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The Recipe Thread 2.0!


scar988
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We're bringing it back! Post your recipes here and I'll catalog them on this forum. Will be posting what I can on here soon enough. Some recipes won't make it over because they are tough to read or too similar to something else or just not clear in preparation. Some won't make it over because they are basically drunken dorm food.

Breakfast

Bagels - The Gnat

Breakfast Burritos - MeanHarpa

Egg Muffins - incognito_man

Lemon Butter Crepes - pmk

Paleo Pancakes - incognito_man

Soups

Homemade Tomato Soup - The Gnat

Appetizers and Gameday Foods

Baked Brie with Strawberry Glaze Recipe - scar988

Bucky's Roasted Nuts - Bucky

Gnat's Mixed-Up Chili - The Gnat

Latkes - scar988

pmk's Guacamole - pmk

Scar's Savory Chili - scar988

Entrées

Aunt Norma's Drunken Roast - scar988

Baked Chicken - Cheesehead430

Baked Spaghetti - boondock

BBQ Flank Steak - diehardlionsfan

Blintzes Casserole - scar988

Chicken Caesar Salad - scar988

Chipotle Meatloaf - The Gnat

Crock Pot Pulled Pork - mm6492

Enchilada Casserole - twslhs20

Green Chili Chicken - BLick12

Lemon Teriyaki Chicken - scar988

Noodle Kugle - scar988

Mediterranean Chicken - scar988

Portobello Mushroom and Shrimp Pasta - scar988

Stew a la Spitzer - scar988

Timpano - Gmen4ev

Marinades

pmk's Asian Marinade - pmk

pmk's Family Marinade - pmk

Sauces

Dark Chocolate Sauce - scar988

Peanut Butter Sauce - scar988

White BBQ Sauce - MookieMonstah

Dessert

Best Berry Crumble - ienjoythesnow

MARTA Man Cheesecake - scar988

Spider Doughnuts - scar988

Grandma Viv's Peach Cobbler - scar988

Edited by scar988
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When I move into my new place I'm looking to make the Il Timpano from Big NIght. It's going to be a all day process. And I'll likely follow Binging with Babish's recipe. But it seems like such an amazing dish to try which for me seems a challenge I need to conquer.

Meatball Ingredients 

  • 1 pound ground chuck
  • 1/2 pound ground short rib
  • 1 pound ground pork
  • 1 pound ground veal
  • 3 ounces torn Italian bread
  • 1/2 cup buttermilk, plus more as needed
  • 1 medium onion, minced
  • 4 cloves garlic, finely minced
  • 4 ounces Parmesan cheese, grated
  • 1/2 cup loosely packed fresh parsley leaves, minced
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon Freshly ground black pepper
  • 4 ounces fatty pancetta, finely minced
  • 4 large egg yolks
  • 1 tablespoon fresh minced oregano
  • 1/2 cup homemade veal demi glace (or chicken stock with 4 packets unflavored gelatin)
  • 3 tablespoons leaf lard

Garganelli Ingredients

  •  10 ounces tipo 00 flour (or all-purpose), plus more for dusting
  • 2 large eggs plus 4 egg yolks
  • 1 teaspoon kosher salt

Timpano Ingredients

  • 15 ounces tipo 00 flour
  • 2 whole eggs plus 6 egg yolks
  • 4 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 2 tablespoons butter
  • 1 pound genoa salami, sliced into 1/2” rounds
  • 1/2 pound grated aged provolone
  • 1 pound low-moisture mozzarella, cut into 1” cubes
  • 12 hard-boiled eggs, sliced in half
  • 1 recipe Italian red sauce
  • 24 meatballs (see above)
  • 1 recipe garganelli (see above), par boiled until very al dente, tossed with enough sauce to prevent sticking
  • Whole nutmeg

 

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Bagels

(Courtesy of @The Gnat)

Ingredients

4 1/2 cups all-purpose flour

3 tablespoons white sugar

1 1/2 teaspoons salt

1 (.25 ounce) package active dry yeast

1 2/3 cups warm water

2 tablespoons margarine

1 tablespoon white sugar

2 teaspoons salt

 

Directions

Mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.

Heat water and butter to 120-130 degrees F.

Add water to dry ingredients; beat 2 minutes at medium speed on mixer.

Add 1/2 cup flour, beat at high speed 2 minutes.

Stir in more flour to make a stiff dough.

Knead 8-10 minutes.

Cover and let rise.

Punch down.

Cover; let rest 15 minutes.

Divide dough into 12 pieces; shape 3 pieces into smooth balls.

Poke a 1 inch hole in each.

Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.

Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.

Drain on towels. Repeat for rest of dough.

Place on greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 20-25 minutes.

Remove from sheets and cool.

If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

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Breakfast Burritos

(Courtesy MeandHarpua from the old forums)

Ingredients

3-4 potatoes (depending on size) chopped

1/2 Green pepper, diced

1/2 Onion, diced

Jalapenos to taste (if you want them at all)

Any other peppers or veggies you want (Broccoli perhaps?)

