xjwsforChrist

Aguest started this thread on our former forum, and I did not want to lose any of the recipes that everyone gave out, during our migration. So here we are again with recipes. Do feel free to continue to add to them

I think I will let Outlaw redo his with pictures though!

Peace,
tammy

Okay... so all of my recipes are Tammy's lazy recipes. They are quick and easy, mostly because I got too lazy to finish the recipe or go out and get all the ingredients. But they are tasty as is, so I'll post them.

Lazy chicken

Chicken breasts
Can of cream of mushroom soup
Can of diced tomatoes

Make sure that there is lots of sauce drowning the chicken. Bake at 350 until chicken is cooked (I don't time things, sorry... I don't measure things either, sorry again)

You can add things like peppers and such if you want. The original recipe called for it. But... this is the lazy version
Serve with choice of side and veggies

Lazy Pot Roast = Awesome Beef Soup

Nice Roast
Beef oxo (cubes or packets)
26 ounce can of whole tomatoes
Potatoes
Broccoli
Cauliflower
Carrots
(onions/mushrooms/a few others spices if you like)

Brown a nice roast in a big pot, add enough water to cover roast (along with beef oxo cubes or packets to a nice beefy flavor); add the tomatoes and let simmer for a few hours, or until roast is cooked through. Add water as might be needed.

Optional step: turn off and let sit in juices for an hour or so. (this was my lazy... I don't feel like slicing it up to be a pot roast, so I'll just procrastinate. But I found letting it sit in the juices like that made it really tender) Then turn heat back on.

Add veggies, cook until those are ready... then shred the meat into soup-like portions... let it simmer a bit longer; then done

Creamy Meatloaf

Hamburger
Cream soup (asparagus and/or celery and/or mushroom)
minced garlic
egg
bread crumbs


Mix hamburger and egg and bread crumbs and garlic (I do my own bread crumbs, just grate up a couple slices of bread, preferably the end pieces). Form into a loaf, then cover with two cans of cream soup (condensed; do not add water or milk)

Bake until done. Goes will with roasted potatoes because there is lots of sauce.

Lazier version is to use cream of mushroom and garlic soup; then you don't need to worry about having minced garlic on hand.


Super Awesome/Terribly Fattening Creamy Dill Salmon

Salmon
Tub of Sour Cream
Melted butter (or margarine)
Dill Weed

Add a quarter cup of melted butter to a tub of sour cream, and also about 3 tbsp of dill weed (or more if you like... I use more than this, so don't be afraid to use more to taste). Pour that mixture over the salmon in a baking dish, cover and bake for about 30 minutes until done.

This is soooo good. I made it with rosemary potatoes, and a greek salad.


SA/TF Mashed Potatoes

This is my aunt's mashed potato recipe, tweaked a bit by me:

Potatoes
Sour Cream (a good big spoonful... use it like you would butter in mashed potatoes)
Small (depending on how many potatoes) tub of philly herb and garlic cream cheese
Dried Chives
Bread Crumbs.

Boil and then mash your potatoes with all of the above, except bread crumbs. Add more sour cream if they are too firm (you should not need milk) Pour into a nice baking dish. Use fresh made bread crumbs (I just break up a few buns into small pieces) and spread those on top of your mashed potatoes. Bake for another 30 minutes or so. Then eat.



Peace!

tammy

THIS IS FROM ZOE


OK here is some favorites of mine
Focaccia Bread

One of my favorites in the winter on the weekend, make it once a week and give it as gifts too, its soooooooo good. I use the bread machine to knead it and then take it out and let it rise for 40 minutes in a warm place. then I punch down finger holes in it every few inches. I baste on some light olive oil, then I put sauted/carmalized sweet onions and garlic on top of it and a coating of grated fresh parmasean cheese. Bake in the oven for 25 minutes. Its gorgeous and smells heavenly.

I use the beer, have tried the water and its not as moist so the beer is the better liquid to use
You can put whatever topping you want on it actually, chopped olives, red peppers, rosemary, anything is good.

