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- Apr 22, 2011
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I'm an amateur chef and I love cooking new things to please my wife. Give me some good recipies and I might even post a few of my secret ones!
Favorite Recipies, I want them, you have them
- Thread starter ralphnader
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Oh jeez, I am too! Except I think I'm so good now that I make up my own dishes.
Okay buddy, I'm going to give you one of my favorite/secret ones so take note!
I call it Tomato and Mozzarella Soup. It's not really a soup but something you can eat by itself or with pasta! And may I suggest either Orzo or Bowtie with this recipe!
Here's what you're gonna need:
Ingredients
- A whole thing of Mozzarella, or however much you want.
- Olive Oil
- Balsamic Vinegarette
-4 Tomatos, you're going to dice em up.
-Fresh Spinach Leaves
-Basil
- 1 White Onions
and A red Pepper or Diced garlic if you so wish, but the garlic REALLY tastes good.
So basically what you're going to do is dice up most of the Mozzarella and put it in a large bowl. You don't have to add these ingredients any sort of order. You basically dice up everything (except the Olive Oil and Balsamic and Spinach Leaves of course) and you stir with just a simple spoon. Now, the reason why it gets "soupish" is because of all the tomato juice and it tastes great in contrast with the Olive Oil and Balsamic Vinigarette. It's one of those things that depends on the person so just make sure you taste along the way like any good chef would and serve with Pasta!
That's the best directions I can give. Haha.
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- Joined
- Apr 22, 2011
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Sounds good! I must reciprocate!
Sid's Famous Jambalaya!
3 pounds of chicken
2 pounds smoked sausage
1/4 pound andoulli (it's SPICY be careful)
1/2 cup of oil (any kind, matter of taste)
2 large onions, diced
2 bell peppers, diced
parsley (fresh if ya got it, crushed is fine)
4 cups of rice
8 cups water/chicken stock
LOTS of minced garlic (to taste)
Salt to taste
Cayenne Pepper (be careful, the longer it cooks the hotter it is)
First remove the chicken skin. In a high walled fryer over medium heat, brown the chicken in oil, keeping it stirred or it'll stick. after the chicken has browned, remove it, let it cool, and debone it. Chop it into 1 inch squares. (Yes you can use boneless but you lose some flavor that way). Do not clean the fryer, leave all that oil and chicken goodness in there. Sautee the onions, bell pepper, and parsley in the fryer, stir constantly until the onions are clear. Stir in the chicken, sausage, garlic, salt and cayenne pepper. Cook for 2 minutes to allow the spices time for assimilation into the meat. Add the 8 cups of water. Bring to a low boil, then add the rice. Cover and let simmer on low heat for at least 1 hour. DON'T OPEN THE LID FOR AT LEAST AN HOUR!!!!
It's a cajun dish traditionally served at weddings. I like to make is as a covered dish for parties.
Thanks Lady for your recipe I'll be cooking it as soon as my roma tomatoes come in July!!
Sid's Famous Jambalaya!
3 pounds of chicken
2 pounds smoked sausage
1/4 pound andoulli (it's SPICY be careful)
1/2 cup of oil (any kind, matter of taste)
2 large onions, diced
2 bell peppers, diced
parsley (fresh if ya got it, crushed is fine)
4 cups of rice
8 cups water/chicken stock
LOTS of minced garlic (to taste)
Salt to taste
Cayenne Pepper (be careful, the longer it cooks the hotter it is)
First remove the chicken skin. In a high walled fryer over medium heat, brown the chicken in oil, keeping it stirred or it'll stick. after the chicken has browned, remove it, let it cool, and debone it. Chop it into 1 inch squares. (Yes you can use boneless but you lose some flavor that way). Do not clean the fryer, leave all that oil and chicken goodness in there. Sautee the onions, bell pepper, and parsley in the fryer, stir constantly until the onions are clear. Stir in the chicken, sausage, garlic, salt and cayenne pepper. Cook for 2 minutes to allow the spices time for assimilation into the meat. Add the 8 cups of water. Bring to a low boil, then add the rice. Cover and let simmer on low heat for at least 1 hour. DON'T OPEN THE LID FOR AT LEAST AN HOUR!!!!
It's a cajun dish traditionally served at weddings. I like to make is as a covered dish for parties.
Thanks Lady for your recipe I'll be cooking it as soon as my roma tomatoes come in July!!
Desserts ok? I have a ferocious sweet tooth. 
One of our faves is Chocolate Truffle Cake - a nice alternative to cheesecake:
1 cup pecans
1 cup graham cracker crumbs
4 Tbsp butter, melted
2 Tbsp sugar
16 oz semisweet or dark chocolate (not milk)
1 cup heavy cream
6 eggs, beaten
3/4 cup sugar
1/3 cup flour
Toast and finely chop your pecans. Mix them with your graham cracker crumbs, the melted butter, and the 2 Tbsp sugar. Press on the bottom and an inch or two up the sides of a buttered 10-inch springform pan (the recipe originally said 9-inch, but that was too small to hold all the filling). Set aside.
