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| Topic: Recipes From Jagbird | |
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My first recipe for this thread today is a short joke...
"WISH SANDWICH" - Take two pieces of bread.... - Put them together... - and then "wish" you had some meat... bow-bow-bow..! (From the original Blues Brothers movie.. and a song called: "Rubber Biscuit"...) |
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BISON BURGERS & HOME-MADE FRIES
You can buy either frozen Bison Burgers and/or Bison ground meat in most large grocery chains. I prefer the "Carmen Creek" brand myself.. They are a little more expensive, but also a lot tastier.. The BEST thing, is if you can find FRESH Bison ground beef somewhere, but it is a hard hunt sometimes to find.... Either way.. Here's what you do..: - The first thing you need to know about Bison meat, is that you do NOT de-thaw it ahead of time.. and/or keep it unfrozen in your fridge for more than 24 hours.. There is ABSOLUTELY "no preservatives and/or fat" in Bison meat.., so it can spoil really fast.. - Put your exhaust fan on, becasue you will have some smell (a little "gamey" compared to regular burgers, but they taste way better than they smell, when cooking).. and the fries will produce some grease smoke, of course.. - Take the loose Bison Burger meat and/or burger patties out from your freezer just before you are ready to start cooking. Form your burgers as you would with regular hamburger meat. If you have the frozen patties, it's much easier...* (don't add garlic or onions in the patties, though) - Heat up your frying pan (or convection.. or regular oven) to about 425 degrees, ahead of time. - IF you are frying them, you must be sure to put either some butter or oil (again.., I recommend extra virgin olive oil for all my recipes) in the pan FIRST, because these babies will stick like glue, if you don't! (Remember.. no fat at all in them!) - FRYING METHOD: Put the FROZEN patties in the pan & make sure you constantly keep turning them, every two minutes.. About 4-5 minutes TOPS, will do it! (maybe even less, depending on you pan & burners? * (I prefer a cast iron pan for this) If you are like me and love garlic, you can also add a "liitle' into the oil, as well! CONVECTION OVEN METHOD (*My prefered choice!): Place frozen patties directly on grill shelf, with drip pan undernath on bottom (cook on middle shelf). Cook for about 10-15 minutes, flipping them once in the middle of the time frame. When you see the meat go medium-dark, you are done! They cook MUCH faster than regular burgers do. (it will probably take a couple times, before you get it just right)... just DON'T go away & watch TV or something! Trust me! HA! REGULAR OVEN METHOD: Place patties on a cookie sheet (follow directions above) and turn TWICE.. This method might take a few more minutes.. * FRIES: - While you are "staying near the oven/pan".. Chop up some onion, fresh garlic (1 clove per/burger), old cheddar cheese.(and anything else you like to put on your burgers.. like tomatotoes, mushrooms. lettuce/ etc.) - Then ....cut up about two potatoes per-person (into small diced cubes (homefrie style) or long strips (french frie style). Leave the skins on.. it's easier..., that's where the vitamins are in potatoes.... & they tastes great this way! - Now your burgers are probably done by now, so get them out before they burn! HURRY! ...LOL! - Use the same pan (if you are pan frying your burgs) or.. get a frying pan out of the cupboard ahead of time... or.. use two pans at once, if you are squeemish about it, or like to wash more pans then neccesary.. lol! (But if you are cooking for more than one person, use two pans) - Put some olive oil in the pan (about enough to cover up to one half the height of the cubed/diced/strip size fries). Heat the pan at around #7 on your burner dial.. Once heated, throw your cut fries into the pan... Use a spatula that has drain openings in it & turn the fires every few minutes (should take about 15 minutes, or so). *(OR.. you can eliminate all of this work , if you have a deep fryer). - While the fries are cooking, get a large dinner plate & put some paper towels on it... When your fries are cooked to the hadrness/softeness & color you like them, take them out of the pan with the spatula and put them on the paper towels/ plate... - Now.. if you like fried onions and/or mushrooms on your burgers, than chop some up, keep the pan going & throw them in..! They will only take about 3 minutes, TOPS! Put them on the paper towel plate after cooked. - Once everything is cooked, Grab your burger buns (I recommend a good fresh bakery bun ...your choice of bread type) or just do what us poor bachelors do & use sliccd bread. Toast if you want, ...ahead of time.. - Once you have got your condiments on the TOP part of the bun/bread (ketchup/BBQ sauce/Mustard/ Relish???.. whatever you like) take the BOTTOM of the bun/bread and place the burgers on them... Lightly score the tops of the patties with a knife. - Then put the finely chopped fresh garlic on top of the burger patties. (The garlic will drip & melt into the pattie in the scored areas!) Place your cheese on top of that.. ( I recommend a good, REALLY OLD cheddar!) and microwave for apporx. 