Good recipes

J

johnrosshayden

Joined
Oct 8, 2008
Messages
25
Anyone like to share a good recipe. I got a recipe from Yozs friend and it was wonderful. A good ole pot of chili that I made for me and my girlfriend. Whats your best recipe that knocks the socks off.
 
I love to cook! My favorite thing to make is crockpot chili. Unfortunately I can't give you the recipe because i don't measure anything. :p
 
I'm the same way. I throw handfuls of of chili powder (chipoltle and regular), cumin and salt in my chili. I start by sautéing hamburger or cubed beef/venison, onions, and green peppers in olive oil; add a bottle of beer; add the spices and tomatoes and simmer until thick.
 
"knocks the socks off" I thought to make good chili the socks were put in the pot ???
 
johnrosshayden, pay a little attention to where you're posting. Recipes in the General Knife Discussion? I moved this to Community Center.
 
Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 Tbsp Unsalted Butter
1/2 Cup Diced Andouille
1/2 Cup Diced Onion
1/2 Cup Diced Bell Pepper
1/2 Cup Diced Celery
1/2 Cup Diced Fresh Tomatoes
1/2 Cup Tomato Sauce
3/4 Cup Enriched Long Grain Rice
1 1/4 Cup Chicken Stock with a Shrimp shell infusion (see above)
1 Tbsp Homemade Worcestershire Sauce
2 Tbsp Minced Fresh Garlic
1/2 Cup Diced Chicken (Cooked or raw)
1 1/2 Cup Medium Shrimp (I use Louisiana)
1 Tbsp Finely Chopped Italian Parsley
3 Tbsp Finely Sliced Green Onions

Preheat the oven to 350 degrees F.
Mix together the Holy Trinity (Onion, Celery, Bell Pepper).
In a Cast Iron Dutch Oven, melt the butter over medium heat, add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille with the Holy Trinity). Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Taste the broth for seasoning, particularly salt. Add the Chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through.


A recipe I always make to go along with my jambalaya

Crawfish Zombie Bread
1 tbs Mayonnaise
1 tbs Garlic minced
2 tsp Lemon juice
1/4 lb Butter
1 tsp Tabasco
8 oz Ex sharp cheddar -- grated
dash Worcestershire
1 tbs Fresh parsley chopped
1 tbs Green onions chopped
1/4 tsp Fresh thyme leaves
1/2 lb Crawfish tails chopped
1 Loaf French bread halved - lengthwise
Preheat oven to 350

In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth. Add onions, parsley and any available crawfish fat. Pulse until blended. Transfer to bowl. Fold in chopped crawfish tails. Chill 30 minutes. Spread mixture on open-faced bread. Bake for 15 minutes.
 
my killer chicken nuggets.

about 3 cups of instant potato flakes
1 cup white corn meal, dont use yellow
mrs dash table blend, i use about 1 tblspoon or until you have a good blend throughout.

4 chicken breasts with all the fat cut away

if you have a coffee grinder, put whatever instant potatos it will hold until you grind all the potatoes into a medium to fine flour.
a blender can be used if not, just pulse for a few seconds at a time then check it.
the ammount of mrs dash can be adjusted to your taste but you should see a good blend of spices in the mix.
i cut the chicken into bits size pieces but strips cut either way will work too.
place the potato flour, corn meal and mrs dash in a bowl and add chicken a few pieces at a time removing them after they are coated .
i use canola oil and fry at 375 degrees until light golden brown. going to a darker brown will only make for a dry chicken later. deep fried food will float when done, thicker pieces float somewhat when done. reheat in a toaster oven and not a microwave.

for dessert..... (a little note, pay close attention when bringing the corn syrup and sugar mixture to a boil. too long a boil time will make for a hard coating which is not what you want)

peanut butter cornflake cookies. they`re kind of like no bakes in a way.
2 cups corn syrup
2 cups sugar
put corn syrup and sugar in at least an 8 cup sauce pan and heat slowly to help get sugar melted. in the meantime take an 16 oz jar of your favorite peanut butter and for 30second intervals microwave the jar to soften it. if the jar has a foil cover make sure to remove all the foil before placing it in the microwave. after you get the peanut butter softened ( it doesnt need to be softened completely) turn up the heat on the sugar corn syrup mixture and bring it to a boil for about an 8 or a 10 count.) after it comes to a boil move it to a cool burner and add the peanut butter. mix it well. in a very large bowl add 1, 18 oz box of cornflakes and pour the mixture over the corn flakes and mix well but fast. i have a tray that is 19 x16 x 3/4 tray that i use to make bars out of but you can do them like no bake cookies and put them on wax paper with newspaper under the wax paper to keep the wax from sticking to the table. these cookies are habbit forming so be prepared
 
Anyone know how to make ummmmmm baby good enchiladas?
I lived in Del Rio Texas way back and went to Memorial Elementary school and the cooks there made the best enchiladas on the planet and I haven't had a good one since!
My Mom fixes up a taco mix and we use tortillas instead of taco shells and they are great. It looks like it wouldn't be too much of a stretch to use them to make enchiladas, you just need to know how to make the sauce that you cover them with once they're in the pan.
 
I would like to try making the jambalaya. Gotta tell you though, I won't find andouille around these parts. Would normal pork sausage or maybe keilbasa work?
 
Yep, you can sub smoked sausage for the andouille but if you have a super Wal-Mart anywhere near check there, you may be surprised. Hillshire Farms has a good hot smoked sausage.

I do have a bunch of good recipes...lol...comes from working as a chef.
 
johnrosshayden said:
I love jambalaya I will try that one. I'm original from Louisiana. Any other suggestions.
Click to expand...

I have two suggestions and can type up either or both in the next few days if you like, let me know:

Green Chile/Sour Cream Enchiladas (from the Power Service Co. of NM's cookbook)

Lasagna--got from my mom ---whoops! only see 1/2 recipe, but it's got to be here!!!
 
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