Break the chocolate into small bits. In a double boiler, heat the chocolate and cream gently until smooth. Set aside.
In a large mixing bowl, mix sugar and flour. Add eggs and beat 10 minutes, or until thick and lemon-colored. Gently fold 1/4 of this egg mixture into your chocolate, then fold the chocolate back into the egg stuff.
Pour into your crust and bake at 325 F about 45 minutes, or until puffed around the edge and halfway to the center. The center will still be soft. Cool in the pan for 20 minutes, remove the ring, and cool an additional 4 hours. Slice thinly and serve with a dollop of whipped cream and a sprinkle of bittersweet chocolate shavings.
One of our faves is Chocolate Truffle Cake - a nice alternative to cheesecake:
1 cup pecans
1 cup graham cracker crumbs
4 Tbsp butter, melted
2 Tbsp sugar
16 oz semisweet or dark chocolate (not milk)
1 cup heavy cream
6 eggs, beaten
3/4 cup sugar
1/3 cup flour
Toast and finely chop your pecans. Mix them with your graham cracker crumbs, the melted butter, and the 2 Tbsp sugar. Press on the bottom and an inch or two up the sides of a buttered 10-inch springform pan (the recipe originally said 9-inch, but that was too small to hold all the filling). Set aside.
Break the chocolate into small bits. In a double boiler, heat the chocolate and cream gently until smooth. Set aside.
In a large mixing bowl, mix sugar and flour. Add eggs and beat 10 minutes, or until thick and lemon-colored. Gently fold 1/4 of this egg mixture into your chocolate, then fold the chocolate back into the egg stuff.
Pour into your crust and bake at 325 F about 45 minutes, or until puffed around the edge and halfway to the center. The center will still be soft. Cool in the pan for 20 minutes, remove the ring, and cool an additional 4 hours. Slice thinly and serve with a dollop of whipped cream and a sprinkle of bittersweet chocolate shavings.
::Grilled Filet Mignon::
(Works best with NON-Gas. Use hardwood grill for best taste. If you cant use one, just use an oak plank on mew-low heat.)
2 - Whatever ounce steaks (I Like using Top blade, but anything's good as long as there no bone) 1 1/2" - 2" thick
3 Tbs Danish cream cheese OR Blue cheese
1 Tbs fresh herbs and spices, diced (Garlic, parsley, Chives).
1-2Tbs dry White wine
1 Heirloom Tomato
2 strips Apple smoked Bacon, fully cooked and crispy, Diced
Spinach
Worcestershire Sauce
Coarse ground sea salt
Coarse ground black pepper
Tenderizing Hammer
Instead of Danish cream cheese and the herbs, you can also use bourson cheese, which is pretty much the same.
---
Start by gently tenderizing the steaks. Don't over do it, you want to keep some thickness to them. Set them in a zip seal bag and drizzle some Worcestershire sauce. Let them soak for a good 10-15 minutes. If using a hardwood grill, now would be a good time to get it going.
While the grill is heating up (if using a hardwood) Mix together the Danish cream cheese, Herbs, and a pinch of salt and pepper. in a small sauce pan, add the wine and heat on low. Add the cheese mixture and heat until it starts to simmer then remove it from heat and set aside. Slice the Heirloom into 2x 1/4 inch slices (or thicker if you like tomatoes).
When the grill is ready, throw on the steaks and lightly season with the salt and pepper. Sear the first side, turn, add the tomato slices to the seared side, and sear the remaining side. You should only turn the steak ONCE. Remove them from the grill once done. Line your serving plates with a bed of spinach and place the steaks onto it. drizzle the cheese sauce over each one and top with the diced, crispy bacon.
Enjoy
(Works best with NON-Gas. Use hardwood grill for best taste. If you cant use one, just use an oak plank on mew-low heat.)
2 - Whatever ounce steaks (I Like using Top blade, but anything's good as long as there no bone) 1 1/2" - 2" thick
3 Tbs Danish cream cheese OR Blue cheese
1 Tbs fresh herbs and spices, diced (Garlic, parsley, Chives).
1-2Tbs dry White wine
1 Heirloom Tomato
2 strips Apple smoked Bacon, fully cooked and crispy, Diced
Spinach
Worcestershire Sauce
Coarse ground sea salt
Coarse ground black pepper
Tenderizing Hammer
Instead of Danish cream cheese and the herbs, you can also use bourson cheese, which is pretty much the same.
---
Start by gently tenderizing the steaks. Don't over do it, you want to keep some thickness to them. Set them in a zip seal bag and drizzle some Worcestershire sauce. Let them soak for a good 10-15 minutes. If using a hardwood grill, now would be a good time to get it going.
While the grill is heating up (if using a hardwood) Mix together the Danish cream cheese, Herbs, and a pinch of salt and pepper. in a small sauce pan, add the wine and heat on low. Add the cheese mixture and heat until it starts to simmer then remove it from heat and set aside. Slice the Heirloom into 2x 1/4 inch slices (or thicker if you like tomatoes).
