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Crockpot Chicken or Pork

½ bag baby peeled carrots
8 oz sliced mushrooms
1 15 oz can diced tomatoes
1 15 oz can cannelini beans (white kidney beans)
1 lb boneless skinless chicken breasts or thighs, or boneless pork chops
Salt and pepper
1 tsp poultry seasoning
1 can cream of potato soup (or cream of anything) (you can also add in diced potatoes with the veggies)
2 tbs Dijon mustard
1 tbs tomato paste, or a splash of tomato sauce, or ketchup
3 tbs dry sherry, or any white wine (optional)

Combine carrots, mushrooms, tomatoes and beans in the bottom of a slow cooker. Season with salt and pepper.

Season meat with salt, pepper and poultry seasoning. Place in pot on top of veggies.

In a small bowl, mix together cream soup, Dijon mustard, tomato paste, and sherry.

Cover and cook on low 6-10 hours. Serve over rice. If sauce is too thin, thicken with a mixture of 2 tbs corn starch and ¼ cup of water.

This stuff is incredibly delicious as a condiment, or you can just eat it with a spoon:

Cranberry Ketchup

4 cups cranberries
2 large yellow onions, chopped
1/2 cup cheap white wine
1 cup V-8 Juice
3 cups sugar (half white sugar & half brown sugar is good)
1 cup cider vinegar
1 tablespoon ground cinnamon
1 tablespoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
1 tablespoon powdered celery seed
1 1/2 teaspoons black pepper
1 teaspoon salt

Boil cranberries and minced onions together with wine and V-8 Juice until the berries pop. Allow mixture to cool slightly, then transfer to blender or food processor and puree. Return the puree to saucepan and stir in remaining ingredients. Simmer over low heat for about an hour until thickened, stirring occasionally. Store in glass jars or bottles. Keeps for a long time in the fridge, or practically forever in the freezer.

I tried to get a Mulligatawny recipe on Jodi’s soup thread, but no one obliged so I went elsewhere. I found Kramer’s Soup Nazi’s Mulligatawny recipe, here.

I stuck to the recipe, except I browned the onions, potatoes and eggplant before adding the liquids and I left out the corn. It’s a PITA to make, but it is, without doubt, the best soup I’ve ever eaten.

The Best Sloppy Joes (hey, you didn’t say it had to be fancy!)

1 lb ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 cup water
1 cup ketchup
2 Tsp prepared mustard
1 Tsp cider vinegar
1 tsp brown sugar
dash of Worcestershire
salt & pepper to taste
whole wheat hamburger buns

Brown beef, add onion, bell pepper and garlic & sautee until tender. Add ketchup, water, mustard, vinegar, Worcestershire and brown sugar and simmer until thickened. Salt & pepper to taste, serve on toasted hamburger buns.

Crock Pot Pot Roast

Put a beef pot roast, two cans of Campbell’s Golden Mushroom or Beef Mushroom soup (undiluted) and one package of Lipton Onion Soup Mix in a crock pot on low.

Go to work.

Come home, add veggies of your choice, cook until veggies are the consistency you want, eat.

Interesting. I wouldn’t mind trying it.

Questions: How do you pronounce it?

I don’t think I’ve ever seen “canned roasted red peppers.” What on earth is that? Pimento? Paprika? Red bell pepper? Scotch Bonnet? Red pepper could mean anything, I hope it’s not the secret ingredient.

I pulled this one out of nowhere last week and have proclaimed it worthy of regular rotation.

Broiled mustard chicken

4 chicken breasts
Olive oil
Garlic
Salt
Pepper
Butter
Dijon mustard

Marinate the chicken breasts in olive oil, crushed garlic, salt and pepper to taste. Put them on a broiling pan (prepare with Pam or a little olive oil) skin side down and broil about 6 inches from the burner. Baste every few minutes with a 50/50 mix of soft butter and mustard. Flip when browned, then do the other side until done.

Thanks for the thread!

Moroccan Chicken

Ingredients

3 cloves garlic, minced
2 tbsp extra virgin olive oil
1 1/2 tsp ground cumin
1 tsp ground ginger
1 tsp salt
1 tsp pepper
1/2 tsp ground tumeric
1/2 tsp paprika
1/4 tsp ground cinnamon
4 chicken breasts (or desired chicken part), trimmed of fat

Directions

1.) If working with chicken breasts, be sure to tenderize well.

