Share Your Recipe

Another one put here as well.

Here's a tasty tip.... boil a whole chicken and season with poultry season, salt , and pepper. Let the cooked chicken cool enough to handle and debone. Put deboned chicken back into stock and bring back up to a slow rolling boil. Take some of the fresh cooked flour tortillas (or store bought) and cut into about an inch or little bigger strips, then dredged in all purpose flour and slowly add to chicken w/ stock that is at a slow rolling boil. Don't put the strips all in one spot... try to spread them around. After strips are in, turn heat down to a simmer and place a lid on pot. Let it simmer about 20 minutes or so.... you have now made Mexican chicken and pastry (well, that's what I call it. lol) :)

Oh, don't stir the pot much while strips are simmering... it will tear them into mush.
 
Nice n easy. FIL shot a deer and asked for a repeat recipe I found online. Slice some venison in 1x1 inch slices long ways in however long strips. Then marinate in 50/50 brown sugar and soy sauce overnight.

Next morning wrap in strips of bacon, grill it until the bacon is cooked to your liking.

He has been hunting for 40+ yrs and he says it is the 2nd best deer meat he has ever tasted(outside of what mama used to make).

Huge hit at the family parties as well. I have done this with venison that has been frozen as well as with fresh. Obviously fresh is better, but the frozen turned out great as well!!
 
Randy's breakfast casserole
Take a bag of shredded hash browns spread them in a 9x12 casserole dish Scramble 10-12 eggs and pour over hashbrowns Place in 350 degree oven for 20-25 min (until eggis done)
Fry bacon or sausage or both
When egg is done spread bacon and sausage
spread layer of grated cheese (your choice)
cover with phillsbury crescent dough and return to oven until top is browned

Eat and enjoy
 
Alright fellas, I'm going to share my recipe here with ya, and let all you culinary gurus try this one on for size!

1st up you'll need "boiled eggs", doesn't matter how many, recipe is adjusted according to how many eggs you want. The quotes around "boiled eggs" are there because you don't actually want to boil them. What you want to do whether you know it or not, is to have your eggs submerged under ~1" of water and heat it up to a simmer, rather than a boil. Maintain a simmer for 8.5 minutes and then remove from heat. Congratulations, you've now perfectly "boiled" your eggs.

2ndly

Drain the hot water from your eggs and run cold water over them. This will cool them and help pull the white away from the shell. Now you can peel/shell your cool eggs and begin the prep.

3rdly

Cut each egg in half and dump the firmed yolks into a bowl for mixing.

4thly

Add the following for each egg yolk added:

~2/3rds teaspoon Mayonnaise

~1/2 teaspoon Mustard

1 pinch salt

1 dash pepper

~1/2 to 2/3 tablespoon sweet pickle relish - drained

Any and all of the above can be adjusted in quantity to suit your taste. Given quantities are a starting point.

5thly

Mix all the above to an even mixture, and spoon evenly onto the egg halves. Top the mixture on each egg off with a conservative dash of Cayenne Pepper, and a liberal dash of Smoked Paprika.



6thly

Enjoy. You will soon be addicted to them...
 
This is what we had for dinner last night.

Make and cook the meatballs per the recipe (we use venison). Make and slow cook the sauce per the recipe. Add the meatballs to the sauce and slow cook a little longer.

Sorry, I got pics of the meatballs pre and post oven, but went hunting and my wife added them to the sauce, but I forgot to take a pic of the finished product. So, I'm not going to bore you with a pic of a tray of unsauced meatballs. Lol.

20181208_123656.jpg
 
Apple pie:
Slice up one whole granny smith apple
1/2 cup brown sugar
2 cinnamon sticks
Put ingredients in a quart jar then fill to the top with some quality moonshine, apply lid
Put it in your underwear drawer (so you will remember to shake it up every day)
Remove the cinnamon after day 3
Best after 3-4 weeks (From what I hear, mine never went past 2)
 
Apple pie:
Slice up one whole granny smith apple
1/2 cup brown sugar
2 cinnamon sticks
Put ingredients in a quart jar then fill to the top with some quality moonshine, apply lid
Put it in your underwear drawer (so you will remember to shake it up every day)
Remove the cinnamon after day 3
Best after 3-4 weeks (From what I hear, mine never went past 2)

I don't have a source for quality moonshine.

Guess I'm SOL.
 
1229191955.jpg

1229192019.jpg Fried Rice:

Cook up 3 cups of Minute Rice white rice. Not the premium version, just the standard. Use a little less water or a little more rice than what the directions call for.

Slice up about 6 bundles of green onions and put in a bowl. I slice the onions about 1/8 to 1/4 inch thick and slice each one down until there is no more white just the green leaf. 6 bundles is just what I use normally. Too much green onion is better than too little.

Toast some sesame seed in a frying pan. Don't skimp and buy already toasted sesame seed in the spice aisle at the grocery store. Go to the international foods aisle and get the Baycliff brand of raw sesame seed and toast it in the pan. Closely watch it and stir it around to keep it from burning. You want a light to medium brown toast on the seeds.

Toast the entire bottle of sesame seed but only use about 1/3 to 1/2 of it in the rice. Put it in a small juice glass and cover with plastic wrap or foil for later use.

Scramble 6 eggs and put them in a bowl.

