Try this cooking thread

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
This is a good one.

cajun-shrimp-boil-82016-57a75fbc3df78cf45915f98b.jpg


  • Place potatoes, sausage, and corn in the Instant Pot. Pour in 3 cups of water. Add the liquid shrimp and crab boil and 2 1/2 teaspoons of creole seasoning.
  • Put lid on Instant Pot and turn valve to "sealing". Set Instant Pot to Pressure Cook on HIGH for 4 minutes. Keep in mind it will take some time for the pressure to build up.
  • After the 4 minutes is up, do a quick pressure release. Once the pin drops, remove lid. Add the shrimp and sprinkle the remaining 1/2 teaspoon seasoning on them. I like to take the corn out to make more room for the shrimp. Stir in the shrimp. Replace the lid. You want the Instant Pot either off or on warm. Let the residual heat cook the shrimp for about 3 to 4 minutes.
  • Remove everything from the Instant Pot with a slotted spoon and place on a serving platter. If desired, sprinkle on more Creole or Cajun seasoning.
  • Place butter and garlic powder in a microwave-safe bowl. Microwave until butter is melted. Serve with the shrimp boil. The shrimp and potatoes taste wonderful dipped in it.
  • 1 1/2 pounds red potatoes, on the small side
  • ▢1 (14-ounce) package smoked sausage, cut into 2-inch pieces
  • ▢3 ears corn, cut into thirds
  • ▢1 tablespoon liquid shrimp and crab boil
  • ▢3 teaspoons creole or cajun seasoning, divided
  • ▢1 1/4 pounds medium to large shrimp
  • ▢1/2 cup butter, melted
  • ▢1/2 teaspoon garlic powder
 

JIMMYBUFFETT

Skinwalker
Messages
3,426
Reaction score
5,595
  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1 onion, finely diced

2 cloves garlic, chopped

1 medium zucchini, finely diced

4 Roma tomatoes, seeded and finely diced

Red pepper flakes, as needed

1 cup cooked long-grain and wild rice

1 1/2 cups grated pepper Jack cheese

:thumbup::starspin:[/QUOTE]

I like stuffed peppers. I do an Italian version with spicy Italian sausage and arborio rice on a bed of garlic parmesan mashed potatoes that's fantastic.
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
This is a fun one. Ambrosia Salad.

ambrosia-salad-in-serving-bowl.jpg


ambrosia-salad-ingredients-700x1050.jpg


  • 8 ounces frozen whipped topping, thawed
  • 1/2 cup vanilla yogurt
  • 1 cup shredded sweetened coconut
  • 1 11-ounce can mandarin oranges, drained
  • 1 8-ounce can pineapple tidbits or crushed pineapple, drained
  • 1 cup maraschino cherries, drained
  • 1/2 cup chopped pecans, optional
  • 1 1/2 cups mini fruit-flavored marshmallows
    1. In a large bowl, stir together the whipped topping and yogurt.
    2. Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
    3. Chill before serving.
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
Dancing chicken time!

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcTctvXdMTgNZBNGR1rCU8HsnvgCxaRAt4idiA&usqp=CAU

Can do this one with a cola or your favorite beer.
2 tablespoons garlic powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

1 lemon, zested

1 (3 1/2 to 4-pound) chicken
  1. Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
  2. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
  3. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
  4. Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.



1 (12-ounce) can beer (If you get this one just right as the contense of the can boils the bird will rock back a forth)

:dance:
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
Bacon laced apple pie.....:thumbup:

bacon-lattice-apple-pie-recipe-HC-083118.jpg


For the pie dough:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
1 tablespoon bourbon (see Tip below)
1/2 cup ice water
For the filling:
5 medium apples, peeled and thinly sliced
Juice of 1/2 lemon
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg

For assembly:
6 slices bacon
Make the pie dough:
Step 1

In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.

Step 2
In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Make the filling:
Step 3

In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.

1 egg, beaten

Step 4
On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.

Step 5
Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.

Step 6
Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.

Step 7
Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.

Step 8
Preheat the oven to 425°F. Line a rimmed baking sheet with foil.


Step 9
Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

Tip
Adding bourbon to pie dough may seem peculiar, but it works wonderfully—much better than water. When you add water to pie dough, the proteins in the flour are hydrated to form gluten, which makes the dough difficult to roll out and makes the crust tough. Alcohol inhibits gluten formation, which results in a consistent, tender, flaky crust that is easy to roll out every single time. And the aroma of bourbon as you roll this pie dough is heavenly! For those of you who worry your pies will taste like bourbon, don’t. The alcohol evaporates during baking. If you don’t have bourbon you can substitute with vodka.
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
Back yard BBQ pit? Are any of you guys brave enough to try?