ONION AND PARMESEAN CHEESE FOCACCIA BREAD

1 bottle beer or water (room temperature)
1 tbsp honey or sugar
2 tbsp extra virgin olive oil
1 1/2 tsp salt
4 1/4 cups bread flour
2 tsp active dry or bread machine yeast

Measure ingredients into bread pan in the order listed

Put it in bread machine on dough setting and press start.

When complete signal sounds your dough is ready.

Remove dough from bread unit and divide in half. Form into two dome shaped circles or rectangles and place on flat pans or loaf pan oiled with olive oil. Cover with a cloth or inverted mixing bowl in a warm place and let rise for 40 minutes.

Using oiled fingertips press indentations into dough about ? inch deep and about 1 inch apart. Drizzle with 3 to 4 tbsp olive oil, and sprinkle with 1 tsp coarse salt, ? cup mixture of freshly grated Parmesan, Romano and Asiago cheese and 1/3 cup mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano.
Or what I do is chop up 1 sweet videalla onion, one clove garlic and saut? in a pan until light brown and place on top of loaf and coat with Parmesan cheese and coarse salt.

Bake in preheated oven at 425 F until crust is golden and bread is puffed. About 20 minutes.

THIS IS ALSO FROM ZOE


My very favorite recipe which I make for company and for special dinners, its so rich and delicious. Great served with the focaccia and a nice green salad.

Chicken Parmesean

4 boneless skinless chicken breasts pounded thin
1 cup Bread crumbs
2 eggs lightly beaten or I use eggbeaters (less fat)
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup(s) canned tomato sauce or make your own
1/2 to 3/4 cup (shredded) part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese

Instructions
Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.


Dip chicken in egg wash, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.


Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.


Then place chicken in dish and pour tomato sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

I usually make up my own sauce by sauteing onions, mushrooms, fresh crushed garlic and then add that to 2 cans or jars of good spagetti sauce and add 1 tbsp Italian seasoning and 1 tsp of basil. I then throw all that into a crock pot and simmer for about 5 hours.

THIS IS ALSO FROM ZOE

this recipe is so delicious and EASY. We make this once every 2 weeks in the summer as its better on the BBQ. I have been making this for about 12 years now and everyone Loves it, even little kids.

Honey Garlic Pork Back Ribs.

I rack pork back ribs
1 Jar VH Honey Garlic Sauce
Honey Garlic BBQ sauce. I use Diana's

Cut up the back ribs into individual ribs or however you like the size. Smaller pieces are easier to serve up.
Place them in a large pot of water and add the jar of liquid garlic sauce. Bring to a boil and then simmer them for 1 hour.
Place on the BBQ, baste with BBQ sauce and cook for 10 minutes or until nice and crusty on the outside. YUM!!
SO EASY!
This is how they turn out for me, this are a pic of a batch I did up.

THIS IS FROM LOZ

Some lovely recipes here! Got to try some of these! With your bread Zoe, does it only need the one rise time? Looks lovely.

I make a mean 'Sticky Chicken'

Take 8 Chicken thighs or legs and start them off roasting in a medium oven (Gas 5 in UK) for about 15 mins.

Make a marinade by mixing together:
4 tablespoon golden syrup
1 tablespoon Worcester sauce
1-2 teaspoon ginger
1 clove garlic
Salt and pepper

Spoon over the part baked chicken pieces and return to oven for another approx 35 mins, basting now and again.

Serve with salad or vegetables and Fresh bread.

Enjoy!
Loz x

THIS IS FROM 144001

Now this is a topic I can really appreciate!

I did not attend culinary school but my family has owned restaurants for most of my life and I started cooking at a very early age. I love cooking and spend a lot of my time and money doing it. It's one of the things I live for!

