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  • alumphfres
    replied
    Garlic Butta Hot Wings

    Total Time: 1 hr 40 min
    Prep: 1 hr 5 min
    Cook: 35 min
    Yield: 4 to 6 servings
    Level: Easy

    Ingredients

    For the wings;
    1 tablespoon granulated garlic
    1 tablespoon cayenne pepper
    1 tablespoon mustard powder
    1 tablespoon freshly cracked black pepper
    1/2 teaspoon ground white pepper
    2 teaspoons ground cumin
    4 pounds chicken wings, tips removed

    For the sauce:
    2 tablespoons extra-virgin olive oil
    1 tablespoon minced garlic (about 2 cloves)
    1 jalapeno pepper, minced (remove seeds for less heat)
    1 12 -ounce bottle hot pepper sauce
    4 tablespoons unsalted or salted butter
    1 tablespoon white vinegar
    1 tablespoon fresh lime juice

    Directions

    Turn on the radio or boom box to your favorite selection of Hand drum songs.

    Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

    Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

    Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

    Make sure that there ain't no dogs hangin' 'round the grill when you cook these wings. They don't need any help walking away when you're not lookin'.

    Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Sauté 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

    To make these wings in the oven, arrange on a rack set on a baking sheet and bake at 375 degrees F for 45 to 55 minutes, turning halfway through.

    This is not considered healthy food. You've been warned. Enjoy!

    Leave a comment:


  • wyo_rose
    replied
    Updating links... it didn't dawn on me that they're broken.

    And I will add links to the newer recipes too....gives me something to do when I'm on hold on the phone.

    Leave a comment:


  • docat
    replied
    I can't get any of the recipes on the first page that Rose has listed. Did the new server forget to move those recipe pages over?

    Leave a comment:


  • trouble
    replied
    Easy Beef Roast


    Again, this one was to save time and effort

    Take a big old beef roast, throw it in your crock pot, add chunks of onions (2-4 whole onions, or those frozen baby onions, those are cute to use too!!)
    add the usual, garlic and pepper....

    then take 2 envelopes of onion soup mix, 5 envelopes of beef / brown or mushroom gravy mix, add just enough water to melt them
    all down, pour over the roast in crock pot, then add more water
    until it get about 1 1/2 inches below the top lip of the crock pot
    cover with lid, turn on high, walk away.
    (I usually set mine up , so that it starts as I'm walking out the door to work)

    When you get home, remove lid and add in 1lb bag of baby carrots carrots and chunks of potatoe that have been cut up, place lid back on top, let cook for 30-45 mins, when potatoes are done, serve .....

    the gravy makes in the crock pot while cooking and the meat will fall apart when you try to pick it up.....


    NOW, if you want to not make the gravy, just don't use the gravy envelopes, but still use the instant onion soup mix....and whatever leftovers you have can then be used to make stroganoff or
    can be used to make soup..or can be chopped up to go in you brunswick stew container in the freezer that we talked about earlier.....

    Leave a comment:


  • trouble
    replied
    Beef Stroganoff

    Okay this is another one I came up with to try to help out some friends who needed something that could be done for large groups...so this can be multiplied or divided easily depending on the number of people you are feeding.....


    Beef: either quality ground beef, ground beef/ground turkey mixture, or chunks of leftover roast beef (I'll post that one next)


    cook beef with 2 large chunked onions, and about 2-3 packages of mushrooms (fresh, either white, button or baby portobellos) that have been sliced, and 6-8 cloves of fresh garlic that have been smashed and chopped (or use the jar of diced garlic you find in the produce dept that you keep in the fridge, so easy to use this more often) salt and pepper

    when done, DO NOT DRAIN
    add

    2 large cans of cream of mushroom soup
    about 1 cup of milk
    2 16 oz cartons of sour cream

    if it is not thin enough add more milk
    if it is too thin add 1 small can of cream of mushroom soup at a
    time to thicken up

    careful not to let it stick to the pot and burn

    cook 2 large bags of egg noodles al dente
    serve sauce over noodles
    w/ a really nice garlicy hearty bread
    and a good fresh salad

    NOW, if you are not having a large get together, don't cook all those noodles at once, just cook what you need, then take the sauce and after it cools, fill quart sized ziplocks halfway full, get the air out, lay them flat to freeze, then you can stack them neatly in the freezer for a quick and easy meal later. If you have a seal a meal, that's even better, because after you seal, and freeze, when you're ready to use, just pop the whole bag into a pot of boiling water to heat it up....

