Favourite Recipes - Food!

[*RJ*]

Calve and I can't wait to come down there. Yum!

Retic's N'awlins style BBQ shrimp

1 Tsp of liquid crab boil , Zatarains if possible

1 & 1/2 cups Lea & Perrins worcestershire sauce

6oz amber beer ( Reserve the rest for altitude adjustment )

2 Tbsp Tabasco

1 whole pod of garlic peeled and minced

4 Tbsp cracked black pepper

3 bayleaves

1 Tsp cayenne pepper

2 Tbsp chopped fresh rosemary

1 Tbsp dill leaf

1 Tsp oregano leaf

4 Tbsp vegetable oil

1 &1/2 lbs of softened salted butter

2 lbs of large unpeeled head on shrimp

In a small saucepan saute the garlic in a little butter till it just starts to brown , add all ingredients except shrimp , butter and vegetable oil , bring to a boil reduce heat to a low simmer , simmer for 10 minutes , remove from heat and set aside . In a large skillet add the vegetable oil and heat over high heat till the oil starts to smoke add the shrimp be careful not to overcrowd the pan if necessary do this step in two batches , you want a quick sear and caramelisation on the shrimp , saute until the shrimp starts to turn pink , a minute or two depending on your stove then add the sauce you set aside earlier , bring to a boil , reduce heat to low and stir in the softened butter a litte at a time until it's incorporated , spoon the shrimp into bowls pour the sauce over them and serve with hot crusty bread for sopping up the sauce .

 

[Bunnykiller]

looks like Im doing BBQ shrimp tonite !!! its been way too long since Ive had some....

 

[Calve]

Hoping I didn't make a mistake. At a small Indian restaurant and ordered Lamb Curry "hot". Still have a ways to go tonight :/

 

[Dusty_D]

Hoping I didn't make a mistake. At a small Indian restaurant and ordered Lamb Curry "hot". Still have a ways to go tonight :/

Stay close to the rest stop tonight..

 

[Calve]

It turned out ok. I even ate the whole bowl of the super sauce stuff after the lamb was gone. No naan. Just the meat and sauce.

And as a side note, if there was a country I'd move too based on food alone, hands down it'd be India. Hands down.

Stay close to the rest stop tonight..

 

[Dusty_D]

Glad that it worked out ok..

 

[Chakris]

Deep Fried Mars Bars

1-5 Mars bars or Milky Way bars
1 cup plain flour
1/2 cup cornflour
1 pinch baking soda
milk or beer
oil (for deep frying)


Directions:

1. Chill the chocolate bars by keeping it in the fridge, but don't freeze them.
2. Mix the flours and bicarbonate of soda (baking soda) together.
3. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
4. Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.
5. Remove wrapper from chilled chocolate bar.
6. Coat completely in batter.
7. Carefully lower into hot oil and fry until golden brown.
8. Serve, with ice cream or french fries, if you're so inclined.

 

[Bronze]

Caramel Popcorn


1 cup butter (2 sticks)
2 cups brown sugar (packed)
½ cup corn syrup
1 tsp salt
½ tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn


Preheat Oven to 250 degrees F. Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes (or pans) and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

 

[Iowa Gal]

Crockpot Christmas Crack

1 16oz jar unsalted peanuts
1 16oz jar salted peanuts
1 12oz bag semi sweet chocolate chips
1 12oz bag milk chocolate chips
2 10oz bags peanut butter chips
2 1 lb white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot starting with peanuts. Turn on low, cover with lid and leave for 2 hours. Remove lid and stir to combine, replace lid and leave an other 30 minutes. Stir again and drop by teaspoon on wax paper. Let set up for
about an hour. This is very yummy and makes a lot.

 

[Robino1]

Crockpot Christmas Crack

1 16oz jar unsalted peanuts
1 16oz jar salted peanuts
1 12oz bag semi sweet chocolate chips
1 12oz bag milk chocolate chips
2 10oz bags peanut butter chips
2 1 lb white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot starting with peanuts. Turn on low, cover with lid and leave for 2 hours. Remove lid and stir to combine, replace lid and leave an other 30 minutes. Stir again and drop by teaspoon on wax paper. Let set up for
about an hour. This is very yummy and makes a lot.

Looks super easy too!

 

[Bronze]

Crockpot Christmas Crack

1 16oz jar unsalted peanuts
1 16oz jar salted peanuts
1 12oz bag semi sweet chocolate chips
1 12oz bag milk chocolate chips
2 10oz bags peanut butter chips
2 1 lb white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot starting with peanuts. Turn on low, cover with lid and leave for 2 hours. Remove lid and stir to combine, replace lid and leave an other 30 minutes. Stir again and drop by teaspoon on wax paper. Let set up for
about an hour. This is very yummy and makes a lot.

Three molars fell out while reading that recipe.

 

[Iowa Gal]

Three molars fell out while reading that recipe.

Yeah this one doesn't belong on the Health Nut Thread...but its a tasty treat..

 

[Robino1]

Yeah this one doesn't belong on the Health Nut Thread...but its a tasty treat..

Ya think?!?!?!?!

 

[Chakris]

Crockpot Christmas Crack

*******************

Layer all ingredients in a large crockpot starting with peanuts. Turn on low, cover with lid and leave for 2 hours. Remove lid and stir to combine, replace lid and leave an other 30 minutes. Stir again and drop by teaspoon on wax paper. Let set up for
about an hour. This is very yummy and makes a lot.

I think I gained a couple pounds just reading that. Sounds yummy!

 

[Bunnykiller]

definately belongs there .... gives one a reason to work out even harder

 

[LAwaters]

Re-opened so we can share recipes again.

