Author Topic: The Vouched Recipes Thread  (Read 27297 times)

K Frame

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Re: The Vouched Recipes Thread
« Reply #25 on: September 13, 2022, 07:45:27 AM »
Agreed. Making it again today.

Very cool! Glad that you like that recipe. It really was a winner for my family's dinner.

I may try making these again this winter for a good cold weather comfort meal.
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zxcvbob

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Re: Pea Soup
« Reply #26 on: January 20, 2023, 10:35:05 PM »
Spit Pea & Ham Soup

I've loved split pea & ham soup since I was a little kid. Loved it when my Mom would make it during the winter. It pairs great with grilled cheese sandwiches, too.

I've made some changes to my recipe over the years. I've dropped the carrots & celery (not a big fan) and have started adding a bag of frozen green peas near the end of cooking. Got that idea from a can of Trader Joe's soup years ago. Works nicely.

I made a batch over the weekend. Came out fantastic, except it's a tad bit sweeter than I like because I grabbed a chunk of sugar cured ham instead of salt cured and smoked. A dollop of sour cream helped mitigate that, though.



Ingredients

Pork neck bones or ham hocks
2 medium or 1 large onion (more is better)
Minced garlic (again, more is better)
2 quarts of low sodium chicken or vegetable broth
1 pound of salt cured smoked ham (you can use sugar cured, but it will be sweeter)
1 pound split green peas
2 bay leaves
Oregano
Basil
1 pound bag of frozen green peas

Instructions

Cover 1 to 2 pounds of smoked cured pork neck bones with water. Bring to a boil and reduce to a simmer for about 2 hours. You can use ham hocks but you’ll need to simmer for at least 3 to 4 hours to get the same level of flavor. Remove the neck bones and discard.

Dice the onion and sweat in a pan over low heat with vegetable oil and a heavy pinch of kosher salt. Sweat until onion becomes soft and translucent, about 10 to 15 minutes, stirring frequently.

Add the garlic and continue to sweat for another 5 minutes, stirring frequently.

Add the onions, garlic, split peas, and a quart of broth to the neck bone broth. Bring to a boil, then reduce to a medium simmer.

Add the bay leaves.

Cook for 1 to 2 hours (or until green peas are soft), adding more broth as necessary. The split peas will soak up quite a bit of broth.

When the peas have reached the desired softness, remove the bay leaves and use a vegetable masher or stick blender to thicken the soup.

Add oregano, basil, additional powdered garlic and salt (if necessary).

Add the diced ham and frozen peas. Cook for another 10 to 15 minutes.

Serve with a crusty bread, sour cream, or an olive oil and lemon juice emulsion as a drizzle

I made this last week while the server was down, so I had to make it from memory.  I used a pound of green split peas, 1.5 pounds of smoked neckbones, and half a 12 oz bag of frozen peas added near the end.  I used marjoram and a little thyme for the spices.  No diced ham, just the meat I picked from the neckbones, plus I added some carrots, celery, and a small diced potato.  I picked the carrots out and stick-blendered the peas and onions and celery.  Then added the carrots back in, and the potato, frozen peas, and the neck meat.  Cooked over very low heat until the potatoes were done.

I was amazed how much it thickened up overnight. (I know beans do that, but I didn't think this would because I'd blenderized it)   I have to add water to it when I reheat it.  There's still one serving left that I'll probably finish off tomorrow.
"It's good, though..."

K Frame

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Re: The Vouched Recipes Thread
« Reply #27 on: January 21, 2023, 07:43:01 AM »
Glad you liked it! A lot of the thickening of the soup was due to the neck bones, actually. Simmering them releases a lot of collagen from the bone and makes for a really nice, thick liquid.

I've not made this in a while. I need to make it, but it really needs to be good and cold out, and that's one thing this winter has not been so far.
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K Frame

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Re: The Vouched Recipes Thread
« Reply #28 on: March 09, 2023, 09:27:40 AM »
A simple, but very good, pasta recipe.

Made by multiple members who have all given it a thumbs up.

