Post Your Favorite Recipes

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Ingredients:
2¼ cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
¾ cup plus 2 tablespoon packed light brown sugar
½ cups plus 2 tablespoons of sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate morsels
2 cups (8 ounces) chopped walnuts or pecans (Optional)


  1. Preheat the oven 375 degrees F.
  2. Grease several baking sheets or coat with nonstick spray.
  3. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
  4. In a large bowl, with an electric mixer on medium speed, beat together the butter, brown sugar, and sugar until blended and fluffy.
  5. Add the eggs and vanilla and beat evenly incorporated.
  6. Stir in the flour mixture, chocolate morsels, and walnuts or pecans, if using, just until evenly incorporated.
  7. Drop the dough onto baking sheets by heaping measuring tablespoonfuls, spacing 2 inches apart.
  8. Bake the cookies, one sheet at a time, in the upper 3rd of the oven for 8-11 minutes, or until golden brown all over or slightly darker at the edges.
  9. Reverse the sheet from front to back halfway through to baking to ensure even browning.
  10. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, up to 1-2 minutes. Using a spatula, transfer the cookies to wire racks.
  11. Let stand until completely cooled.
  12. Let the baking sheets cool between batches to keep the cookies from spreading too much.
(Can be store in an airtight container for up to 2 weeks or freeze up to 1 month.)
 
Cookies N’ Cream Cheesecake
(Serves 16)
1 cup crushed OREO Cookies (about 12 cookies)
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-cup sugar
1 tsp. vanilla
4 eggs
20 OREO Cookies, quartered
PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.
 
spam musubi. ingredients: nori, rice, spam, water
directions: place a rectangle musubi molder on a sheet of nori. (make sure its wet)
fry some spam, drop in some rice half way to the top of the mold. place the spam on top of said rice, cover the top with some more rice, wet the smasher cover and press down on the rice. take the mold off, wrap in the nori, place some rice bits on the end of the flap of nori to secure it to the musubi and thats it. once you try it youll love it believe me
 
Arrachera / Mexican Skirt Steak

Here's an easy recipe for Arrachera that I've been grilling all summer long

Serves 3-4 adults depending upon appetite

1.5 - 2 lbs Inner skirt steak or Arrachera
2-3 fresh limes (depending on juiciness)
Salt
Black Pepper
Beer


Inner skirt steak can be found at most grocery stores with a meat counter. If it's not available at your particular grocery store, any nearby Mexican grocery store that sells meat should have it... it'll be called Arrachera there (pronounced arr-dah-CHAIR-duh)

When ordering, ask the butcher to trim off fat, and run it through the tenderizer 1-2 times. You'll likely end up with a 2-3 foot 'belt' of meat, so if desired you can also ask the butcher to cut it into smaller pieces for you (or you can do that at home). MAKE SURE THAT THE MEAT HAS NOT ALREADY BEEN MARINATED... if it has, no biggie, it's ready to grill already.

When I'm ready to grill, I usually cut the steak belt into 3-4 inch pieces and lay them on a large platter.

Roll and press the limes on the counter to increase juiciness, and cut them in half. Squeeze a generous amount of lime juice on the steak and then shake/grind salt and pepper onto the steak. Use your fingers to press the salt and pepper into the meat. Repeat the lime, salt and pepper on the other side.

After adding lime, salt and pepper to both sides, you can splash the meat with just a little bit of FRESH beer (not the one you've been drinking ;) ). This step is optional...sometimes I do it, sometimes I don't.

At this point, you can let the meat sit in the lime/beer a little while (15-20 mins while the grill heats) to increase the absorption of the lime (and beer, if desired), or grill immeditely.

Grill for 4 minutes or so, per side, over a hot grill... I usually add some mesquite wood chips (in a smoker box or foil pouch) to the gas grill for additional flavor.

I typically serve with corn tortillas, salsa, grilled corn, and rice.

----------

If you do a Google search on 'arrachera recipes' you'll likely find lots of recipes for arrachera using marinades including onions, jalapenos, or garlic. Most of them will be delicous, but this recipe is easier and more authentic.

It's really delicious, easy to make, and great for entertaining. Enjoy.
 
