Cheater recipe for insanely easy pad thai noodles at home!
video description
1 summer sausage. sliced in 1/4cuts. then quartered.
1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4 cut and quartered. 4 celery stocks. 1/8 cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish.
Date: 2024-03-07
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Comments and reviews: 19
carlcox9066
March: Pagnotta
I got the idea for this recipe from watching a video about a restaurant in Berlin called Il Moro. The proprietor's name is Francesco and he's the one that came up with the name Pagnotta. It is essentially a pizza with a top and bottom crust. It doesn't sound like much but, Holy Crap, it turned out really good when I tried making it! I'm not going to include a recipe for pizza dough since virtually any pizza dough will work for this unusual pizza. I use my own personal pizza dough recipe that I've had for several years that works well for every type of pizza I make, Neapolitan, Detroit style, pizza Americana, etc. I suspect even the fresh pizza dough balls available at many supermarkets would suffice nicely if you didn't want to go to the trouble of making your own. I'm not including amounts for the pizza components other than the dough ball because I never weigh these items. The amount you would use is strictly personal preference. The ingredients listed are personal favorites, but you could put anything on this pizza, and I think it would still taste great! The key for me is the use of an artichoke paste as a base. It tastes really good and is very simple to make.
250-gram dough ball
olive oil
semolina (for shaping)
grated mozzarella cheese
parmesan cheese
thinly sliced sopressata
artichoke paste
sliced black olives
sliced green olives
thinly sliced red onion
tomato slices (dried of excess moisture)
For the artichoke paste just use 3-4 oz. of marinated artichoke hearts (I use Trader Joe's, some of oil marinade from the jar, 2 garlic cloves, 3 or 4 capers and a couple of green olives. Combine in a blender until it achieves a smooth, spreadable consistency. Amounts are subject to individual tastes.
Preheat your oven, with a pizza stone, to 450 F.
Allow your pizza dough to come to room temp and rise as you would for any pizza. Spread some semolina on your work surface and place the dough to begin shaping. Press the dough into a roughly 10 circle, being sure to press the dough all the way to the edge. You want a consistent thickness all the way across. Do not dock the dough as you might with a regular pizza. You want the dough to swell into a big balloon shape.
Place it on a peel and slide it onto the preheated stone. Within a minute or so the dough will begin to inflate. You should leave it in the oven until the dough is fully inflated all the way across, edge to edge. Once it achieves this, remove from the oven and place on a wire rack to cool slightly before cutting it open. Once it is cool enough to handle, take a small sharp knife and insert it into the edge of the dough between the top and bottom halves. Slide the knife all the way around the edge of the pizza to cut the edge so you can separate the top and bottom halves. Take the top off and begin building your pizza on the bottom half. Spread the artichoke paste over the bottom half. Next comes the grated cheese, olives, sopressata, red onion and parmesan. Place the top half of the crust on your freshly made pagnotta. Drizzle olive oil on the top of the pagnotta, spread a little parmesan and you're ready to cook. You want to be sure to cook it long enough to heat it through and through. It takes about 7 minutes at 450 F in my Blackstone pizza oven. Your time may vary. Hopefully I didn't leave out any crucial info!
The ingredients I've used are just one combination. I'm betting that with a really good crust, and you could put just about any combo on here and it would still be a clear winner. By the way, I love what you and your sons do. Your videos are always entertaining even if the recipe is not one I would make. I have to satisfy someone else in this household and she is VERY PARTICULAR about what she puts in her body. Even she has praised the results after trying some of your recipes. Thanks for all the food and fun!
reply
March: Pagnotta
I got the idea for this recipe from watching a video about a restaurant in Berlin called Il Moro. The proprietor's name is Francesco and he's the one that came up with the name Pagnotta. It is essentially a pizza with a top and bottom crust. It doesn't sound like much but, Holy Crap, it turned out really good when I tried making it! I'm not going to include a recipe for pizza dough since virtually any pizza dough will work for this unusual pizza. I use my own personal pizza dough recipe that I've had for several years that works well for every type of pizza I make, Neapolitan, Detroit style, pizza Americana, etc. I suspect even the fresh pizza dough balls available at many supermarkets would suffice nicely if you didn't want to go to the trouble of making your own. I'm not including amounts for the pizza components other than the dough ball because I never weigh these items. The amount you would use is strictly personal preference. The ingredients listed are personal favorites, but you could put anything on this pizza, and I think it would still taste great! The key for me is the use of an artichoke paste as a base. It tastes really good and is very simple to make.
250-gram dough ball
olive oil
semolina (for shaping)
grated mozzarella cheese
parmesan cheese
thinly sliced sopressata
artichoke paste
sliced black olives
sliced green olives
thinly sliced red onion
tomato slices (dried of excess moisture)
For the artichoke paste just use 3-4 oz. of marinated artichoke hearts (I use Trader Joe's, some of oil marinade from the jar, 2 garlic cloves, 3 or 4 capers and a couple of green olives. Combine in a blender until it achieves a smooth, spreadable consistency. Amounts are subject to individual tastes.
Preheat your oven, with a pizza stone, to 450 F.
Allow your pizza dough to come to room temp and rise as you would for any pizza. Spread some semolina on your work surface and place the dough to begin shaping. Press the dough into a roughly 10 circle, being sure to press the dough all the way to the edge. You want a consistent thickness all the way across. Do not dock the dough as you might with a regular pizza. You want the dough to swell into a big balloon shape.