When the grill is ready, throw on the steaks and lightly season with the salt and pepper. Sear the first side, turn, add the tomato slices to the seared side, and sear the remaining side. You should only turn the steak ONCE. Remove them from the grill once done. Line your serving plates with a bed of spinach and place the steaks onto it. drizzle the cheese sauce over each one and top with the diced, crispy bacon.
Enjoy
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- Joined
- Apr 22, 2011
- Messages
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Wow theres a few good tasty dishes! I'll be testing out these over the next few months, I must post pictures! In the meantime, here's a simple yet tasty dish.
Aunt Fanny's Squash Casserole!
3 pounds yellow summer squash
1/2 cup chopped onion
1 cup bread crumbs
pepper to taste
salt to taste
2 beaten eggs
1 tablespoon sugar
1 stick of butter
Wash and cut up the squash into roughly 1 inch cubes, doesn't have to be perfect, just cut. In a large mixing bowl, add all the ingredients to the squash EXCEPT for half the butter and half the bread crumbs. Melt the remaining butter. Pour squash mixture into a baking dish, then spread baking crumbs on top. Spread the rest of the butter on top of the crumbs. Bake for 1 hour in a 375 degree oven.
Yum.
Note: This dish was originally from Aunt Fanny's Cabin Resturaunt in Smyrna Georgia.
Aunt Fanny's Squash Casserole!
3 pounds yellow summer squash
1/2 cup chopped onion
1 cup bread crumbs
pepper to taste
salt to taste
2 beaten eggs
1 tablespoon sugar
1 stick of butter
Wash and cut up the squash into roughly 1 inch cubes, doesn't have to be perfect, just cut. In a large mixing bowl, add all the ingredients to the squash EXCEPT for half the butter and half the bread crumbs. Melt the remaining butter. Pour squash mixture into a baking dish, then spread baking crumbs on top. Spread the rest of the butter on top of the crumbs. Bake for 1 hour in a 375 degree oven.
Yum.
Note: This dish was originally from Aunt Fanny's Cabin Resturaunt in Smyrna Georgia.
- Joined
- Jul 9, 2009
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Mmmm! Looks delicious Jubei!
- Joined
- Dec 17, 2009
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- 1,084
The Clogger
1 sausage
uncooked bacon
powdered sugar
pancake mix
maple syrup
hershey chocolate syrup
ok so heres what you do
take the sausage (like a braturst or hotlink, not the dinky little 3 inch jimmy dean breakfast twigs)
wrap it in bacon [i mean like a lot of bacon, you shouldnt be able to see that theres a sauage in there] (you may need to use toothpicks to hold it on until cooked)
cook it up
take a cooking syringe and inject maple syrup into the heart of the sausage
cake powdered sugar over the baconsausage
then coat one side of a pancake in maple syrup
wrap pancake around baconsausage syrup side inward
you should now be holding a pancake wrap
drizzle hersheys syrup over the top
garnish with minced bacon
sprinkle powdered sugar on top
enjoy your epic breakfast
(i claim no responsibility for blood stains on walls/ceilings due to mindblowing deliciousness)
(i also claim no responsibility for heart disease resulting in partaking of The Clogger)
1 sausage
uncooked bacon
powdered sugar
pancake mix
maple syrup
hershey chocolate syrup
ok so heres what you do
take the sausage (like a braturst or hotlink, not the dinky little 3 inch jimmy dean breakfast twigs)
wrap it in bacon [i mean like a lot of bacon, you shouldnt be able to see that theres a sauage in there] (you may need to use toothpicks to hold it on until cooked)
cook it up
take a cooking syringe and inject maple syrup into the heart of the sausage
cake powdered sugar over the baconsausage
then coat one side of a pancake in maple syrup
wrap pancake around baconsausage syrup side inward
you should now be holding a pancake wrap
drizzle hersheys syrup over the top
garnish with minced bacon
sprinkle powdered sugar on top
enjoy your epic breakfast
(i claim no responsibility for blood stains on walls/ceilings due to mindblowing deliciousness)
(i also claim no responsibility for heart disease resulting in partaking of The Clogger)
- Joined
- Jan 14, 2010
- Messages
- 1,576
That sounds like a heart attack waiting to happen.
As delicious as that must be no thanks...I dont want to die
- Joined
- Dec 17, 2009
- Messages
- 1,084
why do you think i called it the clogger?
it clogs arteries
but its so worth the day or 5 it shaves off your life expectancy
- Joined
- Dec 17, 2009
- Messages
- 1,084
given some work i think i just might be able to get it onto epic meal time as a side dish
Aussie Chicken
Ingredients:
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- 1/2 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Directions:
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
____________________________________________________________
Easily one of my favorite dishes ever. Let me know if you try this out!.. Serves well with potatoes (fries or mashed) or steamed rice and veggies. I usually serve some steamed broccoli or mixed whole veggies (snap peas, carrot shavings, water chestnuts, etc) and a sweet bread (Usually a Hawaiian Loaf)
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