Recipe Exchange

Delicious Hash Browns - Cael

Delicious Hash Browns: You'll need: Two potatoes (Russet) A shredder Olive oil (Or peanut oil, or vegetable oil) Salt and pepper Shred the potatoes (not on the finest shred) and rinse them off. Squeeze them as dry as you can with paper towels, wrenching them until you've gotten all the water out - this is the secret to making them crispy. (Bonus point: You have a ricer, you can use that to get all the water out.) Put 3-4 tablespoons of the oil into the pan and heat it until it's shimmering but not smoking on medium-high heat. Add the potatoes in a layer across the pan - no more than half an inch thick. Cook until they are GBD (golden brown and delicious) on one side, then carefully flip them over (in quadrants if you have to) and cook the rest of the way. This'll take 3-5 minutes per side. Sprinkle immediately with salt and pepper and serve!

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Strawberry-Orange Summer Salad - Avalon
This doesn't get any easier or yummier. I'm not a salad person, so it takes a lot to get me to clean my salad plate. Orange - peel it and slice it Strawberries - slice them Raw spinach - throw it in a bowl Sliced almonds - put them on top Mix it all together. Eat, enjoy. A citrus vinaigrette goes well with this. There is a spray one out there, but really, I don't use dressing.  :)

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Basic Risotto - Cael

Ingredients: 3 tablespoons olive oil 1 cup minced onion 2 tablespoons minced shallots 2 cups Arborio or Carnaroli rice 1/2 cup dry white wine (You can use water) 6 cups chicken or beef stock 1/2 teaspoon salt 2 tablespoons butter, cut into bits 1/2 cup freshly grated Parmigiano-Reggiano cheese Freshly ground pepper Kosher salt to taste Directions: 1. Saute onions and shallots in olive oil until golden and/or translucent. 2. Add rice and stir, to coat with oil. Cook for 3-5 minutes until the rice has a touch of color. 3. Add wine, 1/2 cup heated chicken stock and salt-stir well. (NOTE: The liquid should just barely cover the rice.) 4. Cook, stirring constantly, until all liquid is absorbed. 6. Continue to add stock in 3/4 cup increments and cook until each successive batch has been absorbed, stirring constantly until rice mixture is creamy and ""al dente"". (NOTE: This takes around 15 minutes. If you prefer your rice soft to the bite (Seri prefers it softer than al dente) you can cook longer. Keep in mind as you add the hot liquid it should just barely cover the rice.) 7. Remove from heat, stir in butter and half of the grated cheese. Season with salt and pepper. Serve immediately, top with additional grated cheese. Bonus Points: I've sauteed mushrooms to fold in at the end. I also like adding grilled chicken breast sliced up, or grilled shrimp. If you do this, just add it after you've added one or two batches of liquid but before you get to the final batch of liquid. People will think it's super fancy but it really doesn't take that much time or effort - just don't leave the pan alone when you are working the liquid down.

Cael's Chili - Cael

INGREDIENTS: 2 pounds cubed or coarsely ground beef, chuck or shoulder arm (I sometimes mix venison and stew meat, half and half.) 1 tablespoon vegetable shortening or oil 4 8 ounce cans of tomato sauce 2 beef bouillon cubes 1 ancho chile, finely sliced. Ancho is a dried chile you can reconstitute in hot water. If you remove the vein and the seeds it just provides a nice smokiness and almost no heat. 6 tablespoons chili powder (or to taste) 4 teaspoons ground cumin 1 tablespoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon white pepper 3/8 teaspoon cayenne powder ¼ teaspoon oregano 1/8 teaspoon crushed bay leaf 1 large onion, diced 3 cloves of garlic, finely diced 3 ounces of chocolate 1/2 a bottle of a good dark beer (On the east coast I used Saranac Black Forest, a brew I could buy in upstate NY.) 2 16 oz cans of red kidney beans 2-3 tablespoons of flour INSTRUCTIONS Cook meat over medium heat in melted shortening or oil until meat is gray. Add the onions and garlic, cook until translucent. Sprinkle the flour and chile powder, cumin, garlic and onion powder onto the meat, stirring. Cook for another 2 minutes. Add tomato sauce, bouillon cubes, finely sliced dried ancho chile and the beer. Add kosher salt and pepper. Simmer, covered, 40 to 60 minutes, stirring occasionally. Add oregano and bay leaf; cook for 30 more minutes after adding salt and pepper to taste. Add the beans and chocolate, cook for another 30 minutes - it should be thickening as the beans cook in. Serve with corn bread! The chocolate adds an awesome creaminess, the beer adds a nice flavor layer.

