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Recipes from you or your family
- Thread starter matahari
- Start date
Creamy Mushroom Steak Sauce
Can't find recipe so everything is approx amounts.
1.5 cup Heavy Whipping Cream
1.5 cup Butter
1/3 cup Dry Vermouth
3 TBSP Dry Mustard
16oz package mushrooms, (Canned works too.)
Throw them all in descent size non stick pot, high heat, stir often, you want the whole thing to reduce by at least 1/2, should be pretty thick when done.
I swear I could live on that shit, I put it on other stuff like cooked spinach, broccoli, etc. I got the recipe from mom, searched and searched, never found another like it.
I also love Salmon in a creamy dill sauce, just heavy whipping cream warmed up with Dill in it, I have yet to meet anyone who does not like it.
One More is Chicken Peking
1 Whole Chicken Skinned and Boiled (de=boned and I remove the icky veiny shit )
Chicken should be pieced and put on platter
1 bag of frozen broccoli cuts , thawed and spread on top of chicken
2 bunches of scallions cut and made 3rd payer
2/3 bag of sliced almonds 4th layer
pour 1 cup soy sauce over layers
heat 1 cup peanut oil to smoking and pour that over all of it (it will crackle and pop so careful)
serve (this actually gets better the day after for left overs after it marinates)
Can't find recipe so everything is approx amounts.
1.5 cup Heavy Whipping Cream
1.5 cup Butter
1/3 cup Dry Vermouth
3 TBSP Dry Mustard
16oz package mushrooms, (Canned works too.)
Throw them all in descent size non stick pot, high heat, stir often, you want the whole thing to reduce by at least 1/2, should be pretty thick when done.
I swear I could live on that shit, I put it on other stuff like cooked spinach, broccoli, etc. I got the recipe from mom, searched and searched, never found another like it.
I also love Salmon in a creamy dill sauce, just heavy whipping cream warmed up with Dill in it, I have yet to meet anyone who does not like it.
One More is Chicken Peking
1 Whole Chicken Skinned and Boiled (de=boned and I remove the icky veiny shit )
Chicken should be pieced and put on platter
1 bag of frozen broccoli cuts , thawed and spread on top of chicken
2 bunches of scallions cut and made 3rd payer
2/3 bag of sliced almonds 4th layer
pour 1 cup soy sauce over layers
heat 1 cup peanut oil to smoking and pour that over all of it (it will crackle and pop so careful)
serve (this actually gets better the day after for left overs after it marinates)
Seriously, hard to get inspired after looking at the pic, def looks like cat box!
These are the famous disgusting cookies that look like cat poop (rolled in Grape-Nuts, which makes lovely fake kitty litter.)
There are two flavors-chocolate(dark brown), and gingerbread(light brown).
A warning from the contributor:
I seldom measure carefully so amounts may need adjustment, especially on flavoring. The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like shit.
Chocolate ingredients:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-Nuts™ cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 1/3 cups whole wheat flour
Spices (ginger, cinnamon, cloves) to taste (suggest with 1/2 tsp each)
Grape-Nuts™ cereal
Mix-ins (to your level of tolerance):
Coconut Tapeworms
Chocolate Chips
Butterscotch Chips
Peanut Butter Chips
Cooked Spagetti or Ramen noodles Roundworms
Corn
Peanuts
M & Ms
Microwave the honey till it bubbles(about 1 minute). Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. Add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poop. Roll some of the logs in Grape-Nuts and bake at 350 degrees till done (maybe 20 minutes).
You can combine the two doughs to make for a more colorful poop.
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. Improved effects can be achieved by decorating the box and scoop with melted chocolate or pudding. The contributor has heard that "mixing brown sugar with the Grape-Nuts sweetens up the cookie a bit while still looking truly hideous."[/QUOTE]
These are the famous disgusting cookies that look like cat poop (rolled in Grape-Nuts, which makes lovely fake kitty litter.)
There are two flavors-chocolate(dark brown), and gingerbread(light brown).