Tonight, I'm making my barbequed chicken. I start with a whole chicken, preferably a large one, close to fryer size, and cut it up into pieces. The pieces are soaked in the following marinade:

1. 1 bottle of Guiness Stout beer
2. 2 tablespoons of dried, granulated garlic
3. 1 tablespoon of freshly cracked peppercorns
4. 1 tablespoon of paprika
5. 1 tablespoon of ground coriander


The marinating chicken is then boiled for 20 minutes in a large stock pot, in the above-described marinade. After 20 minutes, I take the chicken out of the stock pot, and place it in a large, flat, rectangular, glass Pyrex cookie sheet, and placed in the freezer to cool off. While it's cooling off, I make a rub for it, out of the following ingredients:

1. 2 tablespooons of Minced, dried onion
2. 1 tablespoon of crushed peppercorns
3. 2 tablespoons of dried oregano
4. 1/2 tablespoon of salt

After the chicken cools off to where it's not too hot to touch, I stuff fresh oregano in the chicken parts, between the skin and the meat, and coat the skin with the rub. The chicken is then barbequed skin side up for 15 minutes on indirect heat (no direct flame is accomplished by turning off the burner that is directly below the meat while keeping all others on). When there is 5 minutes left to cook, I squeeze a fresh lemon all over the meat.

This chicken is best served with fresh, raw vegetables and of course, ample amounts of your favorite beer!

Enjoy!

Of course I forgot a couple of things:

1. Add 1/2 tablespoon of turmeric to the marinade

2. When barbequing the chicken, use a smoker box and lots of apple wood chips

THIS IS FROM CHARIKLO

A very lazy contribution from me!

This evening I was running very late. I'd been out all afternoon, and my son was coming round for a meal. I went to the supermarket planning to see what the fish counter had that looked good. They had something I hadn't seen before, salmon chunks coated in a Chinese sauce, on a skewer. I bought some, and a bowl of ready-chopped stir fry veg. The salmon skewers went onto a baking tray in a hot oven. Not possessing a wok, I heated a large heavy frying pan on top of the stove, put in a bit of oil, and when it was very hot tipped in the veg, and a couple of chopped chestnut mushrooms. Stirred it all for a couple of minutes, and then tipped in a sachet of Amoy sweet and sour stir fry sauce. Checked the salmon skewers and turned them over.beginning to smell good!

Meanwhile I was stirring the veg and sauce for a minute or so, and then put in some Amoy straight-to-wok noodles. Stir for another minute or so and Bingo! All done, onto warm plates and the salmon skewers alongside. Time from start to finish less than ten minutes! And the result was... Yummy!

THIS IS FROM OUTLAW


Shish Kabobs..



Served with Steamed Rice..


Cut red and green peppers/pineapple/mushrooms/Beef,chicken or whatever meat you prefer..
Into bite size portions..
Put them on Skewers and spice with..
onion powder/garlic podwer/ seasoned salt/black pepper..
Cook in BBQ or oven for 25 minutes at 400F.
Serve with steamed white rice..

THIS IS FROM ZOE

Oh Outlaw your shish kebob reminds me of another favorite meal I make often.
I so miss the Greek restaurant I went to for years so have to make my own now.

Chicken Souvlaki

3 or 4 boneless chicken breasts cut into bite size chunks
Red and or Green pepper cut into chunks
Mushrooms
1 red or sweet Onion cut into pieces/chunks
1 lemon juiced
8 cloves garlic crushed
1 cup Olive oil
I tsp Greek spices
6 or 7 skewers - soak in water for 30 minutes

Place the chicken chunks in a plastic baggie or bowl
Mix olive oil, lemon juice, garlic and spices together well and then pour over the chicken. Marinate them in the fridge for 4 hours or so.


When they are ready preheat oven to 400 degrees
Then thread the veggies and chicken chunks alternately onto the skewers.
Place them on a shallow pan and cook for 25 minutes turning once. Or you can BBQ them.

Serve with tziaki sauce.
I always make brown mushroom rice and a Greek salad to serve with them.
I will post the Greek salad ingredients and salad dressing next.

THIS IS FROM ZOE

Greek Salad

Head or iceberg lettuce or you can use romaine lettuce
Fresh tomato cut up or cherry tomatoes
1/2 cucumber chopped in pieces or sliced
1/4 sliced red onion
1/2 green pepper chopped in pieces
Greek black olives
1/2 cup crumbled feta

I make my own dressing

1/8 cup of olive oil I don't measure it so a little more or less depending on size of the salad
1/2 fresh lemon squeezed juice
2 shakes of Greek spice or oregano or to taste
1 clove garlic crushed
1 dash of rice vinegar or white wine vinegar.