15 seconds.. (*NOT the top of the bun, or it will look like mush!) If your fries have cooled too much by now. reheat them in the microwave for about the same time, BUT.. if you time all of this right, you should not have to reheat anything.. and.. they get soggy if you have to do it this way.. * You are now ready to eat the best burger & fries that you ever had!  |
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FISH & CHIPS (or FISH STICKS) & FRIES
- get some nice filets from your grocery store. I usually buy them frozen, but that is because I can buy in bulk, this way... & Tilapia & BASA fillets are pretty chep, yet still tasty..! (I am originally from up near Manitoulin Island, Ontario...so when I can get it.. I prefer fresh Bass, Perch, Pickerel & Pike!... I just drool thinking about it!!) - If you are making "sticks", cut your de-thawed fillets into strips... (and make sure you have enough for everyone! *They will eat more, than they usually do.. lol!) - Heat up a good cast iron pan to about #8 on your burner dial, with about one-third of it filled with (you gueesed it!) extra-virgin olive oil.. - While the pan is heating up, grab a large ziploc bag (or as I use.. an empty bread bag, which is also a great way to recycle them!) and put about two cups of your favorite pancake flour/ mix, for every four fillets you will be cooking, into the bag. THIS (pancake four) is an old Native fish-fry secret, by the way.. ssshh...). - Add into the same bag: mixed Italian seasoning; a little black pepper, a smidgen of salt; a pinch of dry mustard, a touch of dill....(and if you like it spicy, add whatever else you normally use.....add your own amounts of everything, because.. I just do everything to my own taste) - Cut your fillets into two halves (or strips, if you are doing sticks.. *cross-cut the fillets for sticks) and put the equivalent of two whole fillets (at a time) into the bag.. Trap a little air in the bag before you seal the top.. shake it up really good.. repeat with your other pieces, putting the shaken ones on a clean, DRY plate... - Once your pan is hot, cook TWO fillets at a time in the pan (unless you have an extremely large cast iron pan) and turn every 30 seconds, for about three minutes.. Put the cooked pieces on one of those paper-towelled plates, like the recipe above.. Repeat.., until all your fish is cooked. - When all your fish is cooked, use either a warming oven for them on a NEW dry plate.. OR.. just take a large pan top & throw it over the fish plate. (or you can nuke it, but again... this makes things kinda soggy). ....A toaster oven on low is also a good warming place! - You can do the fries the same way as above, but you might want to start with a different pan if you are cooking more than two fillets.... - IF your fish seems too cold when your fries are all cooked, throw the fish back in the pan for a few more seconds & then back on the paper towels.. again. (or use the toaster oven, as I just talked about) - I would then have your plate, cutlery, condiments (Ketchup/ lemon juice/ tartar sauce/ etc.) all ready, because now you are about to have a fish dinner/snack that will taste REALLY close to what you would get in a vacation restaurant, family fish-fry.. or (AHEM! The best) a Native fish-fry... LOL! *(If you want to keep with the Native theme, have a good pot of fresh brewed tea ready with your meal..) Bon Appetite, Everyone! *(and just ask me, if something is not clear to you, because I am so hungry after typing all of this, that I might have rushed something! LOL!) *NOTE: I use the empty bread bags for all kinds of things in the fridge, instead of store bought ziploc bags. For instance, if you buy a really large block of cheddar like I always do, wrap the wrapper back on & put the whole thing inside the bread bag... twist the top.. and use one of those large brocolii rubber bands to hold it together.. It keeps it fresh for about two weeks, this way! I only use them once after the bread is finished, but it is a great way to recycle them & I save a whack on freezer bags! |
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HOME-MADE TROPICAL FRUIT SALAD