Microwave a bag of steamable Birdseye Super Sweet corn and put in a bowl.

Put everything you just prepared and covered in the fridge. IMPORTANT: Let everything cool to room temp before covering and putting in fridge. Keep everything in fridge overnight.

Next day or two, pour rice in big frying pan that is greased with butter. Be liberal with the butter. Stir in the previously prepared ingredients in any order you wish while adding butter as necessary. Stir fry on medium heat.

Add the Sun-Bird Fried Rice seasoning mix pictured above and sprinkle some low sodium Kikkoman soy sauce on the Sun-Bird rice seasoning to liquify it. Be careful not to add too much soy sauce.

I use low sodium soy sauce because the seasoning has sodium in it as well. Using regular soy sauce makes the fried rice too salty for my taste.

Tip: While frying the rice, after adding the scrambled eggs, chop them up with spatula so there won't be large chunks of egg.

This is my own recipe and while I normally don't toot my own horn so to speak, this is the best fried rice I have ever consumed in my lifetime.

1229191955.jpg

large-kikkoman lite soy.jpg
 
Last edited:
I use a dry rub or seasoning. My wife just likes Nature's Seasoning on hers and I like Weber's Kickin' Chickin' on mine . I use the Vortex for the best wings ever. If any sauce is used it goes on right at the end because the sugars in the sauce will burn easily.

View attachment 25703

Forgive me for asking, but it's amateur hour for me when it comes to grilling. :)
Is the vortex the can in the middle with the charcoal?
 
Last edited:
Alton brown has some great recipes. Made this over the weekend.

Backyard baby back ribs
For the sauce I doubled the cayenne, added a cap full of apple cider vinegar, and a drop of liquid smoke. Takes a bit to reduce to BBQ sauce consistency so I just finish it before putting the ribs on.

Stove top Mac n cheese
I start this when I put the ribs on

Potato smiles
I also start this with the ribs
 

Attachments

  • 20200613_193451.jpg
    20200613_193451.jpg
    125.9 KB · Views: 18
Bourbon Shakers-
A delicious bourbon slushy-

Ingredients-
1 can frozen orange juice concentrate
1/2 can frozen lemonade concentrate
2 cups sugar or sugar substitute
20 orange tea teabags
6 cups of water
1 fifth of your favorite bourbon (at least 80 proof, Maker’s Mark or Knob Creek work very well)

min a 1 gallon container,
Add orange juice concentrate and lemonade concentrate.
Add sugar and water.

in a separate container boil 2 cups of water, and add the 20 tea bags. Let steep for 10-15 min.

add the tea, add the booze.
Stir well.

put in the freezer.

once frozen, stir occasionally.

Stir well before serving.

be careful, these will get you LIT!
 
Anybody have a good recipe for grilled salmon? We LOVE the Mediterranean spiced salmon from Aldi's, but would like to do something similar with a larger piece (there's average a pound each).
 

This is our go to salmon recipe unless I am smoking a grill full.

You can cook the salmon on a charcoal grill, smoker or gas grill really doesn’t matter. Cook it however you’d like. You can also use a store bought barecue sauce as your base. I like a balanced sauce with a little bit of sweetness for this. That way the mint and jalapeños don’t get lost. But use whatever you prefer. A friend uses this recipe with chicken as well.
 
Last edited:

This is our go to salmon recipe unless I am smoking a grill full.

You can cook the salmon on a charcoal grill, smoker or has grill really doesn’t matter. Cook it however you’d like. You can also use a store bought barecue sauce as your base. I like a balanced sauce with a little bit of sweetness for this. That way the mint and jalapeños don’t get lost. But use whatever you prefer. A friend uses this recipe with chicken as well.
Thanks so much for letting me know what I'm cooking for dinner tonight! I'm making a Costco run today anyway, I'll grab some salmon.
 
Two best recipes I've found.


 
You can cook the salmon on a charcoal grill, smoker or has grill really doesn’t matter. Cook it however you’d like. You can also use a store bought barecue sauce as your base. I like a balanced sauce with a little bit of sweetness for this. That way the mint and jalapeños don’t get lost. But use whatever you prefer. A friend uses this recipe with chicken as well.
salmon filet wrapped in bacon

DSC01469.JPG
 
@SergeToll
You keep showing some nice looking plates of food, but this section is called: Share Your Recipe.
Would you do that?
Thanks
some pictures do not required a description or recipes... however, I have some video instructions (YouTube) as well, as album with photo and recipes on FaceBook. 😎 🤟
 
Last edited:
Like this one… just did… picture explains everything
Duck Leg Confit, roasted in the oven under 375F for 30 min along with potatoes, zucchini and shitaki mushrooms

2A3A2FE2-4B8C-41F6-938F-61AC1C31956C.jpeg
 
Last edited:
Ridiculously simple, but tasty veggie recipe.

Open and drain a number 10 cam of green beans.

Melt 3/4 stick of butter in a medium high pan and add two tablespoons of minced garlic.

When the garlic starts to darken slightly, add the green beans. Dash in balsamic vinegar until you can JUST BARELY smell the vinegar in the steam.

Sautee the whole mixture until the green beans start to brown.

Remove to a serving dish and enjoy the thought of your doctor losing their mind over the amount of butter as you savor the taste of your green beans.

Ruffy
 
Back
Top Bottom