Recipe thread

[Ezzzzy1]

Why not? I actually have some super good recipes to share and would like to see what everyone else calls their favorite dish!

Meal ideas are great too but im thinking a single recipe in standard format will be easiest to follow so lets do that.

Ingredients followed by directions and a picture if you can get one. Sometimes stories are cool too, where it came from etc.

Example

Pancakes Servings: 10 3" pancakes

Ingredients and Quantities:
1 cup flour
1 tbls. Baking Powder
2 Tbls sugar
1/4 tsp. salt
1 egg, lightly beaten
1/4 cups plus 2 tbls butter (melted and cooled)
1 cup Milk
1 tsp vanilla


Method
1. Mix flour, baking powder, sugar and salt together in a medium mixing bowl.
2. Combine egg, 1/4 cup of melted butter, milk and vanilla in a small mixing bowl
3. Combine the two mixtures gradually until dry mixture is completely moistened and no large lumps appear (a few small lumps are fine)
4. Place about two tablespoons of the batter per pancake onto a skillet preheated over medium heat, greased with a little of the leftover butter. Cook until bubbles form and break on the surface and the bottom is golden brown, then flip. cook for a few minutes more until underside is golden brown as well.
5. Serve immediately with butter and maple syrup or brown sugar.

[j0ker]

This isn't mine, but I make it about once a month. It works great with steaks instead of chicken too. They serve this at Carrabbas for about $15 a plate.

Ingredients:

Servings:2
2 boneless skinless chicken breasts
kosher salt, to taste
fresh ground pepper, to taste
olive oil
4 ounces goat cheese
6 sun-dried tomatoes, chopped
2 -4 tablespoons fresh basil, chopped
4 teaspoons onions, minced
4 teaspoons garlic, minced
8 tablespoons butter, divided
6 tablespoons white wine
1/2 cup fresh lemon juice (about 1 large lemon's worth)

Directions:

1 Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
2 Grill chicken until done - prepare lemon butter sauce while chicken is grilling.
3 Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
4 Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
5 Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
6 Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
7 Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
8 To serve, spoon lemon butter sauce over chicken breasts.

[Grim2.0]

Tilapia Fish tacos

Ingredients:

Qty 1 red cabbage
Qty 1 bundle of cilantro
Qty 1 garlic clove
Olive oil
Salt/ pepper to taste
Paprika to taste
Chili Powder (if you prefer some spice) to taste
1.5 Lbs of fresh Tilapia Fillets
1 package of small Tortillas (whichever kind you prefer)

Directions:

Take a glass dish and coat the bottom of it with a thin film of Olive Oil, sprinkle salt, pepper, paprika, and chili powder. I do not use any certain amount when doing this, anyone who cooks enough knows how much of seasonings you should put before you ruin the dish.

Take your fillets and lay them into the dish, pour olive oil over each fillet enough to spread the oil with your fingers and coat the top of the fillet. Season them as you did the bottom of the dish.

Cover the dish and set it in the fridge, they will marinate while you prepare the slaw.

Cut 1/4 of the cabbage off, clean it, dry it off, and then proceed to chop it into 1/8" pieces. You can go smaller if you want. place chopped cabbage into a bowl.

Dice your Garlic clove into tiny pieces and place into bowl.

Take a pinch of your cilantro and then chop it into 1/8" pieces, put into bowl.

lightly sprinkle salt and pepper into bowl, then add 1 teaspoon of olive oil and hand toss slaw.

once the slaw is done place it in the fridge and grab your fillets.

Grill your fillets on low to med, I use a grilling cage that i put the fillets into this keeps them from sticking to the grill and allows you to evenly flip them without them falling apart. Grill each side for 6 minutes, be sure to watch them, if you overcook them they will become like rubber, they do not take long to cook at all.

You can warm your tortillas on the stove top on low in a pot if you wish, once the fish is done cut the fish up into chunks that can easily be picked up by fork and placed in the tortilla. put the cabbage over the fish fold your tortilla over and enjoy!

I kind of came up with this recipe on my own by experimenting.

