Author Topic: Share your favorite recipe  (Read 28976 times)

Offline So Cal Joe

  • Full Member
  • ***
  • Posts: 636
  • Country: us
Re: Share your favorite recipe
« Reply #30 on: September 04, 2011, 09:42:33 pm »
This is just something to munch on but everyone loves it

                   ALMOND BARK CANDY
1 pkg. almond bark (chocolate or white)   
2 cup. peanut butter Cap'n Crunch cereal   
2 cup. straight pretzels   
2 cup. roasted unsalted peanuts
2 cup. Rice Krispies   
2 cup. mini marshmallows
Melt bark in large glass bowl in microwave. Mix other ingredients together. Add to melted bark. Mix well until mixture is coated with melted bark. Pour into a 11 X 13 pan lined with waxed paper, wait for it to cool and then break into pieces.

If you are born once you will die twice
If you are born twice you will die once

Offline Y0ssarian

  • Arena
  • Jr. Member
  • **
  • Posts: 82
  • Country: us
  • 97% chance of being hit by a piano
Re: Share your favorite recipe
« Reply #31 on: September 05, 2011, 07:29:20 am »
This is a Martha Stewart recipe; you do most of the prep the night before, and it's not fried so it's better for you. It doesn't hurt that it's fantastic, either...

Baked French Toast (makes 4 slices; serves 2)

  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 4 thick slices challah, brioche, or other egg bread (1 inch thick)
  • 2 tablespoons unsalted butter, melted
  • In a 9-by-13-inch baking dish, whisk together eggs, milk, sugar, vanilla, and salt.
  • Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate overnight.
  • Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
"They couldn't hit an elephant at this dist-"
- Last words of Gen. John Sedgwick, spoken as he looked out over the parapet at enemy lines during the Battle of Spotsylvania in 1864.

Offline Not4Hire

  • Arena
  • Newbie
  • *
  • Posts: 3
  • Country: 00
  • & Western-The only two types of music there is...
Re: Share your favorite recipe
« Reply #32 on: September 11, 2011, 10:35:02 pm »
Fruitcake Recipe
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
1 gallon whiskey
Preparation Directions
Sample the whiskey to check for the quality.
Take a large bowl.
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink.
Turn on the electric mixer;
beat 1 cup butter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK.
Cry another tup.... Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose
with a drewscriber.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something.
Who cares?    Check the whiskey.

Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 gedress. Don't forget to beat off the turner.
Throw the bowl out the window.
Check the whiskey again.
Go to bed.
Who the hell likes fruitcake anyway?
'90-clean one owner-Not4Hire (or sale)
-wants a C14 SO bad--"Non Sequitur" will be her name 
1533, from L., lit. "it does not follow."

Offline Rhino

  • Arena
  • Hero Member
  • *****
  • Posts: 3963
  • Country: us
Re: Share your favorite recipe
« Reply #33 on: September 12, 2011, 09:40:21 am »
I love the fruit cake recipe!  :rotflmao: I used to have one like it for rum raisin cookies.

Online MrPepsi

  • Full Member
  • ***
  • Posts: 1104
  • Country: 00
Re: Share your favorite recipe
« Reply #34 on: November 02, 2012, 12:28:53 pm »
Over a year and no new recipes.
Ok, I'll add one.

1/2 large onion, chopped and browned
5 Italian sausage links, opened, skins removed and browned
(I also use Italian turkey sausage, which I buy in bulk, not links, 20 oz package)
1/2 Cup Orzo (pasta)
4 Cups chicken broth
1 36 oz can diced tomatoes
1/4 teaspoon salt
Chopped fresh basil (optional)
Simmer soup 1/2 hour and top with basil

Brent Johnson 
2009 C-14 "Razzi"

Offline quickwilly

  • Jr. Member
  • **
  • Posts: 40
  • Country: us
  • Meh
Re: Share your favorite recipe
« Reply #35 on: November 02, 2012, 01:58:29 pm »
1. London Broil
    a. rub some Montreal salt into the meat and place into a casserole pan.
    b. take a bottle of cheap Merlot and drown the sucker.
    c. marinade for 24 hours in the fridge.
    d. cook to preference on your favorite BBQ. I like to add some hickory chips.

