I have a gumbo recipe that makes Angels cry.
****Official Food/Recipe Thread*****
- Thread starter Hantlers
- Start date
Hantlers
Well-Known Member
Please post that. I love gumbo.
Hantlers
Well-Known Member
Anyways, back to recipes. I'm going to post these one by one because I'm a post whore.
MAC & CHEESE
14 oz of macaroni
14 oz shredded mild cheddar
6 oz monterey jack
8 oz smoked gouda (cut in small cubes)
2 tbs plus 1 tsp of flour
3 tsp dry mustard
1 tsp ground pepper
1 tsp salt
3/4 tsp nutmeg
3/4 tsp cayenne pepper
2/3 cup of sour cream
2 eggs, lightly beaten
1.5 cups of half and half
1.5 cups of heavy cream
1 tbs worcestershire
1. Heat oven to 350
2. Boil pasta. Cook until slightly below al dente. Put in a large bowl and stir in 10-12 oz of cheddar, monterey jack, and the smoked gouda.
3. Combine salt, flour, mustard, pepper, nutmeg and cayenne in a large bowl. Whisk in sour cream and eggs until smooth. Whisk in half and half, cream, worcestershire.
4. Pour this wet mix over the pasta mix and stir to combine.
5. Grease or spray a 9x13 baking dish, pour in mix and cover with remaining cheese.
6. Bake until set around edges, although still a tad loose in the center, about 30 minutes
MAC & CHEESE
14 oz of macaroni
14 oz shredded mild cheddar
6 oz monterey jack
8 oz smoked gouda (cut in small cubes)
2 tbs plus 1 tsp of flour
3 tsp dry mustard
1 tsp ground pepper
1 tsp salt
3/4 tsp nutmeg
3/4 tsp cayenne pepper
2/3 cup of sour cream
2 eggs, lightly beaten
1.5 cups of half and half
1.5 cups of heavy cream
1 tbs worcestershire
1. Heat oven to 350
2. Boil pasta. Cook until slightly below al dente. Put in a large bowl and stir in 10-12 oz of cheddar, monterey jack, and the smoked gouda.
3. Combine salt, flour, mustard, pepper, nutmeg and cayenne in a large bowl. Whisk in sour cream and eggs until smooth. Whisk in half and half, cream, worcestershire.
4. Pour this wet mix over the pasta mix and stir to combine.
5. Grease or spray a 9x13 baking dish, pour in mix and cover with remaining cheese.
6. Bake until set around edges, although still a tad loose in the center, about 30 minutes
Hantlers
Well-Known Member
BUFFALO CHICKEN DIP
2 8oz packages of cream cheese
1 cup blue cheese dressing
3/4-1 cup of Monterey Jack Cheese
1 package of fresh chives, finely chopped
1 cup Franks Red Hot Sauce Original
3 tablespoons butter
8 cloves chopped garlic
2 lbs boneless chicken breasts, baked and shredded
Preheat oven to 375 degrees
1. Bake chicken breasts and shred with fork
2. Saute garlic. Add chicken and red hot
3. Layer into shallow 9x13 pan.
4. Melt cream cheese in pan. Add blue cheese. Add chives/green onions. Pour over chicken mixture.
5. Bake for 20 minutes. Add shredded cheese and bake until melted.
You can switch the chicken breast with canned chicken if you want, but it won't be as good. This is a money dip.
2 8oz packages of cream cheese
1 cup blue cheese dressing
3/4-1 cup of Monterey Jack Cheese
1 package of fresh chives, finely chopped
1 cup Franks Red Hot Sauce Original
3 tablespoons butter
8 cloves chopped garlic
2 lbs boneless chicken breasts, baked and shredded
Preheat oven to 375 degrees
1. Bake chicken breasts and shred with fork
2. Saute garlic. Add chicken and red hot
3. Layer into shallow 9x13 pan.
4. Melt cream cheese in pan. Add blue cheese. Add chives/green onions. Pour over chicken mixture.
5. Bake for 20 minutes. Add shredded cheese and bake until melted.
You can switch the chicken breast with canned chicken if you want, but it won't be as good. This is a money dip.
Hantlers
Well-Known Member
Pulled Pork Reciple
1 whole Boston butt or Shoulder Roast
Dry Rub
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Mix well and store in an air tight container.
Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation:
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan covered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.
1 whole Boston butt or Shoulder Roast
Dry Rub
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar
Mix well and store in an air tight container.
Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Pork shoulder preparation:
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan covered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily.