Place it on a peel and slide it onto the preheated stone. Within a minute or so the dough will begin to inflate. You should leave it in the oven until the dough is fully inflated all the way across, edge to edge. Once it achieves this, remove from the oven and place on a wire rack to cool slightly before cutting it open. Once it is cool enough to handle, take a small sharp knife and insert it into the edge of the dough between the top and bottom halves. Slide the knife all the way around the edge of the pizza to cut the edge so you can separate the top and bottom halves. Take the top off and begin building your pizza on the bottom half. Spread the artichoke paste over the bottom half. Next comes the grated cheese, olives, sopressata, red onion and parmesan. Place the top half of the crust on your freshly made pagnotta. Drizzle olive oil on the top of the pagnotta, spread a little parmesan and you're ready to cook. You want to be sure to cook it long enough to heat it through and through. It takes about 7 minutes at 450 F in my Blackstone pizza oven. Your time may vary. Hopefully I didn't leave out any crucial info!
The ingredients I've used are just one combination. I'm betting that with a really good crust, and you could put just about any combo on here and it would still be a clear winner. By the way, I love what you and your sons do. Your videos are always entertaining even if the recipe is not one I would make. I have to satisfy someone else in this household and she is VERY PARTICULAR about what she puts in her body. Even she has praised the results after trying some of your recipes. Thanks for all the food and fun!
reply
HalMaulden
March: Puerto Rican Lobster Monfongo
Years ago I worked in Puerto Rico and this was my favorite dish. I have tried several recipes with no luck. This (ala Food Network) seems to be the closest I have found. Give it a shot please
Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth
Ingredients
1/2 gallon vegetable oil, plus more for the mold
2 tablespoons Achiote (annatto) Oil, plus 4 tablespoons, recipe follows
Two 2-pound Caribbean lobster tails
2 yucca, peeled, boiled, and cubed
4 teaspoons minced garlic
Salt and pepper
4 tablespoons olive oil
12 prawns, peeled, cleaned, and deveined
4 cups Sofrito Broth, recipe follows
Achiote Oil:
2 cups Spanish olive oil
1 cup annatto seeds
Sofrito Broth:
4 tablespoons Achiote Oil, recipe above
1/2 cup diced yellow bell pepper
1/2 cup diced aji dulce pepper (substitute a bell pepper)
1/2 cup diced onion
4 tablespoons minced garlic
2 tomatoes. peeled, seeded, and diced
1/2 cup minced recao (substitute cilantro)
5 cups shrimp stock or clam juice
1 cup tomato puree
1/2 cup sliced pimento stuffed olives
1/2 cup minced fresh cilantro
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Directions
Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
Achiote Oil:
Yield: 2 cups
Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
Sofrito Broth:
Yield: 1 quart
Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.
reply
March: Puerto Rican Lobster Monfongo
Years ago I worked in Puerto Rico and this was my favorite dish. I have tried several recipes with no luck. This (ala Food Network) seems to be the closest I have found. Give it a shot please
Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth
Ingredients
1/2 gallon vegetable oil, plus more for the mold
2 tablespoons Achiote (annatto) Oil, plus 4 tablespoons, recipe follows
Two 2-pound Caribbean lobster tails
2 yucca, peeled, boiled, and cubed
4 teaspoons minced garlic
Salt and pepper
4 tablespoons olive oil
12 prawns, peeled, cleaned, and deveined
4 cups Sofrito Broth, recipe follows
Achiote Oil:
2 cups Spanish olive oil
1 cup annatto seeds
Sofrito Broth:
4 tablespoons Achiote Oil, recipe above
1/2 cup diced yellow bell pepper
1/2 cup diced aji dulce pepper (substitute a bell pepper)
1/2 cup diced onion
4 tablespoons minced garlic
2 tomatoes. peeled, seeded, and diced
1/2 cup minced recao (substitute cilantro)
5 cups shrimp stock or clam juice
1 cup tomato puree
1/2 cup sliced pimento stuffed olives
1/2 cup minced fresh cilantro
Get Ingredients
Powered by
Chicory logo
tap here
Directions
Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
Achiote Oil:
Yield: 2 cups
Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
Sofrito Broth:
Yield: 1 quart
Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.
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troypollard3904
Sam make this bangers and mash:
Ingredients
For the Onion Gravy:
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon balsamic vinegar
1 teaspoon sugar
2 1/2 cups beef stock
4 teaspoons cornstarch, or corn flour
4 teaspoons cold water
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Mash:
2 pounds potatoes, peeled and quartered
6 tablespoons milk
8 tablespoons (1/2 cup) unsalted butter, cubed
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Bangers (Sausage):
2 tablespoons vegetable oil
8 thick sausages (pork, beef, or flavored)
First, start by making the gravy. Heat the oil and butter in a large saucepan over gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.
Add the balsamic vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently, uncovered, for 5 minutes.
In a small heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste
Pour a little of the hot stock into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper, to taste. Keep warm until ready to serve.
Meanwhile, start the mashed potatoes. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.
Drain and keep warm until ready to mash. While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.
Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.
Finish the mash by adding the milk and butter to the pan used to boil the potatoes. Place over low heat and warm gently until the butter has melted.
Add the potatoes and mash using either a potato masher, fork, or a potato ricer.
Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
To plate, spoon the mash onto 4 warmed dinner plates. Place 2 fat sausages on top of the mash and pour the onion gravy over the dish. Enjoy!
reply
Sam make this bangers and mash:
Ingredients
For the Onion Gravy:
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon balsamic vinegar
1 teaspoon sugar
2 1/2 cups beef stock
4 teaspoons cornstarch, or corn flour
4 teaspoons cold water
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Mash:
2 pounds potatoes, peeled and quartered
6 tablespoons milk
8 tablespoons (1/2 cup) unsalted butter, cubed
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Bangers (Sausage):
2 tablespoons vegetable oil
8 thick sausages (pork, beef, or flavored)
First, start by making the gravy. Heat the oil and butter in a large saucepan over gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.
Add the balsamic vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently, uncovered, for 5 minutes.
In a small heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste
Pour a little of the hot stock into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper, to taste. Keep warm until ready to serve.
Meanwhile, start the mashed potatoes. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.
Drain and keep warm until ready to mash. While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.
Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.
Finish the mash by adding the milk and butter to the pan used to boil the potatoes. Place over low heat and warm gently until the butter has melted.
Add the potatoes and mash using either a potato masher, fork, or a potato ricer.
Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.
To plate, spoon the mash onto 4 warmed dinner plates. Place 2 fat sausages on top of the mash and pour the onion gravy over the dish. Enjoy!
reply
CL3V3R619
March: Viewer Recipe Month
FOIl POUCH SALMON
Serves 1
Prep time 10 minutes
Cook time 10-15 minutes
INGREDIENTS:
(1) Salmon filet skin on or skin off
Fresh dill
Diced green bell pepper
Diced red bell pepper
Diced white onion
Chopped fresh garlic
Olive oil
Garlic salt
(2) tablespoons of butter
Cooked rice preferably jasmin
Fresh cracked pepper
Shredded cheese
Aluminum foil
DIRECTIONS:
Cut a piece of foil large enough to fill with several ingredients. Multiple pieces may be needed. Once the perfect size of foil is achieved butter the foil and place a piece of salmon down. The piece of salmon’s size is up to you. At this point season the salmon with garlic salt and freshly cracked pepper. Once seasoned add the green and red bell pepper, fresh chopped garlic and chopped white onion. Once the vegetable medley is added sprinkle on some fresh chopped dill. Add a tablespoon of butter to the top of the pile and create a pouch by closing up the foil. Carefully bring two ends of the pouch together folding and pinching the ends closed and follow the steps to seal the pouch completely. The pouch is now safe to add to a preheated oven or a nice hot grill. If using an oven heat your oven to 400 degrees Fahrenheit. In a hot oven or hot grill cook the pouch for 25-30 minutes. At the 25-30 minute mark carefully remove the pouch from the oven or grill. Slowly unfold and peel open the pouch. Being careful not to ruin the pouch too much because it will be going back on the heat shortly. Once the pouch has been opened it will smell delicious. The next step would be to spoon some cooked rice into the pouch along the side of the salmon itself then sprinkle on some shredded cheese. Be as light or as generous as youd like with the cheese then carefully close and reseal the pouch. The shredded cheese can be left out and is optional. Place the pouch back into the oven or back onto the grill and heat for another 20-25 minutes. Once the cook time is reached carefully remove from the heat, serve and enjoy. The foil pouch acts as its own serving dish and can be thrown away for easy clean up when finished. This dish is best when cooked on an open fire and shared with others. Prepare several of these and cook them at a bonfire for best results. Watch everyone’s faces light up with joy once they taste it.
reply
March: Viewer Recipe Month
FOIl POUCH SALMON
Serves 1
Prep time 10 minutes
Cook time 10-15 minutes
INGREDIENTS:
(1) Salmon filet skin on or skin off
Fresh dill
Diced green bell pepper
Diced red bell pepper
Diced white onion
Chopped fresh garlic
Olive oil
Garlic salt
(2) tablespoons of butter
Cooked rice preferably jasmin
Fresh cracked pepper
Shredded cheese
Aluminum foil
DIRECTIONS:
Cut a piece of foil large enough to fill with several ingredients. Multiple pieces may be needed. Once the perfect size of foil is achieved butter the foil and place a piece of salmon down. The piece of salmon’s size is up to you. At this point season the salmon with garlic salt and freshly cracked pepper. Once seasoned add the green and red bell pepper, fresh chopped garlic and chopped white onion. Once the vegetable medley is added sprinkle on some fresh chopped dill. Add a tablespoon of butter to the top of the pile and create a pouch by closing up the foil. Carefully bring two ends of the pouch together folding and pinching the ends closed and follow the steps to seal the pouch completely. The pouch is now safe to add to a preheated oven or a nice hot grill. If using an oven heat your oven to 400 degrees Fahrenheit. In a hot oven or hot grill cook the pouch for 25-30 minutes. At the 25-30 minute mark carefully remove the pouch from the oven or grill. Slowly unfold and peel open the pouch. Being careful not to ruin the pouch too much because it will be going back on the heat shortly. Once the pouch has been opened it will smell delicious. The next step would be to spoon some cooked rice into the pouch along the side of the salmon itself then sprinkle on some shredded cheese. Be as light or as generous as youd like with the cheese then carefully close and reseal the pouch. The shredded cheese can be left out and is optional. Place the pouch back into the oven or back onto the grill and heat for another 20-25 minutes. Once the cook time is reached carefully remove from the heat, serve and enjoy. The foil pouch acts as its own serving dish and can be thrown away for easy clean up when finished. This dish is best when cooked on an open fire and shared with others. Prepare several of these and cook them at a bonfire for best results. Watch everyone’s faces light up with joy once they taste it.
reply
Mrs. SuperBoov01
MARCH:
Chicken thigh Alfredo
Instant pot
Baking dish 12x9
A pot
Skinned chicken thighs 8 to 10 pieces depending on size
Heavy whipping cream
Water
Salt
Pepper
Paprika
Johnny's season salt
Parmesan cheese (preferably fresh)
Any kind of jarred Alfredo sauce
Uncooked noodles of any kind
Frozen corn
In a instant pot, place 1/2 cup of heavy whipping cream, 1/2 of water. 1 tsp of paprika, 1 tsp of Johnny's season salt, 2 tbls of Parmesan cheese, stir and place skinned chicken thighs inside instant pot. Cook on high for 15 mins.