2.) Combine all of the ingredients except for the chicken in a large bowl. Add the chicken last.

3.) Let chicken marinate for at least one hour.

4.) Place in a pan over medium heat and cook for around 20 minutes, or until chicken is thoroughly white and juices run clear.

I think it’s MULL-uh -guh- TAWN-ee.

…and I roasted my own red bell peppers. Just halve, seed, brush with olive oil, broil for about 10 minutes, and peel away the charred skin. So easy, why mess with canned?

Ah, thanks. I’ve just never seen canned red bell peppers and wanted to be sure that’s the actual pepper we were talking about.

I thought it was funny how all the people reviewing the recipe in your link were rating it five stars then listing all the changes they made. Didn’t we have a recent pit thread about that? :slight_smile: Ooh, I give this five stars, except I changed this, and this, and this, and this, and this…

I got a couple…don’t have to be chicken or pork do they?

No Bake Cookies:

3 cups sugar
3/4 cup milk
4 TBSP cocoa
1 stick butter or margerine
dash of salt

Heat to boil

Boil 3 minutes

Remove from heat

Add 1/2 cup peanut butter( I like smooth but crunchy is good also)
1 TSP vanilla

Stir until PB melts

Add 2 cups of oats(I prefer quick oats,old fashioned works as well)

Spoon out onto waxed paper

Serve with milk
Next are Bierox…

These things are good!

Ground turkey(or beef…but I learned em with turkey)

Ground cabbage and onion

Spices like pepper alspice and salt

Serverd in a pastry dough

Sorry I dont know the measurements. Try em though!

Very good with a mustard dip.

Damn Good -n- Easy Chili

Since chili is a subjective thing, the quantites are up to the individual, but this is how I make it. Also I only know how to make large quantities of the stuff, since I usually only make it as party fare, but it also freezes well and goes great over pasta or rice

You’ll need

Two large cans of crushed tomatoes
1 jar of chunky salsa (heat level of your choice)
1 small can tomato paste
roughly 4 to 5 cloves of garlic, minced (I use two teaspoons of the pre-crushed garlic in a jar)
4 cans of beans (your choice of color and type - I use a different combination each time I make it), drained and rinsed.
2 pounds of ground meat (I use a combination of beef, pork, lamb, and turkey).
1 pound stew beef, cut into cubes
1/4 teaspoon of each of your choice of dried herbs (I rely on oregano and parsley but have been known to experiment)
red pepper flakes (a 1/4 teaspoon will do, but feel free to add more)
1/4 teaspoon onion powder (not onion salt)
2 stalks of celery & 2 carrots, finely diced
2 portobello mushroom caps, finely diced
salt & pepper to taste

Start with the crushed tomatoes in a large, non reactive (8 or 10 quart) stock pot on medium heat. Add the salsa, the dried herbs, the tomato paste, and the red pepper flakes, stirring regularly but not constantly.
When this starts to bubble, turn the heat down to medium low and allow it to simmer while, in a non stick skillet, you brown the ground beef (or meat combination), crumbled into bite sized pieces. If your skillet isn’t that big, work in batches. Drain the browned meat and add to the tomato mixture. Stir.
Add the drained beans, the chopped veggies, the garlic, the onion pwder and the pepper flakes. Stir as you turn the heat up enough for it to resume a quiet simmer, then lower the heat back down.
Now brown the cubed stew beef, and when it’s done, drain it and add it to the chili. Let the whole shebang simmer another half hour, and give it a taste. It probably won’t need any salt or pepper, but that’s up to you.
Regularly stirring over medium low heat will help tp prevent the tomatoes from burning on the bottom of the pot. Give it a good 2 or 3 hours for all the flavors to marry.
Serve with tortilla chips, chopped onion, shreadded cheese, sour cream, guacamolé, whatever your fancy, and enjoy.
Super-de-duper easy “chili” (serves two)

Brown a half pound of crumbled ground beef in a skillet.
Add one jar of chunky salsa (your choice of heat level)
Add a 1/4 teaspoon chopped garlic (one clove)
Add assorted herbs to taste.
Stir to combine over medium heat til the beef is thoroughly cooked
Serve over rice

Versitile Veggie Melange

Very low cal, very high fiber, very delicious

1 bag frozen veggie mix (best combo for this is the broccoli/carrot/cauliflower mix, but whatever your favorite is will do)
1 jar chunky garden style pasta sauce
Italian herbs to taste
freshly ground pepper to taste
one small pinch kosher salt (yeah, I’m an AB fan)

Cook the veggies in a sauce pan til heated through but still firm (al denté)
Drain off into a colender, then place said colender in an ice bath to stall the cooking
In the same sauce pan, pour the pasta sauce and heat to just before a full simmer.
Add back the veggies, then add the herbs, pepper, and salt, and stir to combine.
Allow to simmer until the veggies are heated again, but still mostly al denté.

