Cooking and Food

[MyAzi]

I just read one of our favorite members has a passion for cooking... Sir T Cat... Do share..

What do you like to make and what is YOUR DISH... you know the one dish that everyone gets excited when you make it?

[MyAzi]

Anyone else??? Do you like to cook and what do you make that is just so good that you love to eat what you make?

[Panterro]

Give this a try..

BAR-BQ PEACH CHICKEN

1 pkg of bonless chicken breast ( Large cubed )
1 can of peaches
1 bottle of your favorite BBQ sauce.
And Rice for as many as your serving.

Cube your chicken breast, I find it easy to do while the chicken is still frozen. toss in skillet. cook at a medium heat, add BBQ sauce and peaches with juice and let the whole thing cook down to a gravy like state.

Place rice on plate or bowl, sprinkle a touch of all spice on rice, spoon chicken and sauce ontop of rice. serve.

CHEESY CHICKEN ENCHILADAS

This can be done with bonless chicken or on the bone, if on the bone boil your chick and pull it off the bone, make sure there are no tiny bones in the meat. either way its best if the chicken is boiled and diced small, or shredded into small pieces.

1 pkg of chicken.
1 30 count corn tortias
2 cans of mild green chilies. ( You can use hot if you want )
2 pound of munster cheese shredded.
2 pkg of lipton spanish rice

Cook rice by following the directions on the package. spread rice out 9x12 caserol dish lay 6 tortias on top of rice. tear a 7th and fill the ares the round tortias dont fill. Cover the tortias with cheese, and chicken. open a can of diced green chilies and pour and spread out evenly. cover that layer with a new one, 7 more tortias. add cheese and chicken.. this time no chillies. add a 3rd layer top it with cheese and green chillies only. place in oven at 375 or so, leave until the cheese melts.. when ready cut into squares and serve.

[MyAzi]

Both sound really good..and you are kind to share recipes...

I make a spaghetti sauce that everyone loves and have offered to pay me for, either to make it for them or give them the recipe. However that sauce will remain my secret because you never know when I may get motivated to make a living off of it. Sorry...But that is the number one thing that my friends and family love when I make it.

Mostly I cook with out recipes. I stand at the fridge and cabinets and see what I have and make something out of it. No complaints so far... But I do like to try new foods. I just find myself cooking less and less each year.

[Panterro]

Wonder why no one else bothers to post in this positive thread, maybe because they are too busy slandering, calling each other names and being total jackasses to take the time to post a good recipes with other good people on the net. humm..

[Curious George]

Well I’m not much of a cook but I can make hotdogs grill cheese samwidges hamburgers Soup stake an boiled potatoes oh ya popcorn an anything microwave

[scirocco22]

Originally Posted by Panterro

Wonder why no one else bothers to post in this positive thread, maybe because they are too busy slandering, calling each other names and being total jackasses to take the time to post a good recipes with other good people on the net. humm..

I was just going to post my favorite recipe but I'm not through cleaning all the sh!t off my shirt from that name calling incident.

MyAzi and I have talked about it and hopefully some of her "goodness" will rub off on me and I will hopefully refrain from mis-reading people's posts and be quiet and stoic a little more here on this board.

You've also made some good points, Panterro, and I appreciate your sentiments.

What can I say but "I'll try harder."

--'rocco

[Jenbar]

How have you misread anything?

I have added several postive posts through out this board - I haven't responded to this one - because typing out a recipe is a PITA, and I don't have any that I really feel that I NEED to share.

Um, I guess you could take 1/4 cup olive oil, 1/4 cup balsalmic vinegar and a packet of ranch dressing seasoning - marinate it with chicken and grill.

There ya go.

[Panterro]

That sounds good.. I will have to try that JENBAR..

George you dont have any good banana recipes? Le me see if I can find you a couple then..

Rocco, do you like Italin food, my wife is Italin and she has some awesome recipes.. she maybe the reason I am getting fat. lol

[scirocco22]

Originally Posted by Jenbar

How have you misread anything?

Well, I've been accused of that by several here, both publically and in private. However, after reading "the latest" diatribe, I may rethink my position again. hmmm, perhaps RF was right, and/or I'm too wishy-washy.

Originally Posted by Panterro

That sounds good.. I will have to try that JENBAR..

George you dont have any good banana recipes? Le me see if I can find you a couple then..

Rocco, do you like Italin food, my wife is Italin and she has some awesome recipes.. she maybe the reason I am getting fat. lol

I absolutely crave Italian food. Yes, can't take too much of it though because of the richness and the accompanying weight gain.

Here's one of my favorite risotto recipes although I haven't done it in awhile:


Shrimp Risotto

Recipes Ingredients:
1 lb Shrimp (unshelled)
2 c Italian Arborio rice
1 Bay leaf 1
1/4 c Dry white wine
Celery leaves (A few) 2
Zucchini, cut into thin strips
6 Peppercorns
Salt, to taste 6
oz Oyster mushrooms, cut into pieces
Saffron threads (A few)
3 3/4 c Water
2 tb Chopped fresh parsley
6 tb Butter, divided
1/4 c Grated Parmesan cheese,
1 Onion, chopped
1 Clove garlic, crushed


Recipe Instructions:
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings.


