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Post by Yahweh on Apr 19, 2009 14:11:51 GMT -5
Just made this one: Vegan - Yummy Mexican Rice 1 1/2 cup dry brown rice, regular or instant works 1 pk taco seasoning mix (or your favorite blend of seasoning) 1 full-size can tomato sauce 1 can Rotel tomatoes with green chilies or Rotel tomatoes with diced habeneros Cook brown rice according to directions. However, a good strategy for regular brown rice (not instance) is to start with rice and 3c water in saucepan. Bring to a boil; reduce heat, cover and simmer 45 mins. Use a toothpick in the lid of the pan if you have trouble with it boiling over. After 45 mins, remove from heat, and let rest 15 mins (perfect rice every time!). Rice can be made anytime in advance. When the rice is cooked, add taco mix, tomato sauce, and rotel. Heat thoroughly and enjoy.
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Post by Aqualung on Apr 19, 2009 17:08:22 GMT -5
I also have a recipe for salsa, but I don't have any measurements of the ingredients because I usually eyeball it. That never stops me. ;D
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Pyena
Full Member
Just Doing It To Get Attention
Posts: 108
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Post by Pyena on Apr 19, 2009 17:49:29 GMT -5
I also have a recipe for salsa, but I don't have any measurements of the ingredients because I usually eyeball it. That never stops me. ;D Okay then! You'll need: 1 largish yellow onion jalepenos (canned or fresh) diced garlic cumin cilantro 1 can crushed tomatoes Okay, cut up at least half of the onion. Cut up about that same amount in jalapenos. (You can use more of each if you like, to get different kinds of heat and flavor) Combine jalapenos and onion in food processor. (For chunky salsa, don't dice them so much. For a more liquid salsa, dice the hell outta them.) Add 1 tsp garlic, 1 tsp cumin, and 1 tsp cilantro. (Add more or less cumin and cilantro to taste. Beware: too much cumin will make your salsa bitter.) Hit the pulse button on the processor a few times. Add tomatoes and mix thoroughly. Let sit a few minutes. Now, keep in mind I'm just guessing the measurements here. You can pretty much adjust them until you find a combination you like.
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Post by rookie on May 6, 2009 23:36:53 GMT -5
I just made the most kick-assed chicken I've ever made while not on the clock. So here's Rookie's Citrus Chicken.
2 chicken breasts, boneless and skinless salt and pepper to taste juice and zest of one lime 1C orange juice 1t lemonade mix (Country Time or something like that) 2t butter
Spray a saute pan or EVOO twice around the pan. Over medium heat melt the butter. Season chicken breasts with salt and pepper. Add the chicken to hot pan. Pour the remaining ingredients over the chicken in any order you see fit. I will advise zesting the lime before juicing it. Cook the chicken until done (no pink in the middle). What you should see is the outside of the chicken getting very dark. This is what you want. Transfer the chicken to a plate. If you're feeling adventurous, add some (start with 1/4C) chicken stock stock to the juices in the pan to make a nice glaze or finishing sauce. Eat chicken.
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Post by ironbite on May 7, 2009 0:17:19 GMT -5
Ironbite's Omelte of Spice!
Indgredients: 3 Large eggs about 9 sliced jalopenos Chipolte Chedder butter
Butter up your very hot skilliet. Dump in your jalopenos into the hot butter and fry them until they're warmed through and slightly browned. Then dump in your eggs. Cook until one side is nice and solid with a small pool of uncooked eggs on the other. Flip. Cook again until both sides are pretty solid. If you have slices of your chipolte chedder, tear into strips then put on eggs. If shredded, simply sprinkle on. Whatever you have, after cheese has been applied, fold omlete and cook until cheese is nice and ooey gooey. Remove from heat, add a few daubs of hotsauce to taste and enjoy!
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Post by HarleyThomas1002 on Jun 1, 2009 17:47:19 GMT -5
Damn near month old bump.
I need a recipe for school. For some foreign foods assignment I'm making inside out (forgot the actual name) susho and I can't find a recipe. All I can find it directions on how to make it and nothing else.
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Post by Aqualung on Sept 29, 2009 17:50:48 GMT -5
*bump* (I went back 14 pages to find this!) I made chili for the first time today. I use the old dump method, so measurements are not precise. 1 lb ground beef (or other meat of your choice) diced onion diced green pepper water 1 can tomato sauce 1 can diced tomatoes 1 can chili beans and/or kidney beans minced garlic (I used the kind in a jar) ground cumin Worcestershire sauce hot sauce Brown the ground beef in a heavy pot with a little bit of water; while the beef is browning add the onion and green pepper; cook until the onion starts to look clear. Add the tomato sauce, diced tomatoes and beans. Add a tablespoon or so of the garlic. Dump in some ground cumin, worcestershire sauce and hot sauce to taste. Cook that shit until your whole house smells like chili and the liquid is reduced to your liking. Serve with shredded cheese, sour cream and warm corn bread. NOM NOM NOM. Man I love it when I just dump stuff together and it turns out so good....
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Post by calee022 on Sept 29, 2009 18:14:24 GMT -5
Teriyaki Chicken/Beef
12 ounces Pineapple Juice 12 ounces Soy Sauce 6 tablespoons dark brown sugar 6 cloves garlic, crushed 4 or 5 tablespoond grated FRESH ginger (do NOT use the dried ground crap) 4 ounces cheap sherry or red wine A decent pinch of cayenne pepper
Throw it all in a saucepan, bring it to a boil and then turn the heat off.
After it cools, put 4 chicken breasts (boneless with skin is best, but anything will work) or about a pound of beef (I buy cheap, lean cuts) in a ziplock bag. Strain the sauce, pour half of it into the bag with the meat. Marinate in the refrigerator for at least 24 hours, 48 is better. Squish it around every once in a while.
