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Robbie Rage

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Posted on 07-06-17 10:40:15 PM Link | Quote
I love to cook, and I love to find new recipes for tasty things. So why not have a thread on Jul for all recipes, both original and ones you've discovered elsewhere. Share your favorite recipes here!

I'll start with one I've made quite a bit recently: meatballs! This one is actually based off of an Ina Garten recipe, altered a bit to my own tastes. Check it out:

--------------------------------

ROBBIE'S FAVORITE MEATBALLS

1 lb ground beef (85% lean)
1/2 pound ground pork
1/2 ground veal
1 3/4 cups Italian breadcrumbs
1/2 cup grated Pecorino & Romano cheese (plus extra for serving)
3 cloves garlic
2 tablespoons oregano
2 large eggs, lightly beaten
3/4 cup dry red wine (I prefer Cabernet Sauvignon or Chianti)
1/4 cup extra virgin olive oil
2 jars marinara sauce (I like Rao's best, but any will do)
Salt and pepper to taste

1) Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.

2) Place beef, pork, and veal in a large mixing bowl and lightly break up the meats with your fingertips and a fork.

3) Add the eggs, garlic, oregano, pecorino & romano cheese, bread crumbs, salt and pepper.

4) Add the wine and 3/4 cup water and mix gently but thoroughly.

5) Scoop out the mixture into balls (about 2 oz each) and place them on the pans. Brush the meatballs with the olive oil.

6) Bake the meatballs for 25 to 30 minutes until lightly browned. Pour the marinara into a large pot and bring to a simmer.

7) Carefully add the meatballs and simmer for another 10 minutes. Serve with the rest of the grated pecorino romano cheese to taste or your favorite pasta.

Makes approximately 26-30 meatballs.
brian151
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Posted on 07-06-17 10:52:43 PM Link | Quote


found this on a graham cracker box.
made them on the fourth, and ending up eating all but one

ingredients:
graham crackers
apples
sharp cheddar
prep (i forgot the order of some things, but idk if it matters a whole lot):
1. slice apples, break graham crackers in half, slice sharp cheddar
2. put apple slices on graham cracker halves, put cheese on top
3. melt cheese in microwave

That's basically the idea
really simple

despite saving it, I cannot find the section of box that had the recipe on it, so going from memory.

It actually doesn't taste that bad


____________________

awesome title later...
Robbie Rage

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Posted on 07-06-17 11:58:56 PM Link | Quote
This one is my go-to party dip, and is the stuff of legend. Make it at your next big gathering, and enjoy your new friends.

-----------------------------

BUFFALO CHICKEN DIP

2 10oz cans Hormel chicken breast, drained
8oz cream cheese, softened
3/4 cup Frank's Red Hot sauce
1/2 cup chunky blue cheese dressing
1/2 blue cheese crumbles
1 loaf french bread, sliced
2 large cucumbers, sliced thick

1) Preheat the oven to 350.

2) Spread the softened cream cheese evenly along the bottom of a shallow 1-quart baking dish.

3) Drain the chicken, and spread it evenly over the cream cheese.

4) Add the hot sauce, blue cheese, and dressing to the mixture. Mix all ingredients well with a large spoon until evenly mixed. Mixture should be a light pink color.

5) Bake in the oven for 20 minutes until the dip is hot and bubbly. Serve with french bread and thick sliced cucumbers.
brian151
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Posted on 07-15-17 05:49:56 PM Link | Quote


Unless there's any issue with this, let's talk sandwiches

Just made + ate this:
bread
mayo
lunch meat
sharp cheddar
horseradish mustard

Now, I shouldn't have to explain how to build a sandwich, so...

____________________

awesome title later...
Robbie Rage

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Posted on 07-15-17 06:17:32 PM Link | Quote
Assuming the "lunch meat" in question is turkey breast, that combination sounds like my jam.

Speaking of sandwiches, how about a recipe for sliders?

--------------------------------------

OVEN-BAKED CHEESEBURGER SLIDERS

2 pounds lean ground beef (90% lean or above)
1/4 cup seasoned bread crumbs
3/4 cup chopped onions
1/2 teaspoon salt
12 slider buns (Kings Hawaiian work great)
6 slices cheddar or American cheese
Dill pickle chips (optional)
Ketchup (optional)

1) Preheat oven to 400 degrees. In a bowl, combine beef, bread crumbs, onion, and salt.

2) Gently press mixture into a 9-by-13-inch pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes. As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan.