Sho-yu Chicken

Preheat oven to 350F

Mix in baking pan (9x13 cake pan works good):
1/4 cup oil
1/4 cup soy sauce
1/4 cup sugar
1 - 2 tsp garlic (fresh minced or powder, whatever you like best and to your taste)
1/2 - 1 tsp grated or powdered ginger (again, to your taste..I like it more gingery and garlicy)

Coat 8 chicken thighs (skin on) with sauce, then place skin side down in pan. Bake for 1 hour, turning once around the 40 minute mark so skin side is up for the remainder of bake time. This way the skin gets a carmelized, slightly crispy thing going.

(You can use other parts of the chicken and/or go skinless, but it really is best this way :))
 
love shoyu chicken. heres another one: Kulolo (taro pudding desert)recipe:
Ingredients:2 C Grated raw Taro
1/4 C Brown sugar
3/4 C Coconut milk (preferably Mendonca's)1/4 C Melted butter
1/2 tsp Real vanilla extractCooking Instructions:In Pidgin: Lightly oil one small loaf pan and line wit ti-leaves. If no' mo' ti-leaves use tin foil. Stir togedda da grated Taro an da brown shuggah. Add da coconut milk, melted butta, and da vanilla; blend well. Poa' into da pan an cova tightly wit da ti-leaves. Remembah, if no' mo' ti-leaves use tin foil. Steam fo' 4 to 6 owahs.* Cool an den grine!!

In Haole : Lightly oil a small loaf pan and line with ti-leaves. If ti-leaves are not available, use aluminum foil. Stir together grated taro and brown sugar. Add coconut milk, melted butter and vanilla; blend well. Pour into prepared pan and tightly cover with ti-leaves or the foil. Steam for 4-6 hours.* Cool. Slice. Enjoy.

* Steam it on the stove top using a steamer or some rice cookers now have steamers in them. Also, you can use any kind of electric steamer.

note that eating raw taro hurts like hell. its fiberous so it will be like eating fiberglass.

from alohaworld.com
 
Ginger Limoncello

Makes 2 wine bottles' worth of limoncello:

10 lemons
1 lime
1 (750-ml) bottle vodka, 50 proof
3 2/3 cups water
3 cups sugar
about 3 inches of fresh ginger, peeled and sliced into 1/4" discs

1: Using a vegetable peeler or sharp knife, remove the peel from the lemons and lime in long strips, avoiding the white pith. Place the peels in a 2-quart pitcher or other container. Pour the vodka over the peels and cover with plastic wrap. Steep the peels in the vodka for at least 2 weeks at room temperature, shaking it up occasionally.

2: Stir the water, sugar, and ginger in a large saucepan over medium-high heat and bring to a boil. Remove from heat and cool completely. When completely cool, remove the ginger slices and pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature for at least 2 weeks. The limoncello will become increasingly sweet and smooth the longer it sits.

3: Line a strainer with paper towels and place it over a bowl. Pour the limoncello mixture through the strainer and into the bowl. Gather the peels in the paper towels and squeeze to obtain as much liquid as possible, and then discard peels. Transfer the limoncello to bottles. Seal the bottles and leave in the freezer overnight. It's ready to drink the next day, but it will get even smoother if you leave it in the freezer for a couple more weeks.

When drinking it straight, always serve it ice-cold. It will get slushy in the freezer, so remove it about 10 minutes before pouring. I'm sure it would be good in mixed drinks, but it's so yummy straight that I haven't tried mixing it.

Tips:
*Use organic fruit. If the fruit's not organic, scrub it well to remove residue or wax.
*Use high alcohol liquor, 50 proof or higher. It extracts more lemon flavor. I plan to experiment with Everclear or grappa.
*Be patient. At stage 1, let it sit for up to 40 days. At stage 2, let it sit for up to another 40 days.
*Before bottling and freezing, filter the limoncello through coffee filters several times. This makes the final product clear and not cloudy. You can use two containers, putting the limoncello in one and covering the top of the other with 1 or 2 filters. Pour the limoncello through the filters, then put new filters on the empty first container and do it again. I only did this twice, and mine seemed clear enough.
*Experiment with different citrus fruits, or infuse the syrup with different flavors. There's also something called "crema di limoncello" made with milk-and-sugar syrup instead of water-and-sugar syrup. I'm thinking of trying coconut milk in the syrup and flavoring it with lemongrass and mint.
 
