8thcivic Cooking Thread

[jballer187]

subscribed for dinner one night. lol

Thanks J-Ro

[jasonandre]

Originally Posted by J-Ro

^ Holy crap that sounds good. My stomach is rumbling already and lunch is so far away

I think I'll try that this weekend. +rep!

Believe me, anyone sharing that meal with you will be hooked! It's not hard at all and takes maybe 30 minutes, tops. Enjoy :)

[J-Ro]

You weren't kidding, jasonandre! That recipe kicks ass!

I'll get the angel food cake recipe up when I get a few minutes.

[MBK]

anyone know how to grill lobster tails

[ethlar]

Originally Posted by jasonandre

Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce Recipe

Amazing recipe, made it the other night

[nese005]

im drooling with all these delicious recipies

[ethlar]

Heres one i like, best part is the mayo essentially seals in the moisture of the salmon so its near impossible to overcook and dry out

Ingredients:
2 cups mayonnaise
1/4 cup chopped fresh tarragon OR 1/4 cup
chopped fresh
parsley and 2 tsp dried tarragon, crumbled
3 TBS finely minced green or red onion
2 TBS fresh lemon juice
2 TBS chopped capers
1/4 tsp freshly ground pepper
salt
Vegetable oil
6 (6-ounce) salmon fillets or steaks

Directions:
Combine mayonnaise, tarragon, onion, lemon
juice, capers and pepper in bowl and blend well.
Season with salt. Cover and chill 2 to 24 hours.
Arrange rack over grill or broiler pan, about 5
inches from heat source. Brush rack with oil.
Preheat grill or broiler. Place salmon on rack, and
spread each with 2-
2 1/2 TBS of tarragon mayonnaise. Cook for 3-6
minutes, turn fish over and spread with tarragon
mayonnaise. Cook until done. Serve with
remaining mayonnaise.

heres a link to a pretty good recipe i got off the back of a soy sauce bottle
http://www.kikkomanusa.com/general/R...&rightlink=001

[jasonandre]

Originally Posted by ethlar

Amazing recipe, made it the other night

Glad you enjoyed!

[hamerad]

The whole family loves this stuff:

Tilapia with Angel Hair Fresca
http://www.publix.com/aprons/meals/M...mealGroupId=13

[myhondacivic]

Originally Posted by BATANG CITY JAIL

ADOBO..

pork/chicken
oil
vinigar
soy sauce
pepper
onions
garlic
salt

fry em together....

**********************************************
I don't put oil in mine.
just chicken or pork, soy sauce, vinegar, garlic and some laurel bay leaf and simmer until all juices is almost dry....

[dentrecords]

I've been really into using tinfoil packages on the BBQ lately. Make a few of these up and put them in a cooler for a camping trip and you'll definitely appreciate the results.


BBQ potato wedges

Wash your baking potatoes. Cut them in sixteenths lengthwise then place them in the middle of a sheet of tinfoil. Add a dollop of margarine or butter in to the middle, as well as diced garlic, red onions, shallots. Season with salt, pepper, and cumin to taste. Drizzle a bit of olive oil over top. Wrap the tinfoil up to ensure no leaks and place it on the BBQ on medium heat for approximately half an hour, turning the package after about 15 minutes. Test the doneness of the potatoes with a fork, it should slide in without resistance. Done!


BBQ Corn

Shuck and wash your fresh corn. Take a dollop of margarine/butter and spread it onto the whole cob of corn. Place it in the middle of a piece of tinfoil. Season with salt and pepper. You have the option to add diced onions, garlic and/or shallots at this point. Wrap the whole thing up, to ensure no leaks. Cook it on the BBQ at medium heat for 25-30 minutes, turning regularly to ensure that all sides get cooked evenly.

[I Vtec, do you?]

Originally Posted by dentrecords

I've been really into using tinfoil packages on the BBQ lately. Make a few of these up and put them in a cooler for a camping trip and you'll definitely appreciate the results.