A warning from the contributor:
I seldom measure carefully so amounts may need adjustment, especially on flavoring. The cookies are dense and not very sweet, this is necessary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won't look like shit.
Chocolate ingredients:
1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
Grape-Nuts™ cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 1/3 cups whole wheat flour
Spices (ginger, cinnamon, cloves) to taste (suggest with 1/2 tsp each)
Grape-Nuts™ cereal
Mix-ins (to your level of tolerance):
Coconut Tapeworms
Chocolate Chips
Butterscotch Chips
Peanut Butter Chips
Cooked Spagetti or Ramen noodles Roundworms
Corn
Peanuts
M & Ms
Microwave the honey till it bubbles(about 1 minute). Add the butter, (I've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. Add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter.
Chill 1 hour in the freezer or several hours in the fridge. Roll dough logs of random length and the diameter of cat poop. Roll some of the logs in Grape-Nuts and bake at 350 degrees till done (maybe 20 minutes).
You can combine the two doughs to make for a more colorful poop.
Serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. Improved effects can be achieved by decorating the box and scoop with melted chocolate or pudding. The contributor has heard that "mixing brown sugar with the Grape-Nuts sweetens up the cookie a bit while still looking truly hideous."[/QUOTE]
I am working on trying to Perfect a copy cat Pioneer Chicken recipe.
If anyone is interested I will update my progress
So far split chicken breasts into strips, or pieces, first dip in corn starch
then for batter I use Krusted's pancake mix, season salt, paprika, cayenne pepper, onion powder and just enough water to make it thick batter
fry in peanut oil, it is very close but not quite there, was thinking of sub the season salt maybe with white pepper next time, family likes it any way
If anyone is interested I will update my progress
So far split chicken breasts into strips, or pieces, first dip in corn starch
then for batter I use Krusted's pancake mix, season salt, paprika, cayenne pepper, onion powder and just enough water to make it thick batter
fry in peanut oil, it is very close but not quite there, was thinking of sub the season salt maybe with white pepper next time, family likes it any way
Absolute best way to cook a turkey. Everyone who has had my turkey always says it's the best they've ever had.
I do not measure ingredients.
Ingredients-
Turkey, chicken broth, butter or margarine, spices.
Thaw turkey, keep in fridge.
Get some large tupperware type bowls.
Pour about 1/8" of broth in each bowl. Add some spices. I use rosemary, garlic, lemon pepper, basil, oregano, cumin, and parsley.
Put spices in the broth. Freeze.
After it's frozen, you will have thin sheets of frozen spiced broth.
Pre-heat oven.
Break ice into 1-1.5" or so pieces. I just do it in the bowl with a butter knife.
Lift up the skin on the turkey, especially in the breast, and shove the little broken bits of ice under the skin.
Get soft, room temp butter or margarine. Put the same spices in it, mix.
I use gloves, and rub the butter mix all over the entire turkey- in all the crevices and folds. I really massage it in.
Use a pan with a rack- like this one:
Put the turkey in breast side down.
Mix a cup or two of chicken broth with spices. Poor into the turkey cavity.
Do not cover the turkey.
Put in oven.
As the spiced ice melts, it soaks into the meat, under the skin. The spiced broth in the cavity soaks in, also. The butter creates an oil barrier, sealing in the juices, and makes the skin crispy and golden brown.
Midway through cooking, add more broth to the cavity, if what was there is gone.
About an hour before it's done, take the turkey out, and flip it breast side up.
Apply more spiced butter. I brush it on, as turkey to too hot to touch- duh.
The breast skin will brown in the last hour.
I use turkey that has a pop up button, as puncturing with a meat thermometer lets juices out.
Remove as soon as button pops up.
Best turkey ever, and super yummy drippings for gravy.
For great (easy) mashed potatoes-
Use instant potatoes, make with chicken broth instead of water. Cook up a couple of real potatoes, and keeping skins on, mash. mix in with instant potatoes.