Grill or broil the meat. If you have skin on the chicken, cook it skin side down for most of the time. Don't worry about burning the skin, that is what it is there for.
Boil the remaining sauce, add a bit of corn starch to thicken it. You can use this to dip the meat in, or use it for a stir fry later on.
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Post by Aqualung on Sept 30, 2009 10:27:38 GMT -5
My dad used to make this stuff that was kind of like chili, only different:
ground beef onions green peppers baked beans barbecue sauce
Cook up your ground beef with the onions and green peppers. Add the baked beans and barbecue sauce and cook until it thickens.
Sounds kind of odd but it's surprisingly tasty. I'm not sure if he invented it himself but I miss it....
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Post by calee022 on Oct 1, 2009 14:39:39 GMT -5
Kickass chicken and pepper samiches:
Marinate 2 boneless chicken breasts in Italian dressing for a couple of days Grill or broil them Slice them into strips In a non-stick pan, pour a little olive oil, crush a few cloves of garlic, and add a sliced onion Once the onion is translucent, add the chicken and about a half cup of roasted peppers Cook for about 5 minutes, add about a quarter cup Parmesan cheese Put on a nice roll and eat
If you want to go all out, add some Mozzarella
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Post by rookie on Oct 1, 2009 22:39:38 GMT -5
Good bump. Aqualung. I made this a few nights ago. There were so left overs so I think I did something right. Here's Rookie's Creamy Cajun Chicken.
4 boneless chicken breasts (skin removed) 1 1/2 C cream sauce such as Alfredo 1 1/4 C dark beer 1 green bell pepper finely sliced Cajun Blackening Seasoning enough to coat the chicken breasts plus 2T Sliced mushrooms (optional)
Coat the chicken in the Cajun blackening seasoning. Fully cook it in a pan then remove from heat. When the chicken has cooled enough (about 5-10 minutes) thinly slice it. In enough EVOO to coat the frying pan, add the peppers. When the peppers are almost, but not quite, brown deglaze in the beer. At this point, you want to run your spatula against the bottom of the pan to remove the fond (crap that sticks to the bottom of non stick pans). Add the cream sauce and the 2T of seasoning. Mix well and serve over noodles or a bed of rice.
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Post by HarleyThomas1002 on Oct 4, 2009 6:16:21 GMT -5
*bump* (I went back 14 pages to find this!) I made chili for the first time today. I use the old dump method, so measurements are not precise. 1 lb ground beef (or other meat of your choice) diced onion diced green pepper water 1 can tomato sauce 1 can diced tomatoes 1 can chili beans and/or kidney beans minced garlic (I used the kind in a jar) ground cumin Worcestershire sauce hot sauce Brown the ground beef in a heavy pot with a little bit of water; while the beef is browning add the onion and green pepper; cook until the onion starts to look clear. Add the tomato sauce, diced tomatoes and beans. Add a tablespoon or so of the garlic. Dump in some ground cumin, worcestershire sauce and hot sauce to taste. Cook that shit until your whole house smells like chili and the liquid is reduced to your liking. Serve with shredded cheese, sour cream and warm corn bread. NOM NOM NOM. Man I love it when I just dump stuff together and it turns out so good.... That sounds mighty fine, Aqualung. Although as someone who isn't fond of onions at all I must wonder if this is one of those things that has onions, but they can't be tasted or if it's the exact opposite.
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Post by Aqualung on Oct 4, 2009 8:55:46 GMT -5
Pretty much, yeah. I do like onions, so....you could probably leave them out, or use Vidalia sweet onions and you'll never know they're there.
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Post by Mira on Oct 5, 2009 4:31:31 GMT -5
Infant Parmesan
2 tablespoons vegetable oil 1 small onion, thinly sliced and separated into rings 1/2 cup chopped green pepper 2 garlic cloves, finely minced 1 (15-ounce) can tomato sauce 2 tablespoons dry white wine 3/4 teaspoon dried basil leaves 1/2 teaspoon sugar 1/4 teaspoon fennel seed 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup seasoned dry bread crumbs 3/4 cup freshly grated Parmesan cheese, divided 1/4 teaspoon pepper 2 eggs 1 pound infant cutlets, pounded 1/4-inch thick Vegetable oil for frying
1. For sauce, heat 2 tablespoons oil in medium saucepan. Add onion, green pepper and garlic. Saute over medium heat until tender. Stir in tomato sauce, wine, basil, sugar, fennel, salt and 1/8 teaspoon pepper. Heat to boiling. Reduce heat. Simmer, uncovered, for 30 minutes, or until sauce is thickened. 2. Mix bread crumbs, 1/4 cup Parmesan cheese and 1/4 teaspoon pepper in shallow dish. 3. Beat eggs slightly in another shallow dish. 4. Dip infant into eggs, then in bread crumb mixture to coat. 5. Preheat oven to 350*F (175*C). 6. Heat 1/4-inch oil in large skillet. Add infant. Fry over medium heat, 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towels. 7. Arrange cutlets in 13 x 9 x 2-inch baking pan. Pour sauce over infant. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake for 15 to 20 minutes or until cheese melts.
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Post by m52nickerson on Oct 5, 2009 8:22:58 GMT -5
Quick Tuna Cakes
You need:
1. box of instant mash potatoes
2. 1-2 can of tuna
3. 1-2 eggs
4. Sour Cream
All you have to do is place the tuna and eggs in a large bowl with a generous amount of the mash potato flakes. Then slowly add water while mixing until you are able to form the mixture into patties. Brown in a frying pan and enjoy with some sour cream.
One tip - don't make the patties to thick so they heat through before the outsides burn.
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