Mango Curry Rice (adapted from 1000 Lowfat Recipes) - Linette

2 tsp vegetable oil 1/2 cup chopped onions 2 cloves garlic, minced* 1 tsp finely grated fresh ginger* 1 tsp curry powder* 1 tsp cinnamon* 1/2 tsp salt 1/4 tsp pepper 2 cups frozen peas 1 cup water or mango nectar 3 cups cooked basmati rice** 1/2 cup unsalted cashews*** 1 mango, peeled and diced 1 cup cooked chicken, chopped (optional) - *These are the amounts called for in the original recipe. I use them as minimum starting points. Add more if you like a little more kick. - **Regular rice works too, if you can't find basmati. If you want to get really mango-ey, you can cook the rice in half mango nectar and half water. - ***If you can only find salted cashews, soak them in water for about 15 minutes to get the salt off, then drain before putting them into the rice. Heat oil in nonstick pan. Saute onions and garlic over medium-low heat until onions are soft and golden. Add ginger, curry powder, cinnamon, salt, and pepper. Cook until they start to smell nice. Add peas and water/mango nectar. Cook until most of the liquid has evaporated. Add rice and mix until well coated. Add cashews and mangoes (and chicken, if you're using it). Cook until thoroughly heated through.

Pork Dry Rub + Pulled Pork - Cael

Pork Dry Rub Recipe + Pulled Pork Dry Rub: (This makes a ton, you can store it in an airtight jar.) 1 cups paprika 1/2 cup lemon pepper 1/4 cup coarse ground black pepper 1/4 cup white pepper 1/4 cup onion salt 1/4 cup granulated garlic 1/4 cup chili powder 3/4 cup brown sugar 1/4 cup kosher salt Mix all together and store in aforementioned airtight jar. PULLED PORK: Buy a pork shoulder. NOTE: You'll be tempted to maybe get a tenderloin, or something else. RESIST THE URGE. You want a pork shoulder, cooked 'low and slow' wonderful super awesome chemical things happen that cause it to fall apart and pull apart into long strands with a fork. If you get something like a tenderloin the best you can hope for is a rough dice, which is delicious but nowhere near as good. Trust me. You want a 3 to 4 lb roast, or somewhere around there. You want to slice 1 large onion into thick slices. You want some barbecue sauce (either stuff you like, or I'll post a recipe I like.) For a slow-cooker/crockpot: Spray non-stick spray all over the pot and slap the onion slices down. Take the rub and rub it into the meat - cover it. Pop it into the cooker, put the lid on and cook it on low setting for 8-12 hrs. Remove it from the heat - it'll be falling apart - and put it on a platter. Let it cool until you're comfortable touching it - but you want it as hot as you can handle it, you don't want it completely cool. Using a fork pull it apart and add it back into the slow cooker. Take the onion slices and dice them up and add them back in. Add 1-2 cups of sauce (to your taste and desired wetness) and stir it in. Slap the lid on and let it simmer for another hour. Throw it on buns with some coleslaw and nomonnom. For an oven: Set oven to 200-225F. Spray down a roasting pan, adding the thick cut onion slices and rub down the roast. Add it to the roasting pan and cook low and slow for 8-9 hrs. It should be pulling apart to the touch, pull it off onto a platter/cutting board and when you can touch it pull it apart with a fork. Now you can pull it apart into a bowl, add in sauce and serve immediately, or you can pull it apart back into the roasting pan, dice up the onions to mix 'em in and add 1-2 cups of bbq sauce to taste and let it simmer in the oven on 200/warm for 30 to 60 minutes. Your call. BBQ sauce recipe: There's tons of these. Mustard based, vinegar, cola based, molasses, you name it. This is the one I like the best: 2 cups ketchup 6 ounces of cola 2 tablespoons Worcestershire sauce 1 tablespoon vinegar 1/2 small onion, diced fine 2 cloves of garlic, diced fine 1 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1/2 cup molasses 3 tablespoons of mustard (yellow) DIRECTIONS: Add a touch of oil to a heavy bottomed sauce pan. Let it heat on medium and add the onion in. Stir, cooking until they are translucent, add the garlic in and cook for 90 seconds. Add the remaining ingredients in and stir. Reduce heat until the sauce is just simmering and let it simmer for 45 minutes, stirring. COOKING MAGIC: Mustard is one of the best emulsifiers out there, so it's going to make this sauce thick and awesome. Let it cool and use it on ribs, pulled pork, burgers, whatever!

