What's Cooking?

by USMC2Bn8Mar(Trent) Wed Oct 08, 2014 3:08 pm

What's Cooking? Coming Soon.
Sharing some recipes with friends and family. I know everyone has to eat, and here are some things I like to make. Feel free to add any of your own favorites, and let me know if you try any, and how they turned out for you.

by USMC2Bn8Mar(Trent) Fri Oct 10, 2014 8:29 am

Jambalaya

46 oz V-8 Vegetable Juice (Spicy or not)

1 Box Zataran's Jambalaya (Family Size)

1/2 - 3/4 Rotisserie Chicken { Grocery Deli hot or cold}(skin removed, boned, and chopped)

1 Smoked Sausage ( sliced and cooked)

1/2 Red, Yellow, and Green Bell Peppers (seeded and chopped)

1 Med Onion (chopped)

2 - 3 Stalk Celery (chopped)

2 - 3 Cloves of Garlic (peeled and chopped) or 1/2 Tbs Powdered Garlic

Optional - Hot Sauce to Taste

Optional - Shrimp, or any other desired meat.

1) Pour V-8 juice into a 5qt slow cooker, all vegetables and hot sauce. Set to High.

2) Add all meat after 2 - 3 hours.

3) After a total of 6 hours, add Zataran's Jambalaya and mix well.

4) Let cook another 1/2 - 1 hour, or until rice is done, and liquid is absorbed.

by Guest Sat Oct 11, 2014 6:23 am

when you bringing me some

by USMC2Bn8Mar(Trent) Sat Oct 11, 2014 7:52 am

Have your mum make you some.

by USMC2Bn8Mar(Trent) Sat Oct 11, 2014 8:29 am

SMOKED CHICKEN

1 Chicken (cut up - Legs, Thighs, Breasts)

1/2 Cup Salt

1/2 Cup Sugar

1/2 Gallon Water

1/4 Cup Vegetable Oil (or whatever oil you desire)

1/4 Cup Hot Sauce - Optional

Black Pepper to taste

1) In a large bowl or open container, completely disolve salt and sugar in water. Add hot

sauce and mix well (Optional for spicy flavor)

2) Add chicken to solution, and cover. Refrigerate for 30 - 45 minutes.

3) Remove chicken , and pat dry. Then rub with oil to coat, and pepper to taste.

Prepare a charcoal grill before chicken is done brining. If you have a chimney starter this task is simple.

1) Start with 6 quarts of charcoal. Place 1/2 into the starter, and the other 1/2 onto one side of the grill. Light charcoal in the starter, and allow to burn until all coal are lit, and red-hot.

2) After chicken has been taken out of the brine, and rubbed with oil, and peppered, pour the hot coals ontop of the unlit coals. Wood chips or chunks are used to provide the smoke (can be soaked in water for up to 30 minutes prior if desired). Add wood to top of hot coals, cover and allow to begin to smoke, but not burn.

3) When smoking nicely (about 5-10 minutes), put chicken onto the grill. Place the breasts farthest from the heat, then legs, then thighs closest, but not over the fire.

4) Cover grill and leave vent barely open. Smoke chicken for 1 hour 15 minutes to 1 hour 30 minutes. DO NOT REMOVE lid until the time has passed.

5) Remove chicken from the grill. It should have a nice medium to dark smokey color.

If you do not have a chimney starter, just reverse the lighting process by starting the charcoal in the grill first, then add the other half on top of it. Then place the wood and allow to start smoking. Cook time will not change

by Piombo Sat Oct 11, 2014 12:40 pm

by Guest Wed Oct 15, 2014 9:11 am

my favourite recipe is put my feet up and make her indo0rs make it Very Happy

by USMC2Bn8Mar(Trent) Wed Oct 15, 2014 6:54 pm

Oriental Ramen Slaw

1 Bag Cole Slaw

1 Bag Broccoli Slaw

1 Pkg Ramen Noodles (Oriental Flavor) (crush noodles)

1 Sm Bag Slivered Almonds

Dressing

1/2 Cup Canola Oil

!/2 Cup Sugar

1/4 Cup Cider Vinegar

2 TBs Soy Sauce

Seasoning Packetfrom Ramen Noodles

1) Preheat oven to 300 degrees. Line cookie sheet with foil, and spread crushed noodles, and almond slivers over foil, and bake 12 minutes or until goldem brown. Set aside to cool.