    Leave a comment:


  • trouble
    replied
    Easy Chili
    with or without beans, up to you....



    Okay, start out the same as most everythign...get the 12qt pot w/ lid out...dice a couple of big onions...then follow up with this..


    Ground Meats

    Okay, sometimes, I use just ground beef...the better quality the better it taste, however, I can't always find that on sale.....so
    Most times I use a total of about 5 lbs of ground meat for this...
    Whether it is ground beef, ground turkey, ground pork or a mixture of the three or two or whatever, just ground meat....
    (last week I found ground turkey on sale for 99cents a pound, and bought every bit they had, and repackaged it and stuck it in the freezer)( and again, if you find a roast or some other cut of beef that has a less expensive price than what it already ground in the meat case, you can ask the meat department workers to grind that piece up for you if you don't have a meat grinder at home...I have one at home, and it's worth it's weight in gold!!)

    I normall like to use 2 lbs of ground sirloin and 3-4 pounds of ground turkey for my "normal" chili.....

    so brown that up with the chopped onions, some black pepper, a dash of garlic powder, a bit of salt, cook until the onions are clear and the ground meat is done

    do not rinse, do not drain, just leave it......

    add in 3 envelopes of you local store brand envelope Chili spice
    on the spice aisle, where all the other envelopes of gravy and sauce mixes are...I usually use just the mild flavor......

    Throw those in and stir well, letting the juices make the spices liquify....

    now, if you want beans, take 4-5 cans of red (dark or light, whichever you prefer, makes no difference in taste) and pour into a collander and rinse thoroughly, like 5-6 times, get that ick off of them...when they look fresh, then toss them in the pot,
    add to this 3 large cans of tomatoe sauce........makes sure to stir it as it begins to boil, it will thicken and reduce some, but not a lot....now, when done, you can put leftovers in quart sized ziplock bags...fill 1/2 way, get all the air out,then seal and lay flat, so when it freezes, the bag is nice and flat and can be stacked neatly in your freezer.......

    without beans is great on hot dogs if you're cooking out for a football game or are out camping.....

    Leave a comment:


  • Southernwhitelace
    replied
    Originally posted by trouble View Post
    Thanks sweetie!!

    ..And the Tupperware thing...I do the same thing in another container with left over meats, that don't have gravy on them...just put them all together in a container and keep in freezer, then when is gets cool outside I make several really huge pots of Brunswick Stew..my family loves my recipe for this...and between the tupperware for soup and this one for stew, it saves a lot of waste...I can't stand to waste anything...you grow up really poor you learn how to economize for every penny.....so...that really worked well for us, and kind of stuck as I grew up and got out on my own.....now my brothers love it when this time of year comes..I fill their freezers and our parents, and mine with my "doings" as they call it..

    I hope I have time tomorrow...I've a got a Super, easy receipe for Chicken and Dumplings that I make for them too.........
    Your "doings' sound great to me as I grew up poor as well. Thank you for all the fine recipes and economic ideas!

    Leave a comment:


  • trouble
    replied
    AnyKynd Pot Pie


    this can be used for a plethera of things...just do what sounds good to you...

    When I bake a chicken or buy one of those quick and easy already roasted chickens at the grocery store, this is what I do with the left overs ( you could also use leftover turkey from Thanksgiving, or a few cans of drained tuna fish, or deboned salmon, or beef roast chunks, or even stewed fruit, or canned pie filling)

    Debone leftovers

    add 2 cans of drained mixed vegs (Or use your leftover veggies from your freezer tupperware container)
    chop up an onion if you'd like, add that too
    add a can of cream of mushroom or chicken soup, whichever you'd like

    add enough until it looks like the right proportions
    pour into a casserole dish

    here's the crust :