While Chicken is cooking, time to make the Alfredo sauce. With the pot; ) dump your jar of Alfredo in, 1 tsp of salt and pepper, 1/4 cup of Parmesan (or to your liking, this house loves parmesan cheese) and stir on low heat for the duration of Chicken thighs cooking, stir every few minutes. Preheat oven on conventional bake at 400 degrees.
Once Chicken thighs are done, release pressure, take out and put into a bowl so you can debone and shred chicken into small shreads. DONT FORGET ABOUT YOUR SAUCE. :)
Take Alfredo jar from earlier and fill 1 and a half jars of the delicious sauce you have from the instant pot (all the yummy flavors) and place into your pot full of Alfredo sauce. Mix and let sit for a minute, taste to make sure to your liking(keep in mind the flavor will change a bit after baking.
Once those steps are complete, grab your baking dish and place 1 cup of uncooked noodles to the bottom of your baking dish, spread evenly. Spread your delicious chicken thigh shreds over the uncooked noodles evenly, spread 1 cup of corn evenly on top of your chicken. Once you have your base, time to add the yummy Alfredo sauce over the top, make sure to evenly coat everything using a baking spatula (works best I've come to figure out) until everything is pretty submerged in baking dish.
Place dish in oven that has been preheated at 400 degrees on conventional bake, cook for 25 to 30 mins, or until top is beautifully browned.
Take out of oven, allow to cool for 10 mins, stir around and enjoy the perfection!
AND! I am totally up for suggestions on how to make this better, if you can! :)
reply
MARCH:
Chicken thigh Alfredo
Instant pot
Baking dish 12x9
A pot
Skinned chicken thighs 8 to 10 pieces depending on size
Heavy whipping cream
Water
Salt
Pepper
Paprika
Johnny's season salt
Parmesan cheese (preferably fresh)
Any kind of jarred Alfredo sauce
Uncooked noodles of any kind
Frozen corn
In a instant pot, place 1/2 cup of heavy whipping cream, 1/2 of water. 1 tsp of paprika, 1 tsp of Johnny's season salt, 2 tbls of Parmesan cheese, stir and place skinned chicken thighs inside instant pot. Cook on high for 15 mins.
While Chicken is cooking, time to make the Alfredo sauce. With the pot; ) dump your jar of Alfredo in, 1 tsp of salt and pepper, 1/4 cup of Parmesan (or to your liking, this house loves parmesan cheese) and stir on low heat for the duration of Chicken thighs cooking, stir every few minutes. Preheat oven on conventional bake at 400 degrees.
Once Chicken thighs are done, release pressure, take out and put into a bowl so you can debone and shred chicken into small shreads. DONT FORGET ABOUT YOUR SAUCE. :)
Take Alfredo jar from earlier and fill 1 and a half jars of the delicious sauce you have from the instant pot (all the yummy flavors) and place into your pot full of Alfredo sauce. Mix and let sit for a minute, taste to make sure to your liking(keep in mind the flavor will change a bit after baking.
Once those steps are complete, grab your baking dish and place 1 cup of uncooked noodles to the bottom of your baking dish, spread evenly. Spread your delicious chicken thigh shreds over the uncooked noodles evenly, spread 1 cup of corn evenly on top of your chicken. Once you have your base, time to add the yummy Alfredo sauce over the top, make sure to evenly coat everything using a baking spatula (works best I've come to figure out) until everything is pretty submerged in baking dish.
Place dish in oven that has been preheated at 400 degrees on conventional bake, cook for 25 to 30 mins, or until top is beautifully browned.
Take out of oven, allow to cool for 10 mins, stir around and enjoy the perfection!
AND! I am totally up for suggestions on how to make this better, if you can! :)
reply
travistallant5900
March: Day 12: Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
March: Day 12: Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
StVicArt
MARCH
Kroketburger from Holland
Ingredients:
For the kroket mixture:
2 cups cooked shredded chicken or beef (you can also use leftover meat)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
Pinch of nutmeg
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
1 cup breadcrumbs
2 eggs, beaten
Vegetable oil for frying
For assembling the burger:
Burger buns
Cheddar cheese (or Cumin Gouda if you want to go full Dutch)
Mayonnaise
Grain Mustard
Instructions:
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and becomes smooth, about 3-4 minutes.
- Add the shredded chicken or beef to the sauce mixture, along with the chopped onion, parsley, salt, pepper, and nutmeg. Stir well to combine.
- Remove the mixture from the heat and let it cool slightly. Then, shape the mixture into patties, about the size of a burger patty.
- Set up a breading station with three shallow dishes: one with breadcrumbs, one with beaten eggs, and one empty.
