ATOT Recipe Thread (AT's Own Cookbook!)

[mundane]

My wife's grandmother made some killer chicken for Mother's Day. Here's the approximate recipe, I asked for it twice but have a suboptimal memory (I should've gotten it in writing!):

Ingredients:
Chicken breasts, boneless skineless
Light Mayo
Parmasean Cheese
Parsley
Garlic
Some of stuff (??)
Bread crumbs

Short of it is, mix up all but the last ingredients. Place a small amount in a baking pan, enough to cover the bottom. Place in thawed chicken breasts, and then coat thoroughly with the rest of the mixture. Cover with bread crumbs. Cook @ 400 for 30 mins (or some values similair to that).

It was some of the best chicken I've had, made me go back for seconds.

 

[MattCo]

I actually stole this from one of you guys on the last Recipe thread (cant remember who, so I cant provide credit) but it kicks arse:

Chili Potato Burritos

Ingredients

4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce

Directions:
1 Bring a large pot of salted water to a boil. Add potatoes, and cook until
tender but still firm, about 15 minutes. Drain, cool and mash.

2 Preheat oven to 350 degrees F (175 degrees C).

3 In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili
powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll
up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread
enchilada sauce evenly over the top, and sprinkle with remaining cheese.

4 Bake in the preheated oven 15 minutes, or until cheese is bubbly.

5 Then EAT!!!

 

[jupiter57]

I have a delicious dessert recipe, matter of fact, I made some just last night.
It's pretty simple if you just follow the recipe closely!

No-Bake Cookies:

In a med. large saucepan, combine the following:

2 Cups sugar
1/2 cup Milk
1 stick Margerine (Don't substitute "spread" from a tub, it won't work. The better the margerine, the better chance for success.)
1/2 cup Cocoa (I always add a little extra)

Cook over Medium heat, slowly!!! Stirring frequently, just until mixture comes to a boil.
Remove from heat.
At this point, add:

1/2 cup Peanut Butter (Crunchy works best!)

Allow to stand for 1 full minute.
After 1 minute, add the following:

A dash of salt.
1 teaspoon Vanilla Extract (MUST be Extract, no Artificial stuff, it's a chemical thing!)
Stir to blend Peanut Butter, Vanilla, and salt.
Add:
3 Cups Quick Cooking Oats, stir thoroughly.
(If mixture is a bit thin, add up to 1 Cup more Oats)

Drop onto Aluminum Foil or Buttered Cookie sheet.
Cookies should begin to get firm in 20-30 minutes. (If not, eat 'em with a spoon!)

A delicious way to get your Fiber!

 

[Netopia]

YUM!

This is more like it!



Joe

 

[edro]

Edro's Meal Mush (meal replacement)

9 scoops Chocolate Whey Protein Powder (I use Optimum 100% Whey)
1 Small Packet Chocolate Jello Brand Sugar Free / Fat Free Pudding Mix
3 Cups Quaker Whole Oats
1 Cup Skim Milk
2 Tbsp Honey
2 Tbsp Peanut Butter

1. Mix Whey Protein Powder and Jello Pudding packet in a large mixing bowl.
2. Add 1 cup Skim Milk, stirring until mixture is smooth and clump free.
3. Add 2 Tbsp of Honey and 2 Tbsp of Peanut Butter, stirring until fully mixed. (Optional, but preferred by me)
4. Stir in 3 cups of Whole Oats, one cup at a time. This step gets difficult after the 3rd cup, so you may want to use your hands.
5. Split into 4 servings. I split them into Gladware containers and eat them as in between meals at work.

This is a staple of my diet. The mush is very sticky and gooey, so you need to eat it with a fork.

 

[MuffD]

Here is a really good one I found on the net. I make this one alot for Tailgating or just weekend grilling with some friends so we have something to snack on while we're drinking. I'll add more stuff as I find them. I'm in the process right now of putting a little book together for those who don't really know how to cook very well and are willing to learn.

Churrasquinhos

These kebabs are a traditional dish of Brazil. The bacon pieces that sit between the beef tenderloin pieces keeps the whole kebab flavorful and juicy.

Ingredients:
? 1lb beef tenderloin (or top sirloin)
? ½ lb bacon
? 2 tablespoons olive oil
? 2 tablespoons lemon juice
? 1 tablespoon chopped onion
? Salt and ground pepper.
? Wood skewers.

