooked.Cook at medium heat for 6-7 minutes and flip over.Your timing may vary as I cook with gas.Then you can time your favorite color and crunch.

Tater Tots with onions are my favorite.

 

[ezbtr]

Re: THE CULINARY ZONE, recipes welcome

quick slaw or salad.
1 onion
1 lrg cucumber
1 lrg Sunburst Squash

grate them whole (seeds and all) , mix with a little salt and pepper.
there juices make their own dressing.

I miss a spicy coleslaw!!! Best i had was in W . VA on top of a cheeseburger, awesome!
Around here sad to say KFC is the "best"

 

[kenmyfam]

Re: THE CULINARY ZONE, recipes welcome

kenmyfam. can she do that for 60?

With the time and the equipment yes.
I have a feeling I know what you are thinking !!

 

[kenmyfam]

Re: THE CULINARY ZONE, recipes welcome

Kenmyfams Irish Cream. Who was that Bailey guy anyway ?
I consider this a dessert !!!

1 cup light cream
1 can sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Combine all the ingredients in a blender and blend at high speed
for about 20 seconds.
Transfer to a clean bottle with a tightly fitting cap.
Store, refrigerated, and shake well before using.

We double the ingredients usually to make a double batch. Funny how it seems to last just as long as a single batch

 

[LadyFish]

Re: THE CULINARY ZONE, recipes welcome

Parmesan Potato Patties
6 Servings​

3 cups cold mashed potatoes
1 egg
1/3 cup Parmesan cheese
1/3 cup dry bread crumbs
1/4 cup olive oil​

Pat the cold potatoes on a clean countertop to 1/2 to 3/4" thickness. Cut six rounds from the potatoes with a 3-inch biscuit cutter. After cutting some of the rounds, you may need to gather up the potatoes and pat them to cut the remaining rounds.​

Beat the egg in a small bowl. Mix the Parmesan cheese and dry bread crumbs on a plate. Dip each of the potato rounds into the egg, then into the crumbs, coating well and pressing the crumbs into the patties with your hands. Put the patties in the freezer for 10-15 minutes or until well-chilled (don?t let them freeze). If you're making these ahead, cover them and put them in the refrigerator.​

Heat the olive oil in a large skillet over medium heat; add the potato patties and cook until browned on each side. Transfer to a serving plate and serve immediately. Top with sour cream.​

 

[LadyFish]

Re: THE CULINARY ZONE, recipes welcome

LadyFish's Snapper Ponchartrain

4 fresh Red Snapper filets
1-pound fresh jumbo lump crabmeat
1/2 pound small-med fresh shrimp peeled & deveined
1 oz. diced fresh red pepper (dice very small)
1 oz. diced fresh yellow pepper (dice very small)
8 button mushrooms, quartered
? diced minced fresh shallot
1/8 tsp. Worcestershire sauce
Dash Tabasco
1/8 T. seasoned salt
1/8 T. white pepper
2 cups heavy cream
Chopped basil, parsley, & thyme
Juice of 1 small lemon
1/3 cup Madeira wine (any white wine will do)
1 stick whole butter
Dash of salt & white pepper
4 tbsp fresh flat leaf parsley chopped fine
3 tbsp scallions chopped fine


SAUCE:
Simmer cream till it reduces to half. Set aside. Pick crabmeat to be sure it doesn?t contain any cartilages. Melt 1/2 butter in saut? pan. Add shallots, saut? till soft. Add peppers, garlic, and cook al dente. Add mushrooms. Deglaze the pan with wine. Add shrimp and cook until pink. Add cream, stirring in with a wooden spoon. Set heat on low; add seasonings, Worcestershire sauce, Tabasco, lemon, and wine. Let flavors meld. Add crabmeat and the very end, be careful and stir sauce gently to keep lump crabmeat whole. After you remove sauce from heat add flat leaf parsley and chopped scallions.

SNAPPER:
Lightly dust snapper filet with a mixture of cracker meal, corm meal and flour, salt and pepper and 2 tbsp of blackening seasoning.

Saut? fish in remaining butter with about 3 tbsp of oil to keep butter from burning. Pan fry about 2-3 minutes a side for ? inch filets.

Remove filet from pan and lightly salt, cover with Ponchartrain sauce.​

 

[kenmyfam]

Re: THE CULINARY ZONE, recipes welcome

Onion Loaf.

6 each White onions
1 cup Milk
3 each Eggs, beaten
Salt
2 cups Pancake mix
Slice the onions crosswise and separate into rings.
Combine milk, eggs, and salt to taste in mixing bowl.
Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove the onion rings from milk mixture, dip in pancake mix
and place in hot oil. Fry rings until golden brown and drain on
paper towels. Pack fried onion rings solidly, but loosely, without
pressing, into an 8x4" loaf pan. Bake at 400 degrees 10 to 15
minutes. Turn onto serving plate.