Serve as a side dish to your favorite protein, or over pasta, or as a healthy lunch alternative.

Here’s one that I got from my great-aunt.
This is made EVERY Christmas and EVERY New Year’s Eve at my house.
We could drink the stuff all the time, but it’s too rich…and it’ll knock you on your ass before you know it, and it’ll make you sweat like mad.
Watch out if you’ve got any kids/teens running around. They love this stuff as much as the adults do, so you’ll have to keep 'em out of it.

Angel Tits

1/2 gallon (Good quality) Vanilla Ice Cream - softened
One 2 liter bottle of Sprite (No other soda will do - I don’t know why, but it tastes best with Sprite)
1 quart (or whatever size those larger bottles are) Cherry Vodka
1 quart Sloe Gin

  • You probably need to mix this up in two batches.

  • Combine half of each ingredient at a time, in a very large bowl, except for the Sprite.

  • Stir in half the Sprite very slowly, a little at a time, as it WILL create foam.

  • When throughly mixed, use a funnel to pour it into clean 2 liter bottles, or pitchers, foam and all. It will settle.

  • Cover (or cap the containers), and store in the refrigerator until ready to drink.

** You can add more Sprite, more ice cream, and/or more/less Sloe Gin and/or Cherry Vodka.

** It tastes great if you even just use 2 quarts of either one, too.

** This keeps, in the fridge, for about 2 days…You won’t have any leftover, so don’t worry about it.

Dayam!! I am going to try that at the New Year’s Party

anyrose, please do! You’re going to love the stuff, I swear! So will everyone else!

I can thrown in one I’m hoping to make this weekend as winter aproaches. It’s kinda of halfway a clean-out-the-fridge recipe, but here is an example. I’m not exactly known for perfection on my ammounts of stuff, I go by eye.

Tortilla soup.

1 onion chopped up.
a few cloves garlic chopped up
one carrot chopped up
1 teaspoon chili powder
1/2 teaspoon cayenne(more or less by personal taste)
1/2 teaspoon Cumin(if you don’t like cumin use less or leave it out)
salt and pepper of course
1 can diced tomatoes
2 cups chicken broth
1 cup water.
1 can corn ,
1 small can diced green chile peppers
1 can black beans.
a couple pieces of chicken(breasts, thighs, whatever). (or just buy 2 cans of shredded chicken)
cornstarch

Start the chicken in a pot covered with water. Completely poach for 15 minutes. Take the chicken out onto a cutting board or cookie sheet. Grab two forks, and pull all the meat apart with the tines into a pile.

Put everything into a pot, or a crock-pot and simmer from thirty minutes to all day. If it’s thinner than you like, stir in some cornstach.

Serve in a bowl, with grated cheddar and a few broken up, but not totally crushed, tortilla chips on top.

These all sound so good! I run out of ideas sometimes, and I can always use the inspiration.

Keep 'em coming!

This one is good to have on hand for cold breakfasts; it keeps at room temperature for a couple of days & is very tasty any time, particularly if you’re a cheese fan.

Cheese Tart

1 lb. shredded cheese (I usually use sharp cheddar.)
2 eggs
1/4 tsp. each salt & ground mustard
1/8 tsp. each pepper & ginger
1 1/8 tbs. butter (I tend to forget and leave this out; it doesn’t make that much of a difference to the recipe.)
pastry for 1 double crust pie

Combine cheese, eggs, spices and butter. Put 3 cups of this mixture in an unbaked pie shell. Cover with top crust & cut slits or a design to vent. Bake at 375º F for 20-25 minutes or until crust is browned and a knife inserted in the pie comes out clean. The recipe makes 8 small pieces per pie. Serve either lukewarm or room temperature - if you serve it hot, all it does is ooze on the plate & doesn’t quite taste right.