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We've got quite a few cooks in here, and even a beer brewer so I ... Stackers' Lounge forum

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    TanBucsFan's Avatar
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    Share Your Favorite Recipes

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    We've got quite a few cooks in here, and even a beer brewer so I thought it would be cool if we had a thread to share our recipes with each other.

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    Re: Share Your Favorite Recipes

    Here's my recipe for a good night...

    1. 12 pack of coors light
    2. open box
    3. open bottle
    4. drink it till its empty
    5. get another
    6. repeat this process till the 12 pack is empty!

    This is copyrighted by Stacey! hahahahah

    (I know you guys missed me in the cafe)

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    Re: Share Your Favorite Recipes

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    Here are a few of mine:


    7 Layer Nacho Dip

    The recipe I use has ground beef in it, but you can substitute with anything ya like.

    Use a deep cooking tin or deep pan and spread a layer of refried beans across the bottom of the pan, then a layer of cooked ground beef seasoned with taco meat flavoring (packets are sold separately at most grocery stores), then a layer of sour cream, then a layer of shredded cheese the Kraft Taco Season Cheese is really good, then a layer of tomatoes, then sprinkle chopped green onions, sliced black olives and some fresh chopped cilantro on top and its done!


    Balsamic Dressing

    I don't measure things when I cook..when making the dressing its always going to depend on how much salad you have.


    The ingredients are:

    Oil
    Balsamic vinegar
    Worshteshire sauce
    Lemon juice
    Garlic powder or juice
    Black pepper

    I love parmesean cheese so I add a little of that in as well.

    Mix per your own tastes and serve.

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    StaceyRVC's Avatar
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    Re: Share Your Favorite Recipes

    ^^ you had me till you got to the veggies!

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    Re: Share Your Favorite Recipes

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    Oh by the way for my nacho dip recipe you cook the ground beef with the seasoning first before putting it in the dip.

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    Re: Share Your Favorite Recipes

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    Lol Stacey you can sub any ingredients you want...like sometimes I don't use the beans because I don't eat them and only make it that way when I'm making it for a party of something. I also don't like the olives lol.

    You can also add guacamole too mmmmmm I love guac!

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    Re: Share Your Favorite Recipes

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    Thanks Daf! I want some right now, typing all those ingredients made me hungry!! But I'm on vicodin so I can't go to the store and buy the stuff I need to make it.

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    Re: Share Your Favorite Recipes

    I will post my famous chili recipe for all of you

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    Re: Share Your Favorite Recipes

    This one gets used in our house most weeks at least once!

    Crab chilli pasta!

    One fresh dressed crab (150g)
    One tin brown crab meat (75g)
    1/2 teaspoon dried chilli flakes
    1/2 lemon squeezed
    Handful of curly parsley chopped fine
    1/2 glass white wine (this does have to go in the food!)
    2 cloves finely chopped garlic
    500g good pasta, trompretti (my favourite), cicatelli, or something with holes!
    Seasoning

    to dress, grated fresh parmesan, balsamic reduction

    Cook the pasta, drain and allow to dry. Saute the garlic in olive oil until soft, add the chilli. add the crab, wine, lemon juice, and parsley, heat through and allow to thicken slightly, season. Add in the still hot pasta, and mix thoroughly. Serve (huge) portions, sprinkle with parmesan and drizzle lightly with the baslamic reduction, serve! Simple, takes no more than 10 minutes!

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    Re: Share Your Favorite Recipes

    Quick tip......If your chilli/bolognese ever looks a little dull, add ketchup and brown sauce in equal quantities, bit at a time, it gives a glossy sheen to the sauce, enhances consistency, and gives a subtle sweetness to the dish.

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    Re: Share Your Favorite Recipes

    hmm I have one healthy one and one not so healthy....

    healthy first...

    Chicken and Rice

    4 98% lean chicken breasts
    1 can 98% fat free cream of chicken
    1 can 98% fat free cream of mushroom
    1 can 98% fat free cream of celery
    1 can 98% fat free broccolli chesse soup
    2 cups of brown rice
    1/2 cup of skim milk (or whatever you use)

    mix all the soups, milk and rice in a casserole dish
    lay the chicken on top with whatever spices you want for the chicken.
    cover with foil with holes in the foil...
    cook on 400 for about 90 mins...
    really good and about 98% fat free for those want to do so....



    for the no way near healthy one...
    If you like curry read below...if you dont STOP READING NOW!

