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Thread: The Recipe Box

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    Forum mogwai thebigspendur's Avatar
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    Default The Recipe Box

    Have a favorite recipe you want to share? Here is the place to do it.

    Just list it in this thread. Recipes only. Discussions about recipes go in the forum.
    JimmyHAD and lz6 like this.
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    At this point in time... gssixgun's Avatar
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    Default One for a Healthy Chilli

    Black & White Chili

    In a Large Stock Pot: Medium Heat
    96 oz Chicken Stock
    30 oz Canned Diced Tomatoes w/ Green Chili peppers
    4 Fresh Tomatoes (small Roma)

    In a Large Skillet/Wok: High Heat
    Combine and Sauté’ with Olive Oil season with Garlic and Chili Powder
    1 Med White Onion (chopped)
    1 Med Yellow Onion (chopped
    1 Bunch Green Onion (chopped)
    2 Lg Fresh Chili peppers (chopped)
    Add as many chopped fresh peppers as are available, 2-3 each, to taste
    Suggestions are, Serrano, Pablano, Anaheim, Banana, (Jalapeno or Habanera)

    Once this is cooked in the skillet (Onions to just clear) add this to the stock pot and stir in …

    In a Large Skillet/Wok: Medium/High Heat
    2 lbs Ground Turkey seasoned with Garlic, Pepper, and Chili powder
    Brown and add to stock pot
    2-3 Chicken breasts (skinless/boneless) cut into 1 inch squares and prepared as above added to stock pot

    Beans:
    Either canned or an equivalent amount of prepared Dry beans
    30 oz Black beans
    30 oz Great White Northern beans
    These should be added late, just as the pot comes to a low boil, if added too early, they can turn to mush, it won’t ruin the taste just the presentation…

    Add Chili powder to taste, but remember the flavor will intensify as it cooks so it should be less spicy to start… For a deep subtle heat sprinkle in some White pepper, for a more intense immediate heat sprinkle in Crushed Red pepper..
    Cover and allow to reach low boil stirring often..

    To Thicken the Chili:
    In a sealed jar (Mayo sized) mix ⅓ -½ cup Corn Starch or Masa with enough cold water to dissolve it shake well, and slowly add this to the pot while stirring,, This will thicken up of the next few minutes DO NOT add more for at least ½ hour, you don’t want to over thicken..
    Let simmer for about 1 more hour before serving…

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    Senior Member blabbermouth
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    My Beef/jerky dry rub.
    1 TBS onion powder
    1 TBS Garlic powder
    1 TBS Paprika
    4 TBS black pepper
    4 TBS White Pepper,is a 70 yr old family Recipe,simple,but killer.
    gssixgun, lz6, 32t and 3 others like this.
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    Phrank (01-26-2015)

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    barba crescit caput nescit Phrank's Avatar
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    Quote Originally Posted by pixelfixed View Post
    My Beef/jerky dry rub.
    1 TBS onion powder
    1 TBS Garlic powder
    1 TBS Paprika
    4 TBS black pepper
    4 TBS White Pepper,is a 70 yr old family Recipe,simple,but killer.
    I ferkin' love beef jerky...I seldom eat it though as it tends to mummify me with all that salt - sounds like a great steak rub and I will be trying that this weekend. Thanks.
    lz6 likes this.

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    Moderator Hirlau's Avatar
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    Pickle & Peanut butter Sandwich

    2-slices of white bread, fresh
    1-tablespoon of Jif Creamy Peanut Butter
    1-medium or large, whole Vlasic Dill pickle (can be a Kosher Dill pickle)

    Take the two slices of bread, lay them on a plate. Take a butter knife out of the drawer & scoop out "1" tablespoon of Jif Creamy peanut butter. Use the butter knife to spead the peanut butter on "1" of the slices of bread.
    Next use a sharp kitchen knife to evenly slice the Dill pickle length wise. Place the slices of Dill pickle onto the freshly spread peanut butter. Then cover the top of the spread Dill slices with the other slice of fresh bread.

    You now have a pickle/peanut butter sandwich,,, eat slowly & enjoy.

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    Moderator Razorfeld's Avatar
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    Never, ever, in my youth of living in a grocery store with a barrel of fresh kosher dills the first of every month available did I, or anyone else in the family think of a PB & Pickle sandwich. Too much dill in my youth, can't stand the taste anymore, someone please test and report in the forum on this.
    "The sharpening stones from time to time provide officers with gasoline."

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    Senior Member blabbermouth
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    Quote Originally Posted by Hirlau View Post
    Pickle & Peanut butter Sandwich

    2-slices of white bread, fresh
    1-tablespoon of Jif Creamy Peanut Butter
    1-medium or large, whole Vlasic Dill pickle (can be a Kosher Dill pickle)

    Take the two slices of bread, lay them on a plate. Take a butter knife out of the drawer & scoop out "1" tablespoon of Jif Creamy peanut butter. Use the butter knife to spead the peanut butter on "1" of the slices of bread.
    Next use a sharp kitchen knife to evenly slice the Dill pickle length wise. Place the slices of Dill pickle onto the freshly spread peanut butter. Then cover the top of the spread Dill slices with the other slice of fresh bread.

    You now have a pickle/peanut butter sandwich,,, eat slowly & enjoy.
    Far to Gormand for me,would use skippy instead
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  9. #8
    32t
    32t is online now
    Senior Member blabbermouth 32t's Avatar
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    Quote Originally Posted by thebigspendur View Post
    Have a favorite recipe you want to share? Here is the place to do it.

    Just list it in this thread. Recipes only. Discussions about recipes go in the forum.
    I really like the idea of this thread but am having a hard time trying to think of a good way to link to and have some continuity if for example I have a question about a recipe.

  10. #9
    Moderator Razorfeld's Avatar
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    I'm temporarily deleting my bread recipe (un braided Challah) . It has some problems that need solving for it to be a viable recipe. A week or two of experimenting with quantities and procedures and it will be back up with a new name.
    Lolita1x2 likes this.
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    Senior Member blabbermouth OCDshaver's Avatar
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    Default

    Rigatoni Calabrese



    1lb rigatoni
    2 tbl olive oil
    8 oz finely minced pancetta
    1 cup minced onion
    1 tbl chopped garlic
    1 tsp red pepper flakes
    4 16oz cans plum tomatoes, drained coarsely chopped
    1 cup of the reserved tomato juice
    2 tsp oregano
    ½ cup romano cheese
    4 tbl chopped parsley
    Salt & pepper

    Heat the oil and add pancetta. Cook until the pancetta is crisp. Add the onion and cook until it is reduced and has given up most of its water. Add the garlic and red pepper flakes and cook until the garlic is golden, very aromatic, but not burnt. Halt the cooking by adding the tomatoes, tomato juice, and the oregano. Simmer for 10 minutes or more. Add the pasta and cook it in the sauce till it absorbs some of the sauce. Off the heat, stir in the parsley and cheese.

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