- Dip each kroket patty first in the flour, then in the beaten eggs, and finally in the breadcrumbs, coating evenly.
- For the sauce mix 1/3 Mustard with 2/3 Mayonnaise
- Heat vegetable oil in a frying pan over medium-high heat. Fry the patty until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
To assemble the burger, toast the burger buns. Spread the sauce on the bottom bun and place the patty with the molten cheese on top of the sauce. Add the top bun and serve while it's hot.
reply
MARCH
Kroketburger from Holland
Ingredients:
For the kroket mixture:
2 cups cooked shredded chicken or beef (you can also use leftover meat)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
Pinch of nutmeg
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
1 cup breadcrumbs
2 eggs, beaten
Vegetable oil for frying
For assembling the burger:
Burger buns
Cheddar cheese (or Cumin Gouda if you want to go full Dutch)
Mayonnaise
Grain Mustard
Instructions:
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and becomes smooth, about 3-4 minutes.
- Add the shredded chicken or beef to the sauce mixture, along with the chopped onion, parsley, salt, pepper, and nutmeg. Stir well to combine.
- Remove the mixture from the heat and let it cool slightly. Then, shape the mixture into patties, about the size of a burger patty.
- Set up a breading station with three shallow dishes: one with breadcrumbs, one with beaten eggs, and one empty.
- Dip each kroket patty first in the flour, then in the beaten eggs, and finally in the breadcrumbs, coating evenly.
- For the sauce mix 1/3 Mustard with 2/3 Mayonnaise
- Heat vegetable oil in a frying pan over medium-high heat. Fry the patty until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
To assemble the burger, toast the burger buns. Spread the sauce on the bottom bun and place the patty with the molten cheese on top of the sauce. Add the top bun and serve while it's hot.
reply
tonysantoni4417
March Viewer Recipe Month. Fish Tacos
Ingredients
Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt
Cabbage:
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortilla
1 avocado, halved, pitted and flesh sliced
Directions
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
Cabbage:
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
To cook and assemble:
Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve
reply
March Viewer Recipe Month. Fish Tacos
Ingredients
Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt
Cabbage:
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortilla
1 avocado, halved, pitted and flesh sliced
Directions
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
Cabbage:
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
To cook and assemble:
Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve
reply
DaniMartVtbr
March: Naanza (Naan Pizza) [Lazy Man's Fast & Easy Personal Pizza]
At your grocery store, go to the bread section, grab your choice of Naan bread. I prefer Garlic Naan. It's fluffy, oval, about the size of your dinner plate, mine comes in a pack of 6.
While you're there, go to the cheese and deli section, grab a block of cheese and your preferred deli meat. I usually go with Jalapeno Monterey Jack and a 50/50 on Pepperoni and Salami.
Next go to your canned goods section, pick-up for yourself a can of sliced mushrooms (or pineapple if you're one of those kinds of people, and swing on by the sauces section for some barbeque sauce (Maple's good, but you can also go for a mustard, hot sauce, ketchup, or pizza sauce)
The key to enjoying Naanza is its absolute freedom to customize it however you want, feel free to experiment with a new recipe each week. For a Windsor-style pizza I shred my cheese and meats at the same time, putting them in containers for an easy week-long meal prep.
To prepare, simply wake-up in the morning, turn on your oven for 325F while you start that pot of coffee, grab your baking pan and line it with parchment paper or a silicone baking mat like I do, put your naan on it, apply your sauce, put on your cheese, then meats, then mushrooms, by this point your oven should be ready at temp, put it in for 10 minutes (makes a good hot sandwich) or 15 minutes (makes a thin crust pizza. I usually make two at a same time because my baking pan is large enough, slicing it into quarters for an easy on the hand computer snacking.
reply
March: Naanza (Naan Pizza) [Lazy Man's Fast & Easy Personal Pizza]
At your grocery store, go to the bread section, grab your choice of Naan bread. I prefer Garlic Naan. It's fluffy, oval, about the size of your dinner plate, mine comes in a pack of 6.
While you're there, go to the cheese and deli section, grab a block of cheese and your preferred deli meat. I usually go with Jalapeno Monterey Jack and a 50/50 on Pepperoni and Salami.
Next go to your canned goods section, pick-up for yourself a can of sliced mushrooms (or pineapple if you're one of those kinds of people, and swing on by the sauces section for some barbeque sauce (Maple's good, but you can also go for a mustard, hot sauce, ketchup, or pizza sauce)
The key to enjoying Naanza is its absolute freedom to customize it however you want, feel free to experiment with a new recipe each week. For a Windsor-style pizza I shred my cheese and meats at the same time, putting them in containers for an easy week-long meal prep.
To prepare, simply wake-up in the morning, turn on your oven for 325F while you start that pot of coffee, grab your baking pan and line it with parchment paper or a silicone baking mat like I do, put your naan on it, apply your sauce, put on your cheese, then meats, then mushrooms, by this point your oven should be ready at temp, put it in for 10 minutes (makes a good hot sandwich) or 15 minutes (makes a thin crust pizza. I usually make two at a same time because my baking pan is large enough, slicing it into quarters for an easy on the hand computer snacking.
reply
shaboom362
March:
Stuffed Potato Dumplings
Ingredients:
800 grams starchy potatoes
1 onion
100 grams button mushrooms
100 grams smoke pancetta
1 tablespoon canola oil
75 milliliters red wine
1 teaspoon dried thyme
Salt and pepper to taste
1 egg yolk
Nutmeg to taste
Cornstarch as needed
4 tablespoons butter
4 tablespoons breadcrumbs
2 tablespoons scallions
Rinse potatoes and steam about 300 grams (approximately 10 ounces) for 30 minutes.
