Armed Polite Society
Main Forums => The Mess Hall => Topic started by: makattak on July 20, 2017, 11:22:11 AM
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Simple: what are your favorite recipes to eat or make?
I'll start with a favorite to make:
Salsa Chicken
- 4-6 boneless skinless chicken breasts
- Taco Seasoning
- 1 can beans (I prefer two, one pinto, one black) rinsed and drained
- 1 can corn (whole)
- 8 oz cream cheese
- 8 oz Salsa
- Lime juice
Season the chicken with the taco seasoning and put everything in the crockpot. Cook on low for 8 hours (or high for 4). 30 minutes before it's done, shred the chicken (you can do this just by squeezing with tongs at this point) and stir everything together.
Serve with tomatoes and cheese on tortillas or as a nacho topping.
I particularly like the toss it in the crockpot and forget it nature of this one. It takes me 10 minutes to throw together and provides several meals, even for a large family.
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Right now one of my favorites is Cranberry Turkey Loaf from Taste of Home: http://www.tasteofhome.com/recipes/cranberry-turkey-loaf
My sister in law makes it. It's my brother's favorite road food when he's trucking, and now it's one of mine.
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Always a favorite: http://thelawdogfiles.blogspot.com/2006/03/lawdogs-chicken-soup.html
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One of my summertime favorites: http://www.foodnetwork.com/recipes/michael-chiarello/grilled-corn-salsa-recipe-1917091 (http://www.foodnetwork.com/recipes/michael-chiarello/grilled-corn-salsa-recipe-1917091)
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Another fave: https://chefperrypperkins.com/2017/05/05/mothers-day-chili-egg-puff/
I substitute sauteed baby portabello mushrooms or cooked chopped bacon instead of the green chilies in this one. Amazing.
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Another fave: https://chefperrypperkins.com/2017/05/05/mothers-day-chili-egg-puff/
I substitute sauteed baby portabello mushrooms or cooked chopped bacon instead of the green chilies in this one. Amazing.
Oh that looks really good.
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Right now one of my favorites is Cranberry Turkey Loaf from Taste of Home: http://www.tasteofhome.com/recipes/cranberry-turkey-loaf
My sister in law makes it. It's my brother's favorite road food when he's trucking, and now it's one of mine.
That looks really good as well.
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Buttermilk cornbread.
1-1/2 c. yellow cornmeal
1/2 c. flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
2 eggs
1-1/2 c. buttermilk
1/4 c. oil (anything clear and relatively tasteless) or bacon drippings (pork fat rules!)
Use an 8x8 baking dish for thick pieces, a large cast iron skillet for thinner pieces. For a casserole or 13x9 baking dish, double the recipe. 450 deg for 20-25 min.
Brad
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Easy crock pot roast.
1 3-4 lb chunk of whatever dead critter you have laying around. I've tried it with boneless chuck roast and pork shoulder. Both were delicious.
1 package au jus mix
1 package ranch dressing mix
1 stick butter
6-8 pepperoncini peppers (optional, but very tasty)
Fresh ground pepper to taste
Dump it all the in the crock pot, meat first. Cook on low for 6-8 hrs.
Brad
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Easy crock pot roast.
1 3-4 lb chunk of whatever dead critter you have laying around. I've tried it with boneless chuck roast and pork shoulder. Both were delicious.
1 package au jus mix
1 package ranch dressing mix
1 stick butter
6-8 pepperoncini peppers (optional, but very tasty)
Fresh ground pepper to taste
Dump it all the in the crock pot, meat first. Cook on low for 6-8 hrs.
Brad
Works for chicken, too. Drop the Au Jus and that's the recipe for "Mississippi Chicken"
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Crock Pot Roast (SUPER Easy and oh so good!)
1/2 to 1 stick butter.
1 pkg dry ranch dressing.
1 pkg dry brown gravy mix. (we use Pioneer Brand roasted beef gravy (http://pioneerbrand.com/roasted-beef-gravy-mix/) and it's great!)
Pickled pepperoncini peppers to taste.
Set to Low for 7 hours and walk away, you're done!
You can add more seasoning if you like but it's pretty dang tasty as is!
:old:
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Beef in a foil bag
Set oven on @ 375'.
Put small amount of flour in foil bag (https://www.amazon.com/dp/B01BMHQI3W) (about 1 tsp & shake bag to coat inside).
Place on cookie sheet.
Season meat with salt, pepper, garlic, onion powder, and whatever else you feel the need to and place in bag.
Fold bag, pinch the edges & then roll bag closed.
It should take 2 hours or less.
:old:
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Outback Rack of Lamb
Lamb Seasoning
1/2 tbsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
NOTE: Season lamb saving 2 tablespoons of seasoning for Cabernet Sauce!