2. Artichokes.
   a. Trim the leaves and stems
   b. bring a pot of water to boil with a veggie steamer
   c. add a little extra virgin olive oil, garlic, and lemon to the water.
   d. steam for 20 min or until the stems are soft

Add Bernese sauce for the broil and either butter or mayo for the chokes.

goes down well with a R&R whiskey and Dr. Pepper. 
2009 Connie
2000 ZX-12R

Offline Gumby

  • Arena
  • Sr. Member
  • ****
  • Posts: 1320
  • Country: us
  • Black 2011
Re: Share your favorite recipe
« Reply #36 on: November 02, 2012, 03:45:29 pm »
I cook a turkey on my Traeger about every other month or so. I soak the turkey over night in apple or grape juice with peppercorns, sea salt, cumin, cardamom, and any other various spices I have on the rack. Dab of this dab of that, same way I make beer   :P

Anyways, in the morning I take it out and rinse it. I cut up apples and oranges and stuff them inside the turkey while the Traeger is heating up to 300-350. I put the turkey on that temp for about an hour and then turn it down to 200-250 depends on the temp outside (if you own a Traeger you know what I mean, if not go buy one you will never regret it) I smoke it at that temp the rest of the day, usually ready to remove and eat by 4 or 5. These are the best turkeys ever, better than deep frying.  :thumbs:

Last week I was going to do the same thing with a whole chicken. I soaked it in apple juice over night and then in the morning realized I did not have any fruit. I was to lazy to go to the store so I figured I would stuff the bird with red peppers and onions. Obviously a chicken will not need to cook as long so either throw it on and eat it for lunch or wait til later and have'r for dinner. I put the chicken over rice and it was absolutely awesome. I will be doing that again this weekend.

Great thread guys. Next up a beer recipes  :chugbeer: Maybe I should start another thread for that.

Any chance we can make this a sticky brutha??  :hail:


Offline ZG

  • Arena
  • Hero Member
  • *****
  • Posts: 6677
  • Country: us
Re: Share your favorite recipe
« Reply #37 on: November 02, 2012, 07:37:06 pm »
I will be doing that again this weekend.

Yummy!  :P
What time should I be there Gumbi?  :)

Offline Makz58

  • Full Member
  • ***
  • Posts: 187
  • Country: ca
Re: Share your favorite recipe
« Reply #38 on: November 03, 2012, 12:21:32 pm »
This one of my favorites although I have a lot of can put this on rice or noodles whatever you like. Garlic bread also goes good with this.

-One sausage link smoked type ham sausage works fine.
- Ten or so large peeled and deveined shrimp tail on (handle for eating).
- Four or five large garlic cloves.
- One large sweet onion.
- One large green or red pepper.
- Your favorite hot sauce.
- Five or six medium size fresh tomatoes.
Cut up sausage and vegetables into chunks brown sausage in skillet throw in onions and peppers simmer. Remove ends from tomatoes and chop up fairly fine add to pot add minced garlic cloves salt and pepper to taste. Simmer for half an hour or so toss in shrimp cook till they turn pink and serve. Hot sauce to taste.
When arguing with an idiot make sure he isn't.
C-14 2010

Offline captainmarko

  • Newbie
  • *
  • Posts: 17
  • Country: us
  • COG# 10462
Re: Share your favorite recipe
« Reply #39 on: November 05, 2012, 08:40:04 pm »
Irish Beef Stew (Slow Cooker)
Yield: 4-6Prep Time: 35 minCook Time: 9 hoursTotal Time: 9 hours 35 minutes
A slow cooker beef stew that's easy to prepare. Full of flavor from the beef broth, red wine and Irish beer; the ultimate comfort food.

2 lbs russet potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
2 lbs baby red potatoes, peeled & cut into 1/2-inch pieces, approx. 2 cups
4 stalks celery, chopped, approx. 1 1/2 cups
4-5 carrots, peeled, cut into 1/2-inch pieces, approx. 2 cups
1 medium yellow or white onion, roughly chopped
2 Tbsp extra-virgin olive oil
1 3/4 lbs stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp butter, I used Kerrygold salted
2 cups low sodium beef broth
3/4 cup red wine
3/4 cup Guinness
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 Tbsp cornstarch + 1 Tbsp water
salt and pepper, to taste

Place the chopped vegetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef.