3) When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid.

4) Top the meat with an even layer of sliced cheese; return pan to oven for about 2 minutes or until the cheese melts. Remove from the oven and allow to rest for a few minutes.

5) Cut into 2-inch squares (or the size of the buns used), making 12 mini- hamburgers. Serve with dill pickle slices and ketchup to taste.
Gabu

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Posted on 07-15-17 10:00:39 PM Link | Quote
Okay these are super dumb because I wasn't sober when I made these.

Canadian pancakes:
Spread peanut butter on a piece of bread, pour syrup on the other, make sandwich

Homemade cheesy bread:
Shove three or four thick slices of cheese between two slices of bread, shove in microwave for like a minute. ENJOY.

____________________
Robbie Rage

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Posted on 07-16-17 09:27:28 PM Link | Quote
Made this one earlier today. Pretty tasty, and economical too:

----------------------------

LEMON HERB CHICKEN

Chicken thighs and legs, skin on (enough to fill out your dish of choice)
Extra Virgin Olive Oil
2-3 lemons
3-4 cloves minced garlic
Oregano
Sea Salt
Black Pepper

1) Preheat the oven to 375 degrees. Trim chicken if desired.

2) In a large glass baking dish, arrange the chicken. Cover the chicken in the olive oil and leave a little excess at the bottom of the pan. Add the garlic.

3) Cut the lemons into quarters, then squeeze the lemon juice over the chicken. The juice will drip to the bottom of the dish, making a sort of marinade.

4) Thoroughly and gently coat the chicken in the resulting marinade, and replace them in the dish, skin side up. Sprinkle the chicken with the salt, pepper, and oregano.

5) Place in the oven, and let cook for 1 hour or until chicken is fully cooked and skin is brown and crisp on top. Serve with rice or your favorite vegetable.
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Posted on 07-17-17 06:40:53 AM (last edited by Xkeeper at 07-17-17 06:41:22 AM) Link | Quote
"whatever":

2+ packs of maruchan chicken flavor ramen
(optional: subst half of chicken packs for creamy chicken flavor)

add some water, boil, add ramen, cook 3m30s

drain most of the water from the ramen, add seasoning packets, stir vigorously

add a decent amount of garlic powder, onion powder, maybe some basil and oregano, maybe a pinch of italian seasoning

cover, let stand 3-5 minutes, stir some more, enjoy



it's better than nothing. BMF apparently thinks it's quite good

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Robbie Rage

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Posted on 07-17-17 01:02:48 PM Link | Quote
Sounds kinda like more robust ramen, I dig it.

How about a vegetable this time?

-------------------------------

SESAME SNOW PEAS

1 lb snow peas (ends trimmed off)
3 tbsp sesame oil
10 thin scallions, (white part and 2 inches of green part, chopped)
1 tbsp pine nuts
1 tbsp toasted sesame seeds
Salt & pepper to taste

1) Heat the sesame oil in a large skillet or wok.

2) Add the snow peas and scallions and saute over medium heat for 3 minutes, tossing frequently.

3) Add the remaining ingredients and cook another 3 minutes.
Robbie Rage

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Posted on 01-25-18 12:30:15 AM Link | Quote
Necrobumping to pass this recipe along. I suggested it to Tarale already for ease of prep, but it's worth repeating here for sheer tastiness alone...

-------------------------

SPICY-SWEET SALMON WITH PINEAPPLE

4 skinless salmon filets (about 4oz each)
Pineapple rings
1/4 maple syrup
1/4 tsp cayenne pepper
Canola oil
Salt & pepper

1) Saute the pineapple rings in canola oil until golden brown on both sides. Remove from pan and set aside.

2) Sprinkle the salmon filets with the salt and pepper, then brush the filets with the mix of maple syrup & cayenne pepper.

3) Cook the salmon filets in the pan on high heat until light brown and flakes easily with a fork (about 3 to 4 minutes per side).

4) Serve immediately with the pineapple. Can also be served with your favorite Asian salad.
Tarale
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Posted on 01-25-18 07:25:49 AM Link | Quote
Sounds good. I really need to figure out where to get decent seafood in my area. Perhaps I'll make a special trip into town for it some day.

CHEESY SIN BREAD

* an amount of softened butter
* a slightly less than equal amount of Parmesan or pecorino cheese
* some smoked paprika won't go astray
* neither will a little black pepper
* thick bread, like a sourdough is good

Mix together the butter, cheese, and paprika, and spread it on one side of the bread.