BBQ potato wedges

Wash your baking potatoes. Cut them in sixteenths lengthwise then place them in the middle of a sheet of tinfoil. Add a dollop of margarine or butter in to the middle, as well as diced garlic, red onions, shallots. Season with salt, pepper, and cumin to taste. Drizzle a bit of olive oil over top. Wrap the tinfoil up to ensure no leaks and place it on the BBQ on medium heat for approximately half an hour, turning the package after about 15 minutes. Test the doneness of the potatoes with a fork, it should slide in without resistance. Done!

Damn that sounds ******* delicioius! I'm with you.. I LOVE grilling stuff wrapped in tinfoil. Tastes muchhh better for some reason.

Here's my contribution to this thread..

Originally Posted by me

INGREDIENTS

* 10 ounces fettuccini pasta
* 1/2 cup butter
* 5 cloves garlic, chopped
* 1 cup heavy cream
* 1 egg yolk
* 2 cups freshly grated Parmesan cheese
* 2 tablespoons dried parsley

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

That's the base of the recipe. From here I love frying up jumbo shrimp and mixing it in, along with diced roma tomatoes and red bell peppers. It's soooo amazing. It's about the only thing I cook when my folks make me cook dinner if they're busy/need a break from cooking.

[dominodave]

Balsamic Chicken Recipe

6 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon pepper
3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cup chicken broth
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green onion tops, thinly sliced
Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth and mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.

Makes 6 Servings
Serving Size: 1 chicken breast

Nutrients per serving:
Calories: 173
Total fat: 4 grams
Saturated fat: less than 1 gram
Cholesterol: 51 mg
Sodium: 103 mg
Carbohydrate: 13 grams
Protein: 22 grams
Dietary fiber: 3 grams


Low fat, Low cal, Great taste.

[sjlarue]

Just found this thread. Now that it is cooling down and football is starting to heat up I decided to put in a chili recipe that I've used for years now.
I got it on line at Recipesource then tweaked it for my nonalcoholic needs.
They have TONS of recipes and NO pop up adds. I go there before anywhere else.

Anyways, Here is a rather lengthy but delicious recipe for chili. I substituted apple juice for the beer that was in the original recipe (It was what I had on hand, and believe it or not, it really is a good addition.)

Notice that it has chipotle peppers instead of chili powder. The more peppers and sauce you add the hotter it will be. (duh) I process it in my food processor with the small can of tomatoes so that it doesn't have any chunks of hot peppers.

Notice too that it has cocoa powder. I use just straight Hershey cocoa powder. Not dutch processed. It gives it a richer taste and a mole (moh-lay) sort of taste.

And yes it has bacon in it. Smokey not sweet. Try it you'll like it.

If you want to put noodles in it then go to Skyline instead!

Chili
2 1/2 lb Lean ground chuck
1 lb Lean ground pork
4-8 strips of “smoky” bacon
1 c Finely chopped onion
1 c Finely chopped bell pepper
1 head of garlic finely chopped

16 oz can chopped Italian tomatoes
1 small can chipotle peppers in adobo sauce

2-3 c Beef stock or broth (pref. stock)
28 oz De Fretelli Italian Stewed Tomatoes
¼-1/2 cup apple juice
2 Tb ground cumin
2 tsp oregano leaves
2 tsp Thyme leaves
2 tsp Paprika
2 tsp Sugar
1 tsp unsweetened cocoa
1/2 tsp hot sauce, to taste

tsp Flour
1 tsp cornmeal
1 Tb warm water

In large frying pan brown beef then pork meat; pour off fat. Remove meat and put in large pot or crock pot. Brown bacon and remove and drain fat except 2 Tbsp. Add onion, pepper, garlic; cook and stir in frying pan until tender and “yum-yums” (the stuff on the bottom of the pan thats left over from the browning) are incorporated into veg.

Process small can of tomatoes and can of chipotle peppers with the adobo sauce in a food processor. Add to onion mixture.

Add vegetables and tomato mixture and remaining ingredients except flour, cornmeal and warm water to meat . Mix well. Bring to boil; reduce heat and simmer covered 2 hours or crock pot on high for 4. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes 2 quarts.

Enjoy!

[jasonandre]

^^ YEAH. Bring it! More recipes!