    1 bottle of curry powder (pick you type, mild, hot etc )
    1 block of cheddar cheese
    2 heads of broccolli
    2 16oz sour cream
    2-3 chicken breasts


    boil the chicken until done
    boil broccolli for 3-5 mins until bright green then remove
    start off with 1/2 of the bottle of curry and mix with the sour cream (depending on your liking you can keep adding or adjusting till you get a blended mix of the curry and sour cream again depending on your liking) add salt and pepper etc for added flavor
    grate half of the block of cheese

    shred the ckicken and have a thin layer on the bottom of a casserole dish
    layer the curry/sour cream on top of the chicken
    layer the broccolli on top of that
    layer cheese on top
    keep laying in said order with last layer being cheese (most of the time you get 2-3 layers)
    cover with foil again poking holes in it.
    cook for 30-40 mins on 400 and then cook about 5-10 mins with the foil off
    the sauce should be bubbling by the time its done or showing you its done.

    serve over a bed of rice.... dang im hungry now....
    ~Erich~
    ---60% of the time it works every time--




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    Re: Share Your Favorite Recipes

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    Rib rub:
    4 parts lowrey's season salt
    4 parts brown sugar
    2 parts garlic powder
    1 part black pepper
    1 part chili powder
    1 part red paprika (for color)

    Generously rub rib rack (meat side only) with mixture. Wrap in plastic wrap and refrigerate for 3-4 hours. Allow ribs to warm to room temperature, place in 225 degree oven for 3 hours or until meat starts to arperstr from the end of the bone, meat side up. Finish in smoker or for 30 min or on grill for 10 min (smoker for Smokey taste or grill for nice crust) if desired, allow mway to rest for 10 mins.

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    Re: Share Your Favorite Recipes

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    Easy professional bbq sauce: simmer bottle of your favorite store brand bbq sauce in small pot until color darkens and consistancy is thicker. Since you have boiled out the water, it will now have a very strong vinegar taste. Add brown sugar or light Karo syrup to sweeten (to taste). This asuse will thicken as it cools and will stick well to whatever you out it on. I like to toss it with grilled wings and use it as a dip for chicken tenders. Those of you Yankees that think you like wet ribs can use this sauce for that too. Cook/smoke ribs with minimal seasoning and allow meat to rest for 10 mins, pour warm sauce over runs and allow to cool 5 mins, then serve.

    ~via BB (wap.pinstack.com)~

    Easy professional bbq sauce: simmer bottle of your favorite store brand bbq sauce in small pot until color darkens and consistancy is thicker. Since you have boiled out the water, it will now have a very strong vinegar taste. Add brown sugar or light Karo syrup to sweeten (to taste). This asuse will thicken as it cools and will stick well to whatever you out it on. I like to toss it with grilled wings and use it as a dip for chicken tenders. Those of you Yankees that think you like wet ribs can use this sauce for that too. Cook/smoke ribs with minimal seasoning and allow meat to rest for 10 mins, pour warm sauce over RIBS and allow to cool 5 mins, then serve.
    Last edited by synik103; 08-13-2007 at 07:09 AM. Reason: Automerged.

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    Re: Share Your Favorite Recipes

    ~via BB (wap.pinstack.com)~

    Easy professional bbq sauce: simmer bottle of your favorite store brand bbq sauce in small pot until color darkens and consistancy is thicker. Since you have boiled out the water, it will now have a very strong vinegar taste. Add brown sugar or light Karo syrup to sweeten (to taste). This asuse will thicken as it cools and will stick well to whatever you out it on. I like to toss it with grilled wings and use it as a dip for chicken tenders. Those of you Yankees that think you like wet ribs can use this sauce for that too. Cook/smoke ribs with minimal seasoning and allow meat to rest for 10 mins, pour warm sauce over RIBS and allow to cool 5 mins, then serve.

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    Re: Share Your Favorite Recipes

    ~via BB (wap.pinstack.com)~ducking suretype

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