Tomato, Chickpeas, and Orzo

https://getpocket.com/explore/item/recipe-one-pot-tomato-chickpeas-and-orzo?utm_source=pocket-newtab
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HeroHog

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Re: The Vouched Recipes Thread
« Reply #29 on: March 09, 2023, 01:24:29 PM »
Carrot/Sweet Potato Soufflé
SERVINGS 6 SERVINGS

INGREDIENTS
1 3/4 lbs peeled carrots/Sweet Potatoes
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
Powdered sugar

DIRECTIONS
Steam or boil carrots/sweet potatoes till extra soft & drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer till smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish, ABOUT HALF FULL as the soufflé will rise.
Bake@ 350 about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.
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HeroHog

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Re: The Vouched Recipes Thread
« Reply #30 on: March 09, 2023, 01:25:36 PM »
Christmas Crack

Ritz/Saltine Crackers
1.5 Cups Brown Sugar
1.5 Sticks Butter
1 Bag Heath Toffee Bits
1 Bag Caramel Center Chocolate Chips
(Nuts optional)

Put butter and brown sugar in 1 qt pan and bring to rolling boil. Let boil 2 minutes stirring occasionally.
Line baking pan with foil and spray with Pam. Lay out crackers filling pan trying not to overlap the crackers too much. Once the butter/sugar has finished, pour evenly over the crackers.
Sprinkle an even layer of Toffee bits over the crackers.
Sprinkle Chocolate Chips is/as desired.
Add nuts if/as desired.
Put in oven about 10 minutes/until toffee has started to melt but take it out before it starts to burn in the bottom of the pan!
Let cool, break apart and pig out!
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #31 on: March 09, 2023, 01:28:43 PM »
Saran Wrap Ribs

hd/freezer Saran Wrap

season

place on wrap

put bbq sauce on

seal real good. (4 wraps)

wrap in hd foil

cook seam-up in pan @ 250-275 for 3 hrs

cut open

add sauce

put back in for 30 min to caramelize sauce

Serve!
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #32 on: March 09, 2023, 01:36:12 PM »
Walking Taco Dip
 Layer in an oblong/rectangular pan:
   1lb Browned and drained Lean Ground beef seasoned with ½ pkg. taco mix
   2 cans bean dip
   1 Cup guacamole dip    
   Blend together 3-4 mashed avocados w/1 T. lemon juice & ½ t. salt and pepper
   Blend together 1 C. sour cream & ½ C. mayonnaise
   2-3 diced tomatoes
   6 green onions, chopped
   2 (3oz.) cans sliced olives
   1 C. cheddar cheese, grated
   1 C. jack cheese, grated

Serve.
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #33 on: March 09, 2023, 01:36:18 PM »
Oysters Kathryn

*Serves 6*

    1 can artichoke hearts, drained and finely chopped
    ½ cup fresh breadcrumbs
    1 large egg, lightly beaten
    ½ cup heavy cream
    ½ teaspoon finely chopped fresh basil
    ½ cup grated Parmesan cheese
    Juice of 1 lemon
    1 clove garlic, very finely chopped
    Kosher or sea salt and freshly ground black pepper
    6 lemon wedges wrapped in muslin sleeves, for serving
    3 dozen plump, salty oysters, preferably freshly shucked
    6 pans rock salt (optional)

In a mixing bowl, combine the chopped artichoke hearts, breadcrumbs, egg, cream, basil, Parmesan, lemon juice and garlic. Season to taste with salt and pepper and combine thoroughly, using a fork.

Cover and refrigerate for at least half an hour and up to 2 hours. Preheat the oven to 400 degrees. Scrub the oyster shells well and pat them dry. Drain the oysters and place on in each shell. Place the shells on the large, heavy roasting pan (or place six oysters in each pan of rock salt). Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.

The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate (or, if baked in pans of rock salt, place each pan on a dinner plate). Garnish with a wrapped lemon wedge and serve.
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #34 on: March 09, 2023, 01:37:45 PM »
Papa Al's Go-Go Juice (Smoked Turkey Injection)

Handful salt (adjust to taste)
Handful red pepper (adjust to taste)
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 Tbsp)

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.
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HeroHog

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Re: The Vouched Recipes Thread
« Reply #35 on: March 09, 2023, 01:39:10 PM »
Lorna Weber's Spinach Salad

1 lb Washed Baby Spinach
5 Green Onions
2 Boiled Eggs
3 cups drained Mandarin Orange Slices
½ lb fresh thinly sliced button mushrooms
1 cup sunflower seeds
1 lb Pieces of Bacon

Tear spinach, chop green onions, chop the eggs, Fry the bacon till it is
very crispy and save bacon fat.

Crumble bacon and mix ingredients in a bowl.

Dressing:

3 Tbsp Bacon Fat
2 Tbsp Sugar

Bring bacon fat up to a sizzling temp, add and dissolve sugar in fat,
pour over salad and serve while dressing is hot.

(this is ALWAYS a hit at parties!)
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #36 on: March 09, 2023, 01:39:49 PM »
Cream of Broccoli Soup

2 tsp. Margarine
½ c. Onion
1 10 oz Pkg Broccoli
½ tsp. salt
1 Bay leaf
1 tsp. Flour
1 cup Evaporated Milk
½ cup Chicken Broth

Saute onion until tender. Add broccoli, salt, bay leaf. Stir. Sprinkle
veggies with flour. Stir for 1 minute. Stirring add the milk; broth
stirring all the time. Bring to a boil. Reduce heat to a simmer.
Stir to thickens. Remove bay leave.