Last edited:
this ones easy

And Makes a HUGE amount

SCRAM (Salsa, Cheese, Rice and Meat)
2lb ground turkey or lean ground beef
1 pkg taco seasoning
3c cooked rice
1 1/2 c shredded cheese ( I use the pre-shredded Mexican blend)
1-16oz jar of your favorite salsa

1. In a large saucepan brown the meat with the taco seasoning. (don't follow the directions on the packet). Drain grease as needed.
2. After the meat is fully cooked, add the rice, cheese and salsa. Stir well to combine and continue stirring until heated thru. Your done.

** makes a great stuffed pepper or tomato. I serve it alone with sour cream and guac, I also have been none to heat up a little refried beans and make burritos out of it. It is really a versatile base for a lot of recipes. Makes great huevos rancheros
 
I posted these on the other site

These are some of my favorites;

Chicken and Broccoli Marinara with Rice

1.5 lbs. boneless/skinless chicken, in bite size pieces
1 tsp. basil
1/2 tsp. seasoned salt
1/2 tsp. grated orange peel
1 cup white wine(opt.)

Cook in a large skillet on medium heat (adding water if needed to keep from burning) till chicken is done through.
Add;
4 cups cooked rice
1 16 oz. can diced tomatoes
1 16 oz. bag frozen chopped broccoli
1 26 oz. marinara sauce
1 cup water (rinse jar with it)

Simmer till hot.
Sprinkle on some shredded cheese, if you wish.
Serve.
Eat.

--------------------------------------------------------------------------------------

Beef and noodles

2 lbs beef roast or round steak or whatever
1/2 tsp basil
1 onion, diced
1/4 tsp grated orange peel
1/4 tsp black pepper
1/2 tsp seasoned salt
1/2 can beer

Put into a 6qt or bigger crock pot. Plug the crock pot in. Turn it to high.
Drink the other 1/2 can of beer.
Cook the meat at high for 30 minutes.
Have another beer. Reduce heat to medium for two hours.
Reduce heat to lowest setting (not OFF. Maybe Low or Warm?) Cook overnight.
Watch a movie or ballgame or something. Have some more beer.
Maybe get a cuddle from your SO.
Next day. Use a fork or something to shred meat.

Boil two 1 lb bags egg noodles(kluski) until tender but not mushy. Drain. Add to crock pot with two cans of beef broth.

Mix it all together, turn heat to medium for an hour or so.


You can eat it now.


And have another beer, if you want.

-------------------------------------------------------------------------------

Beef and noodles with peas

Follow above recipe. Add a 16oz bag of frozen peas to the crock pot just before dumping in the noodles.



Have another beer. You earned it for adding in another of the food groups.

-------------------------------------------------------------------------------------------------------

Chicken Chili

1 1/2 lbs boneless/skinless chicken, bite sized
1 cup Coke (that is, Coca-Cola)
1/4-1/2 tsp ground cumin
1/4-1/2 tsp cayenne pepper
1/2-3/4 tsp chili powder
1/4 tsp grated orange peel

Cook in 4qt crock pot on med at least 8 hours( I cook it overnight).
Add;
2 14.5oz cans diced tomatoes for chili
1 15oz can chili bean
1 15oz can black beans, drained
V8 or tomato juice (optional, if you like a more soupy chili. I don't)

Cook on high until everything is hot.
Serve with shredded cheese, tortilla chips, sour cream, etc...

--------------------------------------------------------------------------------------------

Corny Chicken Bake

1 1/2 lbs boneless/skinless chicken, cut up
1/2 can beer( or water, I guess)
1/4 tsp ground cumin
1/2 tsp chili powder
1/4 tsp onion powder
salt and pepper to taste

Pre-heat oven to 400.
In a large oven-safe skillet, bring the above to a simmer. Cook until chicken is done. Add;

2 bags * Rice mix
4 cups water
2 tbls butter/margerine

Bring to a boil then simmer for ten minutes, stirring frequently.
Remove from heat, pour/spread cornbread mix as evenly as you can over top of chicken/rice mix. Bake for 15-20 minutes or until cornbread is golden brown.
Serve with sour cream and shredded cheese.