("The Healthy Snack") (My own is much more involved (more kinds of fruit) Closest pic I could find..) -go to your grocery store.. and buy: three mangoes, one large papaya, six peaches, one container of strawberries, two pints of blueberries & one jug of "Simply Orange" orange juice... When you get home, boil a half kettle of water... and then let it come to room temperature .. or just warm), while you prepare everything. -wash all the fruit first. - get a REALLY large bowl ...out from your cupboard.. and one plate... Use the plate to cut & peel everything on, while you watch a LEAF TV replay game.. Also grab one potatoe peeler & a sharp knife. Also have ready, three or four large food storage containers, with good lids. You will also need about six cups of sugar (or sugar substitute, if you are diabetic). -peel the papaya (first, before slicing it) with a peeler..., than cut it down the middle length-wise & scrape out ALL the dark looking seeds from the middle of both halves (remove all of them.. they are slightly poisonous..). Then... cut them into bite size chunks, into the large bowl. - take the mangoes one at a time & score an "X" pattern with a knife around the outside (cut a shallow cut). Then.., you will be able to peel the four sections of skin off. Then.. cut into chunks, just like the papaya, until you are down to the large seed in the center... and into the same large bowl. (I actually got an "organic" mango seed to grow in a large container outside this summer, ...in Toronto!) - Take your peaches, skin them & cut into chunks into the same bowl.... - Cut the tops off of your strawberries... cut into chunks... into the bowl... -pour in the two containers of blueberries, into the bowl... *(you can also add any other fruit you desire here, ...but this much takes awhile to prepare, already..!) - Now.. add in about four-five large cups of "Simply Orange" orange juice, into the bowl... - Next.. Add in about half the kettle of boiled (but cooled to room temperature, or luke-warm) water... *NOTE: you can use bottled water if you want, but make sure it is room-temp, or luke warm... This way I do it, is cheaper, though. - Now.. add in about 4-5 cups of sugar.. (or substitute sweetner) - Mix it all together in the bowl relaly good, for about five minutes... - Place a cover (lid/plate/whatever) on top of the bowl & leave out on your counter top.., for about 2-3 hours (depending on the season). (Tell any small children or other "food thieves" in the house at this time, that it is "head cheese & hummis" .. LOL!)  - Get a large ladel out & mix the contents of the bowl really good, one more time.. Use the ladel & fill the food storage containers with the fruit salad.. until all of it is used (but.. make sure you leave one bowl out to try it! LOL! It gets better over time, though... 3 days... M-M-M-M!!!) -Place the containers in your frige (some in the freezer, IF you don't think you will eat it all in one week) -I find that you can keep adding "a little bit" of water to it every few days and you will stertch it out even further.., plus.. it thickens each day... This should be one of the best fruit salads you ever tasted, IF.. you follow the directions and keep all the lids on your containers! *OPTION: add pink grapefruit; apples; kiwi; or whatever else you like... but, don't add the dancing banana on this page.. LOL! *ALSO: A neat compliment to have with this fruit salad, is to have a couple pieces of toast/bread with peanut butter on them .. |
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PICKLED-SPICY GREEN (AND/OR) YELLOW BEANS
I had never heard of this before, until a very good friend brought me a jar this summer.. I then proceeded to eat the whole jar, in about five minutes...! They are excellent!! (...and. very quick & easy to prepare.. *four days ahead of time). - Cook as many beans as you want to jar..., but only cook them until they are still fairly firm, but still "cooked".. (you can even just do one jar) - while the beans are cooking, get a large glass bowl (or just one mason jar, if that's all you want to make) and add about three quarters of it with white vinegar. - Chop up two cloves of garlic into large chunks.. (for every small size mason jar that you will be using). -Chop up about a third of an onion into small chunks .. (for every small size mason jar that you will be using). - Add: cayenne pepper; pepper ; Cajun spice mix & dill into your glass bowl with the above ingredients (or into mason jar). I would suggest to start with about half a teaspoon of each/ per mason jar.., but you will have to season to, your own taste... - fill your containers with the mix (or jar) and then add in the beans, "while they are still hot from being cooked".. -Put the containers in your fridge for about four days (the longer .. the better). -Whenever you go to eat some, shake the mason jar(s) up really good, before opening.. - serve in a bowl, with a little bit of the liquid from the jar(s). ... and Voila! ....You will have a tasty, spicy snack that is actually healthy for you..!
