Do you cook? Favorite recipies?

[mikejet]

I love to cook. My wife isn't the greatest cook and I have enjoyed cooking since I was young.

One of my favorite things to make is Pork Katsu with Japanese Curry sauce. I also make a mean Artichoke Spinach dip.

Tomorrow I'm going to make fried Dungeness Crabs.

Here's the recipie I will use:
2 Whole Live Dungeness Crabs 1 1/2 to 2 lbs. each
1 Whole garlic bulb peeled and minced
Olive Oil

Steam crabs for 25 minutes then remove from steamer and wash off. Heat a wok with Olive oil and open the crabs and save the crab butter(the inside of the main shell). Clean the crabs and quarter the legs. Put the crab butter form both crabs into the wok with all the garlic. Mix in the crab legs and fry for about 5 minutes constantly mixing. Once everything is mixed well remove from heat and serve!

How about you?

[Deadset]

I would love to have a good recipe for gyoza, I've seen some online, anyone have any recommendations?

For me it's chili. I've won 2 first places, one for taste and one for spicy (but edible and tasty).

The recipe took me about 2 years and countless numbers of ingredients to come to the final product.

I also spent about 6 months perfecting the Mexican cheese dip (white queso) that you get at restaurants. Again, spent loads of money on different types of cheese.

EDIT: I currently don' have the recipes handy, will post them later.

[Deadset]

I dabbled with this as well, here's the recipe.

* 4 double chicken breasts (about 7-ounces each), skinless and boneless
* Kosher salt and freshly ground black pepper
* 8 thin slices deli ham
* 16 thin slices Gruyere or Swiss cheese (I've only ever used Swiss, can't find the other type)
* 2 teaspoons fresh thyme leaves
* 1/4 cup flour
* 1 cup panko bread crumbs (you can use oyster crackers, just crush them up in a bag)
* 1 teaspoon olive oil
* 2 eggs
* 2 teaspoons water
* 1 teaspoon of Cajun spice

Directions

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, cajun and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 120 minutes (or until done) until browned and cooked through.

This is the best I've found for Chicken cordon bleus, it can get messy, but well worth it. Of course you can change a few seasonings on the fly as well.

[Galley]

Think of these as extreme Rice Krispie bars!

Blako Bars™

1. Melt one cup of sugar and one cup of corn syrup over low heat.
2. Add 1 ½ cups of creamy peanut butter and melt.
3. Once melted, remove from heat and add 5 cups of Rice Krispies®, and mix together.
4. Pour into a 9" x 12" pan, coated with PAM® or margarine, and press down by hand or with the back of a large spoon. Let this mixture cool completely!
5. For the topping, combine ½ bag each of semi-sweet chocolate and butterscotch chips in a microwave-safe bowl. Be careful not to heat them too long, or the mixture will start to stiffen.
6. Pour this mixture over the cool bars, and let cool again.

[Blu-Benny]

Originally Posted by Galley

Think of these as extreme Rice Krispie bars!

Blako Bars™

1. Melt one cup of sugar and one cup of corn syrup over low heat.
2. Add 1 ½ cups of creamy peanut butter and melt.
3. Once melted, remove from heat and add 5 cups of Rice Krispies®, and mix together.
4. Pour into a 9" x 12" pan, coated with PAM® or margarine, and press down by hand or with the back of a large spoon. Let this mixture cool completely!
5. For the topping, combine ½ bag each of semi-sweet chocolate and butterscotch chips in a microwave-safe bowl. Be careful not to heat them too long, or the mixture will start to stiffen.
6. Pour this mixture over the cool bars, and let cool again.

i'm making basically the same thing 2morrow for food day here @ work!!! putting everything together is a little different but basically the same thing. they are awesome!!!

[xander]

Originally Posted by Deads3t

I would love to have a good recipe for gyoza, I've seen some online, anyone have any recommendations?

For me it's chili. I've won 2 first places, one for taste and one for spicy (but edible and tasty).

The recipe took me about 2 years and countless numbers of ingredients to come to the final product.

I also spent about 6 months perfecting the Mexican cheese dip (white queso) that you get at restaurants. Again, spent loads of money on different types of cheese.
EDIT: I currently don' have the recipes handy, will post them later.

Oh wow, PLEASE share that one. I love to cook too, and am a sucker for queso. I tried to get a white one going on at home, but after a few pretty failed go's of it, I backed off.

I've been doing a lot of seafood as of late. Got my crabcakes to where I finally wanted them, and have been playing with a lot of salmon.

[mikejet]

Originally Posted by xander

Oh wow, PLEASE share that one. I love to cook too, and am a sucker for queso. I tried to get a white one going on at home, but after a few pretty failed go's of it, I backed off.