Put a layer of potatoes in serving bowl. Then, using a large spoon, apply a big swirl of butter over the layer, then a big swirl of sour cream. Can mix a little cream cheese into the sour cream for flavor. Apply another layer of mashed potatoes, then another layer of butter and sour cream and so on until you fill up the bowl. Sprinkle parsley and pepper op top for looks.
Everyone loves them, and always think they're from scratch.
Easy, delish Stuffing-
I use Stovetop Sage flavor. Unusual flavor that not many people are familiar with, so they never idfentify it as boxed stuffing. The sage flavor is delish, imo.
Add small-diced celery and some pinon nuts at the same time that you add the stuffing to the boiling water.
Yummy, adds crunch and texture to the stuffing. Tastes like from-scratch.
Easy delish gravy-
If you don't want to make from-scratch gravy, use packets or jars, but add pan drippings and little scrap bits of turkey and skin to the gravy. Add parsley for looks.
I do not measure ingredients.
Ingredients-
Turkey, chicken broth, butter or margarine, spices.
Thaw turkey, keep in fridge.
Get some large tupperware type bowls.
Pour about 1/8" of broth in each bowl. Add some spices. I use rosemary, garlic, lemon pepper, basil, oregano, cumin, and parsley.
Put spices in the broth. Freeze.
After it's frozen, you will have thin sheets of frozen spiced broth.
Pre-heat oven.
Break ice into 1-1.5" or so pieces. I just do it in the bowl with a butter knife.
Lift up the skin on the turkey, especially in the breast, and shove the little broken bits of ice under the skin.
Get soft, room temp butter or margarine. Put the same spices in it, mix.
I use gloves, and rub the butter mix all over the entire turkey- in all the crevices and folds. I really massage it in.
Use a pan with a rack- like this one:
Put the turkey in breast side down.
Mix a cup or two of chicken broth with spices. Poor into the turkey cavity.
Do not cover the turkey.
Put in oven.
As the spiced ice melts, it soaks into the meat, under the skin. The spiced broth in the cavity soaks in, also. The butter creates an oil barrier, sealing in the juices, and makes the skin crispy and golden brown.
Midway through cooking, add more broth to the cavity, if what was there is gone.
About an hour before it's done, take the turkey out, and flip it breast side up.
Apply more spiced butter. I brush it on, as turkey to too hot to touch- duh.
The breast skin will brown in the last hour.
I use turkey that has a pop up button, as puncturing with a meat thermometer lets juices out.
Remove as soon as button pops up.
Best turkey ever, and super yummy drippings for gravy.
For great (easy) mashed potatoes-
Use instant potatoes, make with chicken broth instead of water. Cook up a couple of real potatoes, and keeping skins on, mash. mix in with instant potatoes.
Put a layer of potatoes in serving bowl. Then, using a large spoon, apply a big swirl of butter over the layer, then a big swirl of sour cream. Can mix a little cream cheese into the sour cream for flavor. Apply another layer of mashed potatoes, then another layer of butter and sour cream and so on until you fill up the bowl. Sprinkle parsley and pepper op top for looks.
Everyone loves them, and always think they're from scratch.
Easy, delish Stuffing-
I use Stovetop Sage flavor. Unusual flavor that not many people are familiar with, so they never idfentify it as boxed stuffing. The sage flavor is delish, imo.
Add small-diced celery and some pinon nuts at the same time that you add the stuffing to the boiling water.
Yummy, adds crunch and texture to the stuffing. Tastes like from-scratch.
Easy delish gravy-
If you don't want to make from-scratch gravy, use packets or jars, but add pan drippings and little scrap bits of turkey and skin to the gravy. Add parsley for looks.