--'rocco

[MyAzi]

Originally Posted by Panterro

Wonder why no one else bothers to post in this positive thread, maybe because they are too busy slandering, calling each other names and being total jackasses to take the time to post a good recipes with other good people on the net. humm..

I read those posts and wow was I amused!!! Shocked but amused...

Originally Posted by Curious George

Well I’m not much of a cook but I can make hotdogs grill cheese samwidges hamburgers Soup stake an boiled potatoes oh ya popcorn an anything microwave

Well you are not alone...you sound like most of them men I know. What ever would you do with out a microwave? We have a 14 year old in the house that didn't want to make something in the microwave last week because it took a whole 6 minutes! Imagine that! I explained it would take longer to go to Jack in the Box... and then told him to eat air.

Originally Posted by scirocco22

I was just going to post my favorite recipe but I'm not through cleaning all the sh!t off my shirt from that name calling incident.

MyAzi and I have talked about it and hopefully some of her "goodness" will rub off on me and I will hopefully refrain from mis-reading people's posts and be quiet and stoic a little more here on this board.

You've also made some good points, Panterro, and I appreciate your sentiments.

What can I say but "I'll try harder."

--'rocco

Rocco I read your post to the guys here and they are rolling with laughter... at what? The word "goodness" in reference to me... I don't get it...why are they laughing???

for the record... I think you are doing pretty well and as long as I stay out of those nasty threads I will continue to think so....oh and you missed a spot.

Originally Posted by Jenbar

How have you misread anything?

I have added several postive posts through out this board - I haven't responded to this one - because typing out a recipe is a PITA, and I don't have any that I really feel that I NEED to share.

Um, I guess you could take 1/4 cup olive oil, 1/4 cup balsalmic vinegar and a packet of ranch dressing seasoning - marinate it with chicken and grill.

There ya go.

Jen I have read your postitive posts.. I will vouch for you. And that does sound easy and yummy!

Originally Posted by scirocco22

Well, I've been accused of that by several here, both publically and in private. However, after reading "the latest" diatribe, I may rethink my position again. hmmm, perhaps RF was right, and/or I'm too wishy-washy.




I absolutely crave Italian food. Yes, can't take too much of it though because of the richness and the accompanying weight gain.

Here's one of my favorite risotto recipes although I haven't done it in awhile:


Shrimp Risotto

Recipes Ingredients:
1 lb Shrimp (unshelled)
2 c Italian Arborio rice
1 Bay leaf 1
1/4 c Dry white wine
Celery leaves (A few) 2
Zucchini, cut into thin strips
6 Peppercorns
Salt, to taste 6
oz Oyster mushrooms, cut into pieces
Saffron threads (A few)
3 3/4 c Water
2 tb Chopped fresh parsley
6 tb Butter, divided
1/4 c Grated Parmesan cheese,
1 Onion, chopped
1 Clove garlic, crushed


Recipe Instructions:
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put them in a saucepan along with the bay leaf, celery leaves, peppercorns, salt, saffron, and water. Bring to a boil, then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil, then simmer, uncovered, until the stock is absorbed. Stirring, gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan, melt the remaining butter, add the shrimp, zucchini, and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt, if needed. Serve piping hot, sprinkled with the remaining cheese. Makes 4 servings.


--'rocco

Rocco... I am going to make this one really soon that sounds really good!!!

[RAINBOWWAVES]

One of my family and friends fav is what i call, Mayo Chicken...all you do is put some mayo in a bowl and Italian breadcrumbs in another bowl..roll the chicken around in the mayo and then in the crumbs, put it in a baking dish..cook in a 350 oven for 2 hours, after one hour put a little water in it...keep covered. They come like cutlets...reallllllllly deelicious.

[MyAzi]

Originally Posted by RAINBOWWAVES

One of my family and friends fav is what i call, Mayo Chicken...all you do is put some mayo in a bowl and Italian breadcrumbs in another bowl..roll the chicken around in the mayo and then in the crumbs, put it in a baking dish..cook in a 350 oven for 2 hours, after one hour put a little water in it...keep covered. They come like cutlets...reallllllllly deelicious.

Have you ever tried this with a different meat? I was wondering how it would work with pork.

[RAINBOWWAVES]

Originally Posted by MyAzi

Have you ever tried this with a different meat? I was wondering how it would work with pork.

Don't know but that sounds way too fatty. We don't eat much meats. My husband is diabetic and so we watch all fats and cholest.

[MyAzi]

Originally Posted by RAINBOWWAVES

Don't know but that sounds way too fatty. We don't eat much meats. My husband is diabetic and so we watch all fats and cholest.