I use a steel plate and damp burlap sacks just because I don't want to have to dig it back out. It's up to you.
 

trickblue

Not Old School...Old Testament...
Messages
31,439
Reaction score
3,961
Used to make Lasagna the traditional way... then I tried this. You won't be sorry...

slow-cooker-lasagna.jpg


  • Yield: 8 servings
  • Time spent: Prep time: 20 Minutes
  • Cook time: 4 Hours
  • Total time: 4 hr 20 min
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion diced
  • 1 lb ground beef
  • 1 lb Italian sausage
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 tsp dried oregano
  • 1 1/2 tbsp fresh basil can use dried if need be
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
CHEESE MIXTURE
  • 1 16 oz ricotta cheese
  • 1 cup parmesan cheese grated
  • 2 eggs beaten
  • 1 tbsp fresh parsley finely chopped
  • salt and pepper to taste
LASAGNA
  • 10-12 lasagna noodles uncooked
  • 2 cups shredded mozzarella

Instructions
Add the butter and oil to a large fry pan. When hot add in the onion. Saute until translucent. (About 3-4 minutes). Add in the garlic. Saute for 1 minute. Remove from the stove and set the onion and garlic aside. Add the beef and Italian sausage to the pan. Saute both until browned. Add the onion and garlic back into the pan. Add in the tomato paste, diced and crushed tomatoes, herbs, and salt and pepper. Stir until well combined. Simmer on low heat while you make up the cheese sauce.

Combine the ricotta, parmesan, and eggs in a large mixing bowl. Whisk until smooth. Add in the parsley.

Grease a 6-quart slow cooker with butter or non-stick spray. TIP: You can also use a slow cooker liner for easy cleanup!

Begin assembling the lasagna. First, add in 1/3 of the meat sauce. Then top the meat sauce with uncooked noodles. (About 3-4) (You may have to break to fit in the slow cooker.) Top noodles with 1/3 of the cheese sauce. Sprinkle with mozzarella cheese. Repeat layers two more times, ending with mozzarella cheese. Sprinkle with more parsley and fresh basil.
Turn the slow cooker to low and cook lasagna for 4 hours.

***For crispier top remove the slow cooker's cover 30 minutes before done. Place a piece of paper towel over the top and continue cooking. Allow the lasagna to sit for 15 minutes before cutting and serving.
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
Toad in the Hole anyone?

easy-toad-in-the-hole-10-744x1031.jpg


1 cup of flour | 1 cup of eggs | 1 cup of milk.

That’s seriously it. And this works across the board with any amount, as long as all 3 ingredients are the same. Heck, use a vase of flour if you feel the need, as long as you follow it with a vase of milk and a vase of eggs. Did I mention this was an easy toad in the hole recipe? Okay good.

Do I have to rest Toad in the Hole Batter?
For a long time I made toad in the hole without resting the batter, but after making the swap to resting the batter (the longer the better) I came to realise the effect is huge. Not only does resting allow the batter to rise a heck of a lot more, it provides more of that traditional toasty Yorkshire pudding texture, in comparison to a thick pancake.

how-to-make-toad-in-the-hole-batter.jpg


How long to rest Toad in the Hole Batter?
30 minutes great, overnight even better. In all cases the batter needs to be COLD. Cold batter causes a reaction with hot oil and kicks off the rising process.

How to make Toad in the Hole Batter (quick summary)
  1. Add flour to a bowl and make a well.
  2. Pour in beaten eggs.
  3. Gradually whisk in milk.
  4. Cover and rest in the fridge.

Making Toad in the Hole is incredibly easy. We’ve got the batter (nice and rested/cold hopefully), now all you need is some sausages, a baking dish and some oil.

Best Sausages for Toad in the Hole
I usually go for a classic Cumberland Pork sausage for their delicious yet ‘neutral’ flavour. I steer away from heavily flavoured/herby sausages for this recipe. In all cases I recommend pork and ensure you get some nice quality sausages.

Best Oil for Toad in the Hole
There needs to be oil in the dish before you pour in the batter and the oil needs to be piping hot! You know, the kind where you’re dodging the oil as it violently spits at you? Yeah, that hot. In order to get oil that hot, for heavens sake don’t use olive oil, it can’t take the heat. For this recipe I find either sunflower or vegetable oil will do the trick.

How to make Toad in the Hole (quick summary)
  1. Roast your sausages in a little oil until they just begin to brown and the oil is piping hot.
  2. Take out the dish and flip the sausages.
  3. Pour in your batter.
  4. Add some rosemary (optional) and bake in the oven.
how-to-make-toad-in-the-hole.jpg
 

MWH1967

The Cook
Messages
7,026
Reaction score
9,358
Chili dogs..

hot-dog-sauce-6.jpg


  • In a large stockpot (at least 6 quarts), brown hamburger, onions and garlic together, until the meat is totally cooked.
  • Drain off any fat.
  • Add flour to ground beef and mix well.
    • Add the remaining ingredients to the stockpot. Mix well and simmer, uncovered, for about 3 hours, stirring occasionally.
    • Serve over hot dogs or fries!
    • Store in an airtight container in the refrigerator for 3-5 days. You can also store the sauce in the freeze
    • 4 pounds ground beef
    • 4 small onions chopped
    • 1/2 teaspoon garlic powder
    • 1 1/4 cups all-purpose flour (spooned into the cup and leveled)
    • 38 ounces tomato sauce equals 2 15-oz cans and 1 8-oz can
    • 30 ounces water
    • 4 teaspoon salt
    • 2 teaspoon black pepper
    • 1/2 cup chili powder
    • 1/2 cup chopped pimentos
    • 3/4 cup sugar to taste

  • Add the remaining ingredients to the stockpot. Mix well and simmer, uncovered, for about 3 hours, stirring occasionally.
  • Serve over hot dogs or fries!
  • Store in an airtight container in the refrigerator for 3-5 days. You can also store the sauce in the freez
  • OIP.rg4BTFahNSMu5muRDplWcgHaGs
 
Top