Stovetop "Enchiladas" - Ellie

1 can enchilada sauce 2 chicken breasts, cooked & shredded 12-20 corn tortillas 2 1/2c instant rice, uncooked 2 c water 1 can green chilis (optional) cheese sour cream Bring enchilada sauce to low simmer, add chicken (and green chilis, if you're using them) and cook for 5 minutes. Turn heat to medium-high and add instant rice. Stir while adding water. When mixture begins to boil, tear up tortillas and add to pot. Stir carefully to combine. Immediately turn off heat, cover and let sit for 15 minutes. Serve while still warm, adding a sprinkle of cheese and a spoon of sour cream to each serving.

Wisconsin Four Cheese Pizza - Sindri

You can either use an Alfredo sauce, or my above pizza sauce for this, but it's an awesome pizza, but 'sophisticated' but also 'kid friendly' unless your kids dislike some of the cheeses. I normally layer these toppings, you may find it easier to just dump the cheeses together in a bowl and mix them up: 8 Ounces of Mozarella 8 Ounces of Cheddar 4 Ounces of Swiss 4 Ounces of Asiago Diced Tomatoes on the cheese. Also, if you want, sauted onions and mushrooms are awesome on this, it's really just an upscale Pizza.

Baked Vidalia Onions - Rhoswen
Vidalia Onions (as many as you like) Butter (1 TB per onion) Paprika (to taste) Pepper (to taste) Peel the onions, cut a deep X in the middle. Insert butter, pepper, and paprika. Wrap the onions in foil and bake in a preheated oven at 350 degrees until tender, about a half hour or so, though time may vary due to size of the onions.

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Very Best Smoothie - Avalon
What Av's have for breakfast: 1/2 cup plain greek yogurt 1 to 1 1/2 cup original or unsweetened almond milk depending on how thick you want it. 1 cup frozen strawberries 1/2 cup raw spinach 1 banana 1 Tbsp cocoa Blend all of that together. It's that good. I promise. Obviously, fruits can change to your preferences. Add ice if you are using all fresh fruits.

Another Yummy Smoothie - Ellie
1/3 container frozen juice concentrate, thawed (about half a cup) 4 or 5Tbsp sour cream 2c ice Water 1/4c Fresh fruit (optional) Dump all ingredients into blender, add about a half cup of water. Pulse. Add a little more water if it doesn't appear to be blending, but this mixture will be pretty thick. Pineapple orange juice, with a fresh clementine, tastes like an orange creamcicle.

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Cap'n Sindri's special pizza sauce - Sindri
Using tomato paste as a base when my own tomatoes aren't available: 1/3- 1/2 cup White Wine <Sweet, and not dry>, it has to be sweet. Ample amounts of garlic, preferably, Minced. Cracked Pepper, I use black and red. Olive Oil if I need to dilute it further. Parsley, Oregano, and some crumbled Bleu Cheese <all Optional, the main thing is you want that White wine, really makes the pizza awesome>

Homemade Taco Seasoning - Cael

My homemade taco seasoning! Yes you can buy it in a cheap packet, but trust me when I say if you mix up a batch of this you will notice the difference in taste. Recipe: 2 teaspoons instant minced onion 1 teaspoon salt (kosher) 1 teaspoon chili powder (I use ancho) 1/2 teaspoon cornstarch 1/2 teaspoon cracked black pepper 1/2 teaspoon garlic powder 1/4 teaspoon oregano 1/2 teaspoon ground cumin 1/2 teaspoon paprika Directions: Mix all together. The cornstarch is useful when you need to thicken the sauce around/through the meat. To use, you just brown ground beef, drain off the fat, sprinkle the seasoning on and add 1/4 cup of water or so. Let it come to a boil reduce and simmer for 5-10 minutes until it's thickened how you like.