I find some pork less fatty but much dryer than some chicken. So this sounded like an interesting way to try it.

do you guys like Tofu? I normally don't like the texture but was introduced to a baked Tofu that was really great. Good solid texture and a good flavor.

[Jenbar]

If you freeze the tofu before you use it for cooking (cook it frozen) the texture is similar to chicken.

[MyAzi]

I had heard that Jen but I think if you freeze it, it retains too much moisture and when you release it by cooking it seems it would get soggy.

[scirocco22]

Originally Posted by MyAzi

I had heard that Jen but I think if you freeze it, it retains too much moisture and when you release it by cooking it seems it would get soggy.

Sometimes I don't mind it a bit soggy because it absorbs the flavors around it ...or the flavor that it is intended to absorb.

mmmmm, I have a good recipe using tofu and eggplant, with a bunch of other stuff. I wonder if I can find it.


--'rocco

[Jenbar]

We used to be vegan :)

We've had it that way forever, and I don't consider it soggy - but maybe I am used to it.

You need to start out with firm tofu, and it has to drain of water prior to putting it in the freezer. You don't just stick the sealed container, straight from the grocery, into the freezer.

[MyAzi]

Thanks for the tips. And Rocco if you can find that recipe will you please post it?

[RAINBOWWAVES]

Originally Posted by MyAzi

I find some pork less fatty but much dryer than some chicken. So this sounded like an interesting way to try it.

do you guys like Tofu? I normally don't like the texture but was introduced to a baked Tofu that was really great. Good solid texture and a good flavor.

no...i eat alot of chocolate mousse yogart...yum! we eat only skinless chicken breasts. another fav is Sicilian Lemon chicken. cut up a lb or more of chicken breasts, put in a cassorole dish...cut up a large onion and put ontop of chicken, in a bowl, put one cup of water, one cup virgin olive oil, half cup of lemon juice, a tble spoon of basil and a tabl spoon of oreg...mix well and pour ontop of chicken..cover and bake at 350 for 2 hrs. pour ontop of rice, egg noodles or potatoes....

[Curious George]

Originally Posted by RAINBOWWAVES

no...i eat alot of chocolate mousse yogart...yum! we eat only skinless chicken breasts. another fav is Sicilian Lemon chicken. cut up a lb or more of chicken breasts, put in a cassorole dish...cut up a large onion and put ontop of chicken, in a bowl, put one cup of water, one cup virgin olive oil, half cup of lemon juice, a tble spoon of basil and a tabl spoon of oreg...mix well and pour ontop of chicken..cover and bake at 350 for 2 hrs. pour ontop of rice, egg noodles or potatoes....

When I visit Florida you going to make that for me. Sounds good

[Wyody]

Please slide your full plates over this way. Nothing green please - I overdid already.

[Wyoming53]

Originally Posted by RAINBOWWAVES

One of my family and friends fav is what i call, Mayo Chicken...all you do is put some mayo in a bowl and Italian breadcrumbs in another bowl..roll the chicken around in the mayo and then in the crumbs, put it in a baking dish..cook in a 350 oven for 2 hours, after one hour put a little water in it...keep covered. They come like cutlets...reallllllllly deelicious.

Beeing a "man", I think even I can handle that one.

[Wyoming53]

I tend to cook with a lot of heat. No, not fire, but peppers. I trained as a chef for about 3 years so I tend not to have recipe's written down. But I'll start keeping track, and put on here the ones that turn out.

I tend to use about a gallon can of jalapeno every week. Habenero's tend to last a little longer.

[Wyoming53]

My daughter was following a recipe once.

It said,

1 Can Cream of Mushroom Soup
Celery, chopped
1 cup yield
4 slices cooked and chopped bacon

A couple minutes after she started she was digging through the cupboard. I asked what she was doing. She says we're missing something. I looked at her recipe and said, "What? We have all this." She said, "I can't find "Yield".

[MyAzi]

Originally Posted by Wyoming53

I tend to cook with a lot of heat. No, not fire, but peppers. I trained as a chef for about 3 years so I tend not to have recipe's written down. But I'll start keeping track, and put on here the ones that turn out.

I tend to use about a gallon can of jalapeno every week. Habenero's tend to last a little longer.

Oh yeah!!!! My chili of choice is a serano.. I like the flavor and they aren't too hot for those here that don't like too much "heat." But add a bit more and yummmmm spicy!!!

[RAINBOWWAVES]

Originally Posted by Wyoming53

Beeing a "man", I think even I can handle that one.

Yes, it is so simple yet so good and is fat and cholest free. Make a tossed salad too.

[Jenbar]

Do you use fat free Mayo?

How is Mayo cholesterol free?

[Ducky]

I made this earlier this week and it was wonderful

Chicken Etouffee
Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of Emeril
Episode: Etouffee
1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley

Season the chicken pieces with salt and cayenne pepper.

Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.

Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.

Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.

Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.