Tastey Recipes

[LordTrychon]

Spaghetti Carbonara

This is one of my favorite recipes... it's one we found when my stepdad was trying to lower his cholesterol, too... so it must be at least kinda healthy... but don't hold that against me.

8 ounces (225 gram) spaghetti
3 teaspoons light olive oil with a dask of toasted sesame oil
4 ounces (115 gram) Canadian Bacon, diced
1/8 cup pine nuts
2 eggs, lightly beaten
1/8 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1/4 cup freshly grated Parmesan cheese
3 sun-dried tomato halves, ground to yield 1 tablespoon



In a large pot of boiling water, cook the spaghetti according to package directions for al dente, or just tender, about 10 minutes. Drain in a colander set over a large serving bowl. Pour the cooking water out of the bowl, leaving it nicely heated. While the spaghetti is cooking, heat 1 teaspoon of the oil in a large skillet over medium-high heat and cook the Canadian bacon and pine nuts until lightly browned, about 5 minutes. Use a slotted spoon to transfer the mixture to the heated serving bowl, mentioned above. Pour the remaining oil into the same skillet, scrape the residue off the bottom of the pan, then pour it into the heated serving bowl. Pour the eggs, salt, pepper, parsley, chives, cheese, and ground sun-dried tomatoes into the serving bowl. Add the cooked spaghetti and toss until the spaghetti is well covered. The eggs will be cooked by the spaghetti's heat. Season with additional salt and pepper to taste.

I lost it and had my sister send me the recipe... so I haven't tried this at all yet... but it's also a recipe that I imagine you could alter fairly easy if you think it seems too bland (though I don't). Maybe add some chicken... Mmmmm....

[NJBRONCOSFAN]

This is one of my favorite recipes... it's one we found when my stepdad was trying to lower his cholesterol, too... so it must be at least kinda healthy... but don't hold that against me.

8 ounces (225 gram) spaghetti
3 teaspoons light olive oil with a dask of toasted sesame oil
4 ounces (115 gram) Canadian Bacon, diced
1/8 cup pine nuts
2 eggs, lightly beaten
1/8 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1/4 cup freshly grated Parmesan cheese
3 sun-dried tomato halves, ground to yield 1 tablespoon



In a large pot of boiling water, cook the spaghetti according to package directions for al dente, or just tender, about 10 minutes. Drain in a colander set over a large serving bowl. Pour the cooking water out of the bowl, leaving it nicely heated. While the spaghetti is cooking, heat 1 teaspoon of the oil in a large skillet over medium-high heat and cook the Canadian bacon and pine nuts until lightly browned, about 5 minutes. Use a slotted spoon to transfer the mixture to the heated serving bowl, mentioned above. Pour the remaining oil into the same skillet, scrape the residue off the bottom of the pan, then pour it into the heated serving bowl. Pour the eggs, salt, pepper, parsley, chives, cheese, and ground sun-dried tomatoes into the serving bowl. Add the cooked spaghetti and toss until the spaghetti is well covered. The eggs will be cooked by the spaghetti's heat. Season with additional salt and pepper to taste.

I lost it and had my sister send me the recipe... so I haven't tried this at all yet... but it's also a recipe that I imagine you could alter fairly easy if you think it seems too bland (though I don't). Maybe add some chicken... Mmmmm....

I make the same exact dish, except I don't use parsley or chives..I start the sauce by sauteing some diced onions and garlic slices...I also add peas too! (and normally use plain ol' bacon from the store)

[LordTrychon]

I make the same exact dish, except I don't use parsley or chives..I start the sauce by sauteing some diced onions and garlic slices...I also add peas too! (and normally use plain ol' bacon from the store)

Sounds good!

[NJBRONCOSFAN]

Sounds good!

Yea, either way (yours or mine) it's a delicious dish!!! Lol..i never thought of it as low-fat, but i guess it could be low in cholesterol!

[BroncFanIN]

Ranch Wings

I decided to try these, because the traditional buffalo wing sauce gives me heartburn. Its super simple.

1 bag of pe-cut chicken wings-about 5 pounds
spray butter, salt and pepper

1 stick of butter
1/2 c. franks red hot-or season to taste
1 pkt of dried ranch dressing mix

Preheat oven to 375. Arrange chicken wings on broiler pan. Spray with butter, and sprinkle with salt and pepper. Cover with foil and bake 15 minutes.

Remove foil and bake until chicken is done, about another 10 minutes.

Melt butter in small sauce pan, add ranch dressing mix and hot sauce. The nice thing is, you can either have more or a ranch taste, or more of a hot sauce taste.

Put baked chicken wings in large bowl, pour sauce over top, and mix or shake until coated.

Celery sticks and carrots go good with this, too

[dogfish]

Bump!!

i mentioned to trych that i was thinking about starting a recipe thread, so he dug this one up for me. . . . let's get it going again! who's hungry?



dogfish barbeque sauce
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28 oz can tomato puree
8 oz can tomato sauce
3 1/2 T apple cider vinegar
3 T molasses
1 1/4 cup brown sugar
5 T honey
1/2 tsp worchestershire sauce
2 1/2 tsp salt
3/4 tsp pepper
2 tsp Frank's red hot sauce
6 cloves garlic
2 tsp liquid smoke
1 tsp Spike seasoning

optional

1-2 tsp mustard
splash of your favorite hot sauce
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throw it all in a saucepot and let it simmer for an hour or so-- if you want it sweeter, add another 1/4 - 1/2 cup of brown sugar. . . . and anything else that sounds good! enjoy!!

