Now THAT's originality!!:woot:
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The Staff of SOH
I'm the cook of the house. My concoction I call food
- Thread starter OleBoy
- Start date
Now THAT's originality!!:woot:
I don't really have a recipe for it. It usually involves a pound or two of ground venison (ground beef will work too), some kidney beans, some black beans, diced up green chili peppers, chili powder, some tomato sauce and plenty of onion and garlic. I'm always doing it a little different and it's evolved over the years since I made my first pot of chili as a teenager.
My mom taught all us boys to cook and keep house. It's sure come in handy a lot of times.
cheezyflier
Charter Member
ok, i'll have to pull out a good one for ya's:
get a 3 lb pork roast, stick it in your crockpot. get a bowl, into it pour 2-
16 oz cans of jellied cranbberry sauce.mash it with a potato masher. add 1 cup of cranberry juice and 1/2 cup of white sugar and 1/4 teaspoon of ground cloves. mix it all up and pour it over the roast. turn the crockpot on high for 2 hours, then turn down to low. leave it cook and don't touch it no more for another 6 hours. you can go longer if you want it won't hurt anything. anyhow, you can skim the fat off of the juice afterwards and add some cornstarch to make a sweet gravy if you want to.
get a 3 lb pork roast, stick it in your crockpot. get a bowl, into it pour 2-
16 oz cans of jellied cranbberry sauce.mash it with a potato masher. add 1 cup of cranberry juice and 1/2 cup of white sugar and 1/4 teaspoon of ground cloves. mix it all up and pour it over the roast. turn the crockpot on high for 2 hours, then turn down to low. leave it cook and don't touch it no more for another 6 hours. you can go longer if you want it won't hurt anything. anyhow, you can skim the fat off of the juice afterwards and add some cornstarch to make a sweet gravy if you want to.
Brian_Gladden
SOH-CM-2025
Got a pork tenderloin roast in the freezer right now..... Mmmmmmm, Gonna have to try this one
Brian
That and the juices from the meat add flavor to the veggies. Just be sure to use the leanest ground beef you can find. I do not know if they have it in your area but a company called Nature Well sells ground beef in 2lb tubes that has no additives and is so lean you do not need to drain it after cooking.
EDIT: The wife says I have to include her second favorite dish I cook.
Rick's Very Easy Hawaiian Chicken Boobies.
Take boneless, skinless chicken breast, cut off any fat. and place in a baking dish.
Cover with Lawrys Hawaiian marinade and cover the dish with foil.
Place in the fridge for at least an hour before cooking. ( I sometimes do it the night before )
When ready to cook preheat oven to 350 degrees and then cook for 1 hour. 45 minutes if you like your chicken a little less done.
Serve over white rice with your favorite Chinese veggies and egg rolls.
Note: A good sweet and sour sauce really brings out the flavor.
E
EgoR64
Guest
Ya'll got some good stuff brewin,
One of my Favs, Not a Back Blast Area Clear Burrito - LOL - Unless ?
1-8-ounce can condensed Mushroom soup
1-cup - sour cream
3-chicken breasts - makes 4 to 5 big burritos
1-tsp - garlic powder
1-tbsp - Extra Virgin Olive oil
1-package of 8-large Burritos 10-12-inch in diameter, you can even get the ones the are colored. LOL !!
2- cups of graded chedder mild or whatever you fancy.
1-red bell pepper
1-yellow bell pepper
1/2-large yellow onion
1-tsp-lemon
3-tbsp of real butter, don't ruin it with that imitation stuff, your call.
Sea salt and Pepper to taste
Salsa, banana peppers, taco sauce optional
Dir -
# Cube up Chicken, fry in 1-tbsp of butter & 1-tbsp of Olive Oil, add grounded sea salt and pepper to taste, brown good, set aside in bowl.
# Fry bell pepper and onion in remaining 2-tbsp of butter, until soft or to your liking, add can of condensed Mushroom soup & sour cream simmer 5-10 minutes on medium heat - should be a little thick, add garlic Powder(if desired to taste), to give a small twang you can add a 1-tsp of lemon. set 2/3 of mixture aside. Add cooked chicken to rest stir in until even, reduce heat and add 1-cup of shredded cheese, turn heat off, mix slightly, get ya burritos and add mixter to your desired size(want to be able to roll the burritos up and fold on sides), this is where I would add banana peppers to mine and sweet peppers, place burritos into a non-sticky oven pan, add 1/4 cup of 1/2 & 1/2 or milk to rest of mixture or enough to loosin up the mixture slightly. pour on burritos, Add last cup of cheese to the top it off. Place in oven at 350 degrees for 30-minutes.
When done Add ye Salsa and server with Rice Pilaf or other favorites.
One of my Favs, Not a Back Blast Area Clear Burrito - LOL - Unless ?