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GRILLED CHICKEN, BACON & CHEESE SANDWICHES
(This recipe will make you two good size sandwiches.. ) - There are many different breads that you can use to make this sandwich,: (Italian buns; whole wheat bread; French bread; etc... but if you want the "ultimate kick" .... I suggest some fresh onion buns from your local bakery... Two of them... - Grill a decent sized chicken breast in a pre-heated oven (convection ovens are great!) at about 350, for about 20 minutes.. (depending on your oven) You can also make this breaded, with my fish recipe batter.. from earlier. - While your chicken is cooking, fry up five slices of your favourite bacon.. - Slice eight slices of old cheddar cheese... and chop up two cloves of garlic. - When the chicken is done cooking (the bacon will be done first)... slice your onion buns in half & toast in a toaster oven (if you don't have one, just keep your oven going that you cooked your chicken in & do them in there.. but, watch them! They only take about 90 seconds..!) If you are using bread, just use your regular toaster... - Cut up your cooked chicken breast into bite size chunks & remove the bones.. - Once your buns are done (you can take this statement many ways... lol!) ...evenly distribute the chunks of cooked chicken.., on each bun. - Place the bacon (2 & a half strips on each sandwich) on top of that.... Then.. four strips of cheddar on top of that... - Keep the tops of the buns off the sandwich & nuke the sandwiches for about twenty seconds in the microwave (which will melt the garlic & cheese into the bacon & chicken) ....Is your mouth watering, yet? - .. Spread mayo on both tops of each bun...then spread a little blue cheese dressing over top of the heated sandwiches, along with your favourite BBQ sauce.. add salt & pepper to your liking... You can also add some fresh lettuce, chives & sliced tomatoes on top of this, if you wish.. - Tell me if this isn't even better tasting than something you get in a gourmet restaurant..! * You can go back to my Bison Burger & Fries recipe above & add some home-made home-fries.. or.. french fries along with this, to make a full meal... Not the greatest for people trying to lose weight, but it's worth cheating for a day..... lol! |
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KITCHEN SINK OMELET
Okay... This is a recipe I made up in 1979.... I have used it in all situations, for all types of meals (breakfast,lunch, brunch, supper & "brupper" (which is breakfast, lunch & supper, all together... LOL!) .. and it has gone over like a raging success, with many, many people... First... Flush your mind of what goes in a regular omelet.. and start thinking about a kitchen sink pizza...., because this omelet can be just as diversified... (and also be substituted for a pizza craving). I like to do this omelet in two steps, because I find that you get a real good mix of texture this way (soft & creamy inside, with a crusty outside). It also makes the omelette rise better.. So... you will be using BOTH your stove top burner and your oven to cook this. First of all, the recipe I am giving you is just a "guideline".. You can add & subtract whatever you like, but I ask you to try it this way first, before you start deleting things.. It really tastes different than it sounds, after it's cooked..! I am giving instructions for a serving that will feed 3-4 people.., but you can just use bigger frying pans & multiply the ingredients for larger gatherings... When I started doing this on Sunday mornings with my old ex-roommate, we started with four guests.. By the end of the year, we averaged 30-40 people for Sunday brunches..! (I then told people that I was not cooking Sunday brunches anymore... LOL!) - Get a good size, "cast iron" frying pan.. . (This MUST be cast iron pan). Heat your burner up ahead of time & pre-heat your oven to about 375 degrees. - Crack & beat eight eggs into a very large mixing bowl... Add about three-quarters of a cup of milk (soy or rice milk, for those who are lactose intolerant). - Chop up about 150 gms. of cheddar cheese, into very small pieces... Mix into bowl with the eggs & milk. (I prefer more cheese than this, but YOU decide) Ingredients to add to the bowl: 1 teaspoon of Italian seasoning Half a teaspoon of cayenne pepper 1 chopped up onion (small pieces) 8 strips of pre-cooked bacon (also chopped up... everything.. should be chopped small) Any leftover cooked meats in your fridge (chicken/'ham/ turkey .. about a cup, in total... chopped small) If you have other cheese, mozarella/swiss.. you can also chop up some of that & throw it into the large mixing bowl 1 large chopped tomato 1 sprig of broccoli (finely chopped) Half a green pepper (chopped) 3 large potatoes (chopped) Half a pack of mushrooms (chopped) 1 teaspoon of extra virgin olive oil A Dash of salt (*add your black pepper on top, after the omelette has been cooked & taken out of the oven) First... fry the green peppers, onion, mushrooms & broccoli all together in the frying pan, at about #7 on your dial.. Keep mixing it around while it is cooking, so it gets cooked evenly without burning... (you can use the same pan you cooked the bacon in & the bacon grease can be used instead of the olive oil, for this). When your veggies are cooked (about three quarters of the way), use a spatula & take them out of the pan & put them on a large plate with paper towels, to soak up some of the fat/oil.. and let the onion gas release. Now... MIX ALL of these above ingredients together in your LARGE bowl..., with the eggs, cheese, milk, etc... Clean your pan lightly with paper towels & then add a little olive oil to the pan and make sure it is brushed around all the sides, as well as covering the bottom completely. Once your pan is coated with oil, mix the bowl of ingredients throughly again & then dump it all into your frying pan. Put on your burner at about #4, for about five minutes (*or until you