Bacon, Sausage, both. Or really any meat you want.

7-8 Eggs, scrambled

Salsa

Whatever kind of cheese suits your fancy. I like them all.

Directions

This is my go-to breakfast recipe. Delicious, easy, and will make the ladies swoon.

Alright, so start by chopping the potatoes into little cubes. Throw some butter in a pan and throw the potatoes in. While the potatoes cook for a while, chop the onion, green pepper, jalapeno, and/or any other pepper/vegetables you want. After you're done, throw all vegetables in the pan with the potatoes. Cover and stir occasionally for about 30 minutes or until the potatoes look done. Obviously, salt and pepper throughout the process, maybe some garlic powder, Lawrys. Again, any seasonings you want, most will work.

Once the Potatoes and veggies are almost done, start up your bacon. Thawed sausage takes longer, so they should be started a little after you start the potatoes. Just use try to time the meat to be done when the potatoes are done. Once the meat of choice is done, chop it up and add it to the potato and veggie mix. Give that a good stir, and then get your eggs scrambled and into a pan. After egg scramblege, add those the mix and mix everything around. Add salsa to taste. I usually put in a lot. Probably about 1/3 of jar, maybe more. Add whatever kind of cheese you like liberally over the mixture. Mix everything together until you have a delicious looking jamboree of flavors.

This last step is crucial to making a good burrito: BUY AUTHENTIC BURRITO SHELLS! I don't know your local brand, but in Wisconsin, I buy La Preferida. They are perfect and will stretch. Anyways, add a liberal amount of the jamboree goodness to a burrito shell, wrap it up, and put it on a skillet, with the folded side down. Leave it on the skillet for about 2-3 minutes, or until brown. Then, flip it over, do the same thing, until brown.

Serve with sour cream or more salsa. And if you really have to, go ahead and use a fork, no one will think less of you. Smile

Enjoy!

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Egg Muffins

(Courtesy incognito_man from the original forums)

Ingredients

10 -12 eggs whisked well

1 green onion

2 zucchini

3 big handfuls of spinach

1/2 a jar of roasted red and yellow peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Directions

Heat oven to 350

grease muffin pan

whisk eggs

chop all veggies finely

add to eggs

pour into greased muffin pan

bake for ~25 minutes.

Edited by scar988
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Lemon Butter Crepes

(Courtesy pmk from the original forums)

Combine and mix in a large bowl:

2 1/4 cups flour

pinch salt

1/4-1/2 cup sugar (depending on how sweet you want the dough)

create a hole in the center of the flour/sugar mixture and crack two eggs and then mix.

combine 1 cup milk with 1/2 cup water and slowly fold into the batter.

refrigerate at least an hour, preferably overnight

add butter to a non-stick skillet and over medium high heat. Add 1/3 cup of the batter to the pan and swirl the pan off the range to distribute the batter into a thin circle. Flip after a minute or two. Add more butter to the pan between crepes in order to get a nice browning on one side of each crepe.

Fold completed crepes into triangles.

Melt 1 TBL butter and squeeze in the juice from 1/2 lemon.

Pour butter/lemon mixture between crepe layers and top the crepes with confectioner's sugar.

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Paleo Pancakes

(Courtesy incognito_man from the original forums)

Ingredients

1/2 cup almond flour

1/2 cup almond milk (or coconut milk, but I didn't have any on hand)

1 apple, chunked

2 eggs

2 tsp cinnamon

handful blueberries

Directions

Combine everything but berries in food processor, puree.

Add blueberries, cook in coconut oil on griddle.

(Don't flip the best, but it works)

So good, and good for you.

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Homemade Tomato Soup

(Courtesy @The Gnat)

Ingredients

10 medium tomatoes

Mushrooms

Basil

2 Green Peppers

Onion

Milk

Olive Oil

Salt (to flavor)

Pepper (to flavor)

Directions

Cut up tomatoes, peppers, mushrooms, and onion and place in frying pan with olive oil.

Saute until onions become transparent stirring from time to time to keep the green peppers from burning.

Put sauted vegetables, only part of it at a time, along with basil into blender or food processor and liquefy (or as close to as possible).

Put liquefied vegetables into a pot on stove over low heat and add two cups of milk. Add salt and pepper for flavor as need be.

Add milk as needed depending on how long you cook it for and how many people you need.

Then either strain to get any remaining large chunks out for a creamy tomato soup or don't strain for a thicker soup that will serve more.

Edited by scar988
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Baked Brie with Strawberry Glaze Recipe

Ingredients:

1 (13 to 16-ounce) whole Brie cheese with rind left on

3 tablespoons strawberry preserves

2 teaspoons balsamic vinegar

1/2 cup sliced fresh strawberries

1 1/2 tablespoons toasted hazelnuts or sliced toasted almonds

Toasted Bread Hearts and Crackers

Preparation:

1. Preheat oven to 350 degrees Fahrenheit. Place the Brie on a baking sheet or in a shallow baking dish. Bake for about 10 minutes or until the Brie is soft and warm, but not runny.