1-8-ounce can condensed Mushroom soup
1-cup - sour cream
3-chicken breasts - makes 4 to 5 big burritos
1-tsp - garlic powder
1-tbsp - Extra Virgin Olive oil
1-package of 8-large Burritos 10-12-inch in diameter, you can even get the ones the are colored. LOL !!
2- cups of graded chedder mild or whatever you fancy.
1-red bell pepper
1-yellow bell pepper
1/2-large yellow onion
1-tsp-lemon
3-tbsp of real butter, don't ruin it with that imitation stuff, your call.
Sea salt and Pepper to taste
Salsa, banana peppers, taco sauce optional
Dir -
# Cube up Chicken, fry in 1-tbsp of butter & 1-tbsp of Olive Oil, add grounded sea salt and pepper to taste, brown good, set aside in bowl.
# Fry bell pepper and onion in remaining 2-tbsp of butter, until soft or to your liking, add can of condensed Mushroom soup & sour cream simmer 5-10 minutes on medium heat - should be a little thick, add garlic Powder(if desired to taste), to give a small twang you can add a 1-tsp of lemon. set 2/3 of mixture aside. Add cooked chicken to rest stir in until even, reduce heat and add 1-cup of shredded cheese, turn heat off, mix slightly, get ya burritos and add mixter to your desired size(want to be able to roll the burritos up and fold on sides), this is where I would add banana peppers to mine and sweet peppers, place burritos into a non-sticky oven pan, add 1/4 cup of 1/2 & 1/2 or milk to rest of mixture or enough to loosin up the mixture slightly. pour on burritos, Add last cup of cheese to the top it off. Place in oven at 350 degrees for 30-minutes.
When done Add ye Salsa and server with Rice Pilaf or other favorites.
cheezyflier
Charter Member
in a few min i'll edit this post to show my orange chicken recipe.
I have a wild Mac and Cheese recipe that I like to do.
Its a bit wild though. I have Cajun blood, so be warned, lots of spices.
* Empty a carton of Macaroni noodles from a Mac and Cheese box or add the same amount of pasta of your choice, preferably macaroni or same size. Add two cups water.
* Boil till adante' or cook in Microwave for roughly 777 seconds :d (Dont ask, it works).
* When done, let set for a moment so it absorbs the water a bit.
* Drain all but a tad of water out. Leave just a bit in there.
* Add two spritzes of Virgin olive oil to free up the noodles
* Then add some 'real' mixed southwest shredded cheese. I usually use two hand fulls.
* Next comes the spices; two strong shakes of Soy Sauce, 1 to 2 teaspoons of Italian Seasoning or at least Oregano, lots of pepper (lots), a sprinkle of salt (sea salt if you have it), 1 to 2 teaspoons of Garlic Powder (not Garlic Salt
).
* Next is the secret ingrediant. Tell no one.. Add in a good amount of pre-cooked 'Fried Onions'. I get them in a large red foil bag for about $2.00 at Wallyworld. They add some real Zest to the concoction.
* Stir for a bit, and serve.
Note; No milk, No cream, No butter... Still addictive though. No pacers required afterwords.
Note2; You 'will' indeed have bad breath. Onions with Garlic powder will make you a breath grenade...
Mods for enhancement; Add real chuncks (chunks, not diced) of Garlic. Add some low fat butter. Use ground 'largish' granuals of pepper from fresh peppercorns. Use a good grade of cheese. (I buy the mixed Southwest mix of Cheese, grated, at Costco).
mmmmm.............
Thanks again OldBoy for the Chicken recipe! Brilliant!
Bill
Its a bit wild though. I have Cajun blood, so be warned, lots of spices.
* Empty a carton of Macaroni noodles from a Mac and Cheese box or add the same amount of pasta of your choice, preferably macaroni or same size. Add two cups water.
* Boil till adante' or cook in Microwave for roughly 777 seconds :d (Dont ask, it works).
* When done, let set for a moment so it absorbs the water a bit.
* Drain all but a tad of water out. Leave just a bit in there.
* Add two spritzes of Virgin olive oil to free up the noodles
* Then add some 'real' mixed southwest shredded cheese. I usually use two hand fulls.
* Next comes the spices; two strong shakes of Soy Sauce, 1 to 2 teaspoons of Italian Seasoning or at least Oregano, lots of pepper (lots), a sprinkle of salt (sea salt if you have it), 1 to 2 teaspoons of Garlic Powder (not Garlic Salt
).* Next is the secret ingrediant. Tell no one.. Add in a good amount of pre-cooked 'Fried Onions'. I get them in a large red foil bag for about $2.00 at Wallyworld. They add some real Zest to the concoction.
* Stir for a bit, and serve.
Note; No milk, No cream, No butter... Still addictive though. No pacers required afterwords.