Preperation:
Soak wood skewers in water for at least one hour before adding meat.
Cut beef tenderloin into 1" square pieces. Marinate in the oil, lemon juice, salt, pepper and minced onion for about 1 hour. Cut the bacon in squares and place onto skewers, alternating bacon and beef squares. Grill until brown. Serve hot.

 

[mezrah]

Buffalo Chicken Bites


Edit for recipe:

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (recommended: Tabasco)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
blue cheese dressing for dipping


In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat.

While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ? that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. toss the bites in the batter. add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried.


mmmmmmmmmmm

 

[Specop 007]

Bump.

Because food is good.

 

[MangoTBG]

Melted Crayon Sandwich

1 box 64 Crayola Crayons
1 box mixed color tacks
2 slices of whole wheat bread

Melt down crayons in pan, toss in tacks. Enjoy...no pretend bites please

 

[z42]

Ok, here's an easy one for all of you that are "culinary challenged".

Beef Adobo (Filipino dish)

Ingredients:
2 lbs of beef cut into pieces about 1 cubic inch.
- size of pieces isn't that important.
- quality of meat makes a difference, I prefer Costco stew beef.
1.5 cups of soy sauce
1.5 cups of MILD RICE vinegar. Regular vinegar is waaay too strong. You can usually
find this in the Asian foods section of major stores
5 bay leaves *whole*
3 cloves of garlic: about 2 tbsp. worth, *crushed*
3 yellow onions - optional - *1/4rd*
2 tbsp flour
2 cups of water
1 tsp ginger - optional -
1 pinch cayenne pepper


Directions:
You'll need a large pot, 8-10 quarts, with a lid. Mix the soy sauce, vinegar, water, flour, bay leaves, garlic, ginger and cayenne pepper in the pot. You can use a whisk or stirring spoon, just make sure there are not clumps of flour left.
Put your pot on the stove on the lowest setting (simmer). Add the meat to the pot and keep on simmer for about 2 hours. Time will depend on how hot the stove's lowest setting is. The meat should be covered with the sauce. All the ingredients should be 1/2 to 2/3 of the pot volume, if it is too high it will boil over. You don't have to be too precise with the timing. After 2 hours, 1/4 the ontions (remove the husks) and add them to the pot. Stir the meat at this time, trying to mix the onions in evenly. Continue to cook for another 30 minutes. Voila, you're done!

This works very well served over some Calrose rice, but the rice isn't necessary. It basically takes about 10 minutes of actual work, as long as you have 2.5 hours to prepare. Makes about 8 servings. The cooking sauce keeps it moist, and leftovers should be stored with the sauce and not dry. It is normal for some of the fat from the meat and flour to congeal when refrigerated, so don't freak out when you look in the fridge and your adobo has white gunk for the top layer.

Enjoy.

edited because I do this so often I forgot some preparation details *

 

[OutHouse]

I made this last night and it was a huge hit. even my picky kids chowed down on it.

Cold Sesame Noodles

12 ounces of angle hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece of fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal

Instructions:
Cook the noodles in a large pot of boiling water over medium heat until barely tender and still firm (I say cook em how you like them). Rinse with cold water and toss with sesame oil so they don't stick together.

In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce and hot water. Toss noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the green onions and sesame seeds.

For the chili paste, I use the little jar of garlic chili paste you can find on the shelf in the Asian foods isle of the grocery store. I put in 3 teaspoons and leave out the garlic (if you want). I also put in about 1/2 to a teaspoon of red chili flakes. (I like mine to have a slight kick).

If you don't want to go through all the trouble of making this from scratch, you could probably just get a bottle of Thai peanut sauce from the store and spice it up with some cayenne pepper.

 

[raildogg]

Originally posted by: Vegitto
Wonderful potatoes

Ingredients:
Potatoes
Onions
Thyme
Bacon (not those thin slices, chunks)

Peel the potatoes. Put some olive oil and some butter in a frying pan. Dice onions. Put said onions and the bacon in the pan and let bake for ~10 minutes. Stir occasionally. Slice chuncks of potato. Add said potato. Let bake for ~15 minutes. Add thyme (3-4 tbsp), bake for ~5 minutes. Serve.

So you put the pan in the oven?

Can we put this stuff in a oven tray and cook it that way instead?