start to see cooked egg forming amongst everything). Once you see that, give it all one more quick stir... and then shut your burner off & move the frying pan into the oven (middle rack).. and cook for about 15-20 minutes (until you have a golden brown top). **** Use oven mitts, or you will be cursing me..!! LOL! Don't forget to start your toast making, before the omelette is done! Once cooked (a nice light golden brown on top) remove the pan from the oven and sit it on a cool, non-burnable surface (cookie rack works real good!) Let it stand for two minutes to cool.. and then take a large butcher knife and cut into sections like a pizza.. Use a large spatula or pie-server to dish it out... This omelette can be heated up again the next day, put into a sandwich like a "Western", or whatever you like.. It even tastes good cold, to some people.. You can add other meats (smoked fish/ hamburger/goose) or other vegetables (spinach/green or yellow beans/cauliflower) to this recipe, or just experiment on your own.. I have also added a little papaya, mango and/or pineapple at times, to change the taste for a later meal.. I found that adding garlic & pineapple, make it taste even more like a pizza, for later meals.. *Just remember, when you add more moist foods (extra tomatoes/pinapple/other fruit/ etc.).. you need to cut down the amount of milk you use, or it will come out too soggy.. It is just as tasty as a good pizza.. and it is much cheaper to make than a lot of other big meals.., when you have a lot of company over.. Add a little ketchup, chutney and/or BBQ/hot sauces to this, as you please... It's good for about day in the fridge.. Just store it in a well-sealed container.. AND.. this recipe will feed (at least) 4-5 REAL HUNGRY people... LOL! ENJOY!! (..and let me know how you like it..) |
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Edited by
jagbird
on
Sat 09/14/13 07:10 AM
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PORK CHOPS A LA JAGBIRD
 It sounds pretty simple, but if you are like me, you have had more dried out & tough pork chops, than you have had tender & tasty ones. I stumbled onto this recipe with my usual experimenting, back in the 1980's.. I was always told to lightly sear both sides of the pork chops in a hot pan, than just turn down the heat & cook them the rest of the way.. That works pretty good, if you time it just perfectly, but if you over-cook at all, you are usually left with: smaller, tough, dry pieces of meat, where you usually use half a bottle of BBQ sauce, apple sauce and/or other condiments, to give it some taste & moisture again, right..?! You can use BBQ sauce with this recipe if you want, but I think you will be surprised how good it tastes without anything else added. At least.., try a bite first before using condiments. *** This meal will serve two hungry adults. - Buy four "thick" chops at your supermarket. The thin ones just aren't the same... Make a cut with a sharp knife, about half way through each chop (this allows the juices from the garlic and other things to cook in further). - Chop up: 1 large tomato, half a large onion, half a green pepper & three good sized cloves of garlic..into small pieces.. - Heat up your frying pan to about 6-7 on the dial.. (you will need a pan that has a lid) add about four heaping tablespoons of extra virgin olive oil... and then throw in the chopped garlic... Immediately add your pork chops... - Sear both sides of the pork chops for about two minutes on each side. NO MORE. - Remove the pork chops with a fork & place them on a plate near your frying pan. - With the oil and garlic still in the pan, throw in the chopped onion, green pepper & tomato.. Turn burner down to 4-5. Add: half a teaspoon of Italian seasoning; a pinch of cayenne pepper & a smidgeon of salt. - Continuously stir the contents in the pan slowly, for about three minutes... - Add about a cup of water to the pan... and stir it in for about a minute... - Now.., add in your pork chops to this, turn the heat down to 3-4... and NOW...cover with the frying pan lid.. - Cook for about 5-10 minutes..., removing the lid about half way through & stirring the contents of the pan, then cover again and let it cook another five. - Take the lid off, stir everything around & cook for another five minutes... After all of this.., you should have four well cooked pork chops that are also very moist & tasty..! You can spoon the sauce & veggies on top of the chops (and/or potatoes) after you put them on your plates.. I usually either have potatoes cooking at the same time separately, or basmati rice... When I am lazy and/or in a hurry, I will just cube the potatoes I want to use & throw them into a larger frying pan with everything at the start and just let it all cook a little longer.. If you find your "sauce" too runny, use less water next time.. If you want to substitute, use a little Simply Orange juice, instead of water.. * When you cook the chops this way, the leftovers also make great sandwiches the day after, with a little old cheddar cheese added. |
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Edited by
jagbird
on
Sat 09/14/13 07:10 AM
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CHICKEN CORDON BLEU (The Fast Way)