Fry the bread, butter-cheese mix side down, till it's golden and crispy

Bonus points: make a grilled cheese sandwich with it.
Bonus bonus points: use a smoked cheddar and a dry-cured bacon for a filling

Note: I have a thing for smoky things

____________________
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Tarale
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Posted on 01-29-18 03:08:33 AM Link | Quote
CARROT MUFFINS

* 150g (5 1/2 oz) self-raising flour
* 60g (2 oz) butter, preferably unsalted, plus extra for greasing
* 2 large eggs, beaten
* 2 medium carrots, grated
* 3–4 tablespoons milk
* zest of 2 oranges, juice of 1 (optional)

Preheat your oven to 190°C/375°F/Gas Mark 5, and grease a muffin tray
Sift the flour into a large bowl and make a well in the centre.
Melt the butter. In a separate bowl, combine the eggs and grated carrot, then add the melted butter and mix well. Pour the carrot mixture into the flour and fold together lightly.
Add enough milk to give a soft consistency, then spoon the mixture into the muffin tray.
Bake for 10–15 minutes (depending on size), until golden brown and springy, then remove from the oven and allow to cool for a few minutes before turning out.

____________________
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Robbie Rage

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Posted on 01-29-18 07:16:32 PM Link | Quote
In the mood for tacos but want something a little different? Give these a try. This one is far better than it may sound, and is arguably even better as leftovers the next day. Besides, I don't get the chance to cook with chorizo very often, anyway.

---------------------

CHORIZO AND SWEET POTATO ENCHILADAS

1 lb ground chorizo (or 1 pkg chorizo sausage, removed from casing)
1 sweet potato (about 1 lb)
1 poblano pepper
2 cloves minced garlic
8 flour tortillas (7-inch)
15 oz enchilada sauce
2 cups shredded cheddar jack cheese
3 sliced green onions
2 tbsp vegetable oil
Sour cream (optional)

1) Peel the sweet potato and cut it into small 1/4 inch cubes. Remove the stem and seeds from the poblano pepper and also dice into 1/4 inch pieces.

2) In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium-high heat until they begin to soften (about 5-7 minutes).

3) Add the ground chorizo. If you're using chorizo sausages, squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).

4) Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a burrito shape.

5) Place the filled and rolled tortillas in the baking dish, seam side down. They should fill the dish and fit tightly against each other to prevent unrolling.

6) Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20-25 minutes). Top with sliced green onions after baking. Serve hot with sour cream to taste.
Tarale
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Posted on 05-06-18 03:49:10 AM Link | Quote
Lately I am loving the slow cooker in our house, for convenience with the baby. What tends to happen (even now, when he's 10 months old) is we get him down for sleep, and then we start cooking. Then, when the meal is finally ready, he wakes up and one of us has to go settle him and let our meal get cold.

But with the slow cooker? No! All our problems are solved! (Note: OK so now there are new problems about having to be organised ahead of time so you can cook things for 8 hours) The food is hot and delicious ready for dinner, and all you need to do is cook pasta or rice or mashed potato or sometimes nothing at all, and serve it up! Wonderful!

With that in mind, here is tonight's:

Beef & Rosemary Casserole
(Supposed to be veal… but we can't get veal)

* 1.2 kg (2 1/2 pounds) boneless veal shoulder or stewing veal, chopped coarsely
* 1/4 cup (35 grams) plain flour
* 1 tablespoon olive oil
* 1 medium onion, chopped coarsely
* 2 cloves garlic, crushed
* 1/2 cup (125 ml) dry red wine
* 2 medium carrots, chopped coarsely
* 2 stalks celery, trimmed, chopped coarsely
* 2 medium parsnips, chopped coarsely
* 2 1/2 cups (625 ml) beef stock
* 3 sprigs fresh rosemary
* 1/3 cup freshly chopped flat-leaf parsley to serve

1. Toss veal or beef in flour to coat, shake off excess. Heat half the oil in a large frying pan and cook meat in batches until browned. Transfer to 4.5 litre (18-cup) slow cooker.

2. Heat remaining oil in same pan and cook onion and garlic, stirring, for 5 minutes, until onion softens. Add wine and bring to the boil. Boil, uncovered, until liquid reduces by half.

3. Stir onion mixture into cooker with carrot, celery, parsnip, stock, and rosemary. Cook, covered, on low, for about 8 hours. Season to taste.