It sounds good and I have the ingredients ready, well except for the thyme

 

[dman]

Easy Chicken Ranch Wraps
[If you use full package of chicken strips would make ~4 Wraps, with leftover ingredients]

Ingredients:
Hidden Valley Ranch Dressing (Tip: Buy the mix and make it yourself, much better then the bottled stuff, lasts a month or more in fridge if you have a sealed container for it)
1 pkg Tyson Pre-cooked Chicken Strips (Refridgerated Meat Section of store)
Some Shredded Cheddar Cheese
1-4 Tomato-Basil Tortilla Wraps (I like the 'Mission' brand best)
1 Tomato (diced)
<1 Green Onion Piece (diced)
Bacon Bits (optional)
small amount of Butter / Margarine / and/or cooking spray
+1 can Blackbeans and 1 bag instant rice Optional

IF you are having blackbeans and rice with this, get the water boiling first. While the water is heating up, cut up the chicken, tomato, and green-onion and fill out the wraps with that plus a little ranch dressing, shredded cheese and bacon bits. After getting rice started, put filled wraps on pre-heated skillet and cook for ~5 mins on each side on medium heat. Should finish about sametime as rice. [If you start with the wrap flap side down for cooking it will keep it closed and you can cook the other side after without it opening]

Heat up can of blackbeans in a microwave safe dish w/ cover for ~3minutes.

Cut wraps in half, preferably at an angle for cooling and presentation.


Notes: Almost all of the ingredients above will last unopened in fridge/pantry for a few weeks (except maybe tomato and green onion). So, we tend to keep this stuff on-hand and cook these once every couple weeks for a lunch or dinner. I don't measure the exact amounts of each, but, the chicken fills the center part of the wrap 1layer, I pile on some cheese and sprinkle tomato and green onion over, and then top with a thin layer of ranch (maybe 2tbsp tops).

Sorry it's not scientific, I never had a recipe for these I just storta winged it.

 

[mrchan]

Originally posted by: MuffD
Here is a really good one I found on the net. I make this one alot for Tailgating or just weekend grilling with some friends so we have something to snack on while we're drinking. I'll add more stuff as I find them. I'm in the process right now of putting a little book together for those who don't really know how to cook very well and are willing to learn.

Churrasquinhos

These kebabs are a traditional dish of Brazil. The bacon pieces that sit between the beef tenderloin pieces keeps the whole kebab flavorful and juicy.

Ingredients:
? 1lb beef tenderloin (or top sirloin)
? ½ lb bacon
? 2 tablespoons olive oil
? 2 tablespoons lemon juice
? 1 tablespoon chopped onion
? Salt and ground pepper.
? Wood skewers.

Preperation:
Soak wood skewers in water for at least one hour before adding meat.
Cut beef tenderloin into 1" square pieces. Marinate in the oil, lemon juice, salt, pepper and minced onion for about 1 hour. Cut the bacon in squares and place onto skewers, alternating bacon and beef squares. Grill until brown. Serve hot.

MmmMMmmm. Sounds goooooood.

 

[TeeJay1952]

Braised Pork With Red Wine
2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish
Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to "high" and let cook for at least three hours.) Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Yield: 4 servings.

 

[Jawo]

what a great idea for a thread....bookmarked for later...gotta find my reciepes so I can post later.

 

[MuffD]

If someone know's how, will they post how to make Hooter wing's and their sauce?

 

[dman]

Originally posted by: MuffD
If someone know's how, will they post how to make Hooter wing's and their sauce?

Hooters Wings

Haven't tried making them myself. Seems to be missing the well endowed waitress ingredient.

 

[Netopia]

Had some killer chili this weekend. Trying to get the guy to give me the recipe. Oddly sweet and not hot at all, but that's his whole idea, to make it super tasty and have people add "heat" as they see fit.

Joe

 

[amdskip]

Good stuff here, marking for later!

 

[GagHalfrunt]

Mexican Pizza:

Ingredients:

1 large onion
1 medium bell pepper
2 or 3 cloves of garlic
1-1.5 pound(s) ground chicken (or beef or turkey)
1 16 oz jar of salsa (any brand)
1 jar sliced jalapenos (optional)
Shredded cheese (jack, chedder or best is "mexican blend" of chedder and jack together)
Some sort of crust material
olive oil, butter, cumin, ground cayenne pepper, paprika, salt, pepper

Prepare the sauce:

Dice onion, bell pepper and garlic. Saute slowly in olive oil and a little butter until soft.
While sauteing add in 1 tsp of cumin, half a tsp of paprika, half a tsp of cayenne pepper, 1 tsp salt and some fresh ground black pepper. When the onions and peppers are soft add in the meat and cook over medium heat until browned. Stir in the entire jar of salsa and a quarter cup of water.
Heat through.