For the filling, peel onions and chop finely. Rinse mushrooms and chop. Cut bacon into small cubes. Saute with onion in hot oil until cooked and then add mushrooms. Saute for 2-3 minutes. Deglaze with wine and simmer. Add thyme and season heavily with salt and pepper. Remove from heat and cool. Peel remaining potatoes and finely grate. Squeeze in a tea towel. Reserve liquid and wait for starch to settle. Then carefully drain potatoes and add cornstarch as needed. Peel steamed potatoes and press through a ricer. Add to raw potatoes. Add egg yolks and season with salt and nutmeg. Knead into a smooth dough. If too soft, add more cornstarch. Divide dough into 8 equal portions. Roll into balls and fill middles with 1-2 tablespoons of filling. Roll back into balls to seal. Place dumplings in a pot of boiling water and cook until done, about 20 minutes. Do not boil. In a pan, melt butter and fry breadcrumbs until golden. Remove dumplings with a slotted spoon and drain on paper towels. Serve in shallow bowls. Top with breadcrumbs and sprinkle with chives to serve.
reply
March:
Stuffed Potato Dumplings
Ingredients:
800 grams starchy potatoes
1 onion
100 grams button mushrooms
100 grams smoke pancetta
1 tablespoon canola oil
75 milliliters red wine
1 teaspoon dried thyme
Salt and pepper to taste
1 egg yolk
Nutmeg to taste
Cornstarch as needed
4 tablespoons butter
4 tablespoons breadcrumbs
2 tablespoons scallions
Rinse potatoes and steam about 300 grams (approximately 10 ounces) for 30 minutes.
For the filling, peel onions and chop finely. Rinse mushrooms and chop. Cut bacon into small cubes. Saute with onion in hot oil until cooked and then add mushrooms. Saute for 2-3 minutes. Deglaze with wine and simmer. Add thyme and season heavily with salt and pepper. Remove from heat and cool. Peel remaining potatoes and finely grate. Squeeze in a tea towel. Reserve liquid and wait for starch to settle. Then carefully drain potatoes and add cornstarch as needed. Peel steamed potatoes and press through a ricer. Add to raw potatoes. Add egg yolks and season with salt and nutmeg. Knead into a smooth dough. If too soft, add more cornstarch. Divide dough into 8 equal portions. Roll into balls and fill middles with 1-2 tablespoons of filling. Roll back into balls to seal. Place dumplings in a pot of boiling water and cook until done, about 20 minutes. Do not boil. In a pan, melt butter and fry breadcrumbs until golden. Remove dumplings with a slotted spoon and drain on paper towels. Serve in shallow bowls. Top with breadcrumbs and sprinkle with chives to serve.
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Dreadknight25
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on special occasions and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that. Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM ) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!
reply
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on special occasions and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that. Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM ) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!
reply
aramonarch_7220
March: Since you hardly make anything pork, make this: This one is for Bob, ya know, your uncle:
Babi Pangang
(Translated: Roasted Pork, Chinese/Indonesian dish designed for Dutch market.
Meat:
1. 5 kg pork neck or shoulder
Large pan with water
100g sugar
3 tb spoons salt
50 ml rice wine
2 tb spoons dark soy
50 ml light soy
3 pc star anise
black pepper corns
cook low heat for 1. 5/2 hrs, let cool off, slice in slices of 1. 5 cm thick, shallow fry in oil (3 mins side)
Sauce:
1 red onion
5 cloves garlic
half stem celery
100 gr fresh ginger
100 ml pineapple juice
4 balls stem ginger and some sirup
juice 1/2 lemon
1 tb spoon sambal (or anything for heat)
mix in blender, then cook slowly in 50 gr butter and a dash of oil, while stirring 10 mins to evaporate.
add 2 tb spoons all purpose flower, stir to make a doughy paste, then add 1L water, 1 can tomato puree (140gr, 150 ml natural vinegar, 200 gr sugar, 1tb spoon salt, a slurry of 4 tb spoons potato starch (can use corn starch if you want, add in small portions until preferred thickness.
Thinly slice the pork slices and serve on bed of either noodles, fried rice or white rice (dealer's choice, poor sauce over it and add a bit of acar/achar (sliced asian pickle) on side.
You can use leftover sauce for chicken as well. Burger idea
And Bob is your uncle!
Bob will thank you, guaranteed!
reply
March: Since you hardly make anything pork, make this: This one is for Bob, ya know, your uncle:
Babi Pangang
(Translated: Roasted Pork, Chinese/Indonesian dish designed for Dutch market.
Meat:
1. 5 kg pork neck or shoulder
Large pan with water
100g sugar
3 tb spoons salt
50 ml rice wine
2 tb spoons dark soy
50 ml light soy
3 pc star anise
black pepper corns
cook low heat for 1. 5/2 hrs, let cool off, slice in slices of 1. 5 cm thick, shallow fry in oil (3 mins side)
Sauce:
1 red onion
5 cloves garlic
half stem celery
100 gr fresh ginger
100 ml pineapple juice
4 balls stem ginger and some sirup
juice 1/2 lemon
1 tb spoon sambal (or anything for heat)
mix in blender, then cook slowly in 50 gr butter and a dash of oil, while stirring 10 mins to evaporate.
add 2 tb spoons all purpose flower, stir to make a doughy paste, then add 1L water, 1 can tomato puree (140gr, 150 ml natural vinegar, 200 gr sugar, 1tb spoon salt, a slurry of 4 tb spoons potato starch (can use corn starch if you want, add in small portions until preferred thickness.