Hantlers
Well-Known Member
This one is a little odd, but it tastes good and it's really easy to make.
Kielbasa and Sauerkraut Medley
Ingredients
8 ounce(s) reduced-fat turkey kielbasa, cut diagonally into 1/2-inch-thick slices
12 ounce(s) red potatoes, cut into 1-inch chunks
2 cup(s) (about half 10-ounce bag) shredded carrots
1 bag(s) (16 ounces) sauerkraut, rinsed and drained
2 Golden Delicious apples, unpeeled, cored, and cut into 1/2-inch chunks
Directions
Heat nonstick 12-inch skillet over medium-high heat until hot. Add kielbasa and cook 3 to 4 minutes or until golden, stirring occasionally.
Add potatoes, carrots, sauerkraut, apples, and 1/3 cup water; heat to boiling. Reduce heat to medium-low; cover and simmer 18 to 20 minutes or until potatoes are fork-tender.
Kielbasa and Sauerkraut Medley
Ingredients
8 ounce(s) reduced-fat turkey kielbasa, cut diagonally into 1/2-inch-thick slices
12 ounce(s) red potatoes, cut into 1-inch chunks
2 cup(s) (about half 10-ounce bag) shredded carrots
1 bag(s) (16 ounces) sauerkraut, rinsed and drained
2 Golden Delicious apples, unpeeled, cored, and cut into 1/2-inch chunks
Directions
Heat nonstick 12-inch skillet over medium-high heat until hot. Add kielbasa and cook 3 to 4 minutes or until golden, stirring occasionally.
Add potatoes, carrots, sauerkraut, apples, and 1/3 cup water; heat to boiling. Reduce heat to medium-low; cover and simmer 18 to 20 minutes or until potatoes are fork-tender.
Hantlers
Well-Known Member
I don't chew, but if you drink coffee with cream and sugar you're a ***** and a ******.
Hantlers
Well-Known Member
Cedar Plank Salmon
Ingredients
2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
Directions
4 (4 by 4-inch) pieces parchment paper
4 cedar plank pieces, food service quality
4 (6-ounce) salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (3-inch) fresh rosemary sprigs
1 lemon, zested
Preheat oven to 400 degrees F.
In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest
Ingredients
2 tablespoons oil
2 jalapenos, cut into rings
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
Directions
4 (4 by 4-inch) pieces parchment paper
4 cedar plank pieces, food service quality
4 (6-ounce) salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (3-inch) fresh rosemary sprigs
1 lemon, zested
Preheat oven to 400 degrees F.
In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest
Hantlers
Well-Known Member
This one right here is amazing, if you make anything, make this or the salmon.
Potatoes Au Gratin
Ingredients:
1 clove of garlic, peeled and cut in half
2 lbs of russet baking potatoes, peeled and sliced very thinly
1 cup freshly grated Gruyere cheese
1 cup heavy cream
Salt
Freshly-ground Pepper
Nutmeg
Cooking Instructions
Preheat oven to 350 degrees F. If you don't have a gratin dish, use a regular baking dish. Rub the inside of the dish all over with the garlic. Layer half the potatoes in the dish. Sprinkle with salt, pepper, and a very little bit of nutmeg. Sprinkle on half the cheese. Pour half the cream over the potato/cheese layer. Repeat with a second layer. Bake, uncovered, until the top is crisp and golden brown. It should take about 50-60 minutes, but keep checking it. If you cut the recipe in half, it will take less time, probably no more than 30-40 minutes. Serve immediately.
Potatoes Au Gratin
Ingredients:
1 clove of garlic, peeled and cut in half
2 lbs of russet baking potatoes, peeled and sliced very thinly
1 cup freshly grated Gruyere cheese
1 cup heavy cream
Salt
Freshly-ground Pepper
Nutmeg
Cooking Instructions
Preheat oven to 350 degrees F. If you don't have a gratin dish, use a regular baking dish. Rub the inside of the dish all over with the garlic. Layer half the potatoes in the dish. Sprinkle with salt, pepper, and a very little bit of nutmeg. Sprinkle on half the cheese. Pour half the cream over the potato/cheese layer. Repeat with a second layer. Bake, uncovered, until the top is crisp and golden brown. It should take about 50-60 minutes, but keep checking it. If you cut the recipe in half, it will take less time, probably no more than 30-40 minutes. Serve immediately.
Interesting cheese combo. My mom used cheddar, velvetta and mozzarella
Edit: your potato au gratin recipe sounds good.