In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. Add beef to the pan and brown on all sides, about 5 to 7 minutes. Add garlic and cook for one minute, do not burn the garlic. Season with salt and pepper. Remove the beef and add to the crockpot on top of the vegetables

Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. Add beef broth, red wine, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. Bring to a boil, allow to boil for at least two minutes. Then lower heat to low and allow to simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together.

Pour broth mixture into the crockpot over vegetables and beef. Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.

Skim the fat from the stew, if needed, before serving.
Sleep in the trees and keep your knees in the breeze.

Offline pb

  • Newbie
  • *
  • Posts: 10
Re: Share your favorite recipe
« Reply #40 on: November 06, 2012, 10:14:21 pm »
Fried Spinach.  (best in cast iron) second best pan with just wet with oil. (just wet the pan well. we're not deep frying here.  ;D  )

Frozen chopped Spinach. (nasty with canned.)
Do not thaw.
medium heat till oil is hot but not frying.
poor in frozen spinach, onion, salt and pepper and stir in an egg as it cooks.
( the egg pulls the bitter out of greens. Also works well in poke salad or other greens)

Offline Pokey

  • Arena
  • Sr. Member
  • ****
  • Posts: 2487
  • Country: us
Re: Share your favorite recipe
« Reply #41 on: November 06, 2012, 11:16:20 pm »
Too bad my secret Carolina pulled pork is a secret.
2006 DL1000  2006 SV650
08 C14 "gone"

"All we have to do is decide what to do with the time given to us". Gandalf the Grey

Offline VirginiaJim

  • Administrator
  • Elite Member
  • *****
  • Posts: 10887
  • Country: england
  • I've forgotten more than I'll ever know...
    • Kawasaki 1400GTR
Re: Share your favorite recipe
« Reply #42 on: November 07, 2012, 09:14:16 am »
Too bad my secret Carolina pulled pork is a secret.

I guess that means another road trip next year..... ;D
"LOCTITE┬«"  The original thread locker...  #11  2020 Indian Roadmaster, ABS, Cruise control, heated grips and seats 46 Monitoring with cutting edge technology U.N.I.T is Back! 2008 C14 Moved on to a new home, 2016 RM traded in.

Offline Gumby

  • Arena
  • Sr. Member
  • ****
  • Posts: 1320
  • Country: us
  • Black 2011
Re: Share your favorite recipe
« Reply #43 on: November 07, 2012, 09:48:39 am »
Very Simple Boneless Chicken Recipe:

I do this for a family of four.  You can bake, grill, or pan fry. 

1 package boneless skinless chicken breasts soaked in about a half a jar of dill pickle juice.  I let it soak for about 3-4 hours before cooking.  The meat will turn a slight green.  I also usually puncture the meat to get the flavor inside also. 

Pan fry:  Heat skillet with small amount of oil to lube the bottom of the pan.  When heated drop in chicken and our in pickle juice.  Cook.  Eat.

Bake:  Place chicken in tall sided baking dish.  Pour in pickle juice.  Cover with foil.  Bake.  Not sure what temp or how long.  I think I usually do 400 degrees and come back 40 minutes later and it's done.  And with the juice in there and it covered, it won't dry out if you leave it in a little to long.

Grilling:  Pretty self explanatory.  I do pour the pickle juice over the chicken occasionally while on the grill.

I tried this one last night, cause I love dill pickles I even like to drink the juice . I soaked the chicken for a couple hours then threw'm on the Traeger.

Only word I could think of while eating it was 'Interesting'. Not bad, not great, just very interesting.

Offline sherob

  • Arena
  • Full Member
  • ***
  • Posts: 645
  • Country: us
Re: Share your favorite recipe
« Reply #44 on: November 07, 2012, 01:16:20 pm »
Prop 64 past here in CO.. sooooo...  8)

1 Box of brownie mix {pick one that requires oil} (Fudge if you want to sleep soon, any other flavor if you don't).

The brownie mix should call for oil.

Add the weed to the oil in a saucepan and cook on medium-low for 30 mins (trust me the time is worth it).

Strain out weed and use the remaining oil for the recipe.
Follow instructions on the box to make the brownies.

This recipe brought to you by CANBUS...  ;D
Brighton, CO... missing Texas!