Thinly slice the pork slices and serve on bed of either noodles, fried rice or white rice (dealer's choice, poor sauce over it and add a bit of acar/achar (sliced asian pickle) on side.
You can use leftover sauce for chicken as well. Burger idea
And Bob is your uncle!
Bob will thank you, guaranteed!
reply
DustyChugs
March:
Cheese-steak Fries:
First cut red fresno pepper into rings, leave the seeds, cut a green bell pepper into strips, also a yellow onion into strips, cook all until tender and caramelized, season salt pepper.
I use striploin steak, seasoned with BFF. Cook to rare/medium rare 120-130 F if you want to get specific. Cut the steak into thin slices. And a trick I learned from Gordon Ramsay, let the steak rest for the same amount of time you cooked it for. Cook 5 minutes, Rest 5 minutes for example.
I usually make my own fries, but I didn't have potatoes, so I bought some Cavendish extra thin cut restaurant style fries seasoned with black pepper. Nice and crunchy, not dried-out crunchie
Next the cheese sauce, I like to use old aged cheddar, or sharp cheddar as some countries call it, you can use white cheddar, but I use yellow sharp cheddar
Here's my cheese sauce recipe:
2 tbsp unsalted butter
2 tbsp A. P Flour
1 1/2 cups 3% milk
2 cups of sharp cheddar
3 tsp coarse pepper
1 tsp Kosher salt
1 tsp paprika
1 tsp cayenne pepper
2 layers: Fries on the bottom, next a layer of cheese sauce, steak, peppers and onions, and repeat.
I hope you try it out.
reply
March:
Cheese-steak Fries:
First cut red fresno pepper into rings, leave the seeds, cut a green bell pepper into strips, also a yellow onion into strips, cook all until tender and caramelized, season salt pepper.
I use striploin steak, seasoned with BFF. Cook to rare/medium rare 120-130 F if you want to get specific. Cut the steak into thin slices. And a trick I learned from Gordon Ramsay, let the steak rest for the same amount of time you cooked it for. Cook 5 minutes, Rest 5 minutes for example.
I usually make my own fries, but I didn't have potatoes, so I bought some Cavendish extra thin cut restaurant style fries seasoned with black pepper. Nice and crunchy, not dried-out crunchie
Next the cheese sauce, I like to use old aged cheddar, or sharp cheddar as some countries call it, you can use white cheddar, but I use yellow sharp cheddar
Here's my cheese sauce recipe:
2 tbsp unsalted butter
2 tbsp A. P Flour
1 1/2 cups 3% milk
2 cups of sharp cheddar
3 tsp coarse pepper
1 tsp Kosher salt
1 tsp paprika
1 tsp cayenne pepper
2 layers: Fries on the bottom, next a layer of cheese sauce, steak, peppers and onions, and repeat.
I hope you try it out.
reply
jasonl3126
March: Black Pepper beef and rice
2lbs beef steak thinly sliced
1 Onion quartered and separated
2 Bell Peppers cut in to 1 inch pieces
3 cloves of garlic-minced
1/2 cup beef broth
1/4 cup Soy sauce
2TBSP of Tomato paste
2TBSP sugar
1TBSP Ginger-minced
Pinch of Salt
1/4 TSP black pepper- I add a bit more
1/4 TSP red pepper flakes(Optional)
2TBSP corn Starch
Green Onion for Garnish
White rice
Sesame seeds
Virgin Olive oil
1)heat oil in large pan on medium high heat
2) Add Bell Peppers and Onion and cook for 3-4 mins remove and set aside
3) add some more Oil to the pan and add the Steak salt and black pepper, increase heat to high and cook for 5-6 minutes
4)add garlic and Ginger and let it get fragrant for 30 seconds
5)place Peppers and Onion back into the pan
6) in small bowl mix soy sauce, Sugar, Cornstarch and beef broth and mix well
7) pour the sauce mix over the steak, peppers, onions and reduce to simmer until thicken about 2-3 minutes, Stir occasionally
8) server over white rice or make an easy stir-fry by adding green onion, mushrooms, soy, bell peppers, and Bean sprouts
9) Enjoy
reply
March: Black Pepper beef and rice
2lbs beef steak thinly sliced
1 Onion quartered and separated
2 Bell Peppers cut in to 1 inch pieces
3 cloves of garlic-minced
1/2 cup beef broth
1/4 cup Soy sauce
2TBSP of Tomato paste
2TBSP sugar
1TBSP Ginger-minced
Pinch of Salt
1/4 TSP black pepper- I add a bit more
1/4 TSP red pepper flakes(Optional)
2TBSP corn Starch
Green Onion for Garnish
White rice
Sesame seeds
Virgin Olive oil
1)heat oil in large pan on medium high heat
2) Add Bell Peppers and Onion and cook for 3-4 mins remove and set aside
3) add some more Oil to the pan and add the Steak salt and black pepper, increase heat to high and cook for 5-6 minutes
4)add garlic and Ginger and let it get fragrant for 30 seconds
5)place Peppers and Onion back into the pan
6) in small bowl mix soy sauce, Sugar, Cornstarch and beef broth and mix well
7) pour the sauce mix over the steak, peppers, onions and reduce to simmer until thicken about 2-3 minutes, Stir occasionally
8) server over white rice or make an easy stir-fry by adding green onion, mushrooms, soy, bell peppers, and Bean sprouts
9) Enjoy
reply
chrisedwards1243
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy!
reply
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy!
reply
Chalupakabra
I make this recipe several times a year for holidays, birthdays, and get togethers. It can very easily be double or tripled and it comes together in about 10-15 minutes. I usually serve it with tortilla chips, but it makes a great topping for eggs, tater tots, and burgers.
