I want YOUR recipes.

[a_random_joel]

I am too lazy to look myself. I promise I will not profit from these in any way, other than to feed my lazy ass.

Exotic recipes(Indian, Thai, Middle Eastern, etc.) especially appreciated, but no "weird" meats - just chicken, steak, shrimp, crab, etc.

I will start. This is a recipe for "Salmuera" - an Argentine Barbecue Marinade, great for steaks.

Get a wine bottle. Poke holes in the cork.
You will need:

a spice called "Aji Molido" (Argentine pepper)
Sweet Paprika
rock salt
lots of fresh garlic

Peel the garlic cloves, fill the bottle 3/4s with these. Pour in about 3 Tablespoons of rock salt, and about 4 table spoons of the Aji Molido - the more the better, but flavor according to your taste. 1 teaspoon of the paprika. I usually also like to add some fresh basil and alittle oregano for color. Once all the ingredients are in the bottle, fill it up with boiling water; let sit.

Sprinkle liberally as you cook your favorite cut of steak.

When the water is gone, just replace with more boiling water. You can reuse at least 4 or 5 times. Make sure you keep it all refrigerated.

[gulfcoastliberal]

1. Ancient Chinese Secret

The Veggies:

2-3 Red/Yellow Bell Peppers (or green if you like them)
1 Large Red Onion, 1 Large Yellow Onion (or 3 or so medium-sized ones)
1 Bunch Green Onions
1 Cup Dry-Roasted, Unsalted Peanuts (optional)

The Meat:

1-1.5 Lbs. Boneless Skinless Chicken Breasts

The Sauce (I combine in a pyrex glass 2 cup measuring cup):

Approx 1/2 Cup Kikkoman Soy Sauce
Approx 1/2 Cup Chicken Broth
Approx 3 Tbspoons Dry Sherry
Approx 1/2 - 1 Tbspoon Rice Vinegar
Dash of Worcestershire
1/2-1 Tbspoon of Asian Hot Oil or better yet, Hot/Regular Sesame Oil (optional)
Approx 3-4 Tbspoons Corn Starch (for thickening)

The Spices:

Fresh Ginger, peeled and grated
Hot Red Pepper Flakes to Taste (I use about 2 Tbspoons for a warm sensation)
2-3 Cloves Fresh Pressed Garlic

The Method:

Chop the chicken into bite-sized pieces and put in a bowl. Add about 3-4 Tbspoons of soy and 1 Tbspoon of cornstarch. Mix it all around with your hands and set aside while you prep the veggies.

Chop the Bell Peppers and Onions into bite-sized pieces. I usually do the Bell Peppers first and then chop the Onions, putting them all into a large bowl. I cook the onions first for just a minute and then add the bell peppers since they don't require as much cooking time. Chop the Green Onions finely and set aside in a separate bowl. They do not get cooked.

Combine the pepper flakes, pressed garlic, and grated ginger in a small bowl or plate and set aside.

Heat a wok on high heat for a couple of minutes. Add a 2-3 Tbspoons oil.
Throw in the onions and stir-fry for a minute, then add the bell peppers and continue to cook until done. Takes about 3-4 minutes (onions translucent and bell peppers slightly soft).
Remove the veggies from wok, putting them back in their original bowl.

Add another 2-3 Tbspoons oil to the wok. Add all the spices to the oil and let them cook for about 30 seconds.
Then add the chicken breast pieces and stir-fry thoroughly until done (about 5-6 minutes).

Combine the veggies and peanuts back in the wok with the chicken. Stir the sauce well using a fork so the cornstarch is dissolved back into the mixture and add the sauce to the whole thing, keeping the heat on high. Cook this mixture thoroughly until the sauce reduces to a nice thick texture, coating all the ingredients. Remove from heat and add the chopped green onions, mixing them in.

Serve over white rice and enjoy! You can modify this, using beef or shrimp instead of chicken and of course add other things, like water chestnuts if you like them, etc, etc.