Ground beef or bison stroganoff
1lb ground beef or bison
2 packages of fresh mushrooms (sliced)
1 package of no yolks extra broad egg noodles
1 can of Campbell's cream of mushroom roasted garlic
1 Tbs of chop garlic
1/2 a package of cream cheese
1/4 cup sour cream
1 cup milk
1 Tsp pepper
1 Tsp salt
In a large pan brown ground meat until no longer pink. Drain all the fat from the meat add the chopped garlic and sliced mushrooms cook through until mushrooms are well done set a side
Boil water cook egg noodles
In a saucepan combine milk, cream of mushroom, cream cheese, pepper and salt stir until it's not clumpy it should have somewhat a thick consistency then mix with the ground meat and mushrooms together
add sour cream mix well add on top of cooked noodles.
Salad and a side of veggies enjoy!
1lb ground beef or bison
2 packages of fresh mushrooms (sliced)
1 package of no yolks extra broad egg noodles
1 can of Campbell's cream of mushroom roasted garlic
1 Tbs of chop garlic
1/2 a package of cream cheese
1/4 cup sour cream
1 cup milk
1 Tsp pepper
1 Tsp salt
In a large pan brown ground meat until no longer pink. Drain all the fat from the meat add the chopped garlic and sliced mushrooms cook through until mushrooms are well done set a side
Boil water cook egg noodles
In a saucepan combine milk, cream of mushroom, cream cheese, pepper and salt stir until it's not clumpy it should have somewhat a thick consistency then mix with the ground meat and mushrooms together
add sour cream mix well add on top of cooked noodles.
Salad and a side of veggies enjoy!
Last edited:
KEBAB SHOP CHILI SAUCE
After years of trying to find out how Turkish restaurants made their chili sauce (they wouldn't tell me) I'd decided to make my own.. I think it came out really nice!
1 Carrot
1 Onion (white)
1 stick of celery
2 Red chilis “Scotch bonnet” (not the seeds)
chopped tinned tomatoes
2 tbsp of parsley (you can use coriander)
1 tbsp of tomato pure
1 tbsp tomato sauce
1 tbsp Vegetable oil
Salt to taste
Method
Place all ingredients apart from oil, tom sauce, parsley in a food blender and whiz it for about 15 to 20 seconds, then add the parsley and whiz until its all chopped up small. Now, put the salt, tom sauce, tom pure and veg oil in a bowl and stir it until mixed, then add the mix from the blender to the bowl and stir again. DONE! Keep refrigerated, tastes better after about a day. I normally spoon out as much as I need and let it get to room temperature before eating, nice with steak, chicken, pork, lamb and even mix into salad.
I sometimes add juice from half a lemon to the mix..
After years of trying to find out how Turkish restaurants made their chili sauce (they wouldn't tell me) I'd decided to make my own.. I think it came out really nice!
1 Carrot
1 Onion (white)
1 stick of celery
2 Red chilis “Scotch bonnet” (not the seeds)
chopped tinned tomatoes
2 tbsp of parsley (you can use coriander)
1 tbsp of tomato pure
1 tbsp tomato sauce
1 tbsp Vegetable oil
Salt to taste
Method
Place all ingredients apart from oil, tom sauce, parsley in a food blender and whiz it for about 15 to 20 seconds, then add the parsley and whiz until its all chopped up small. Now, put the salt, tom sauce, tom pure and veg oil in a bowl and stir it until mixed, then add the mix from the blender to the bowl and stir again. DONE! Keep refrigerated, tastes better after about a day. I normally spoon out as much as I need and let it get to room temperature before eating, nice with steak, chicken, pork, lamb and even mix into salad.
I sometimes add juice from half a lemon to the mix..
black eyed peas (cause its whats for dinner tonight) gonna habe to tweek it for smaller batch than I make I make 2# of peas. If using dry oeas soak over night
Salt pork (3/4 pound slab)
Cook it down
3 large onions,2large bell peppers and about 5 good stacks of celery, cook down(sautee)
Add black eyed peas
Cover with water add smoked
ham hocks
Season with salt pepper and garlic powder to taste 2 bay leaves
Bring to boil , reduce heat to medium let cook 4-5 hours stir to keep from sticking. When they start to soften smoosh some to make it creamy . serve over rice
Salt pork (3/4 pound slab)
Cook it down
3 large onions,2large bell peppers and about 5 good stacks of celery, cook down(sautee)
Add black eyed peas
Cover with water add smoked
Season with salt pepper and garlic powder to taste 2 bay leaves
Bring to boil , reduce heat to medium let cook 4-5 hours stir to keep from sticking. When they start to soften smoosh some to make it creamy . serve over rice
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Chicken and sausage gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
And using smokes sausage because getting real andouille here is a joke .