Cabernet Sauce
1 1⁄3 cups (10.4 oz.) Cabernet sauvignon wine
1⁄4 cup butter
2 1⁄2 tablespoons flour
1⁄4 cup fresh parsley
6 cups au jus sauce (The drippings from roasting beef or lamb)
2 tablespoons lamb seasoning
1 tablespoon garlic powder
DIRECTIONS
In a bowl mix 1/3 cup of wine with flour, set aside.
Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan.
Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes.
Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ).
When you have finished reducing, add butter and mix well.
By this time your sauce should have a semi-thick look to it.
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Beef Tenderloin
2 TB olive oil
4 tsps Garlic
2 tsps salt
1½ tsps ground pepper
1. Preheat oven to 425°F.
2. Place beef in roaster pan. Cover with seasoning mixture.
3. Bake 50 to 60 minutes. (Medium 160°F center)
After you take out of the oven tent foil. Let sit 15 minutes.
We have some dry mushrooms if you want to grind those and put that in the mix
NOTES:
Salting cooking meat and beans: For some reason if you put in salt or Worcestershire sauce before, the meat won't get tender. It's the same thing with Salsa. No salsa in beans while cooking. Same with steak.
:old:
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Red Beans and Rice
Tbsp bacon grease in Dutch oven.
Add 1 med onion chopped small and medium bell pepper chopped fine or Frozen blend from freezer 1 cup chopped celery.
Soak dry Camellia Red Kidney Beans (https://www.camelliabrand.com/products/red-kidney-beans/) in water overnight after checking for foreign objects in beans.
Cut up 1 cup Tasso and ½ link of the Andouille sausage and add to Dutch Oven.
Drain beans and add beans to Dutch Oven.
Season with ½ tsp cayenne pepper, onion powder, garlic powder, Thyme, and salt to taste.
Cover beans well with fresh water (it will cook down).
Start cooking on medium fire.
Stir occasionally and make sure they don't go dry (add water as needed).
:old:
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Papa Al's Go-Go Juice (Smoked Turkey Injection)
Handful salt
Handful red pepper
2 oz. bottle garlic juice
2 oz. bottle onion juice
12 Chicken Bouillon cubes
1½ qts water
2 oz. celery juice (if using celery powder use 4 tbsps)
Boil for 15 to 20 minutes. Strain through a cheesecloth. If you don't
have a cheesecloth you can use a stocking or dish towel.
Inject into turkey EVERYWHERE until the bird is totally saturated.
Smoke BREAST DOWN until done. Easy test: grab leg end and twist. When it pops and turns freely, it's done!
Tip: get a bunch of pecan hulls and soak in water for about 30 minutes. Throw some on the hot coals for a great pecan wood smoked taste! If there is a pecan processor close by, they will usually give you a grocery bag full for little or nothing.
NOTE: Papa Al is my dad. He came up with this recipe in the early 60's.
:old:
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Deer Chili
1 lb Venison Ground
1 lg Onion, Chopped
8 oz Tomato Sauce
3 T Chili Powder
1 T Garlic Powder
½ t Salt
½ t Pepper
2 T Worcestershire Sauce
1 cn Ranch Style Beans
1 T oil
Brown venison in the oil.
Add onions, pepper and other ingredients.
Let cook for 4 hours.
:old:
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Texas Tortilla Soup
1 med Onion
2 T Garlic Powder
14 oz Hunt's Tomatoes
2 lbs Ground Meat (cooked, Drained)
1 cn Rotel Tomatoes
1 cn Beef Bouillon
1 cn Chicken Broth
1 cn Tomato Soup
2 cup Water
½ t Cumin
1 T Chili Powder
½ t Pepper
½ t Salt
2 t Hot Sauce
2 cups Grated Cheddar Cheese
Tortilla Chips
Saute onions, garlic and beef.
In a separate pot add all other ingredients.
Then add the beef.
Simmer for 1 hour.
In a bowl, layer chips, soup and cheese.
:old:
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This is a very simple recipe. I just wrote it out in great detail for my daughter to use. My contribution to the classic dessert is partially-cooking the filling on top of the stove, so baking time is greatly reduced and you don't have to worry about scorching the edge of the crust:
Bob's Pecan Pie
(This is a big recipe -- a 10" or deep dish 9 1/2" pie. It will not fit in a 9" pan.)