2. While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat.

3. Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts.

4. Serve with crackers or toasted bread hearts.

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Bucky's Roasted Nuts

(courtesy Bucky from the original forums)

Ingredients

1 lb Pecans (Walnuts or Almonds are good too)

3/4 C Sugar

1/4 C Brown Sugar

2 t Vanilla

1-2 Egg Whites

2 t Cinnamon

pinch of salt

Directions

Beat together the egg white and vanilla until frothy.

Combine the sugars, cinnamon, and salt.

Pour the nuts into the egg white mixture to coat them.

Then dumb the nuts into the sugar mixture and toss until evenly coated.

Bake them for about an hour in a 250 degree oven, stirring every 10 minutes or so.

Make sure you spray the pan with some Pam or else you'll have a really sticky pan. 

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The Gnat's Mixed-Up Chili

(Courtesy The Gnat)

Ingredients

1 Onion

2 Green Peppers

4-6 Medium Tomatoes

1 Can Cream of Tomato Soup

1 Packet Chili Seasoning

1 12-16 OZ. Jar Salsa

2 Can Navy or Kidney Beans

1 Cup Cubes Cooked Ham

2 Skinless Boneless Chicken Breasts

Salt

Pepper

Olive Oil

Directions

Dice Onion, Peppers, and Tomatoes and put in crockpot.

Drain beans (I used Navy, Kidney would work just fine) and add to vegetables.

Add Salsa, Chili Seasoning, and Ham to crockpot.

Thaw chicken and cut into small to medium sized pieces, put a tablespoon of olive oil into a pan, fry chicken in olive oil until cooked.

Add Chicken to crockpot and add salt and pepper to taste.

Mix everything together in crockpot and turn on high until it is brought up to a simmer then bring down to medium. Stir occasionally and let cook for four to six hours.

Edited by scar988
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pmk's Guacamole

Combine in a large bowl:

3-4 avacados

2 tomatoes diced

1 red onion minced

1 roasted pablano pepper* diced

1-2 lime juiced

salt to taste

pepper to taste

mash with a fork until at desired consistancy. Squeeze some extra lime on top of any leftovers to slow the avacado from browning in the fridge overnight.

*roasting a pepper this size is super easy. Just remove the grate from a gas bruner and turn the burner on medium. Set the pepper on the flame and let the skin char and rotate it every few minutes to get an even roast.

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Scar's Savory Chili

Serves: 6-8 people, good for football parties

Ingredients:

3.5 lb. ground beef

1 12-oz can black beans (seasoned)

1 12-oz can kidney beans (seasoned)

1 12-oz can pinto beans (chili flavor bush's)

2 15.5-oz bottles of Chi-Chi's salsa

1/2 big sweet onion

Drinking quality beer

Minced Garlic

Chili Powder (to taste)

Equipment:

Crock-pot

Pan to brown the beef in

Preparation:

1) Chop the onion

2) Brown the ground beef in beer with chili powder and garlic

3) Put the Salsa and beans in the crock pot first and stir

4) Add the onion and garlic and stir

5) Add the ground beef and stir

6) Stir and set crockpot to high setting

7) Let it simmer for about 4-5 hours

8) Let it cool for about 30 minutes to an hour.

9) Serve it up!

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Lemon Teriyaki Chicken

serves: 4-6 people

Ingredients

8 boneless chicken breasts or a combination of boneless skinless thighs and breasts

8 oz lemon juice

8 oz lite soy sauce

4 tablespoons water

1/2 cup brown sugar

1/2 cup sugar

1 tablespoon minced garlic

1 teaspoon ginger

Equipment

Pot big enough to hold all of the ingredients

Preparation

1) Clean the chicken

2) Put all ingredients but the chicken into the pot

3) Bring to a boil

4) Add chicken to the boiling sauce

5) Reduce heat to around medium and let it cook for about 30 minutes (flipping the chicken over every 5 or so minutes) or until chicken is cooked all the way through

6) Serve!

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Aunt Norma's Drunken Roast

serves: 4 people

Ingredients

3-4 lb Eye of the Round roast

1 Tablespoon minced Garlic

Soy Sauce

Worcestershire sauce

1 Lemon

1/2 bottle of a middle of the road drinking RED wine. Like an $8-10 dollar bottle of Bordeaux or Red blend or Cabernet.

Pepper

Equipment

Pot that is used for roasting in the oven and can hold the sauce

Preparation

1) Preheat Oven to 350 degrees

2) Put roast in the Pot

3) Spread garlic over top of roast

4) Generously cover the top of the roast with Soy sauce and Worcestershire sauce

5) Squeeze the juice out of the lemon onto the roast.

6) Pour half of the bottle of red wine over the roast

7) Season lightly with some pepper

8) Put in oven and cook for an hour or until the inside reaches your preferred temp and color

9) Serve!

NOTE: This makes great leftovers the next day to slice real thin, put onto a piece of bread then put a piece of provolone cheese on top and throw into the toaster oven to melt the cheese and make an open faced panini out of it.

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