    1/2 stick butter soft
    1 cup milk
    1 1/2 cup self rising flour
    mix together pour over top of meat/veggie/mixture

    on top of that pour 1 stick of melted butter

    bake at 350 degrees for about 1 1/2 hours
    until golden brown

    Leave a comment:


  • trouble
    replied
    Broccoli Stuff

    1- 10 oz bag frozen broccoli cuts
    1 can cream of Mushroom soup
    couple of handfulls of shredded sharp cheese
    1/4 cup milk
    1/4 cup mayo
    1 egg
    1 cup or so of bread crumbs
    1 tsp butter melted

    cook broccoli until al dente (not all the way done, kind of a little crunchy still)

    mix soup, cheese, milk, mayo and egg together really well

    drain broccoli and place flat in whatever dish you are going to cook in oven with , pour mixed ingredients over broccoli,
    cover with bread crumbs and 1 tsp melted butter

    bake 350 degrees for about 45 minutes until lightly browned

    makes about 6 servings

    Leave a comment:


  • trouble
    replied
    That Cranberry Stuff my Mama likes me to make:
    usually at Thanksgiving as well

    Can you tell I'm getting ready for Thanksgiving?

    Okay

    1 can whole berry cranberry sauce
    1 lg sized can of mandarin oranges
    drain and deseed them then cut them up in thirds (ish)
    1 cup chopped pecans
    1 small cranberry jello

    disolve jello in 1 cup boiling water

    once it's disolved and there is no more powder remaining, add the other ingredients, put in a nice dish and set in fridge to chill over night to set up , cover dish with plastic wrap

    Leave a comment:


  • trouble
    replied
    Thanksgiving Dressing the way my Daddy likes it

    So, same with the tupperware savers...as you make biscuits and cornbread and have leftovers for several months before Thanksgiving, after they have sat in your fridge overnight and gotten cold, throw them in the food processor and grind them up to crums, or put in a ziplock and make crumbs using the bottom of a heavy glass...seperate cornbread and biscuit/bread crumbs in seperate gallon sized ziplocks and put them in your freezer.

    **you can also save crumbs for casserole toppings this way**

    When you're ready to make dressing:

    Use 1 gallon ziplock bag of each: cornbread crumbs, biscuit crumbs, and bread crumbs

    Pour these into a super huge bowl ( I use a stainless steel bowl that is about as big as , well, if you held your arms out in front of you in a big circle, that's the size of the bowl I use to do this)

    Now, this is where you decide how much to make. The 3 bags together with the ingredients that follows makes about 2, 1/2 steamtable sized aluminum pans of finished product. (So, for every two pans, you will need the 3 bags of crumbs plus the ingredients that follow, to make 4 pans you need 6 bags of crumbs and double the ingredients that follow..see?)

    add to crumbs

    6 eggs
    1 can cream of chicken soup
    1 can cream of celery soup
    1 can cream of mushroom soup
    1 qt bag of chopped celery
    1 qt bag of diced onions
    1 qt of chicken broth

    get your hands in there and mix it with your hands....(don't try it with any other way...you will make a horrible mess and have to listen to you mama fuss...just don't do it...save yourself the hassle.....)
    and again...add lots of pepper, garlic powder, maybe a little salt to taste....(no, I don't use sage, my Daddy will not eat it in dressing...only in the sausauge that I make for him...but never in dressing.....but feel free to add it if you'd like to remember, fresh is best...)

    Bake at 400degrees until lightly browned on edges, don't dry it
    out, that's just gross....gravy is good but it is not a band aid for dry dressing....


    hope ya like it...
    Last edited by trouble; 09-23-2011, 06:55 AM. Reason: more spelling...I get in too big a hurry to finish somethings...