Rotel Dip:
- 1lb Pork Sausage (Mild or Hot to your preference)
- 8oz Cream Cheese
- 8oz Velveeta Cheese
- 4oz Shredded Cheddar (Mild or Sharp)
- 1 Can Rotel (Mild or Hot to your preference)
- Black Pepper
- Frank's Red Hot Sauce
- Tortilla Chips (for serving)
Prep:
- Brown and drain the Sausage (leaving some of the fat in is fine)
- Toss in the cream cheese, cubed velveeta, cheddar, Browned Sausage, and undrained can of Rotel into a crockpot or sauce pot on the stove on mid/mid-high heat and continuously mix until all of the ingredients are combined.
- Turn the Crockpot or sauce pot down to Low and season with a few dashes of Frank's Red Hot Sauce, Salt, and Pepper (to taste)
- Allow the mixture to melt and get bubbly then serve with chips or on one of the other aforementioned dishes
reply
I make this recipe several times a year for holidays, birthdays, and get togethers. It can very easily be double or tripled and it comes together in about 10-15 minutes. I usually serve it with tortilla chips, but it makes a great topping for eggs, tater tots, and burgers.
Rotel Dip:
- 1lb Pork Sausage (Mild or Hot to your preference)
- 8oz Cream Cheese
- 8oz Velveeta Cheese
- 4oz Shredded Cheddar (Mild or Sharp)
- 1 Can Rotel (Mild or Hot to your preference)
- Black Pepper
- Frank's Red Hot Sauce
- Tortilla Chips (for serving)
Prep:
- Brown and drain the Sausage (leaving some of the fat in is fine)
- Toss in the cream cheese, cubed velveeta, cheddar, Browned Sausage, and undrained can of Rotel into a crockpot or sauce pot on the stove on mid/mid-high heat and continuously mix until all of the ingredients are combined.
- Turn the Crockpot or sauce pot down to Low and season with a few dashes of Frank's Red Hot Sauce, Salt, and Pepper (to taste)
- Allow the mixture to melt and get bubbly then serve with chips or on one of the other aforementioned dishes
reply
omarfdzco
MARCH RECIPE:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
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MARCH RECIPE:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
reply
506363
March: Suppli (cheese stuffed risotto like fried rice balls)
My favorite street food when I was in Italy
Carnaroli rice
whole milk mozzarella cheese/ in cubes or strips
extra virgin olive oil
butter
1/2 finely diced shallot
thick tomato ragu or suace
soy sauce
1 cup of milk
chicken broth or better than bouillon
pecorino romano
parmigiano reggiano
salt and pepper
a few basil leaves
flour
eggs
Panko
Fry shallot in oil and butter, add rice and saute in oil and butter. Slowly add chicken stock. add a good amount of tomato puree, milk and a dash of soy sauce (not traditional obviously, but it really enhances the tomato flavor in my opinion. Simmer for 15 min or so. salt and pepper to taste. finish by adding grated pecorino, and parmigiano and add finely chopped basil. Spread out to cool.
Form rice into a ball in hand and place cube(s) of mozzarella in middle to form around it. roll in flour, egg, then panko. Fry to golden brown. let cool a little, enjoy while hot for melty cheese center.
reply
March: Suppli (cheese stuffed risotto like fried rice balls)
My favorite street food when I was in Italy
Carnaroli rice
whole milk mozzarella cheese/ in cubes or strips
extra virgin olive oil
butter
1/2 finely diced shallot
thick tomato ragu or suace
soy sauce
1 cup of milk
chicken broth or better than bouillon
pecorino romano
parmigiano reggiano
salt and pepper
a few basil leaves
flour
eggs
Panko
Fry shallot in oil and butter, add rice and saute in oil and butter. Slowly add chicken stock. add a good amount of tomato puree, milk and a dash of soy sauce (not traditional obviously, but it really enhances the tomato flavor in my opinion. Simmer for 15 min or so. salt and pepper to taste. finish by adding grated pecorino, and parmigiano and add finely chopped basil. Spread out to cool.
Form rice into a ball in hand and place cube(s) of mozzarella in middle to form around it. roll in flour, egg, then panko. Fry to golden brown. let cool a little, enjoy while hot for melty cheese center.
reply
flugelboy2000
March:
THE BEST New England Clam Chowder EVER
If you like a nice chunky New England Clam Chowder, you will LOVE my recipe. Enjoy!
Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups heavy cream (or half n half, but really, heavy cream)
3 tablespoons butter
2 (10 ounce) cans minced clams
Directions
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in heavy cream, and add butter and mix in. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
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March:
THE BEST New England Clam Chowder EVER
If you like a nice chunky New England Clam Chowder, you will LOVE my recipe. Enjoy!
Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups heavy cream (or half n half, but really, heavy cream)
3 tablespoons butter
2 (10 ounce) cans minced clams
Directions
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in heavy cream, and add butter and mix in. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
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