Share your favorite recipes!

[Ranching]

I usually cook off the cuff, but I know many of you have some great recipes. Let's share some of your favorites and then post after you've tried it. @viman96 shared a bacon wrapped onion ring recipe with me on the gameday menu and I love it!

 

[Reverend Conehead]

Banana Sherbet
1. Peel bananas
2. Smash in bowl.
3. Sprinkle sugar on top.

 

[viman96]

Bacon Onion Rings I made these last year and they are glazed with BBQ sauce. I will also glaze them with teriyaki and sriracha for a bit of a kick.

Recipe is really simple. Two strips of thin cut bacon. Slice thick pieces of onion. Wrap the bacon around the onion slices which typically takes 2 slices. Grill at 220* for 20-25 minutes. You can bake them in the oven as well but definitely better grilled.

 

[Cowpolk]

Bacon Onion Rings I made these last year and they are glazed with BBQ sauce. I will also glaze them with teriyaki and sriracha for a bit of a kick.

Recipe is really simple. Two strips of thin cut bacon. Slice thick pieces of onion. Wrap the bacon around the onion slices which typically takes 2 slices. Grill at 220* for 20-25 minutes. You can bake them in the oven as well but definitely better grilled.

Battered and deep fried might be good ya could even grill them a while then batter and deep fry them

 

[Cowpolk]

Smoked street tacos

• 1 beef Tri-Tip Roast (1 to 1-1/2 pounds)
• 1 tablespoon olive oil
• 1 large sweet onion, sliced
• 2 large poblano Chile peppers, seeded, sliced thin
• 4 teaspoons minced garlic
• 1/2 to 1 teaspoon ancho Chile powder
• 2 tablespoons fresh lime juice (about one lime)
• 12 small corn tortillas, warmed (6-inch diameter)

Toppings:

• Salsa, chopped onion, chopped fresh cilantro, Pico de Gallo, crumbled Queso fresco, sliced avocado, lime wedges (optional).
  1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
     Cook's Tip: Use hickory chips for a light smoke flavor.
  2. Add beef Tri-Tip Roast to smoker Cook until your desired doneness
  3. Meanwhile heat oil in large skillet over medium heat until hot. Add poblano peppers, onion and garlic; cook 8 minutes until softened, stirring occasionally. Add ancho powder and stir until combined. Cook 5 to 6 minutes until heated through. Season with salt and pepper, as desired, Remove from heat and stir in lime juice until combined.
  4. When roast is done smoking, Remove it from smoker. . Remove roast and transfer to carving board; tent loosely with aluminum foil. Let stand 10 minutes.
  5. Carve roast into thin slices. Place poblano mixture on tortillas; top with beef. Garnish tacos with toppings, as desired.

 

[HungryLion]

This isn’t a main course. But it’s a great side dish.

Pineapple Dish:

ingredients:

3 16 oz cans of pineapple chunks in their own juice
Ritz crackers
Butter
Flour
Sugar
8 oz bag of Shredded sharp cheddar cheese


You take a baking dish.

drain the pineapple juice and put all the pineapple chunks in there.

add a cup of sugar.
Add a Tbsp of flour
Add the 8 oz bag of shredded cheddar cheese.

mix it all up.

crumble 2 sleeve of Ritz crackers evenly over the top.

melt a stick of butter and drizzle it
Evenly over the top of the dish.

bake in the oven on 350 for about 30 minutes.



it’s delicious as a side, as a dessert or even for breakfast.

 

[timb2]

Lumpia(Filapino)

Lumpia Wrappers(Egg rolls,tortilla wraps)

Vegetable oil

Wok

Water Chesnuts( chopped)

Pork or Hamburger

Chopped red or green peppers,onions

1 egg yoke

Soy sauce

How to
Chop all veggies and water chestnuts and mix with the raw meat.

Insert into lumpia wrappers and roll it up and use egg yoke to seal wrapper closed.

Vegetable oil in wok drop in temperature hot enough to cook. Drain access oil for maybe 5 minutes. When golden brown, test one make sure it cooked inside. If good serve with soy sauce as a dip

 

[Creeper]

Chicken Fra Diavolo

This one is easy and a poor man's meal. I used to order this at a local restaurant years ago. When the restaurant went out of business (the old guy who owned it died) I recreated this dish so I could still enjoy if from time to time.