4. Serve casserole topped with parsley.

Serving suggestion: crusty bread or soft creamy polenta.

I have never made polenta before but I am going to try.

____________________
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Rusted Logic
Acmlmboard - commit 47be4dc [2021-08-23]
©2000-2022 Acmlm, Xkeeper, Kaito Sinclaire, et al.

31 database queries, 8 query cache hits.
Query execution time:  0.086257 seconds
Script execution time:  0.039179 seconds
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line 279 column 15 - Warning: <img> lacks "alt" attribute
line 316 column 23 - Warning: <img> lacks "alt" attribute
line 316 column 64 - Warning: <img> lacks "alt" attribute
line 327 column 15 - Warning: <img> lacks "alt" attribute
line 334 column 1089 - Warning: <div> anchor "ihadpost" already defined
line 345 column 1376 - Warning: <h3> anchor "ihadhead" already defined
line 345 column 1421 - Warning: <div> anchor "ihadbtnz" already defined
line 345 column 1440 - Warning: <ul> anchor "ihadbtnz" already defined
line 345 column 1458 - Warning: <li> anchor "ihadbtn" already defined
line 345 column 1648 - Warning: <li> anchor "ihadbtn" already defined
line 352 column 11 - Warning: <img> lacks "alt" attribute
line 353 column 22 - Warning: <img> lacks "alt" attribute
line 353 column 63 - Warning: <img> lacks "alt" attribute
line 353 column 112 - Warning: <img> lacks "alt" attribute
line 353 column 162 - Warning: <img> lacks "alt" attribute
line 354 column 11 - Warning: <img> lacks "alt" attribute
line 364 column 15 - Warning: <img> lacks "alt" attribute
line 404 column 11 - Warning: <img> lacks "alt" attribute
line 405 column 23 - Warning: <img> lacks "alt" attribute
line 405 column 64 - Warning: <img> lacks "alt" attribute
line 405 column 113 - Warning: <img> lacks "alt" attribute
line 405 column 163 - Warning: <img> lacks "alt" attribute
line 406 column 11 - Warning: <img> lacks "alt" attribute
line 416 column 15 - Warning: <img> lacks "alt" attribute
line 429 column 812 - Warning: <img> lacks "alt" attribute
line 436 column 11 - Warning: <img> lacks "alt" attribute
line 437 column 22 - Warning: <img> lacks "alt" attribute
line 437 column 63 - Warning: <img> lacks "alt" attribute
line 437 column 112 - Warning: <img> lacks "alt" attribute
line 437 column 162 - Warning: <img> lacks "alt" attribute
line 438 column 11 - Warning: <img> lacks "alt" attribute
line 448 column 15 - Warning: <img> lacks "alt" attribute
line 485 column 23 - Warning: <img> lacks "alt" attribute
line 485 column 64 - Warning: <img> lacks "alt" attribute
line 485 column 113 - Warning: <img> lacks "alt" attribute
line 485 column 163 - Warning: <img> lacks "alt" attribute
line 486 column 11 - Warning: <img> lacks "alt" attribute
line 496 column 15 - Warning: <img> lacks "alt" attribute
line 525 column 11 - Warning: <img> lacks "alt" attribute
line 526 column 22 - Warning: <img> lacks "alt" attribute
line 526 column 63 - Warning: <img> lacks "alt" attribute
line 526 column 112 - Warning: <img> lacks "alt" attribute
line 526 column 162 - Warning: <img> lacks "alt" attribute
line 527 column 11 - Warning: <img> lacks "alt" attribute
line 537 column 15 - Warning: <img> lacks "alt" attribute
line 571 column 11 - Warning: <img> lacks "alt" attribute
line 572 column 22 - Warning: <img> lacks "alt" attribute
line 572 column 63 - Warning: <img> lacks "alt" attribute
line 572 column 112 - Warning: <img> lacks "alt" attribute
line 572 column 162 - Warning: <img> lacks "alt" attribute
line 573 column 11 - Warning: <img> lacks "alt" attribute
line 583 column 15 - Warning: <img> lacks "alt" attribute
line 617 column 22 - Warning: <img> lacks "alt" attribute
line 617 column 63 - Warning: <img> lacks "alt" attribute
line 617 column 112 - Warning: <img> lacks "alt" attribute
line 617 column 162 - Warning: <img> lacks "alt" attribute
line 618 column 11 - Warning: <img> lacks "alt" attribute
line 628 column 15 - Warning: <img> lacks "alt" attribute
line 660 column 22 - Warning: <img> lacks "alt" attribute
line 660 column 63 - Warning: <img> lacks "alt" attribute