I've been doing a lot of seafood as of late. Got my crabcakes to where I finally wanted them, and have been playing with a lot of salmon.

I love salmon! I usually just cook it in white wine and butter. Keeps it from drying and if you use a reisling it gives it a nice flavor.

My favorite is sole filets though.

[vsidhu]

Sticky super sweet drumsticks/wings from the BBQ:

-no exact measurments, all you need is: kraft honey garlic, lots of fresh honey ( not that honey bee crap), cinnamon, crown royal
-marinate for 4-6 hours
-cook on BBQ; indirect heating is best
-heavy basting at mid-point and near end

Do not attempt to eat without napkins, a nice long run or if you intend to impress a girl.

This is done on a propane grill...don't know about charcoal.

[Deadset]

Originally Posted by xander

Oh wow, PLEASE share that one. I love to cook too, and am a sucker for queso. I tried to get a white one going on at home, but after a few pretty failed go's of it, I backed off.

I'll post it, It's at home in the wife's recipe book

[cravnsn]

LOVE to cook – love to eat too! And women really dig a guy who can cook



Fajita Chicken & Spanish rice

½ Pound skinless chicken breast 1 small onion
1 package Spanish rice mix 1 jalapeño pepper
1 medium ripe tomato 1-package fajita mix
1 16oz. package cheddar/jack shredded cheese

Prepare fajita mix in a dish which can be covered, as directed. Marinade
chicken in mixture, covered in refrigerator for ½ hour. Prepare Spanish
rice mix as directed. Dice tomato, onion, & pepper. Cook chicken (grilling
is best), and cut into bite size pieces.
Mix chicken, tomato, onion, pepper, rice and ½ package of cheese in oven
safe crock. Top off with remaining cheese, and bake for 15-20 minutes at
375 degrees, or until cheese on top is bubbly.

__________________________________________________ ____________________________


Chicken Wrap

Chicken breast (as many as needed for each diner)
Crescent roll dough
Tomato Brie*
Provolone Bacon*

Heat oven according to directions on crescent roll package. In pan, cook
chicken in oil or butter. Unroll crescent rolls into rectangular sheets on
non-stick cookie sheet. Place cooked chicken on one-half of crescent roll
sheet. Top with tomato & cheese, cover with other half of crescent roll
sheet. Pinch edges together, and bake according to directions on crescent
roll package.
*For variety, add bacon. Or, top chicken with creamed Brie cheese.

__________________________________________________ ____________________________

Chick 'n Cheese

Chicken breast (as many as needed for each diner)
Cream Cheese
Slice of cheddar cheese
Garlic powder
Oregano
1 Tablespoon Olive oil

Cook chicken on 1 side in a pan with olive oil. While cooking, spread cream
cheese on one side of cheddar cheese slice. Sprinkle on garlic powder and
oregano (remember – a little goes a long way). When chicken is done on one
side, turn over, and place cheese slice cream cheese down on top of chicken.
Cover, and allow chicken to finish cooking, and cheese to melt.
Goes great with a side dish of Rice pilaf!

__________________________________________________ _____________________________
Chicken, Veggies & Pasta

½ pound chicken breast ½ small onion
½ package linguini Broccoli
Mushrooms (sliced) Cauliflower
Olive oil

Cook linguini according to package instructions. Dice up the cauliflower
and broccoli. Lightly sauté in olive oil with mushrooms. Remove from pan.
Cook chicken in pan with olive oil.
Dice chicken and onion, mix with remaining veggies, and serve over cooked
linguini.
Top off with some olive oil.
As a variety, top with rated parmesan cheese.
Also, you can substitute penne pasta for the linguini, chill all ingredients
after cooking, top with an oil based Italian dressing, add cherry tomato's &
have a great cold pasta salad!


A quickie spicy soup can be had by adding 1 Serrano, 1 jalapeño & 1 Anaheim pepper to Progresso Thick Tomato Soup. Cut the pepper lengthwise, and throw the whole works in, especially the seeds (that’s what makes the soup spicy)

Also, add a jar of your favorite salsa to your chili next time – mmmmmmmmmmmmmmmm good

[SeahawxBlu]

My favorite type of food these days is Southern Style Home Cooking

Southern Fried Chicken with Habanero
Baked Mac and Cheese (8 cheese made with half and half. Trust me, it may be low carb since I use Dreamfield's Pasta, but it certainly ain't low calorie)
Chicken Georgia
Sweet Potatoes (either mashed, baked or in a casserole)
Pretty much anything from the South is good...and ironically, I'm not from the South.

Anyway, most of my recipes are basically found on Food Network (Paula Deen and Alton Brown rule), but since I make tweaks and changes to the recipes, I basically put my own spin on it. I love to tinker with the recipes constantly until I get what I'm after.