- Broil two large chicken breasts, until three quarters of the way cooked... (approx.: 20-25 minutes @ 400 ). Season with your favorite herbs ahead of time. (I suggest: cayenne/ italian seasoning/ and a pinch of olive oil). If you would like them breaded like the above pic, add bread crumbs to the same batter I described in the "Fish Recipe", earlier in here. - While the chicken is cooking, cut about eight slices of mozzarella and/or parmesan cheese.. and have four slices of black forest ham ready.. Cut them into two smaller pieces. - Once the breasts are cooked, remove them from your oven & let them sit on a plate for a few minutes.. Leave your oven on. - Try and cut the breasts in half, horizontally, with a sharp butcher knife, about three quarters of the way across... (So you have a flap attached). - Open up "the flap" of chicken... and then cut out about 2-3 teaspoons of chicken from the center of each breast (keep this on the plate... they will be snitching pieces later..) - Take two full slices of ham and fold two full slices of cheese inside, while wrapping another two outside (approximately so they are close to the same size as your chicken breasts...) .. and then stuff this between the "flap" and the rest of the chicken breast, using two WOOD toothpicks to hold it all together again. Do this with both pieces of chicken. - Place the stuffed breasts back into the oven (on a flat sheet or pan) and continue to cook at the same temp. for about 5 minutes... Add the chicken you have cut out of each breast on the side, but remove these after three minutes.., then munch these snitching pieces when appropriate.. If you want a little more zing, top with a touch of blue cheese dressing.. If you are trying to please a picky teenager.. add a dab of mayo inside each breast with the ham & cheese, before you do the 2nd cooking stage. - You can have baked, mashed boiled or fried potatoes with this (my homemade fries recipe is earlier in this thread... although, I prefer baked or mashed with this meal). Add a side of your favorite vegetables (broccoli/ green/yellow beans/etc) and .....you have a restaurant meal that would probably cost you four times as much as it did for you to make it.., no tip to give anyone... and I bet you will also have close to twice as much food..! (Bachelors nod their heads in agreement..! LOL!) DON'T FORGET TO REMOVE THE TOOTHPICKS BEFORE YOU SERVE! Nothing ruins a good meal, like getting stabbed on the inside of your mouth.. |
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HOMEMADE GARLIC BUTTER (& Bruschetta Mix)
A real quick one, for all the Garlic lovers out there... Just harvested my own home-grown garlic, last week... so I thought I would throw this in here.. They don't grow that big yet in my garden ( I have little REAL soil), but they are SUPER POTENT!... The few larger ones I grew are California Elephant Garlic, which are actually one of the "milder" strains.. *You can increase/decrease the amounts, to suit your needs/tastes... - Put about three cups of butter/margarine/soya butter (whatever you use) into a medium sized frying pan.. and turn it up to about 4-5 on your burner... - Crush & dice up 6-10 good sized cloves of garlic and add to the pan... - Add 2 level teaspoons of cayenne pepper.. - Add some freshly ground back pepper (if you want more bite).. - Add 1 teaspoon of Italian seasoning (dried herb mix)... - Let this come to a boil, then immediately turn your burner down to 1-2.... - Cook for about two minutes (stirring the whole time the mixture is in there)... - Take your pan off the burner.. and let it cool.. (again.. stir it up every minute or so)... - After about ten minutes, it should be relatively cooler... Pour the contents of the pan into a ceramic bowl.. and throw it in the freezer for about 20-30 minutes... When you take it out, stir it all up again.. - You can use it right away and/or throw it in the fridge.. Always refrigerate immediately, after using it... and you will have to stir it up every time you use it, as there are no preservatives and/or hardeners added... * If you want to make bruschetta mix with this recipe, just substitute the butter/margarine ingredient with half Olive oil & half white vinegar.., add a few minced tomatoes & green onions... (but skip the freezer.. and go directly to the fridge). It may not look as pretty as the stuff you buy at the store, but I Guarantee you it will taste about ten times better! Use it as a baste for your meats; on burgers; on sandwiches and/or whatever you wish... Keeps fresh for about a week or more... |
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"EGG SALAD SUPREME" (Sandwich)
* THE REALLY QUICK BRUNCH, FOR THE BUSY POSTER Here's a great, really quick recipe for my five minute, egg salad sandwiches.. It's great to start even while you are posting, because 3-10 minutes for your boiled eggs wont' make that much difference.. Play around with the amounts of the ingredients each time you make this, until you find your own favorite amounts.. It's a pretty simple recipe.. and most people probably already know how to do this.., but some of the younger posters may like to know about it.. and it's a great quick recipe for anyone.. This recipe makes TWO sandwiches: - boil two eggs in a small pot of water with enough water to cover both eggs.. (no lid).. for about 3-7 minutes... start your eggs in cold water & bring to a boil.. - while the water is starting to boil, get a small bowl... ADD: - about half a cup of mayo ( I prefer the newer olive oil mayo) - one chopped green onion - a sprinkle of cayenne pepper & some black pepper - a few shakes of dill weed herb... - mix it all together with a fork... - after your eggs are boiled.., use a teaspoon to take them out of the pot one at a time., run under cold water... crack shells & peel off shells (rinse again with cold water, if they are too hot to handle) rinse them quickly again, after they are peeled..... and add them to your bowl.. - use your fork to break them all up.. and mix/mash it all together.. - you can use toast or plain bread for this.... your choice... - you can also add some lettuce to the sandwiches, if you want..... and maybe a nice chunk of cheddar cheese on the side.. - if you like more "zing"..., mash a few sweet & sour pickle slices into it all, too.. ... and this all should take about 5-6 minutes to make.. |
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Edited by
jagbird
on
Sat 09/14/13 07:23 AM
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(*and this is the 1st recipe I posted a few weeks ago.., that started this thread.. A lot of people asked me for more... so I'm Just throwing it in here too, to have them all together..)