    Leave a comment:


  • trouble
    replied
    Chicken and Dumplings


    This is the size I do this, you may want to decrease for the number of folks you're feeding....I always start this the day before I need it (Cook, and debone chicken the night before)

    Take a 12 qt pot w/ lid
    Add 10 chicken bullion cubes, 1 large diced onion, and 2 baking hens (Or you can use just chicken thighs or just chicken breasts, I like a good mix of light meat to dark meat so I used the whole chicken, now, if chicken is on sale, I'll just use whatever's on sale)
    Add garlic (I like to use several cloves of fresh, but powdered is fine) and pepper until you can tell it's there
    Boil until chicken is completely done, falling off the bone

    remove from heat, remove chicken from pot, save liquid
    let chicken cool completely and remove meat from bone and skin,
    (throw out bone and skin unless your making broth to can or freeze) chop chicken into bite sized pieces and place in ziplock bags until next day, save all of broth as is until next day.

    next day, put broth in 12qt pot back on stove and heat until jell is liquified, add 2 cans of chicken stock to pot,

    get 2- 4 count packages of the cheapest canned biscuits you can find, open one at a time, on a floured biscuit cloth, roll out biscuits until they are thin, flour them and then cut into strips, when broth begins to boil hard, put biscuit strips in one at a time, stirring constantly so that they don't stick to the bottom of the pot....watch it carefully or it will stick, turn down the heat if needed to prevent this, watch your liquid while doing this and add more if needed, not too much, because you want the extra flour on the biscuits from where you rolled them out , to thicken and make a nice gravy, after all biscuits are cut into strips and cooked in the broth, add the chicken back to the pot.
    If the broth is to your satisfaction as far as thickness, serve, if not, take about a cup of hot broth and add a tablespoon full of flour to it...mix it really really well, until there are no lumps, then add to the pot, stir it in really well, and it will help to thicken the broth

    DO NOT ADD SALT TO THIS...it will be salty enough because of the bullion cubes, but you may want to add more pepper and garlic..I always do..

    This makes enough to serve a really big meal for 10 people and have plenty of leftovers to send home with everyone for lunch the next couple of days.........
    Last edited by trouble; 09-23-2011, 06:56 AM. Reason: -2 spelling

    Leave a comment:


  • trouble
    replied
    I work for santa claus bringing joy to children all over the world...and I hear you're on the naughty list.....what's up with that????
    Last edited by trouble; 09-23-2011, 06:56 AM. Reason: giggle

    Leave a comment:


  • Joe's Dad
    replied
    Originally posted by trouble View Post
    Okay, I'm going to try to post some stuff here that I do too....

    I came up with this one to make things simpler for people that I work with who want quick and easy....



    Quick and Easy Potatoe Soup

    (I use a 12 quart pot for the receipe as is, you can decrease as you need or desire)

    3 bags Frozen Hash Browns
    3 bags frozen chopped onions

    place in large pot, cover with water
    add 1 stick Butter

    cook until potatoes are done and onion is clear

    add salt and pepper to taste

    add milk until it looks "milky" instead of "watery"

    (YES, THIS IS HOW MOST OF MY RECEIPES READ, THAT'S JUST HOW I COOK)

    add instant potatoe flakes until the "broth" is your desired thickness, I add a good bit, because I like potatoe soup to be
    thicker..remember when adding, it may take a minute before the broth starts to thicken, so go slow and check it before you add more potatoe flakes......may need to add more salt and pepper at this time


    Try it and let me know what you think....It's been a big hit at my office....especially in cooler weather...
    U got an office? Dang! What do u do?

    Leave a comment:


  • trouble
    replied
    Originally posted by Southernwhitelace View Post
    That sounds yummy, trouble. And I love the tupperware in the freezer idea.
    Thanks sweetie!!

    ..And the Tupperware thing...I do the same thing in another container with left over meats, that don't have gravy on them...just put them all together in a container and keep in freezer, then when is gets cool outside I make several really huge pots of Brunswick Stew..my family loves my recipe for this...and between the tupperware for soup and this one for stew, it saves a lot of waste...I can't stand to waste anything...you grow up really poor you learn how to economize for every penny.....so...that really worked well for us, and kind of stuck as I grew up and got out on my own.....now my brothers love it when this time of year comes..I fill their freezers and our parents, and mine with my "doings" as they call it..

    I hope I have time tomorrow...I've a got a Super, easy receipe for Chicken and Dumplings that I make for them too.........
    Last edited by trouble; 09-23-2011, 07:25 AM. Reason: spelling

    Leave a comment:

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