Mix the dressing ingredients well until it's almost creamy looking I use a hand blender.
Pour onto the salad when ready to serve and toss well. Top with feta cheese.

THIS IS FROM ME

I am making venison stroganoff tonight for dinner. (actually it is moose... is that still venison, Outlaw?)

So cubed moose.
Cream of mushroom soup
Mushrooms
Garlic
Onions
Sour cream
and egg noodles.

Sautee the onions, garlic, mushrooms, add the meat until fully cooked, then add the soup (actually, i am using asparagus soup)... let simmer. Boil the egg noodles. Then add the sour cream to the meat mixture and serve over the egg noodles

Peace,
tammy

THIS IS FROM QUENTIN

PINTO BEANS

Meat: 1 smoked ham hock... Grease ham hock with your preferred cooking oil... Bake in oven at 500 deg till meat caramelizes.

1lb pinto beans... Boil in water for 10 min...drain, rinse, place back into pan...cover beans with chicken stock...add meat, 1 diced white onion, 2 crushed peeled garlic buttions...Bring to rolling boil, reduce heat, but continue to gently boil as you want beans to break down and liquid to thicken...stir often, add stock as needed. This cooking processes works with just about any bean you choose. Very yummy with Navy beans. Serve with pan of corn bread.

POTATO SOUP

Peel, dice 5 to 6 large Russet Potato's [ only potato I haven't used are Red Potato's ]...in pan cover with chicken stock...add 1 diced red, or white onion, garlic to taste 2 tbsp crushed parsley...bring to boil till potato's are soft...use hand held potato masher...rough mash potato's...add 1 can evaporated milk...2 cans if creamier soup desired...stir mixture well...simmer 15 to 20min...stir often...serve with pan of corn bread...

SLOW COOKED MEATS

whole chiken...roast cut your choice...pork roast cut your choice...thick cut steaks...mutton cut your choice...hand rub equal amount butter, olive oil...sprinkle with dryed spices your choice...bake at 250 deg 2 hrs...cover with tin foil...continue to bake another 2 hrs [ if needed, some meats are done after 2 hrs ]



(Chariklo use vegetable stock with potato's and bean's, add more garlic and onion [ to taste ] with beans.

Cut out your carving for meat by baking fish fillets. Use large fillets of your choice...spray baking pan with non-stick oil, olive is best...squeeze half lrg orange, half lrg lemon on fish, cover well with juice...add 2 to 3 tbsp butter...cover pan with tin foil...bake at 350 for 1/2 hr...remove fish to platter to rest...scrap pan for drippings, if any...dissolve 1tbsp corn starch, or rice starch in hot tap water...heat pan on stove top...stir in starch mixture slowly little at a time till mixture clings to back of spoon...add 3 to 4 tbsp evaporated milk, or half and half...mix well...simmer long enough to reduce 20% of mix...pour over fish...serve with lettuce, or spinach salad...not recommended for catfish...

Re-fried beans are mashed bean's, much like mashed potato's, prepared on stove top in hot oil. Any number of ingredients may be added. Pinto or Black bean should be used.)

THIS IS FROM OUTLAW

Raspberry Salad Dressing



This delightful summer salad dressing can be used over almost any salad, or even fish or meat.
Ingredients

1/3 cup raspberries
1 tablespoon balsamic vinegar
1 1/2 teaspoon honey
1/3 teaspoon Dijon-style mustard (optional)
1/4 cup rice bran oil or olive oil
Salt and black pepper

Method

In blender or food processor combine raspberries, vinegar, honey and mustard and blend until smooth.
Gradually blend in oil until smooth.
Season to taste with salt and pepper.

Refrigerate unused dressing.

THIS IS FROM QUENTIN

ROASTED VEGETABLES

Throughly clean and wash corn on the cob...yellow and zucchini squash...potatos [ unpeeled ]...onion of your choice...if desired celery, carrots...cut in large chunks [ corn excluded ] spray non-stick oil into baking pan...rub veggies well with oil of choice, peanut oil is great for this...pre-heat oven to 500 deg...veggies into uncovered pan...lightly drizzle with apple vinagar...lightly dust with garlic powder...cook 30 min...