Cornbread mix;

2 boxes Jiffy Corn Muffin Mix
1/2 cup water
1 egg
1 16 oz can sweet corn, undrained

* Dirty Rice or Spanish Rice both work well

(if you don't have a large, oven-safe skillet you should go get one. I love mine. Or, I suppose, you could transfer the chicken/rice mix to a baking/casserole dish before adding the cornbread mix. It's up to you.)


-----------------------------------------------------------------------------

Sweet Potato Soup

1 med onion, cut up
2 tbls butter/margerine
4 cups chicken broth
2 1/2 lbs sweeeet potatoes, diced
1/2 tsp sweeeet basil
1/4 tsp ground ginger
1/2 tsp grated orange peel
1 tsp celery seed
1/2 tsp seasoned salt
1/4 - 1/2 tsp black pepper

In a large pot, saute onion in butter until transparent.
Puree onion in blender with some broth, pour back into pot with remaining broth, potatoes, basil, orange peel, salt and pepper.
Bring to a boil, reduce to simmer. Simmer until potatoes are soft. Remove about 1/3 potatoes to a bowl, puree remaining potatoes and broth.
Mix together puree, potatoes and celery seed.
Serve and eat.

-----------------------------------------------------------------------
Hash Brown Casserole

28-30 oz package shredded hash brown, thawed
1 stick butter or margarine
1/2 tsp seasoned salt
1/4 tsp black pepper
1 lb meat*
3 cups shredded cheese*
1 cup milk
1/4 cup sour cream
8 x-lg eggs
1/2 tsp basil
1 cup french-fried onions

Melt butter in large pan.
Pre-heat oven to 450.
Run to store to get hash browns and meat.
Defrost hash browns in microwave because they are frozen solid.
Mix together hash browns, butter, salt and pepper. Press into glass 9x13 baking dish. Bake 20 minutes.
Run back to store to get eggs and Citrus Drop.
Prepare meat, if needed.
Mix together milk, sour cream, eggs and basil.
Reduce heat to 350.
Spread meat over hash browns, then spread on 2 cups cheese. Pour on egg mixture.
Bake at 350 for 20 minutes.
Spread on onions and remaining cheese. Bake another 5 mins or so.
Let sit for a few minutes, serve with sour cream and salsa.

* Nice thing about this recipe is it's versatility. You could use bulk sausage, bacon, diced ham, cut-up link or patty sausage, or even hamburger. Just make sure it is cooked first.
I have used several different types of cheese; colby, cheddar, jack, Italian blend, etc. Whatever you have on hand, I guess.

(The Citrus Drop has nothing to do with the recipe, I got it for my son. He likes it better than Mountain Dew.)

--------------------------------------------------------------------------------

Great Pork Marinade

1/3 cup honey
1/3 cup soy sauce
1/4 tsp rubbed sage
1/2 tsp ground ginger
1/4 tsp sweet basil
1/4 tsp rosemary

Mix together in a large ziplock bag. Add pork tenderloins. Refigerate at least overnight. Sear pork in a skillet with a little EVOO then bake at 400 for about 45 minutes or till done.

-----------------------------------------------------------------

MARGARITA SHRIMP WITH SNAP PEAS

1 pitcher margarita
2 12oz bags frozen 31-40 count shrimp
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp ground ginger
1 bell pepper, diced
1 8oz bag sugar snap peas

In a large skillet, bring 2/3 cups margarita, shrimp and spices to a boil then simmer on medium heat for 10-15 minutes. Add bell pepper and snap peas, simmer for 5-10 minutes stirring occasionally.

Can be served over rice or as a salad topping.
Remaining margarita should be served in salt rimmed glasses.


Edit: If you don't like shrimp, try it with 1 1/2 lbs. chicken.

-----------------------------------------------------------------

Balsamic Poodle and Squash(for Bunny13)

1 1/2 lbs poodle filets
1/2 cup balsamic vinaigrette
1/2 cup beer
1/2 tsp sweet basil
1/4 cup diced onion

Simmer in large skillet till poodle is cooked through.
Add;

1 diced bell pepper
1 lb zucchini/yellow squash, cut up

Simmer for 5-10 minutes, stirring occasionally. Serve over pasta.