 

[Ceejay0875]

Chili Dog Casserole

2 lbs tater tots
Salt
1 chopped onion
1 package hot dogs
1 can chili (your preference)
2 cups shredded cheddar

Preheat oven to 425 (450 if that's what your tater tots call for).
Lightly grease a 13x9 pan.
Place tater tots at bottom and along the sides of the dish (kind of like a crust).
Salt tater tots.
Spread chopped onion over the tots.
Slice the hot dogs, then put them over the onions.
Spread the chili as evenly as you can over the mixture.
Top it off with the shredded cheese.
Put in the oven for 30 minutes or so, until the tots are done and your cheese is melted the way you want it.

I don't cover it before baking because I like my cheese a little burnt (like on a pizza), but you can cover with foil if you want.

Hubby likes it with sour cream and hot sauce too.

 

[LAwaters]

Chili Dog Casserole

2 lbs tater tots
Salt
1 chopped onion
1 package hot dogs
1 can chili (your preference)
2 cups shredded cheddar

Preheat oven to 425 (450 if that's what your tater tots call for).
Lightly grease a 13x9 pan.
Place tater tots at bottom and along the sides of the dish (kind of like a crust).
Salt tater tots.
Spread chopped onion over the tots.
Slice the hot dogs, then put them over the onions.
Spread the chili as evenly as you can over the mixture.
Top it off with the shredded cheese.
Put in the oven for 30 minutes or so, until the tots are done and your cheese is melted the way you want it.

I don't cover it before baking because I like my cheese a little burnt (like on a pizza), but you can cover with foil if you want.

Hubby likes it with sour cream and hot sauce too.

Nice! Thanks for getting us started again, Ceejay!

 

[LAwaters]

Sourdough Cinnamon Rolls
These can be put in a ziplock and frozen. They thaw quickly and stay really fresh. In the refrigerator, they stay well for 3 days, after which they lose their flakiness and get a bit too doughy and dense.

This recipe makes 8 rolls.

Filling

1/4 cup butter, melted

Stirred thoroughly to combine:
1/4 cup packed brown sugar [I use regular baker's sugar]
2+ tsp cinnamon

Topping
2 tbs butter (28 g) melted, for brushing on top

Stirred thoroughly to combine:
2 tbs sugar (30 g)
1 tsp cinnamon (I use extra; up to 2 tsp)



Biscuit

INGREDIENTS
240 grams (2 cups) flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄3 cup shortening
1 large egg
1 1⁄2 cups sourdough starter*

*This is basic starter and would be your “discard” — what you would use or toss before a regular feeding. The starter I use is high hydration: equal parts water and flour. For drier starters, you will need to add some water. The dough should be sticky and moist. It will not come together into a well formed ball, but it isn’t not runny.


DIRECTIONS
In a bowl, combine flour salt, sugar, baking powder, cinnamon. Add shortening.

Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.

Whisk the egg. Add the egg and sourdough starter and combine.

Be gentle with the dough to avoid deflating it. Scoop the dough onto parchment paper and pat into a rough rectangle that can fill the length of the parchment paper. Have the longest edge facing you.

Brush on 1/4 cup of melted butter. Be sure to cover the entire surface. Can also brush onto the sides.

Sprinkle the combined 1/4 cup sugar and 2+ tsp cinnamon over the butter.

Roll into a log starting with the longest edge closest to you. Lift gently as you roll to cover over rather than pushing the filling away.

Lightly squeeze the roll into a log and gently press any edges that may separate when baking.

Brush the entire outside of the log with the 2 tbs melted butter.

Sprinkle the entire outside of the log with the combined 2 tbs sugar and up to 2 tsp cinnamon. Especially coat the upper edge that will be face up when baking.

Transfer to baking sheet and cut into 8 equal pieces. Separate pieces to help ensure even baking.

Bake for 20 minutes in a 425 F oven.

 

[Ceejay0875]

Sourdough Cinnamon Rolls
These can be put in a ziplock and frozen. They thaw quickly and stay really fresh. In the refrigerator, they stay well for 3 days, after which they lose their flakiness and get a bit too doughy and dense.

This recipe makes 8 rolls.

Filling

1/4 cup butter, melted

Stirred thoroughly to combine:
1/4 cup packed brown sugar [I use regular baker's sugar]
2+ tsp cinnamon

Topping
2 tbs butter (28 g) melted, for brushing on top

Stirred thoroughly to combine:
2 tbs sugar (30 g)
1 tsp cinnamon (I use extra; up to 2 tsp)



Biscuit

INGREDIENTS
240 grams (2 cups) flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1⁄3 cup shortening
1 large egg
1 1⁄2 cups sourdough starter


DIRECTIONS
In a bowl, combine flour salt, sugar, baking powder, cinnamon. Add shortening.

Using a pastry blender, cut shortening into flour mixture until it resembles coarse crumbs.

Whisk the egg. Add the egg and sourdough starter and combine.

Be gentle with the dough to avoid deflating it. Scoop the dough onto parchment paper and pat into a rough rectangle that can fill the length of the parchment paper. Have the longest edge facing you.

Brush on 1/4 cup of melted butter. Be sure to cover the entire surface. Can also brush onto the sides.

Sprinkle the combined 1/4 cup sugar and 2+ tsp cinnamon over the butter.

Roll into a log starting with the longest edge closest to you. Lift gently as you roll to cover over rather than pushing the filling away.

Lightly squeeze the roll into a log and gently press any edges that may separate when baking.

Brush the entire outside of the log with the 2 tbs melted butter.

Sprinkle the entire outside of the log with the combined 2 tbs sugar and up to 2 tsp cinnamon. Especially coat the upper edge that will be face up when baking.

Transfer to baking sheet and cut into 8 equal pieces. Separate pieces to help ensure even baking.

Bake for 20 minutes in a 425 F oven.


View attachment 839319

Any sourdough starter, or do you have a specific one?