[Grim2.0]

http://i61.photobucket.com/albums/h54/irishrussianpunk/gcc/h1E52CB35_zpsb568e794.png

[Ghosty]

Grim, I'm gonna try those Tilapia Tacos, sounds great!

You guys should subscribe to this food blog, and/or like her on Facebook, for awesome recipes: THE BROOKLYN RAGAZZA. http://thebrooklynragazza.blogspot.com/ (http://thebrooklynragazza.blogspot.com/) <or>
https://www.facebook.com/TheBrooklynRagazza

Or pass this along to your wifey, maybe she'll whip up some goodies for ya. My roommate Cathi is an insane amateur Italian chef. My house smells like delicious food everyday, including desserts from heaven. /drool

Yeah, these Pizza Connoli's were horrible...

http://1.bp.blogspot.com/-0yRQwQl7rJA/URLpGr8O8ZI/AAAAAAAACAM/EKYCGh6jREE/s640/PizzaCannoli5Text.jpg

And so was the Lemon & OliveOil Poundcake...

http://4.bp.blogspot.com/-kIJgqEyKP6M/ULk2eJdmhCI/AAAAAAAABts/qs61V3hGrAU/s640/PoundCakeTextBlack.jpg

[Ezzzzy1]

This is a twist on beer brats and is a huge favorite of all my friends. Its a firehouse recipe from about 10 years ago when I was on the ambulance. Most people boil them and then grill em, with these you dont grill them. Instead you spend a little time reducing the beer to a carmeley, sweet sauce. These are to die for.

Everything is for 5 brats, multiply for more (I use Johnsonville brats, have had some bad batches with other brands)
1 1/2 beers, the lighter the better (I prefer Bud Light, Coors Light is weird sometimes)
1/2 yellow onion

As simple as it is, thats it. Pour the beer slowly into a large pot, I use one that is about 12" in diameter and about the same in height. Cut the onion into rings and half them, throw them in. Place the brats in and heat on medium high until you have a rolling boil. The key to doing these right is making sure you are not boiling at to hot of a temperature but you dont want to take 2 hours to boil down the beer either. You really have to watch close when the beer gets down to about 1/2", when it does you want to turn down the heat just enough to keep a slow simmer but because most of the liquid is now gone and all thats left if the sugars from the alcohol it can burn super easy. You want to keep simmering and turning the brats until the consistency of the beer is the same as syrup and then remove from heat immediately. Thats it.

These are the best brats hands down. You can throw them on the grill but the taste and flavor is 100% in the boiled down beer and it gets cooked off if you do. I dont put anything on them (sometimes a good mustard is good though), just throw them in a bun and eat away.

I will make some tonight and post some pictures up.

When first brought to a boil:

http://i125.photobucket.com/albums/p55/Ezzzzy1/photo13_zps4e172659.jpg

About 25 minutes in:

http://i125.photobucket.com/albums/p55/Ezzzzy1/photo23_zps4cd96e2b.jpg

Almost done:

http://i125.photobucket.com/albums/p55/Ezzzzy1/photo32_zpsfcd2fcd4.jpg

I should add that once almost all of the beer has reduced I usually turn the stove down to low and continue stirring the brats until all of the reduction is covering the brats. Let them cool a little and stir a little more and they will be completely coated.

[CaptGoodvibes]

Boy Scout Arizona Outback Chili (c) 1950's (according to my Eagle Scout pop)

In a frying pan, brown
1 lb. ground beef
1 lb. ground pork
Drain fat on paper towels
Saute to your satisfaction
1 lb. bacon cut into ~1" square pieces
Drain fat
In a large cookpot, saute
1-2 onions, chopped
add
1-2 large cans drained kidney beans
1-2 regular cans drained pinto beans
1-2 regular cans drained black beans
1-2 large cans V8
Chili powder to taste I use a whole Gebhardt's container; (http://www2.worldpub.net/images/saveurmag/121-chili-powder300.jpg) as is tradition...
Add
Drained meat
Simmer 30 minutes to 4 hours or however long you like.

Enjoy!