------------------------------------------------------------ CHICKEN VINDALOO *PLUS / with Basmati Rice & nann bread This makes about four meals..: I add extra veggies, than the usual recipes have: - cut up four chicken thighs into small pieces - start a large frying pan (deeper one) on the burner (about #7).. with about five tablespoons of olive oil in it.. One that has a cover/lid to it... (but don't put it on, yet).. - cut up half a green pepper, half a broccoli head, one large onion, three cloves of garlic, one package of fresh mushrooms, four good size potatoes and cook them up in the pan.. Start with the chicken garlic and onion, until almost down, then add more of the veggies.. - after everything is pretty cooked, add about 100 ml. of 'Vindaloo Sauce" (available in most large supermarkets, beside the curry mixes)... I prefer the "VH" brand.. - add about a two cups of water from your cooked potatoes (if cooking separately first.. or just from your kettle)... and/... about one cup of rice milk... - bring everything to a boil.. and then turn it down to simmer, once the burner has cooled down.. cover with lid.. and let simmer for 20 minutes... Stir occasionally.. - while your vindaloo is cooking,.. cook up some Basmati rice... as you would normally cook rice.. - once everything is almost done.., lightly baste some Naan bread with olive oil.. and either lightly/quickly heat it your oven... or just use another frying pan.. and do it that way.. flipping it regularly and not letting it burn.. VOILA! (and if I made a mistake or missed something, just message me and chew me out... LOL!) ----------------------------------- I like to cook many different types of food... This recipe is actually pretty mild, if you like spicey stuff, like I do... I use only one cup of water.. and about double the amount of vindaloo sauce.. It's always fun to experiment with different amounts, until you find the mix that please you the most.. For those of you who are not big East Indian curry fans.., this is actually close to the same texture, but much sweeter.. |
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No comments..?
Hope no one died from my recipes..  
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 .. or thumbs down..?
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I have bookmarked your recipe page and i will try them out when i go to the grocer. =)
I have a nice salad dressing I'd like to share, its healthy too! 1-2 lemons 3 tsp of apple cider vinegar Olive oil I squeeze the lemons on the salad, add 3 tsp of the vinegar on the salad and coat the salad with olive oil. More or less vinegar to taste. I like feta with this dressing, add salt and pepper, and Greek seasoning is my secret ingredient. =P Muy delicioso |
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KITCHEN SINK OMELET Okay... This is a recipe I made up in 1979.... I have used it in all situations, for all types of meals (breakfast,lunch, brunch, supper & "brupper" (which is breakfast, lunch & supper, all together... LOL!) .. and it has gone over like a raging success, with many, many people... First... Flush your mind of what goes in a regular omelet.. and start thinking about a kitchen sink pizza...., because this omelet can be just as diversified... (and also be substituted for a pizza craving). I like to do this omelet in two steps, because I find that you get a real good mix of texture this way (soft & creamy inside, with a crusty outside). It also makes the omelette rise better.. So... you will be using BOTH your stove top burner and your oven to cook this. First of all, the recipe I am giving you is just a "guideline".. You can add & subtract whatever you like, but I ask you to try it this way first, before you start deleting things.. It really tastes different than it sounds, after it's cooked..! I am giving instructions for a serving that will feed 3-4 people.., but you can just use bigger frying pans & multiply the ingredients for larger gatherings... When I started doing this on Sunday mornings with my old ex-roommate, we started with four guests.. By the end of the year, we averaged 30-40 people for Sunday brunches..! (I then told people that I was not cooking Sunday brunches anymore... LOL!) - Get a good size, "cast iron" frying pan.. . (This MUST be cast iron pan). Heat your burner up ahead of time & pre-heat your oven to about 375 degrees. - Crack & beat eight eggs into a very large mixing bowl... Add about three-quarters of a cup of milk (soy or rice milk, for those who are lactose intolerant). - Chop up about 150 gms. of cheddar cheese, into