2) Mix dressing ingredients in a large bowl. Mix dressing again before adding to slaw mix.

3) Mix cole slaw and broccoli slaw in a large bowl, then mix in noodles and almonds.

4) Mix in dressing at least 1 - 2 hours before serving.

by USMC2Bn8Mar(Trent) Wed Oct 15, 2014 7:04 pm

Fried Green Beans with Bacon and Onion

1 Can Cut or French Cut Grean Beans (drained and rinsed)

1/4 Med Onion (chopped)

4 - 5 Strips Bacon (chopped)

1 TBs Butter or Margerine

Season to taste

1) Melt butter / margerine in skillet. Add bacon when melted. Add onion when bacon about half done.

2) Add green beans when bacon is almost done, mix, and season to taste.

3) Continue cooking mixture until bacon is crispy, and beans are warmed through well.

by USMC2Bn8Mar(Trent) Tue Oct 21, 2014 8:10 pm

Corned Beef w/ Cabbage & Red Potatoes

1 Corned Beef w/ Spice Packet

1 Green Cabbage (cut into wedges - Do Not remove the core, but trim the end)

10 - 12 New Red Potatoes (quartered)

1/2 Med Onion

1 Bottle Guiness Draught Beer

1) Place corned beef with corning liquid into a pot, cover with water, add seasoning packet, and the bottle of beer. Cover and bring pot to rolling boil. Boil for 3 - 4 hours, or follow instructions on package.

2) Remove corned beef, add potatoes, cabbage and onion to the pot and boil for 30 - 40 minutes. Remove vegetables from pot.

3) Carve corned beef, and serve with wedges of cabbage, potatoes and onion.

by USMC2Bn8Mar(Trent) Tue Oct 21, 2014 8:28 pm

Reuben / Rachel Sandwich

1 Lb Corned Beef or Pastrami (deli sliced or shaved)

12 Slices Swiss Cheese

8 Slices Rye Bread

1 Cup Saurkraut (liquid squeezed out)

1 Cup Thousand Island Dressing

1) Butter one side of all slices of bread.

2) Add thousand island dressing to the saurkraut and mix well. Put mixtuer into amicrowave for 30 sec to 1 minute, just to warm.

3) Heat skillet on med-high, and place slices of bread butter side down.

4) Begin layering the sandwich with a slice of swiss cheese, followed by saurkraut / thousand island mixture, another slice of cheese, the 1/4 of the corned beef or pastrami, then another slice of cheese, the the last slice of bread butter side up.

5) Carefully turn the sandwich when the first slice of bread is browned and toasted nicely. Cook until bread is browned anf toasted well, then remove to a plate.

6) Cut sandwich in half and serve hot.

The Reuben sandwich is made with corned beef, and the Rachel is made with pastrami.

by Piombo Wed Oct 22, 2014 8:55 am

my favorite Sandwich

by USMC2Bn8Mar(Trent) Thu Oct 23, 2014 8:12 am

I think it works out better to mix the drained sauerkraut with the 1000 island. Lorraine swiss cheese is rather good instead of regular swiss cheese. Also Bavarian sweet sauerkraut is good to use (I like Frank's brand it has caraway seeds in it). Regular or hearty rye bread or even pumpernickel can be used. But best of all, make it the way you like it.

by USMC2Bn8Mar(Trent) Fri Oct 24, 2014 8:32 am

Ham and Beans

The bone, ham and cooking liquid from a baked ham (spiral-sliced w/ glaze added or baked ham)

1/2 Lb White Beans (Navy or Northern)

1/2 Med Onion (chopped - optional)

Black Pepper to taste

1) Soak beans in water to cover by 2 inches of water 2 - 3 hours or overnite for best results

2) Place in a deep pot the ham bone, chopped ham, the cooking liquid from the ham, and add 2 - 3 cups of water. Bring to a roiling boil, then reduce to a simmer. Simmer for about 1 hour.

3) Add the drained and rinsed beans to the pot. Bring pot back to a boil. Boil for 1 hour, then reduce to low, and simmer for another 2 hours or until beans are tender.

4) Serve with a fresh pan of cornbread or fried potatoes.