I'm also big into restaurant recipes too.

As for an easy recipe:

Chicken Georgia:

4 thin sliced chicken breasts (boneless and sklinless)
2 cups fresh mushrooms (sliced)
3 tablespoon shallots
1 cup shredded cheese (go with a 4 cheese blend by Kraft or your favorite grated cheese)
1 stick of butter
salt and pepper to taste

Melt butter and fry the mushrooms & shallots for like 10 minutes, adding the salt and pepper. Next, add the chicken and cook 5-8 minutes per side or until tender. With thin sliced chicken, the cooking time will take a little less. When chicken is fully cooked, place on a platter and top each chicken breast with the mushrooms. Top with cheese and let stand till the cheese melts.

Enjoy!

[silversnake]

Originally Posted by Deads3t

I also spent about 6 months perfecting the Mexican cheese dip (white queso) that you get at restaurants. Again, spent loads of money on different types of cheese.

Don't tease me like that Deads3t!!! I love the white queso that's served in most mexican restaurants. The one i love is from escalantes in Houston and my mom always bring me some in those huge container when she comes to visit me. I tried one recipe which failed miserably.

[Deadset]

Originally Posted by silversnake

Don't tease me like that Deads3t!!! I love the white queso that's served in most mexican restaurants. The one i love is from escalantes in Houston and my mom always bring me some in those huge container when she comes to visit me. I tried one recipe which failed miserably.

I'm working late today, but I'll post it when I get a chance, when I get home. I would post it now, I just don't have it on me at the moment. Again, I spent a long time getting that thing perfected (to my liking).

[quexos]

Nope, I never cook, I always buy food that's ready to be eaten or food that is ready to be warmed up in the microwave oven. I don't ever plan to cook.

[Johnny Vinyl]

Here is my recipe that is always a success.

Dry Rub for Pork Back Ribs:
4 TBS - Brown Sugar
1.5 TBS - Sea Salt
1 TBS - Chili Powder
1 tsp - Garlic Powder
1 tsp - Onion Powder
0.5 tsp - Ground Black Pepper
0.5 tsp - Cayenne Pepper
0.5 tsp - Mrs. Dash Seasoning Blend (other brands will suffice)
0.5 tsp - Thyme
0.5 tsp - Keen's Dry Mustard
0.5 tsp - Cumin

Mix well and rub ingredients vigorously into the ribs.
Refrigerate overnight in double-lined plastic wrap.
Bring to room temperature prior to cooking.

BBQ Sauce for Pork Back Ribs:
1 cup - Ketchup
6 TBS - Brown Sugar
3 TBS - Corn Syrup
2 TBS - Worcestershire Sauce
2 TBS - Cider Vinegar
2 TBS - Keen's Dry Mustard
1 TBS - Chili Powder
0.5 tsp - Sea Salt
0.5 tsp - Ground Black Pepper

Combine, mix and refrigerate prior to use.

My preferred method of cooking Pork Back Ribs:
Preheat oven to 200-220 degrees.
Double-line cookie sheet with Aluminum Foil
Place Ribs on cookie sheet and cover with double-lined foil.
Cook for 4-5 hours (oven temperatures do vary)

When done...refrigerate for 4 hours.
Prior to BBQ'ing/Broiling them...bring them to room temperature.

Baste RIBS liberally with BBQ Sauce - turn every 2/3 minutes - repeat several times. This can be done using your BBQ or on your oven under the broiler.

Good ribs take time and can't be rushed

I've also done this with only one method..either DRY or SAUCE...and it works well. I like using the dry rub and the sauce.

For both recipes please note that you should always, and I mean always, TASTE...add a little of this or that. Adjust the recipe to your liking and make it your own

[Deadset]

Ok, here it is!

* 1 - 12 oz Cacique Queso Quesadilla Cheese (also can use Asadero)
* 5 to 7 oz of finely chopped jalapenos
* 1/4 ts habenero power (season to taste)
* 1/4 ts salt
* 1/2 ts Tabasco (season to taste)
* 1/4 ts cumin
* 1 pint of Land O' Lakes Fat Free Half n Half (this can vary from 12oz to 16 oz)


Directions

Cut up the cheese into chunks. Add all the ingredients in a small deep sauce pan and heat over LOW until cheese is melted (approx 30 minutes). Serve warm. All seasons can be done to taste, I like mine spicy, so hence the habenero powder - I use Death Rain as it's just the power, no extra stuff in it. You can also sub that for their cajun powder.

If you like the skin on top of the cheese, refrigerate, then reheat in microwave.

Serve with warmed Mission chips.