4 serving
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HeroHog

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Re: The Vouched Recipes Thread
« Reply #37 on: March 09, 2023, 01:40:22 PM »
Triple Good Bars

2 cups Raisins
1 14 oz Eagle brand
1 T lemon Zest( Grated)
1 T Lemon Juice
1 cup Butter (2 Sticks)
1 1/3 c Brown Sugar ( Packed Firm)
1 ½ t Vanilla
2 ½ c Quaker Oats (uncooked)
1 c all-purpose flour
1 ½ c Nuts
½ t Baking Soda
¼ t Salt

Heat oven to 375 degrees. Grease oblong pan. In medium saucepan, combine the first four ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly. Set aside.

Beat margarine, sugar, and vanilla until fluffily. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within ½ inch of edge. Sprinkle with remaining oat mixture; pat lightly. BAKE 25 to 30 minutes or until golden brown. Cool completely. Cut into 1 x 2 inch bars. Makes 4 dozen.
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #38 on: March 09, 2023, 01:40:57 PM »
Lo's (Loretta) Brownies

1 cup butter
2 cup sugar
2 t vanilla
4 eggs
6 oz Chocolate morsels
1½ c flour
1 cup nuts

In a saucepan melt butter chocolate. Pour into a bowl add sugar and stir. Blend in eggs, one at a time. Add your vanilla. Stir in flour and nuts. Mix well. Spread in greased pan 9 x 13 oblong pan. Bake at 350 degrees for 30 minutes.
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #39 on: March 09, 2023, 01:41:25 PM »
Cinnamon Candy

3 3/4 cup sugar
1 ¼ cup White karo syrup
1 cup water
2 t red food coloring
2 t cinnamon oil

Use large cookie sheet. Spray with Pam. Dust with powdered sugar. Boil water, sugar, syrup to a hard crack stage. Remove from heat. Pour in food coloring and cinnamon oil. Stir. Keeping face away from the steam from the pot. Pour onto cookie sheet. Immediately! Sprinkle with powdered sugar. Let stand until it is cool and has hardened.

I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #40 on: March 09, 2023, 01:41:47 PM »
Chicken Spaghetti

Boil and de-bone 1 whole chicken

Cook spaghetti in broth

In a large skillet, cook:
1 chopped onion
1 chopped bell pepper
2 chopped celery stalks
and 1 can of stewed tomatoes

Saute veggies in just enough broth to keep them from sticking

Drain spaghetti, mix in chicken and veggies.
Add:
8 oz. Velveeta Cheese
2 cn. Cream of Mushroom Soup
4 oz. cn. English Peas
Mix well and season to taste
(I use Salt, Black and Red Pepper and Garlic Powder)
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #41 on: March 09, 2023, 01:42:06 PM »
Turkey Carcass Gumbo

In a large pot, cover a left-over smoked turkey carcass with water and boil
until the bones turn brown and the broth is a light brown color.
(add chicken breast if there isn't enough meat left on the turkey)

Drain the broth off of the carcass into a large Dutch Oven using a cheese
cloth to filter the broth. After it has drained, set the cloth/carcass aside
to cool

Season broth to taste with Salt, Black and Red Pepper and Garlic Powder

After the carcass has cooled, take the meat off and add it to the seasoned broth

Make a basic Roux by browning Flour and Oil in a skillet.
Add:
1 chopped onion
1 chopped bell pepper
1 cn. stewed tomatoes.
Stir over a low heat till the veggies are tender

Bring broth to a boil and the add the Roux/veggies
Cook until thick and bubbly
Season to taste with Salt, Black and Red Pepper and Garlic Powder
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #42 on: March 09, 2023, 01:42:48 PM »
Speedy's Marinade

Half a bottle of Teriyaki Sauce
a bunch of Low Sodium Soy Sauce
several GOOD glubs of Worcestershire Sauce
A big squirt of spicy mustard
a good squirt of liquid smoke
about 3 or good shakes of Tabasco Sauce
a splash of Apple Cider Vinegar
a splash of Sesame Oil
a heaping teaspoon of ground ginger
2 heaping teaspoons of ground garlic
a good big glob of honey. Put in 1 gal Ziploc bag with meat
remove all air
seal
massage meat and put in fridge to marinate
Cook medium rare and eat!
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #43 on: March 09, 2023, 01:44:10 PM »
Pancit (from our Philippine friend, Cherry Langly, RIP)

1 Head of Cabbage
1 Onion
1 or 2 Chicken Breasts - Preferably Skin on for flavor
Carrots
Soy Sauce
Garlic Cloves - 2 or 3
Rice Noodles - vermicelli others will work too
Salt/Pepper
Oil

Par boil Chicken in water, then slice or cube. Save water for noodles. You will
soften the noodles at this
point using the water from the chicken, follow directions on package. Save some
of this water too for adding to the sauté if desired or if moisture is needed.