[broncolitis]

Peanut butter and vanilla ice cream
Take a good scoop of peanut butter melt it, poor it over vanilla ice cream, enjoy.

[Archimedes Owl]

This isn't really anything special, but it's quick easy and scrumptious, so I'll share.

Archimedes Style Roasted Asparagus

Get some thin asparagus spears. Cut off the bottoms which tend to be the toughest part.

Heat up your oven to 350 degrees.

Throw some olive oil, some vinegar (red wine, white wine or whatever you feel like is good) Sprinkle on some salt. I actually throw a bunch of different stuff together for whatever I feel like. I'll add soy sauce and ponzu sauce sometimes or some lemon juice with white wine vinegar. Really just throw anything that you think might be tasty on the asparagus before cooking. Then, put it on a cookie sheet. Add a bit more of the vinegar and oil and the like into the bottom of the pan, but find a way to elevate the spear heads out of the liquid.

Throw them in the oven for 10 or 15 minutes (I've never timed it. I just leave them until I realize that I forgot I put them in there. It seems like about 10 minutes).

Anyway, by elevating the spear heads, you can use a bit of capillary action to absorb some of the liquid. But the tops will be dry and the heads will get crispy. It tastes damn good and is easy. I have a vegan friend and I make this whenever he comes over.

[broncolitis]

This is good stuff!

Take four cups chopped chicken.
Mix it with green peppers, onions and mushrooms to your liking.
Throw in two tablespoons of lemon juice and soy sauce. And put over rice. MM MM.

[16milehigh87]

Gorilla Bread

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

[16milehigh87]

***BUMP****
If you haven't tried Gorilla bread before give it a shot. My wife made it for the first time a couple of weeks ago and its awesome. I like them better than cinnamon rolls.

[JWinn]

JWinn's Dijon Vinegarette

OK, this is pretty standard to your avarage vinigarette, but I have been playing around, trying to make somethig a little different.

I make this usually just for myself, so if you wish to make it for more than one, just use an appropriatly more amount of each ingredient.

1 Tablespoon each of; (equal parts)
Dijon Mustard - Grey Poupon, of course! lol
Balsamic Vinegar- good quality. The extra cost is worth it here.
Honey

Whisk these together until blended. Very quick.

Now drizzle in Olive Oil, again using a better quality oil. Maybe a bit more than a tablespoon. I dont measure this. I drizzle until I get the consitancy I like. Adjust for your taste.

Once it's emulsified, add a pinch of dried Oregeno, and two pinches of dried Basil. I rub these in my fingers as I add them to break them up a bit more, and release their flavor.

Dash of salt, and white pepper. Just to bring everything alive, lol.

Whisk a tiny bit more to mix well.

That's it! I usually then put my salad into that bowl, and coat well, like a Ceasar salad. Of course, you could pour over like any bottled dressing.

If you like a bit more "bite", leave out the Honey.

Also, another change would be to use simple Red Wine vinegar. Not only is it less expensive, it's a little more attractive in the final product. Using a traditional black Balsamic, it's turns out kind of brown. But the Balsamic gives it a better taste in my opinion.

[dogfish]

Dogfish Chicken Enchiladas
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3 half chicken breasts
1 large onion, diced
7 cloves of garlic
8 oz cream cheese
1 ½ tsp salt
½ tsp black pepper
1 tsp chili powder
¾ tsp ground cumin
½ tsp oregano
Juice of ½ of a fresh lime
2-3 cups Colby jack cheese, shredded
12-15 corn tortillas
2 cups enchilada sauce

Splash or two of your favorite hot sauce (optional)
1 16oz can of cooked corn (optional)
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Bake the chicken breasts until done all the way through, then put them in the freezer for 15-20 minutes, and when they’re cold shred them finely. Heat a little olive oil in a skillet, and brown onions. Add shredded chicken and seasonings, cook about 10 minutes on low heat—then add cream cheese and cook for about 5 more minutes. Set aside to cool.

Spray or coat a skillet with a little olive oil, and cook tortillas on med-low heat for about 30 seconds per side. Put some enchilada sauce on a plate or pie pan, and rub tortillas in sauce, then fill with chicken and roll into enchiladas. Spray an 11 x 13 pyrex or ceramic pan and place enchiladas in side by side. Smother with cheese and remaining enchilada sauce, and bake at 375 for 12-15 minutes. Can also be smothered with shredded lettuce and diced tomato before serving.

[dogfish]

bump!

Dogfish Hummus
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3 cups garbonzo beans
4 cloves garlic
3/8 cup olive oil
¼ cup water
¼ cup fresh lemon juice
2 tsp tahini
1 tsp salt
Dash of black pepper


Optional

1 cup kalamata olives
1 bulb roasted garlic

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Combine ingredients in food processor, process until completely blended—hummus should have a smooth texture

[Jaws]

Dogfish Hummus
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3 cups garbonzo beans
4 cloves garlic
3/8 cup olive oil
¼ cup water
¼ cup fresh lemon juice
2 tsp tahini
1 tsp salt
Dash of black pepper


Optional

1 cup kalamata olives
1 bulb roasted garlic

__________________________________________________ _______________

Combine ingredients in food processor, process until completely blended—hummus should have a smooth texture

Dogfish hummus get's sharkie approval.

Had some last night with some fresh rye bread.

Only thing that was missing was a quality bottle of stout to go with it.

Must make sure I get some next time.