4 eggs
13 Tbsp sugar (slightly rounded 3/4 cup measure)
1 1/3 cup dark Karo syrup
7 Tbsp salted butter
1 1/2 cup pecan halves
[note: I usually use 1 cup of pecan halves and 1 cup of chopped walnuts instead of 1 1/2 cup pecans]
I prepare the pastry shell and half-bake it while assembling the filling. Notice the filling leaves a leftover 1 Tbsp butter from a whole stick. I use it in the pastry dough. I think the recipe works OK with an unbaked pie shell, but I don't remember.
This is about twice as much butter as the recipe on the Karo syrup bottle, and I think it makes a big difference in the texture of the pie. For a 9" pie, just use the recipe on the back of the Karo syrup bottle, but increase the butter to 1/3 cup and add extra chopped nuts. If I have light corn syrup instead of dark, I substitute brown sugar (packed) for the granulated sugar.
Melt the butter in a medium saucepan over low heat. Mix in the syrup and sugar, then the eggs. You can turn up the heat a little at this point if you want to. Mix continuously with a wire whisk until it is hot and starting to change color, but still thin. I've never measured it with a candy thermometer, but I guess it's about 150 to 160 degrees. You should be able to *uncomfortably* stick your finger in the filling without getting burned. Be careful not to scramble the eggs. If you don't mix the filling well enough, most of the butter floats to the top with the nuts when you bake it and the texture is not as good.
Add the nuts and mix them in well so they get thoroughly coated with the filling mixture. Pour the hot filling into the pie shell and bake at 375 until it just starts to "souffle" (puff up). By partially cooking the filling, the whole filling gets done at about the same time (about 30 minutes) and you don't have to mess with putting aluminum foil around the edge of the crust to prevent it from scorching or worry about whether the pie is done in the middle. Don't try to arrange pecan halves on top -- all the nuts need to be mixed in the filling so they float to the top and get candied. Start watching the pie at about 20 minutes so you don't overbake it.
It's a lot easier than it sounds.
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Buttermilk cornbread.
1-1/2 c. yellow cornmeal
1/2 c. flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
2 eggs
1-1/2 c. buttermilk
1/4 c. oil (anything clear and relatively tasteless) or bacon drippings (pork fat rules!)
Use an 8x8 baking dish for thick pieces, a large cast iron skillet for thinner pieces. For a casserole or 13x9 baking dish, double the recipe. 450 deg for 20-25 min.
Brad
That thar's a fightin' recipe!
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Every year I grow so much zucchini, I don't know what to do with it. A couple of years ago, I discovered this recipe for sausage-stuffed zucchini boats. I really love it. The only tweaks I do is change up the sausage type once in a while, and I always use extra (and sometimes different) cheese. Sometimes I also leave out the tomatoes, or swap them for sun-dried tomatoes.
http://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats-2765700
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I've been eating a lot of this hot sauce lately, ever since I figured out how to make it. It's very similar to the famous green "Doña sauce" at Tacodeli in Austin, TX.
1 pound fresh green jalapeños
5 or 6 cloves of garlic, peeled
1/2 cup vegetable oil
1/2 tsp salt
Steam the whole jalapenos and garlic in a vegetable steamer until soft. (this makes your kitchen smell wonderful) Allow them to cool. (I usually put them in the fridge) Remove the stems from the peppers, and put the peppers, garlic, and salt in a blender. Blend until kinda liquefied but not smooth. Turn the blender up to High and add the oil, a little at a time at first like you're making mayonnaise. Once you've got half of the oil mixed in you can dump in the rest. Blend until smooth, scraping down the sides occasionally.
It's a light green color and creamy, and if you hadn't just made it yourself you would swear it has avocados in it. It will keep for a few days in the refrigerator.
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Green tomato casserole. My all-time favorite of ever.
Gather up some "just starting to blush" tomatoes, sweet onion, thick cut bacon, Italian flavored bread crumbs, Parmesan cheese, olive oil, and Lawry's seasoned salt. This requires a large, shallow casserole dish.
Coat the sides and bottom of the dish generously with EVOO.
Cut enough tomatoes into 3/4" chunks to fill the casserole dish to about half full.
Spread about 1/4 cup of breadcrumbs over the tomatoes.
Very coarsely, like, half-inch chunks, chop up enough onion to cover the tomatoes to nearly fill the dish.
Salt this pretty heavily with the Lawry's.
Cut sliced bacon into squares, enough to densely cover the concoction.
Shake grated Parmesan cheese to cover it heavily.
Bake it at 350 until the bacon looks done, usually about 30-45m, iirc. Just watch it.
It'll make your tongue slap your brains out. You're welcome.
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Never been fond of green tomato anything. Pie, casserole, fried green tomatoes...
They have a background taste that I just don't care for.
My grandfather would eat the damned things until he turned green.
Today is cranberry turkey loaf day. The big question is... Do I want to try making it on my Weber kettle?