[a_random_joel]

2. Nice!

SOunds great, gonna give that one a try for sure!

[ZenLefty]

3. Okay

1 idiot son of a republican asshole
1 anti-Democratic media
1 villanous secretary of state
Several hundred uncounted/improperly counted ballots
5 corrupt supreme court justices

This is a recipe for disaster.

[a_random_joel]

4. Come on Zen,

This IS the Lounge!

Your sentiment is appreciated, however.

[displacedtexan]

5. LIBERAL Italian chicken with wild rice sound good?

Get a good roasting hen (kosher, if possible )

Preheat oven to 425.
Get rid of innards and blot chicken until dry.
Spray Pam (or other spray oil stuff) inside chicken cavity

LIBERALLY season inside of chicken cavity with:
Dry Italian seasoning
dry sage
black pepper
kosher (coarse) salt

Spray back of chicken with Pam and apply LIBERAL amounts of the seasonings
Turn chicken over and repeat

Roast chicken until done (180 degrees internal temp). Skin will be crisp and highly seasoned.

Make Uncle Ben's original recipe wild rice as a side dish.

Leftovers can be frozen in plastic containers (remove bones from chicken and shred the meat) and nuked later.

[NJCher]

6. simple but good

Pasta and Broccoli

Try to use Delverde pasta. If you can't get that, then go DeCecco. You can also make this with broccoli rabe.

Blanch broccoli but keep water. when it turns bright green take out of boiling water.

Add more water to cook pasta, reserving a couple cups of the water to add more water to it.

Saute broccoli in olive oil. Add garlic. When garlic starts to turn lightly brown, add broccoli. Then when cooked a few minutes, add two cups of water. That mixture is set aside and covered (salt and pepper added).

Cook pasta in other water. When pasta is almost done but still quite al dente, strain it, keep a cup of the pasta water. Strain pasta and just before you take pasta off stove, put broccoli and olive oil back on the flame. That comes back to temperature.

Strain pasta and put back in on broccoli mixture. Finish cooking for 3-4". If it starts to dry out add the extra cup of water. To thicken, add a piece of butter.


Cher

[nini]

7. I never measure anything.. but I'll try and give a jalepeno dip recipe

1 8 or 12'ish ounce tub of softened cream cheese - I don't remember the exact size :eyes:

1 can diced green chilis - a small one if you go 8 ounces on the cream cheese, a large can if you go 12 or 16.

1/2 to 1 stalk green onions diced - again this depends on the size of the cream cheese.

Chopped or sliced FRESH jalepenos to taste - if you're a wimp - remove the seeds.

Lawrys Seasoned Salt to taste - It must be lawrys and you can't forget this one or it doesn't taste right

Garlic powder to taste.


Mix that up and serve with WHITE only Corn chips such as Tostitos. It just doesn't taste the same with other chips to me.


this is one of those things you can't stop eating. Everyone that has ever tasted this has asked me for the recipe.


Enjoy


On edit: when I bring this to a bbq or party I ususally make 2 batches, one mild with less chilis and spice. The other one is loaded with jalepenos and more lawrys - not everyone likes it as flavorful.. I find about a 50% split on which one people like the most.

[onebigbadwulf]

8. This reminds me of that SNL skit with Chris Farley as the wife

reading a bunch of restaraunt reviews, and Adam Sandler as the husband trying to himself himself.

[Interrobang]

9. You asked for it, you got it!

Truly Terrific Tappanade

In a large bowl or measuring cup (if using a hand blender), or the receptacle of a blender or food processor, combine:

1 can black olives, with 1/2 the juice drained off (reserve in case it's too thick)
1 tbsp. olive oil, with or without flavouring
2 cloves garlic
the juice of 1/2 lemon
1/2 to 1 roasted red pepper
1 finely chopped green onion (optional)
a pinch of cumin

salt, black pepper, parsley and other spices to taste

Roast the red pepper until it turns very slightly charred at the
edges, then remove from broiler/toaster oven and let cool. Cut into
manageable sized chunks, then add to the other ingredients. Blend with
a hand/modular blender or food processor until slightly coarse. Spice
to taste.

