Favorite Recipes

Sandiegan05fronty

New Member
I haven't tried this yet, but it sounds yummy. Thinking about making it for dinner tomorrow night.

Honey-Mustard Chicken
w/ Potato Wedges


3-Tbs honey
3-Tbs spicy brown mustard
2-Tbs Vegetable Oil
2-Limes (1 juiced and 1 cut into 8 wedges)
8-Skinless bone-in Chicken thighs
2-Large baking potatoes(about 12 Ounces)
3-Tbs extra-virgin Olive oil
Salt and Pepper
2-Tbs chopped fresh chives

1. In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temp. for 20 mins.
2. Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to boil. Cook the potatoes for 20 mins, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season w/ salt and pepper.
3. Preheat a grill to med-high. Add the chicken and potatoes, cover the grill and cook for 10 mins. Or each side.
4. Server the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Servers=4
 

mdawg4x4

Administrator
Re: Favorite Receipes

Got this off the back of a Butter Flavored Crisco can years ago. Best chocolate chip cookies I've ever had.


Crisco Ultimate Chocolate Chip Cookie Ingredients
3/4 c Butter flavor Crisco solid 1 3/4 c All-purpose flour
Shortening 1 ts Salt
1 1/4 c Brown sugar, firmly packed 3/4 ts Baking soda
2 tb Milk 1 c Semisweet chocolate
1 tb Vanilla 1 c Pecan pieces, optional
1 Egg
Instructions for Crisco Ultimate Chocolate Chip Cookie
Heat oven to 375 degrees. Cream: Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls of dough 3" apart on ungreased baking sheet. Bake at 375 degreess 8 to 10 minutes for chewy cookies (will appear light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3" cookies.

Serves 1 or until I make myself sick.

The tricks I've learned:
1. Better have a HD mixer. I have burned up many mixers on this recipe.
2. Follow the mixing sequence. When mixing in the flour, salt, & baking soda, start slow or you will have a flour cloud. I usually leave the mixer turned off and manually mix together until the flour has taken on some of the moisture from the other ingredients.
3. Bake these on an aluminum oven liner, not a hard aluminum cookie sheet. Also, cover the oven liner with aluminum foil. It makes for easier cookie removal and cleanup.
4. Bake for 4.5 minutes and rotate 180 degrees in the oven for even baking. Then back in for 4.5 more minutes.
5. Let cool until just long enough so you can twist them off the aluminum foil and eat hot with ice cold milk.
 

Sandiegan05fronty

New Member
Chili Cheese Dip

1 small block velveeta
1 small block cream cheese (8oz) i think
1 can chili (no beans)
1 tiny can diced jalapenos

get velveeta and cream cheese soft in the micro
put all ingredients in a small crock pot or sauce pan if you dont have one.
Simmer until it all melds together.
You can add less or more jalepenos but I like it hot. You may want to drain the juice off the peppers or your lightweight guests will be hurtin. :smt003
 

Phelan

New Member
Dunno if this is my favorite recipe or not, but it was a huge hit at my friends b-day party. I don't tend to follow recipes or keep track of what I put into dishes when I'm cooking. Just kinda experiment with things that sound good/interesting and sometimes it works, sometimes it doesn't.

3 smoked red jalapenos
2 smoked pablanos
2 smoke anaheims
2 red bell peppers
2 orange bell peppers
3 cans pineapple tidbits (drained, save the juice to drink or use in other cooking)
2 ripe mangos peeled
Handful of fresh cilantro
Honey
Lime Juice
Allspice
Brown Sugar

Smoke the peppers at 175F for an hour to two, and then grill then at about 250F for a couple minutes. All heat provided by an indirect fire of hickory and pecan.
Remove the seeds and veins from the peppers
Chop fruit, veggies and herbs and place into a sealable plastic container
Add honey, lime juice, allspice and brown sugar
Seal container and slowly rotate and shake to mix ingredients
Let set overnight in fridge

Makes approximately 3 gallons
 

Thejudge

New Member
my own homemade jack daniels jerky recipe.

3-4 lbs of thinly sliced top round roast (very lean)
place meat in a gallon ziploc bag add the following
1 full bottle of liquid smoke (hickory)
1 teaspoon of salt (for preserving reasons)
4 cups of soy sauce
6 oz of worcestire sauce
1/2 cup of crushed red pepper
1 teaspoon of garlic powder
1 teaspoon of creole seasoning
2 cups of jack daniels number 7 whiskey
let marinade for 24-36 hours in fridge
pull out dehydrate in dehydrator for 4-6 hours checking periodically to your preference
when done put in a ziploc bag and store in a fridge.if its too dry toss a slice of bread in the bag with the jerky.The meat draws the moisture off the bread and softens up.the longer the jerky sits the spicier it gets so keep an eye out :smt025
:smt019
 

mdawg4x4

Administrator
Thejudge said:
my own homemade jack daniels jerky recipe.