( If you can't find poodle, you may use chicken.)

----------------------------------------------------------------------------

Garlic Shrimp with Broccoli (Bryer's Favorite!)

4 tbsp butter or margerine
2 12oz. bags frozen shrimp (31-40 count)
1/2 tsp ground cumin
1/2 tsp orange peel
1 tsp sweet basil
1 tsp garlic powder
4 cups chopped broccoli

Melt butter in large skillet at med heat.
Add shrimp and cumin, simmer 5 mins.
Add orange peel, basil and garlic, simmer 5 mins.
Add broccoli, simmer 10 mins.

Serve over pasta.

--------------------------------------------------------------------------------------------

Skillet Chicken Chili


1 1/2 lbs boneless skinless chicken, bite sized
1/2 can beer
1/2 tsp orange peel
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/2 tsp oregano

In a large skillet, bring above to a boil. Simmer on med heat till chicken is cooked through, add

1 16 oz can tomatoes for chili
1 16 oz can chili beans
1 16 oz can sweet corn, drained

simmer for 10 minutes on med-low.

---------------------------------------------------------------------------

Spicy Chicken and Hominy


2 lbs chicken, bite-sized
2 1/2 cups water/beer*
1 tsp grated orange peel
1 tsp worcestershire sauce

In large skillet, bring above to boil. Simmer till chicken is done through. Add;

1 1/2 tsp chili powder
1 tsp cayenne pepper
1 tsp rubbed sage
2 tsp french marjoram
1/2 tsp ground cinnamon

Simmer for 20 minutes. Add;

1 cup diced onion
1/2 tsp black pepper
1 can diced tomatoes
2 cans hominy, drained
1 large bell pepper, diced

Simmer another 20 minutes.

* You may need to add more during cooking to avoid burning, so if you use beer make sure you have plenty on hand. I suggest a 12 pack, at least.(You may get thirsty)

--------------------------------------------------------------------------

UncaBret's Pork Stuffing Bake


2 tbsp Worst. sauce
boneless pork chops, enough to cover the bottom of a 9x13 baking pan
2 boxes Stove Top stuffing
1 10oz pkg. frozen chopped broccoli, thawed
2 cans cream of celery/broccoli/mushroom soup(whichever you like)
1 cup milk
2 cups water

Pour Worst. sauce into 9x13 pan, coat bottom of pan
Add pork, bake at 350f for 10-12 min.
Mix one box of stuffing with one cup water, spread over pork
Spread broccoli over stuffing
Mix second box of stuffing with one cup water, spread over broccoli
Mix soup with milk, spread evenly over top of everything else
Bake at 350f for 20 minutes
Eat


The pork can be replaced with chicken or (in Bunny's case) poodle.

---------------------------------------------------------------------------------

(green)Beans and (sausage)Weenies

12 pack beer
2 14oz pkgs beef Lil Smokies
1/4 tsp black pepper
1/2 tsp grated orange peel
1 onion
2 cans green beans
1 bell pepper, cut up


In a large skillet bring 1/2 can beer and sausages to a boil.
Dispose of remaining beer in proper fashion.
Reduce heat to simmer, add sliced onion, black pepper and orange peel.
Simmer for about 5 minutes. Have another beer.
Add 1/2 can of beer, beanses and bell pepper.
Simmer until kids start whining "Is it done yet? I'm hungry! Why can't we just go to McDonalds?"
Have another beer.

------------------------------------------------------------------------------------

icon1.gif
UncaBret's Shepards Pie
2 lbs ground beef
1/3 cup diced onion
2/3 cup Worst. sauce
1/2 tsp. grated orange peel
2 tsp. sugar
1/4 tsp. ground cumin
1 tsp basil or marjoram
1 16 oz. can green beans
3 8.25 oz. cans sliced carrots
2 boxes Garlic and Cheddar mashed potato mix


Brown and drain beef.
Saute onion, add beef.
Add next five ingrediants, simmer for 4-5 minutes.
Add in vegies.
Put all in large baking dish.
Mix potatoes according to box direction, spread over meat/vegie mixture.
Bake at 300 for 20-25 minutes.
 
You must log in or register to reply here.
AquariaCentral.com
Top Bottom