You shouldn't need to add any salt, since the cooking liquid from the ham should have plenty in it.

by USMC2Bn8Mar(Trent) Sun Nov 02, 2014 11:40 am

Anyone have a particular dish that you like, how about you share it with the rest of us? I still have more I'm going to be adding to this post. So there is still more goodness to come.

by Piombo Sun Nov 02, 2014 1:03 pm

well im going groceries shoping here soon so ima try some these out and when i sit and make time to write out a recipe ill share some

by USMC2Bn8Mar(Trent) Mon Nov 03, 2014 9:42 am

Heuvos Rancheros

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2 Hash Brown Patties

2 Eggs

1 1/2 C Chili

1/2 C Shredded Cheese (colby, cheddar, whatever you like)

1 - 2 TBs Butter or Margerine

1) Heat a large skillet on medium-high and add 1 TBs butter or Margerine. Add hashbrown patties and season as desired. Brown on one side, then turn over.

2) While hash browns are cooking on the 2nd side, add 2 eggs to the skillet, but keep seperate from hash browns. Cook eggs as desired (scrambled, over-easy, hard), season as desired.

3) While eggs and hash browns are cooking, heat chili in a bowl in microwave for 2 - 3 minutes, then remove.

4) When eggs, hash browns, and chili are done. Layer the ingredients as follows; Hash browns 1st, the add eggs over the hash browns, followed by spooning the chili over the top of everything. Sprinkle with shredded cheese, and serve.

Optional toppings can be used, such as salsa, or green chili. Add hot sauce if desired for spicier flavor.

by USMC2Bn8Mar(Trent) Mon Nov 03, 2014 9:45 am

I will add a recipe for chili at a later time. For the above recipe, use your favorite chili be it a home recipe or from a can. This recipe can also use corn tortilla instead of hash browns, but I prefer to use hash browns.

by USMC2Bn8Mar(Trent) Thu Nov 20, 2014 8:09 pm

Sorry I haven't adding anything in a little while, but I've been putting in a lot of hours at work. I will be adding more again soon. Please feel free to add any of your own favorite recipes.

by Webster514 Fri Nov 21, 2014 5:36 am

Huevos Rancheros. I haven't tried that specific recipe. I will try to make some today. After you told me about the grilled PB, i have high hopes for this.

by Piombo Fri Nov 21, 2014 1:06 pm

Healthy Creative Twist To Scrambled Eggs

1-2 Bell Peppers any color
1/2 - 1 Large Onion Your Choice
3-6 Eggs

(Option Seasoning for Taste)
Dash of Salt of your choice 1/3 tsp
Dash of Pepper - White Pepper preferred 1/3 tsp
Dash of Garlic powder 1/3 tsp
Dash of Thyme 1 Tbls

Break Eggs In Mixing Bowl and add seasonings break yokes and mix very well .

Cut Onion and Bell peppers into rings with large width and Over Lapping the Onion and Bell Pepper rings making 1 ring .

Heat non-stick pan or lightly greased pan to Med-Heat Then place your rings down in your pan and fill with Scramble Egg Mix into your Rings cook n flip to your taste

P.S. my 1st time trying to write a recipe down of my own since i cook off the top my head

by USMC2Bn8Mar(Trent) Sat Nov 22, 2014 8:36 am

That's how I do most of my cooking, that and whatever strikes me as would be good together. I follow a recipe to a point, and make changes as I feel or by what I have on hand.

by USMC2Bn8Mar(Trent) Thu Jan 08, 2015 12:44 pm

Tater-Tot Casserole

1-2 Lbs Ground Beef (Cooked and drained, season as desired)

1 Lg Can Cream of Mushroom Soup

1 Lg Bag Tater-Tots

4-6 C Shredded Cheese

1) Pre-heat oven to temperature according to directions on bag of Tater-Tots.

2) Spread ground beef evenly across bottom of casserole dish.

Then evenly spread the cream of mushroom soup over the ground beef.

3) Arrange the tater-tots in even rows to cover the soup, then place in the oven on the middle rack for 25-35 minutes. When tater-tots are nicely browned, remove from oven and evenly sprinkle the cheese to cover the tater-tots.

4) Place the dish back in the oven for 10-15 minutes or until cheese is melted and golden brown. Remove dish from oven and rest for 5 minutes.
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by USMC2Bn8Mar(Trent) Thu Jan 08, 2015 12:55 pm

Gyloautumn aka Quintin, made a suggestion that I should add pictures with the recipes I post. I will attempt to post pictures with the recipes, and I will try to post pictures for the recipes that I have already posted prior to the above recipe.

by Piombo Fri Jan 09, 2015 10:27 am

looks fantastic Bro will have to try that casserole

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