For crust either make your own, use frozen, Boboli or even English muffins work. I like to make my own, but Boboli's are great if you're lazy. The sauce mixture is enough for 3 16" pizzas or about 5-6 12" pies depending on how thin you spread it out.

Spread the sauce mixture on the crusts, top with shredded cheese and jalapeno slices (optional) and bake at 400 until cheese melts and crust reaches desired crispiness. For Boboli's that's about 7-10 minutes depending on your oven.Serve either straight up as ordinary pizza or top with shredded lettuce and diced tomatoes and serve with a side of sour cream. I like it with the lettuce, tomato and sour cream, that means you have to eat it with a fork and knife.

When dealing with hot spices like cayenne and paprika and other peppers like jalapenos, be careful! A little goes a long way and adjusting quantities by a little bit can have a pretty dramatic impact on the taste. My friends and I like fairly spicy stuff and the recipe provided will make it hot enough to make your lips tingle, but not enough to cause any real pain even among lightweights who don't like spicy stuff. Add or subtract the paprika and cayenne to reach your desired heat.If you don't have cumin skip it, it adds a nice mexican smokey flavor, but isn't critical. If you don't have either paprika or cayenne use twice as much of the other one, you have to use one or the other though, if you skip them both it'll be bland. Toss more spices, more garlic, some chipotle peppers, diced jalapenos or any other ingredients you like into the sauce. You can make it blazing hot or fairly mild. If you're going to serve it straight up without the veggies and sour cream make it a little less spicy. If serving with the lettuce, tomato and sour cream make it spicier as the add-ons help to tame the kick.

 

[everman]

One of my favorite things to make is beef short ribs. They are incredibly tasty, and everyone who has ever had it loves it. It's also very easy to do, but people will think you're some kind of Iron Chef because it's so good.

First get a pot large enough to hold all of the short ribs laid flat on the bottom. Generally I do four. This is your "main pot" that will hold everything and go in the oven.

Get another pot and fill it with chicken stock, you will need enough stock to cover everything completely, this amount depends on your pot, meat, vegetables, etc.

Bring the stock to a boil and let it simmer on low until you need it later.

Vegetables
Anything you want really. I use carrots, celery, potatos, and onions. Chop them up and just sweat them while you do everything else. (keep on low heat, a little bit of browning but not much)

Extra Spices

You can take some cheese cloth and wrap some spices in there. I use a whole head of garlic, bay leaves, peppercorns, tyme. Just tie up the bag, save for later.

The Short Ribs

You can season your short ribs before searing. I use a little kosher salt, some garlic pepper, things like that. Don't go too heavy though.

Take your main pot and put it on high heat with some oil. Sear the short ribs for about 1min top and bottom, you want a nice crust to form.

Put your seared short ribs on a plate and cover them with foil for now.

Deglaze the pot you just seared the ribs in. This is a key step in getting that wonderful flavor. Use 2 or 3 cups of decent red wine, something you wouldn't mind drinking. Just pour it in the hot pot, and stir and scrape everything off the bottom with a wooden spoon. Let it simmer until the wine is reduced to about half what you started with.

Add in the vegetables you had simmering. Stir them around so they cover the bottom evenly.

Add in the short ribs.

Put your spice bag on top. Cover the pot and put foil over the cover and seal the edges. Place in oven for at least 6hrs, up to 8hrs at 300-350F


6-8 hours later...

Take out your pot. Remove the ribs. Strain the liquid into another pot, save the vegetables (sooo tasty). Take half of that liquid and put it into a pot and boil it. Reduce it down until it starts to get thick. This becomes the most wonderful glaze ever. This takes about 20-30mins, but it's worth it.

Serve. I like to serve a whole short rib with some of the vegetables. Either put the glaze on beforehand or just put that in a bowl on the table and let you guests use it. They won't need knives, the meat is so tender it breaks apart with a fork.

Oh and that whole head of garlic that was in there, yes, very tasty, very very tasty....mmmm

I think that covers it, let me know if you have a question.

 

[ballmode]

I can make a pistatio ice cream

 

[Tiamat]

I dont have full recipes, but ive done some experimentation.


When steaming bell peppers, try Extra dry vermouth instead of water. This worked really well for me and enhanced the natural sweetness of the peppers.

 

[troytime]

1/2 cup mollasses
1/2 cup dijon mustard
1/4 honey
1/4 cup brown sugar

pork tenderloins: cut into 1" slices, pound them flat with a meat mallet
skewer them (two skewers work best)

grill and glaze

details and pictures