3-4 lbs of thinly sliced top round roast (very lean)
place meat in a gallon ziploc bag add the following
1 full bottle of liquid smoke (hickory)
1 teaspoon of salt (for preserving reasons)
4 cups of soy sauce
6 oz of worcestire sauce
1/2 cup of crushed red pepper
1 teaspoon of garlic powder
1 teaspoon of creole seasoning
2 cups of jack daniels number 7 whiskey
let marinade for 24-36 hours in fridge
pull out dehydrate in dehydrator for 4-6 hours checking periodically to your preference
when done put in a ziploc bag and store in a fridge.if its too dry toss a slice of bread in the bag with the jerky.The meat draws the moisture off the bread and softens up.the longer the jerky sits the spicier it gets so keep an eye out :smt025
:smt019

But what did you do with the 2 cups of Jack? :smt043
 

Thejudge

New Member
mdawg4x4 said:
Thejudge said:
my own homemade jack daniels jerky recipe.

3-4 lbs of thinly sliced top round roast (very lean)
place meat in a gallon ziploc bag add the following
1 full bottle of liquid smoke (hickory)
1 teaspoon of salt (for preserving reasons)
4 cups of soy sauce
6 oz of worcestire sauce
1/2 cup of crushed red pepper
1 teaspoon of garlic powder
1 teaspoon of creole seasoning
2 cups of jack daniels number 7 whiskey
let marinade for 24-36 hours in fridge
pull out dehydrate in dehydrator for 4-6 hours checking periodically to your preference
when done put in a ziploc bag and store in a fridge.if its too dry toss a slice of bread in the bag with the jerky.The meat draws the moisture off the bread and softens up.the longer the jerky sits the spicier it gets so keep an eye out :smt025
:smt019

But what did you do with the 2 cups of Jack? :smt043
lol i dont drink jack or jim either one...i cook with it mostly it adds a awesome flavor to just about any meat (even hamburger meat).on the liquor side of things though i cook with jack....i drink the crown royal :smt002
 

Abigail

New Member
Hi
Check out this site for a few family favorites.
Hot Artichoke Dip
Salami Bread
Pasta Salad
Potato Salad
Cocoa Krispie Brownies
 

reverendbiker

New Member
I did quite a bit of cooking this weekend; here's my favorite recipe:

-1 Winchester Brass case, .45 ACP
-1 230-grain metal jacketed round-nose bullet
-5.0 grains Alliant Bullseye smokeless powder
-1 CCI large Pistol Primer

Repeat 500 times.
 

mdawg4x4

Administrator
reverendbiker said:
I did quite a bit of cooking this weekend; here's my favorite recipe:

-1 Winchester Brass case, .45 ACP
-1 230-grain metal jacketed round-nose bullet
-5.0 grains Alliant Bullseye smokeless powder
-1 CCI large Pistol Primer

Repeat 500 times.
Awesome, sounds a lot like hot poppers.
 

Phelan

New Member
reverendbiker said:
I did quite a bit of cooking this weekend; here's my favorite recipe:

-1 Winchester Brass case, .45 ACP
-1 230-grain metal jacketed round-nose bullet
-5.0 grains Alliant Bullseye smokeless powder
-1 CCI large Pistol Primer

Repeat 500 times.
Did you bring enough to share with everyone? :)
 

reverendbiker

New Member
Phelan said:
reverendbiker said:
I did quite a bit of cooking this weekend; here's my favorite recipe:

-1 Winchester Brass case, .45 ACP
-1 230-grain metal jacketed round-nose bullet
-5.0 grains Alliant Bullseye smokeless powder
-1 CCI large Pistol Primer

Repeat 500 times.
Did you bring enough to share with everyone? :)
Didn't think everyone would be interested. Just us fools here in the South, still clinging to our guns and religion, ya know... :D
 

Phelan

New Member
Not sure it's a favorite, but it's tonights meal.

Cubed left over chicken
2 chicken bullion cubes crushed in 1 cup hot water
salt
ground black pepper
basil
1/2 tbsp butter

Put a pot of water on to boil for pasta. Place above in a sauce pan and simmer till thickened. Once the pasta is done and the sauce has thickened toss them together and serve.
 

Phelan

New Member
Mix in a large bowl.
3 tablespoons flour
1/4 teaspoon ancho chili
1/4 teaspoon cardamom
salt
ground black pepper
fresh ground thyme
tumeric
paprika
granulated garlic
onion powder
ground mustard

Pork loin, cut to 6-8oz portions and hammered out and patted dry
Dredged in above spice mix
Quick pan fry in a hot skillet (2-3 min each side), adding thin clementine slices after flipping
 
Top