Turkey Brine - Cael

Turkey Brine INGREDIENTS 1-2 gallons of water depending on your turkey size 2 cups of kosher salt 1 cup brown sugar Handful of black peppercorns 1 tbs powdered ginger 1 tbs mustard powder 1 tbs powdered sage 1 tbs nutmeg One onion, roughly chopped 3 carrots, peeled and roughly chopped Four cloves of garlic 3 sticks of rosemary, fresh INSTRUCTIONS For this, you're gonna need a good bit of space in your fridge, or a large five gallon clean pail or bucket and plenty of ice. The idea is to use salt and water (brine) to inject flavor into your turkey, along with moisture. It'll turn any turkey from dry and tasteless to moist (liquid spilling out as you cut it) and delicious. 1. Pour the water into a large stock pot (you're going to need about 2.5 gallons of space). 2. Add the remaining ingredients and stir to combine. Bring the liquid up to a boil and let it boil for 2 minutes. 3. Remove from the heat and let it cool completely to room temperature. 4. Place the turkey into the pot (or your designated vessel) and brine away for 8-16 hrs, but no longer than 20. At the halfway mark flip the turkey over 180 degrees. 5. Remove from the brine, pat the turkey dry and roast as directed. I cannot stress how freaking good this is!

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Chocolate No-Bake Cookies - Cael
INGREDIENTS 2 c. sugar 1/2 c. milk 1/2 tsp. salt 2 heaping tbsp. cocoa INSTRUCTIONS 1. Bring to a boil and boil 1 1/2 minutes, then remove from heat and add: 2 tbsp. vanilla 1/2 c. peanut butter 2 1/2 c. oatmeal Stir until well incorporated and turn out in tablespoon sized dollops onto wax paper. Allow to cool and nomnom.

Jell-o Pizza - Sindri
2 8 Ounce packages of Jell-O Gelatin, any flavour. 2 1/2 cups boiling water Nonstick Cooking Spray 1 Cup Thawed Cool Whip 2 Cups Cut Up Fruit Just pretty much make the Jell-o with the water, and then chill it in the pan, in the fridge until it's..Jello, add cool whip and fruit on top, tada!

Nestle Candy Shop Pizza - Sindri

Note: I triple this, it goes fast. 1/2 cup Peanut butter- Crunchy is good for this recipe in my experience, but creamy may be more your shtick. 1 1/2 Cup Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 10 Tablespoons Butter, Softened 1/2 Cup Sugar 1/2 Cup Packed Brown Sugar 1 Egg 1/2 teaspoon Vanilla extract<or Maple> 2 cups Nestle Toll House Semi Sweet Chocolate Morsels,divided 1/2 cup peanut butter 1 Cup Chopped Candy, Crunch Bars, Butter Fingers, etc. Those bite size mix bags are good for this, and you can freeze them, and then smack them with a hammer when they're frozen instead of using a knife, possibly get the husband to this, its what we exist for as men. In bowl, combine flour, baking soda, salt, set aside. In larger mixer bowl, beat butter, sugar, brown sugar until creamy, beat in egg and vanilla/maple extract, gradually add flour mixture. Stir in one cup semi sweet chocolate morsels. Spread into pre greased baking pan, bake 20-24 minutes until lightly browned at 375. Immediatly sprinkle remaining cup of semi sweet chocolate morsels on top of crust, and drop peanut butter by spoon fulls onto morsels. Let stand 5 minutes, or until they begin to melt, then smooth out with knife or spatulate so the peanut butter and morsels are spread equally over the crust. Decorate with the crushed candy bars, it does say to serve warm, but I actually think it's better to let this pizza get cool first, which makes it easier to cut, then reheat pieces of it as you serve in a microwave, coffee is a good drink for this, won't need any sweetener ;)

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