Curry Recipes

Basic Curry:

chicken or pork, in bite-sized pieces (alternately whole, bone-in chicken breasts, slashed)
vegetable oil (use also sesame)
onion, cut into medium-sized pieces
fresh, finely chopped ginger
1++ large clove garlic, minced
cracked black pepper to taste
curry powder (make your own, or use your favourite packaged blend - I use Sharwood's Hot), at least 2 tbsp., to colour
cumin (1-3 tbsps)
splash of vinegar (white)
1 1cm piece of cinnamon stick
water to cover the meat, plus a little extra
corn starch

Brown the meat in the oil, then add onions, ginger, and pepper, and saute until the onions are lightly brown. Add everything else, then cover and simmer for 30-45 minutes. Add corn starch to thicken, serve over jasmine rice.

Anglo-Indian Variation:

To the basic curry recipe add:

1/2 cut-up tomato, or can of tomato paste
2 tbsp. English-style mango chutney
handful of dried cranberries, dried, cut up pieces of mango, raisins, or pieces of apple

Thai Variation:

To the basic curry recipe add:

1/2 stalk lemongrass, shredded (remove from dish before serving)
1 tsp. galangal powder
2 tbsps. soy sauce
sambal oelek or other chili-garlic sauce to taste
6-8 bay leaves

increase the cinnamon and black pepper, and substitute rice vinegar for the white vinegar.


I also have a recipe for vegetarian lentil soup, plus Pho (Vietnamese beef soup) if you'd like. PM me!

[northofdenali]

10. Fast, easy and good beer bread!

Cheddar and Green Chile Beer Bread

1 (4-ounce) can Diced Green Chiles, drained
3 cups buttermilk baking mix
1 cup flat beer
1 1/4 cups shredded cheddar cheese
2 tablespoons honey
1/4 teaspoon chili powder


PREHEAT oven to 375°F.

COMBINE green chiles, baking mix, beer, cheese, honey and chili powder in a medium bowl. Mix well and transfer to a greased round 1 ½-quart baking dish.

BAKE for 55 to 60 minutes, or until toothpick inserted in center comes out clean.

[Samurai_Writer]

11. RadFemFL's Famous Tex-Mex Casserole

I don't ever measure. Sorry.

Ingredients
1 pound of chicken
16 oz of grated low-fat mexican cheese
1 package of flour or whole wheat tortillas (fajita sized, not the small ones or the really huge ones)
2 cans of black beans
1 package of Mahatma spanish rice
onion
sliced mushrooms
green, red, and/or yellow peppers, julienned
1 small can of medium enchilada sauce
8 oz. of Paul Newman's roasted garlic picante sauce
large container of low-fat sour cream
Fajita seasoning
Garlic
Cilantro
1 tablespoon olive oil

Instructions
1. Heat olive oil in large pan (I prefer using a wok). Add sliced chicken, sprinkled liberally with the herbs and spices (go easy on the cilantro unless you like it hothothot). Cook chicken thoroughly.

2. Slice onions, peppers, and mushrooms, adding to chicken until veggies are sauteed.

3. Cook the spanish rice according to instructions.

4. Spray glass casserole dish with nonstick spray, and pour a bit of the enchilada sauce in the bottom of the pan, just covering the bottom of it.

5. Layer the ingredients as follows:
a. Tortillas
b. Chicken mixture
c. Enchilada sauce and picante sauce (not too much!)
d. Spanish rice
e. Black beans
f. Cheese
g. Sour cream

6. Makee two complete layers, top with more tortillas, sauce, and cheese.

7. Bake at 350 for 30 minutes.

PS. It's better the second day!