What you need:
a 14" - 3" deep skillet, you can use cast iron if you have one.
about 1lb of thinly slice chicken breasts cut into 2" squares or other shapes
about 2 hot Italian sausage links - if you can get store made instead of packaged then great, but it has to be hot sausage.
1 to 1 1/2 red bell pepper sliced into 1 1/2 inch chunks
1 large Vidalia onion
3/4 cup dry white wine
3/4 cup chicken stock
hot red pepper flakes (I use about a half teaspoon but you can use more or less depending on how spicy you like it)
some flour and a bit of kosher salt for coating the chicken
About 1/4 cup frying olive oil

1. cook the hot sausage in the oven or on a grill ( you can fry it in another pan if you want. It just needs to be cooked. I usually grill it). When it's done, slice the sausage into 1/4 inch wheels. Set aside.
2. Mix the flour and salt and dip the chicken pieces into the flour. Shake off the excess flour.
3. Heat the oil in the skillet at medium to medium high heat. Every stove is a little different. Mine at medium high is very hot so I set it to a little higher than medium. When the oil is hot toss in the chicken pieces and let them get golden brown on both sides. Then remove them from the pan into a spare plate.
4. Then toss the onion and peppers into the hot oil for a few minutes until they just begin to soften. then sprinkle in the hot pepper flakes. Continue to cook for another minute.
5. Now carefully pour in the white wine. If it flames up don't be shocked but hopefully no one gets hurt. Using a flat wooden spatula scrape the pan to deglaze it and get all the little chicken bits mixed into the wine. Then add the chicken stock. Reduce the sauce by about half.
6. Add the chicken pieces back into the pan. Then add the sausage slices. Stir all this together to coat all the chicken, sausage peppers and onions with the sauce. Dump the whole mess into a large bowl and serve.

Have a l oaf of Italian bread handy to soak up the leftover sauce on your plate. This is the best part!

One thing you can do if you are adventurous is add some sliced hot cherry peppers to the pan when you add the chicken and sausage back to the veggies. It gives the dish a more savory flavor and continues the heat. My wife likes it like this.

Enjoy!

 

[Cowpolk]

Onion Cheese Cake
Ingredients
Caramelized Onions

• 2 cups Sliced Onions 1/4-inch thick half rings
• 1 tsp Balsamic Vinegar

Savory Cheesecake

• 1/2 cup Bread Crumbs
• 1/2 cup Grated Parmesan
• 1/4 tsp Black Pepper
• 3 Tbsp Butter melted
• 16 oz Cream Cheese softened
• 3 Eggs
• 1/3 cup Sugar
• 4 oz Goat Cheese crumbly
• 1/2 cup Balsamic Vinegar

Instructions

• crust: mix bread crumbs/cheese/pepper, added melted butter, press into pan bake 350F for 10 min
• filling: mix cheeses, add eggs one at a time, add sugar, add onions, pour into pan
• Boil water and add to 13x9 pan on lower rack, cheesecake to upper rack, bake 350F for 40+ min
• Chill to room temp then in fridge overnight, balsamic glaze in morning

Caramelize the Onions

• Heat about a teaspoon of olive oil in a large saucepan, and then add the onion slices and a pinch of salt. Cook on medium-low for 5-7 minutes until the onions begin to get translucent and soft. Add 1/4 cup of water and cover, cooking for another 5 minutes.
• Uncover, and continue cooking, checking the onions every ten minutes at first, and stirring them. They should start to yellow and shrink significantly. Once they start to stick to the pan and get brown, add a small amount of water and stir. Check every five minutes to prevent burning.
• After about 45-60 minutes, the onions should be a dark golden brown and have a jammy texture. At this point, add the balsamic vinegar, and cook while stirring to scrape up any brown bits stuck to the pan. Turn off the heat and set aside.

Prepare the Cheesecake

• Preheat the oven to 350F and begin to bring a kettle or medium pot of water to a boil.
• In a small bowl, whisk together the breadcrumbs, parmesan cheese, and black pepper until combined. Add in the melted butter, and stir until coated. Press evenly into the bottom of a nonstick 9-inch spring form pan. Bake 10 minutes, until slightly golden and dried.
• Meanwhile, add the cream cheese to the bowl of a stand mixer with the paddle attachment. Mix on medium-low until fluffy. Then add the eggs one at a time and mix until combined. Add in the sugar and mix thoroughly.
• Add in the cooled caramelized onions and goat cheese, crumbling to break up large pieces. Mix on low for a few seconds, until the filling are mixed in and the goat cheese is incorporated.
• Pour on top of the pre-cooked crust, and spread out evenly. Bake for 40-45 minutes, until the edges are starting to brown and pull away from the sides of the pan, and the middle is no longer liquid, although it may still have a slight jiggle.
• Cool in the pan on a cooling rack for about 2 hours, until completely cooled to room temperature. Then cover with plastic wrap and transfer to the fridge to chill overnight, or for at least 8 hours.
• Add the balsamic vinegar to a small saucepan and simmer on medium-high heat for about 20 minutes, until reduced to about 1/3. Set aside to cool, or refrigerate over night.
• Just before serving remove the ring of the spring form pan, and drizzle the balsamic glaze over the top of the cheesecake. Cut into eight slices and serve immediately. Store in the fridge for 3-4 days, and serve cold.
• This is addictive