The secret is the cheese. I did extensive research on which melting cheeses work for dips. Not all cheeses are the same, so go with the brand I mentioned. Trust me, I found out the expensive way.

Queso Quesadilla
Asadero

Edit:

I have found this cheese at Super Walmart, Publix, Econofoods. I have not checked any Mexican specialty stores yet, but check those out as well if you cannot find it.

[silversnake]

Deadset, thank you so much! Now I just have to hope to find the cheese somewhere here. I'll let you know as soon as I try it .

[Ferris]

Originally Posted by Deads3t

Ok, here it is!
[/URL]

Thanks so much, Deads3t! I'll be trying this out this weekend.

This is a good thread. My wife and I LOVE to cook, and have a whole slew of recipes we've perfected. I'll post one for all of the grillers out there:

Grilled BS (Boneless Skinless) Breasts (like Margarita chicken, without the alcohol)

Made for 6 boneless skinless chicken breasts
Wet ingredients
• 1/4 cup distilled white vinegar
• 1/3 cup vegetable oil
• 1/3 cup soy sauce
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/4 cup sherry
• 2 teaspoons honey
• 4 cloves garlic, crushed
Dry ingredients
• 2 tablespoons ground mustard
• 1/3 cup brown sugar
• 2 tablespoons lemon pepper
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1 teaspoon salt
Steps
1. In a bowl stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, honey, and garlic. Mix in the mustard, brown sugar, lemon pepper, oregano, rosemary, and salt.*
2. Place the chicken in a gallon sized zip-top plastic bag.
3. Pour the marinade into the bag over the chicken and seal the bag. (Make sure you get out as much air as possible to ensure complete immersion)
4. Place the bag in a bowl and put in the refrigerator to marinate for 8 hours or overnight.
5. After marinating, remove bag from refrigerator, and let sit at room temperature for 30-45 minutes (depending on the thickness of the breasts)
6. Remove chicken from marinade, and pat dry. Discard marinade
7. Lightly oil the grill grate.
8. Preheat the grill for high heat. ***
9. Place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.
Tips:
*If you’d like to save time on the day of cooking, you can start the night before. Put the wet ingredients in a gallon sized plastic zip-top bag, and place it in the refrigerator (put the bag in a bowl to prevent spills in the refrigerator). Then mix the dry ingredients in a Tupperware container. The next morning put the dry ingredients into the plastic bag with the wet ingredients, shake it up, then add the chicken. Place back in the refrigerator and allow to marinate for 8 hours

***When grilling, I’ve used the 2-tier method. One half of my grill is set to high heat, where I sear the chicken for 2 minutes on each side. Then I move it to the other side of the grill,where the heat is set to medium, for 4 minutes on each side.

[xander]

Originally Posted by silversnake

Deadset, thank you so much! Now I just have to hope to find the cheese somewhere here. I'll let you know as soon as I try it .

YES, thank you. I can't wait to get this together, will post results! Thanks for posting it.

[Blu Jacket]

Originally Posted by Galley

Think of these as extreme Rice Krispie bars!

Blako Bars™

1. Melt one cup of sugar and one cup of corn syrup over low heat.
2. Add 1 ½ cups of creamy peanut butter and melt.
3. Once melted, remove from heat and add 5 cups of Rice Krispies®, and mix together.
4. Pour into a 9" x 12" pan, coated with PAM® or margarine, and press down by hand or with the back of a large spoon. Let this mixture cool completely!
5. For the topping, combine ½ bag each of semi-sweet chocolate and butterscotch chips in a microwave-safe bowl. Be careful not to heat them too long, or the mixture will start to stiffen.
6. Pour this mixture over the cool bars, and let cool again.

My Mom has made her Rice Krispie treats that way for years, except she adds a second layer of Rice Krispie mix on top. That way you get a sort of Rice Krispie sandwich with the chocolate layer in the middle.


Another of my favorite deserts will be appearing soon with Thanksgiving coming up. It's a two layer pumpkin pie.

4 oz of cream cheese (softened)
1 Tblspn Milk
1 Tblspn sugar
1 1/2 cup thawed Cool Whip
1 cup Milk
1 pie crust (preferably graham cracker)
8 oz pack of instant vanilla pudding mix
16 oz of pumpkin pie filling

Mix cream cheese w/ 1 Tblspn milk and 1 Tblspn sugar until smooth. Gently stir in Cool Whip and spread into crust

Add pudding mix (just the dry powder, nothing else or it won't firm up) to 1 cup milk in a bowl and whisk for 1 minute. Add pumpkin pie filling until well mixed. Spread over cheese mixture.

Cool for 4 hrs and enjoy!

This is my favorite desert, made even more special because I only get it once a year. Unless I cave in make it myself.