line 660 column 112 - Warning: <img> lacks "alt" attribute
line 660 column 162 - Warning: <img> lacks "alt" attribute
line 661 column 11 - Warning: <img> lacks "alt" attribute
line 671 column 15 - Warning: <img> lacks "alt" attribute
line 698 column 11 - Warning: <img> lacks "alt" attribute
line 699 column 22 - Warning: <img> lacks "alt" attribute
line 699 column 63 - Warning: <img> lacks "alt" attribute
line 699 column 112 - Warning: <img> lacks "alt" attribute
line 699 column 162 - Warning: <img> lacks "alt" attribute
line 700 column 11 - Warning: <img> lacks "alt" attribute
line 710 column 15 - Warning: <img> lacks "alt" attribute
line 752 column 22 - Warning: <img> lacks "alt" attribute
line 752 column 63 - Warning: <img> lacks "alt" attribute
line 752 column 112 - Warning: <img> lacks "alt" attribute
line 752 column 162 - Warning: <img> lacks "alt" attribute
line 753 column 11 - Warning: <img> lacks "alt" attribute
line 763 column 15 - Warning: <img> lacks "alt" attribute
line 802 column 3205 - Warning: <img> proprietary attribute value "absmiddle"
line 802 column 3205 - Warning: <img> lacks "alt" attribute
line 811 column 43 - Warning: <img> proprietary attribute value "absmiddle"
line 811 column 140 - Warning: <img> proprietary attribute value "absmiddle"
line 811 column 244 - Warning: <img> proprietary attribute value "absmiddle"
line 820 column 25 - Warning: <img> lacks "alt" attribute
line 825 column 267 - Warning: <img> lacks "alt" attribute
line 149 column 50 - Warning: trimming empty <font>
line 805 column 17 - Warning: trimming empty <tr>
line 808 column 50 - Warning: trimming empty <font>
line 125 column 68 - Warning: <nobr> is not approved by W3C
line 141 column 68 - Warning: <nobr> is not approved by W3C
line 177 column 27 - Warning: <nobr> is not approved by W3C
line 238 column 27 - Warning: <nobr> is not approved by W3C
line 284 column 27 - Warning: <nobr> is not approved by W3C
line 332 column 27 - Warning: <nobr> is not approved by W3C
line 369 column 27 - Warning: <nobr> is not approved by W3C
line 421 column 27 - Warning: <nobr> is not approved by W3C
line 423 column 74 - Warning: <table> proprietary attribute "height"
line 453 column 27 - Warning: <nobr> is not approved by W3C
line 501 column 27 - Warning: <nobr> is not approved by W3C
line 542 column 27 - Warning: <nobr> is not approved by W3C
line 588 column 27 - Warning: <nobr> is not approved by W3C
line 633 column 27 - Warning: <nobr> is not approved by W3C
line 676 column 27 - Warning: <nobr> is not approved by W3C
line 715 column 27 - Warning: <nobr> is not approved by W3C
line 768 column 27 - Warning: <nobr> is not approved by W3C
Info: Document content looks like HTML5
Info: No system identifier in emitted doctype
Tidy found 250 warnings and 0 errors!


The alt attribute should be used to give a short description
of an image; longer descriptions should be given with the
longdesc attribute which takes a URL linked to the description.
These measures are needed for people using non-graphical browsers.

For further advice on how to make your pages accessible
see http://www.w3.org/WAI/GL.
You are recommended to use CSS to specify the font and
properties such as its size and color. This will reduce
the size of HTML files and make them easier to maintain
compared with using <FONT> elements.

You are recommended to use CSS to control line wrapping.
Use "white-space: nowrap" to inhibit wrapping in place
of inserting <NOBR>...</NOBR> into the markup.

About HTML Tidy: https://github.com/htacg/tidy-html5
Bug reports and comments: https://github.com/htacg/tidy-html5/issues
Official mailing list: https://lists.w3.org/Archives/Public/public-htacg/
Latest HTML specification: http://dev.w3.org/html5/spec-author-view/
Validate your HTML documents: http://validator.w3.org/nu/
Lobby your company to join the W3C: http://www.w3.org/Consortium

Do you speak a language other than English, or a different variant of
English? Consider helping us to localize HTML Tidy. For details please see
https://github.com/htacg/tidy-html5/blob/master/README/LOCALIZE.md