The holy trinity of Cajun cooking
Onions, bell peppers, celery
Smoked sausage
Rustic rub minus cayenne
Chicken seasoned (I season it way early so it speaks into the chicken real good )
Beginning the roux (blonde roux) you want it much darker
A little darker, the dark spots is what happens when you don't stir constant it likes to cook to the bottom of the pot so keep stirring
Its actually chocolate brown here but shows up lighter in this pic for some reason. You want it as dark as a milk chocolate candy bar maybe a little darker
Bay leaves for anyone who doesn't know what they are
O
More pics coming
Chicken and sausage gumbo
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
- Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
- Combine all ingredients and store in an air-tight container
And using smokes sausage because getting real andouille here is a joke .
The holy trinity of Cajun cooking
Onions, bell peppers, celery
Smoked sausage
Rustic rub minus cayenne
Chicken seasoned (I season it way early so it speaks into the chicken real good )
Beginning the roux (blonde roux) you want it much darker
A little darker, the dark spots is what happens when you don't stir constant it likes to cook to the bottom of the pot so keep stirring
Its actually chocolate brown here but shows up lighter in this pic for some reason. You want it as dark as a milk chocolate candy bar maybe a little darker
O
More pics coming
Adding holy trinity in be careful.because once you put it in it starts boiling instantly
Had to put in a bigger pot after adding chicken brother since I doubled the recipe.
When its done I will post finished product. ATM its at the stage where it smells awesome but isn't very pretty..
Just make sure you have plenty time to make and prep this is not a meal that can be rushed
Damn looks awesome, made me hungry but who the duck would cook this if you have hunger. This takes agesView attachment 345223 View attachment 345224
Adding holy trinity in be careful.because once you put it in it starts boiling instantly
View attachment 345225 Sausage added to the roux and holy trinity
View attachment 345226
Had to put in a bigger pot after adding chicken brother since I doubled the recipe.
When its done I will post finished product. ATM its at the stage where it smells awesome but isn't very pretty..
Just make sure you have plenty time to make and prep this is not a meal that can be rushed
it has taken me till about 2 hours ago before I could sit haha. True southern cooking takes a while but so worth it. Its still simmering on the stove. Start early so it has all day to summer mmmmm. Its only 4:19 pm here ATM so its still to early for dinner and still have to make the rice to put the gumbo over .
Do like me snack while your cooking lol
It already looks delicious. Cant wait to see the final product and really really cant wait to try this one for myself. I'm so hungry right now. Damn you CE!!View attachment 345223 View attachment 345224
Adding holy trinity in be careful.because once you put it in it starts boiling instantly
View attachment 345225 Sausage added to the roux and holy trinity
View attachment 345226
Had to put in a bigger pot after adding chicken brother since I doubled the recipe.
When its done I will post finished product. ATM its at the stage where it smells awesome but isn't very pretty..
Just make sure you have plenty time to make and prep this is not a meal that can be rushed
Dip Quavers in Coke, use the curly bits to scoop the Coke up like a spoon
If your not into spicy omit the cayenne pepper personally I found the recipe called for to much between what you put in the gumbo and what you put in the rub. I don't add it to mine at all
I'm all about spicy so I'd probably add it to both. The spicier the better. Not that my stomach agrees but it's worth it
If your not into spicy omit the cayenne pepper personally I found the recipe called for to much between what you put in the gumbo and what you put in the rub. I don't add it to mine at all
That's my problem so much spicy growing up my stomach hates me for it