Note2; You 'will' indeed have bad breath. Onions with Garlic powder will make you a breath grenade...
Mods for enhancement; Add real chuncks (chunks, not diced) of Garlic. Add some low fat butter. Use ground 'largish' granuals of pepper from fresh peppercorns. Use a good grade of cheese. (I buy the mixed Southwest mix of Cheese, grated, at Costco).
mmmmm.............
Thanks again OldBoy for the Chicken recipe! Brilliant!
Bill
cheezyflier
Charter Member
ok, so i didn't come right back like i said, i got distracted 
anyhow here is my orange chicked recipe.
2 tablespoons of orange zest (bout 3 oranges)
squeeze the juice out of the oranges, to make about a cup
add 1/4 cup soy sauce.
teaspoon of salt, tablespoon of brown sugar
1/2 teaspoon of fresh ground pepper
pour it into a pan over 4 or 5 boneless skinless breasts, cook untill chicken is done, serve over sticky rice
- or -
put in a casserole dish and bake it all in the oven (not with the rice)
this makes the sauce a little stickier.
maybe next time i will give out a con pollo recipe. (i like to cook with rice)
although, i don't think i have posted any beef recipes yet.
anyhow here is my orange chicked recipe.
2 tablespoons of orange zest (bout 3 oranges)
squeeze the juice out of the oranges, to make about a cup
add 1/4 cup soy sauce.
teaspoon of salt, tablespoon of brown sugar
1/2 teaspoon of fresh ground pepper
pour it into a pan over 4 or 5 boneless skinless breasts, cook untill chicken is done, serve over sticky rice
- or -
put in a casserole dish and bake it all in the oven (not with the rice)
this makes the sauce a little stickier.
maybe next time i will give out a con pollo recipe. (i like to cook with rice)
although, i don't think i have posted any beef recipes yet.
Cheezy..
That sounds good. We also eat rice very often. My friend from Thailand and his family steam Sticky Rice for every meal. The last time I went to Costco there was a lot of different brands of rice. I hung around that area to see what the Japanese, Vietnamese, Laotians & Taiwanese would get. I finally told a lady I wanted good sticky rice, and asked for her recommendation. What she recommended was not sticky rice. Needless to say, it's getting used up. I'm about do for a restock.
What brand do you recommend that's real sticky?
I'm a bit naive on the topic.
Do you use a rice steaming basket. Or the conventional method on the stove?
That sounds good. We also eat rice very often. My friend from Thailand and his family steam Sticky Rice for every meal. The last time I went to Costco there was a lot of different brands of rice. I hung around that area to see what the Japanese, Vietnamese, Laotians & Taiwanese would get. I finally told a lady I wanted good sticky rice, and asked for her recommendation. What she recommended was not sticky rice. Needless to say, it's getting used up. I'm about do for a restock.
What brand do you recommend that's real sticky?
I'm a bit naive on the topic.
Do you use a rice steaming basket. Or the conventional method on the stove?
cheezyflier
Charter Member
nishiki rice (or anything that says sushi rice) normally comes in a white paper bag. just don't buy grocery store brand, look for california grown rice if you don't want to spend the $$ for rice imported from japan. we buy the california rice alot, and it's pretty good. use just a tiny bit more water than reccomended on the package for maximum sticky-ness.
when it comes to rice cookers, there is only one brand worth considering. all others are pretenders.
http://zojirushi.com/ourproducts/ricecookers/ricecookers.html
when it comes to rice cookers, there is only one brand worth considering. all others are pretenders.
http://zojirushi.com/ourproducts/ricecookers/ricecookers.html
M
MyassisDragon
Guest
If you can open a can, you can make this. It's easy, nutritious, fairly healthy and tastes good.
Mexican Bean Casserole<?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>
<o> </o>
4 cups cooked brown rice
2 cans Green Giant Mexicorn (11 oz each), drained
2 16 oz. cans Delmonte stewed or diced tomatoes with mild green chilies
1 16 oz. can black beans drained and rinsed
1 16 oz. can dark red kidney beans drained and rinsed
1 or 2 cups shredded cheddar or cheddar-jack cheese (some like it cheesy, some not)
<o> </o>Chili powder and hot sauce (amount to personal taste).
<o> </o>
Mix above together in casserole dish. Top with shredded cheddar. Bake at 350 degrees for 35- 45 minutes.
Mexican Bean Casserole<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com
fficeffice" /><o></o><o
> </o>4 cups cooked brown rice
2 cans Green Giant Mexicorn (11 oz each), drained
2 16 oz. cans Delmonte stewed or diced tomatoes with mild green chilies
1 16 oz. can black beans drained and rinsed
1 16 oz. can dark red kidney beans drained and rinsed
1 or 2 cups shredded cheddar or cheddar-jack cheese (some like it cheesy, some not)
<o
> </o>Chili powder and hot sauce (amount to personal taste).<o
> </o>Mix above together in casserole dish. Top with shredded cheddar. Bake at 350 degrees for 35- 45 minutes.