very small pieces... Mix into bowl with the eggs & milk. (I prefer more cheese than this, but YOU decide) Ingredients to add to the bowl: 1 teaspoon of Italian seasoning Half a teaspoon of cayenne pepper 1 chopped up onion (small pieces) 8 strips of pre-cooked bacon (also chopped up... everything.. should be chopped small) Any leftover cooked meats in your fridge (chicken/'ham/ turkey .. about a cup, in total... chopped small) If you have other cheese, mozarella/swiss.. you can also chop up some of that & throw it into the large mixing bowl 1 large chopped tomato 1 sprig of broccoli (finely chopped) Half a green pepper (chopped) 3 large potatoes (chopped) Half a pack of mushrooms (chopped) 1 teaspoon of extra virgin olive oil A Dash of salt (*add your black pepper on top, after the omelette has been cooked & taken out of the oven) First... fry the green peppers, onion, mushrooms & broccoli all together in the frying pan, at about #7 on your dial.. Keep mixing it around while it is cooking, so it gets cooked evenly without burning... (you can use the same pan you cooked the bacon in & the bacon grease can be used instead of the olive oil, for this). When your veggies are cooked (about three quarters of the way), use a spatula & take them out of the pan & put them on a large plate with paper towels, to soak up some of the fat/oil.. and let the onion gas release. Now... MIX ALL of these above ingredients together in your LARGE bowl..., with the eggs, cheese, milk, etc... Clean your pan lightly with paper towels & then add a little olive oil to the pan and make sure it is brushed around all the sides, as well as covering the bottom completely. Once your pan is coated with oil, mix the bowl of ingredients throughly again & then dump it all into your frying pan. Put on your burner at about #4, for about five minutes (*or until you start to see cooked egg forming amongst everything). Once you see that, give it all one more quick stir... and then shut your burner off & move the frying pan into the oven (middle rack).. and cook for about 15-20 minutes (until you have a golden brown top). **** Use oven mitts, or you will be cursing me..!! LOL! Don't forget to start your toast making, before the omelette is done! Once cooked (a nice light golden brown on top) remove the pan from the oven and sit it on a cool, non-burnable surface (cookie rack works real good!) Let it stand for two minutes to cool.. and then take a large butcher knife and cut into sections like a pizza.. Use a large spatula or pie-server to dish it out... This omelette can be heated up again the next day, put into a sandwich like a "Western", or whatever you like.. It even tastes good cold, to some people.. You can add other meats (smoked fish/ hamburger/goose) or other vegetables (spinach/green or yellow beans/cauliflower) to this recipe, or just experiment on your own.. I have also added a little papaya, mango and/or pineapple at times, to change the taste for a later meal.. I found that adding garlic & pineapple, make it taste even more like a pizza, for later meals.. *Just remember, when you add more moist foods (extra tomatoes/pinapple/other fruit/ etc.).. you need to cut down the amount of milk you use, or it will come out too soggy.. It is just as tasty as a good pizza.. and it is much cheaper to make than a lot of other big meals.., when you have a lot of company over.. Add a little ketchup, chutney and/or BBQ/hot sauces to this, as you please... It's good for about day in the fridge.. Just store it in a well-sealed container.. AND.. this recipe will feed (at least) 4-5 REAL HUNGRY people... LOL! ENJOY!! (..and let me know how you like it..) [/quote Thanks Jagbird I will be trying this out at the weekend  |
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your funny made me laugh
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Good job! Tempting recipes.
However ... for those of us who have stored and used the mingle food thread for recipes, it would be better in the long term if you would title each recipe "Jags Best Bison Burger" for example and give it it's own thread. It is then easy to find in a search. If you group all your recipes in one thread, they will get lost over time. Putting one recipe in one thread also gets better response from those of us who are foodies. There is no limit to the number of threads. Mingle2 screwed up by putting the "what did you have to eat today" thread in the food section instead of the games. The thread stacks on top of real recipes and many therefore go unseen.
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