[J-Ro]

Damn, that chili sounds good... must try :)

I'll have to post up a few more, I've been slacking....

[KlickityClack07]

Got this from Sam The Cooking Guy @

http://thecookingguy.com/cookbook/recipes.php

This is a good way to use all those leftover Top Ramen packets everyone has sitting in their pantry.

Enjoy!!

Serves 6

A boyhood favorite.
Ingredients

* 2 Styrofoam cups of the pre-packaged instant ramen noodles
* 1 pound steak (you choose but I like a New York for this)
* 1 tablespoon peanut oil
* 4 ripe, medium sized tomatoes, cut into 8 wedges each
* 2 tablespoons black bean sauce, (found in the Asian aisle of most supermarkets)
* 1 tablespoon water

Steps

1. Cook noodles according to package directions--for the styrofoam type I just fill with water and microwave 2 minutes, then drain well. For the plastic bag kind--I boil them without the seasoning packet then drain well
2. Slice steak into very thin slices
3. Preheat a pan or wok on stovetop and heat really well over medium heat, then add oil
4. When the oil is smoking, and not until-- add beef and tomato and stir fry for a couple minutes until beef changes color and is cooked through
5. In a small bowl mix black bean sauce with water- -set aside
6. Add drained noodles and black bean sauce to the beef and tomato and stir the whole business until the flavor is through everything and all is heated
7. Serve

[sjlarue]

Originally Posted by J-Ro

Damn, that chili sounds good... must try :)

I'll have to post up a few more, I've been slacking....

It's so good your tounge will slap your brains out.

I'm going to try and put up one/week.

[ethlar]

heres the big one, its the one everyone requests my mom make, I can do it pretty well too (and she might kill me for sharing this one):

Ingredients:
Roux:
1/3 cup vegetable oil
1/3 cup flour

Soup:
4 TBS margarine
1 cup celery, chopped (2 stalks)
1 cup onion, chopped (1 medium)
1 cup green bell pepper, chopped (1 medium)
10 ounce package frozen chopped okra
2 cups chicken, cooked
1 pound smoked sausage (kielbasa or andouille), cut in bite-sized pieces
6 cups chicken stock or broth
1 TBS minced garlic
2 bay leaves
1/2 tsp ground black pepper
1 1/2 tsp salt
1/4 tsp cayenne
1 1/4 tsp thyme
1 TBS parsley flakes
3/4 tsp gumbo file
3 tsp Worcestershire sauce
14.5 ounce can diced tomatoes

Directions:
To prepare the roux:
Add the oil to a large, heavy bottomed stock pot. Over medium heat, add the
flour and mix frequently. You do not have to stir constantly, but keep your eye on it. The whole success of gumbo rests on a nice roux that flavors and thickens the stew. The roux will gradually change colors, from light to dark rown. As the oil begins to rise to the top of the roux, you know it is done. This could take 10-20 minutes, depending on your pan. When the roux is a brown, caramel color, take it off the heat and set it aside.

Vegetables: (its best to have this done before starting the roux if you've never made a roux before)
Start chopping the vegetables. In a frying pan, melt the margarine over medium heat. Add the onions and saute for 3 minutes. Add green bell pepper, celery and okra. Lower heat slightly and saute another 5 minutes. You will notice the okra starting to thicken the vegetables a bit. When the vegetables are done, reheat the stock pot with roux over medium heat. Add the vegetables to the hot roux, this will stop the roux from cooking further. Add the chicken, stock, spices, Worcestershire sauce and tomatoes and give it all a stir. Bring to a simmer.

The sausages:
Cook the sausage in a frying pan (I usually use the one I cooked the veggies in) until browned, about 5 minutes on each side. Drain oil from sausage onto paper towels. Add sausage to pot of gumbo. Mix and simmer about 30 more minutes, then serve.

The Fried Chicken Ingredients:
1 (3-4 pound) chicken, cut into 6-8 pieces
2 cups flour
2 TBS chili powder
2 TBS ground cumin
2 tsp ground turmeric
1/2 tsp cayenne
salt and pepper

Feel free to go heavier on the sausages, and or mixing sweet and spicy to get the desired spiciness in the gumbo.