Holy Cow
I have been missing out.
Some times it is hard to keep up with everything that goes on here but this should be a Stickey...
The Sim-Outhouse Cook Book in the makings.
I think I will have to try some of these especially the killer Mac and Cheese.
Nice to see Boobies mentioned in the thread and it not need to be moved to the Cantina too. :costumes:
I have been missing out.
Some times it is hard to keep up with everything that goes on here but this should be a Stickey...
The Sim-Outhouse Cook Book in the makings.
I think I will have to try some of these especially the killer Mac and Cheese.
Nice to see Boobies mentioned in the thread and it not need to be moved to the Cantina too. :costumes:
cheezyflier
Charter Member
dragon that's cool! it's a bachelor special and it looks like it will be awesome!
dave, i agree, it should be a sticky.
dave, i agree, it should be a sticky.
brad kaste
Charter Member
An Easter appetizer
Here's a quick and tasty appetizer for that Easter get-together this coming Sunday. There's not much in the way of preparation and you'll come out looking like a prince when it's being served. Again,...it's an appetizer so plan it accordingly time wise...
~ARTICHOKE DIP~
1, Two (2) cans of artichoke hearts (drain and chop up to 1/8 size pieces)
2, Two (2) cups of regular mayonnaise. DO NOT substitute with 'mayo light' or Miracle Whip.
3, One (1) cup of Parmesan cheese.....grated. I use Kraft already grated.
4, Two (2) teaspoons of Digon mustard. (Please pass the Grey Poupon...)
5, One (1) teaspoon of dry onion
6, A couple of good dashes of Worcestershire sauce.
Mix the chopped artichoke hearts and reg mayo together thoroughly. Then add the other ingredients.
Pour mixture into large sized casserole oven dish. Mixture should be between 1"-Inch and one half in thickness. Not over one and half inches in thickness.
Preheat oven to 350 degrees F.
DO NOT cover casserole dish with lid. Keep artichoke mixture open and exposed to oven heat.
Bake for around 20 minutes or so. Keep checking until the surface develops a golden brown surface. Once it becomes golden brown remove from oven. Let cool. Serve with Ritz or Triskette crackers or any other type of dipping cracker. I prefer the Ritz cracker.
The above recipe it the straight, unaltered recipe. However I like to 'doctor' up the original recipe a bit. I'll add freshly ground pepper,...plus a splash or two of Try Me Tiger Sauce or Pickappa Sauce. Even toss in a bit of Mrs. Dash this or that seasoning. What ever suits your fancy,...just don't go overboard in the beginning. Oh yeah,...I'll sprinkle a good shot of Parmesan cheese over the top before it goes into the oven. I add more than a teaspoon of dried onion,...more like 3 or 4 teaspoons
Enjoy!
Here's a quick and tasty appetizer for that Easter get-together this coming Sunday. There's not much in the way of preparation and you'll come out looking like a prince when it's being served. Again,...it's an appetizer so plan it accordingly time wise...
~ARTICHOKE DIP~
1, Two (2) cans of artichoke hearts (drain and chop up to 1/8 size pieces)
2, Two (2) cups of regular mayonnaise. DO NOT substitute with 'mayo light' or Miracle Whip.
3, One (1) cup of Parmesan cheese.....grated. I use Kraft already grated.
4, Two (2) teaspoons of Digon mustard. (Please pass the Grey Poupon...)
5, One (1) teaspoon of dry onion
6, A couple of good dashes of Worcestershire sauce.
Mix the chopped artichoke hearts and reg mayo together thoroughly. Then add the other ingredients.
Pour mixture into large sized casserole oven dish. Mixture should be between 1"-Inch and one half in thickness. Not over one and half inches in thickness.
Preheat oven to 350 degrees F.
DO NOT cover casserole dish with lid. Keep artichoke mixture open and exposed to oven heat.
Bake for around 20 minutes or so. Keep checking until the surface develops a golden brown surface. Once it becomes golden brown remove from oven. Let cool. Serve with Ritz or Triskette crackers or any other type of dipping cracker. I prefer the Ritz cracker.
The above recipe it the straight, unaltered recipe. However I like to 'doctor' up the original recipe a bit. I'll add freshly ground pepper,...plus a splash or two of Try Me Tiger Sauce or Pickappa Sauce. Even toss in a bit of Mrs. Dash this or that seasoning. What ever suits your fancy,...just don't go overboard in the beginning. Oh yeah,...I'll sprinkle a good shot of Parmesan cheese over the top before it goes into the oven. I add more than a teaspoon of dried onion,...more like 3 or 4 teaspoons
Enjoy!