Slice Cabbage - you want this to be like lettuce cut up for a salad.
Slice Carrots
Slice Onion

Sauté Cabbage, Garlic, Onion, Carrots in a small amount of oil. Vegetables should
remain slightly crispy.

Add Chicken and Noodles and sauté a little more to heat everything up. Add soy sauce and salt/pepper to taste.

You can substitute Shrimp, Pork, Tofu, whatever for the Chicken. I don’t
recommend Tofu Smiley. You can add other vegetables as desired, I often add bean
sprouts. You can also prepare the Chicken differently; but we like the flavor of
the water the chicken is cooked in.
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MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #44 on: March 09, 2023, 01:44:37 PM »
Lumpia (from our Philippine friend, Cherry Langly, RIP)

1 LB Ground Beef
Head of Cabbage
Carrots
Soy Sauce
Garlic Cloves 2 to 3, but to taste
Onion
Salt/Pepper
Lumpia/Spring Roll wrappers - usually bought frozen
Oil

Defrost wrappers in refrigerator overnight.

Brown Ground Beef with soy sauce, garlic, onion salt/pepper
all to taste - drain and set aside and let cool so you can
touch.

Prepare Cabbage and Carrots by dicing or shredding - I will
actually cheat here and buy a package of cabbage and carrots
already diced or shredded up that is often sold to make
coleslaw.

Now prepare an assembly line, you will separate the wrappers,
then fill with the ground beef and a small amount of the cabbage
and carrots. Then roll the wrapper more or less like a burrito.

Prepare oil to fry, I usually use a cast iron frying pan, but an
electric frying pan or one of those fryers with baskets will work
too.

I test the oil by dropping a small piece of a wrapper in, I don't
have an exact temperature, but it should crisp immediately. You want the wrappers
to be very crisp when done. It only takes about a minute or two per side if the
oil is hot enough, you are not cooking the filling just the wrapper. Veggies
should still be crispy when done.

You can substitute or add things here, I've done portobello mushrooms or shrimp
instead of the ground beef. I often add been sprouts to the filling. These can
also be prepared ahead of time (minus the frying) and refrigerated or frozen,
separate with parchment paper or plastic wrap to keep from sticking.
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

HeroHog

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Re: The Vouched Recipes Thread
« Reply #45 on: March 09, 2023, 01:50:37 PM »
Pork Stew

2 Tbsp oil
3 Tbs garlic powder
2 Tbsp flour
3 Tbsp parsley
2 pounds Lean Pork Roast
salt & pepper to taste
2 Carrots cleaned, cut-up
3 potatoes peeled, cut-up
½ cup candied carrots
1 large onion
2 cups water

Brown roast in the oil. Add onion. Add your flour. Brown as you would
for a roux. Add the 2 cups of water. Add your carrots. When they are
tender add your potatoes. When they are tender add the other spices.
Cook for about 4 hours on a low heat.

241 calories a serving
9 servings

Great with Yams too!
I might not last very long or be very effective but I'll be a real pain in the ass for a minute!
MOLON LABE!

Ben

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Re: The Vouched Recipes Thread
« Reply #46 on: March 09, 2023, 06:34:58 PM »
Hamburger:

Meat
Bun
With nothing. Add ketchup if you want. I couldn't care less.
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."

BobR

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Re: The Vouched Recipes Thread
« Reply #47 on: March 23, 2023, 11:57:26 PM »
Hamburger:

Meat
Bun
With nothing. Add ketchup if you want. I couldn't care less.

That is exactly what SWMBO eats (with ketchup). It is surprisingly difficult to get the order right in most places. We have to go over it several times.  =|

Ben

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Re: The Vouched Recipes Thread
« Reply #48 on: March 24, 2023, 07:52:16 AM »
That is exactly what SWMBO eats (with ketchup). It is surprisingly difficult to get the order right in most places. We have to go over it several times.  =|

This is a lie. I have met your wife. You are not married to Ron Swanson.  :laugh:

https://youtu.be/Q84nfWkLsYU
"I'm a foolish old man that has been drawn into a wild goose chase by a harpy in trousers and a nincompoop."

K Frame

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Re: The Vouched Recipes Thread
« Reply #49 on: March 24, 2023, 08:58:02 AM »
From the original message:

"Please don't comment on posts in this topic, recipes only."

This thread needs to be cleaned out. We've gotten a bunch of discussion in it.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.