Any Swear By Recipes Out there?

[Cell]

After the 5 years of eating 15 cent ramen and $1.50 frozen pizza, I discovered that cooking is..... to say the least, god damn amazing.

The last two years ive been dabbling with some odds and ends of recipes and i was just wondering...

Is there anythign that you cooks out there swear by and if you could take the time to write down a recipe for me.

Looking for some new flavors,
CELL

[bryceeden]

I took 2 years of culinary arts and I have some recipies I can give you, the problem is that with spices and seasonings I never measure them, I just go by sight so it will be very hard for you to recreate them. I'll post some more of them up in the morning.

Easiest I can think of off the top of my head is for a desert, Cheesecake is way easy.

1-block of Creamcheese
1-egg
1/3-cup of sugar
alittle vannila, chocolate syrup, whatever to taste

multiplied by how much you want to make. 3X is about the average.

Put it in a gramcracker crust(gramcrackers and melted butter untill its still firm but holds together)
Cook at 350 until the edges pull away alittle and the center is slightly brown.
Let it cool slowly or it'll crack, when its totally cool it'll be ready to serve.




A variation of Chicken Parmisan is pretty easy as well

Take two or three thawed chicken breasts and trim all the fat and whatever off then slice them thin.
Put in the bottom of a relatively deep cooking thing(A deep pie tin or bread loaf pan thing work great)
sprinkle shreaded parmisan cheese over raw chicken.
Pour three small cans of tomato sause over chicken
Sprinkle Oragano, Basil, Garlic powder(powder not salt), and Onion powder ontop of sauce but do not mix it. I go by site so I don't know how much to tell you.
Bake at 325 untill the chicken is white all the way thru about 45 min.
Can be eaten alone or is very good over pasta.

[smoothice]

My wife makes some pretty dang good meals.

Here's an easy one that we like:

Nacho Pasta:

1 - 1 lb bag of pasta (not spaghetti)
1 can of black beans (drain the liquid)
1/4 - 1/2 bag of frozen corn
1 jar of salsa - I would go with a mild/medium
Shredded cheese


Cook noodles
Add corn about 1 minute before noodles are done
Drain water
Add everything else with heat on low
Stir until cheese is melted

Then open up a bag of toritilla chips and some more salsa. We use our favorite salsa for dipping the chips.

I prefer to scoop the nacho pasta with a chip but that is just me.

Let me know how you like it.

[smoothice]

I took 2 years of culinary arts and I have some recipies I can give you, the problem is that with spices and seasonings I never measure them, I just go by sight so it will be very hard for you to recreate them.

I hate people like you.

I need specific direction to make a peanut butter and jelly sandwich.

[bryceeden]

I hate people like you.

I need specific direction to make a peanut butter and jelly sandwich.

Yeah, but stuff comes out so much better when you can go by sight and smell to get it just right.

[smoothice]

I know thats why I hate you!:smarty:

[bryceeden]

Some good corn bread(a personal favorite)

1 1/4 cup flour
3/4 cup cornmeal
2 tsp baking powder
1/3 cup sugar
3/4 tsp salt
1 1/4 cup milk(whole milk makes it the best)
1/4 cup Shortening
1 egg

Mix till well combined put in a greased 8 X 8 pan
Cook at 400 25-30 min untill the top is brown



Creamy Chicken soup

poach 4 chicken breast halfs in lightly salted water 8 -10 min.
Cube chicken and discard water.
In a large sauce pan melt 4 TBSP butter(margarin will work but butter is better)
Add 5 TBSP flour and wisk until smooth.
Add 2 1/2 cups chicken broth and 2/3 cup milk(whole is best)
Continue stiring over high heat until it boils. Reduce heat to low.
Add 1 large stalk Celery sliced small
Add 3 large sliced carrots
Add about 2 cups of peas
Add about 1 cup chopped white onion
Put in the cubed chicken
Add Salt and pepper to taste
Simmer until the vegtatbles are tender and the chicken is white clear thru.


Italian Salad Dressing

1/2 cup white vinegar
1/3 cup Water
1/3 cup Olive oil(vegtable oil will work but not as well
1/4 cup corn syrup
About 3 TBSP grated Romano cheese
2 TBSP dry pectin
Mix together
Add Salt, Lemon Juice, minced Garlic, parsley flakes, Oregano, and red peper flakes to taste.

Pot Roast

Take a 4lb rump roast and sear all edges in melted butter untill all sides are brown
Take meat out
In pan with butter saute 1 chopped white onion, 2 chopped stalks celery
add some Thyme, Parsley, 1 large garlic clove chopped, 1 bay leaf, about 20 whole pepper corns.
Saute until the onions start to brown.
Put beef in a dutch oven(slow cooker will work) with 2 cups of beef stock or broth and sauted onion mix.
Add 2 chopped carrots and 2-3 cut up potatos
Salt and cook about 4 hours at around 325 until beef is done and tender.


Is there anything specific your looking for? Breakfasts Lunches Dinners? Quick preperation? Anything specific?

[TnDeathInc]

unfortunately i season to taste but i will get some stuff written down.

[MedicDVG]

I don't really have any recipies per se...

I worked as a professional chef for a number of years doing sauce work and pastry work..

Learn a good brown sauce, white sauce, and maybe a creole/pepper sauce and there are so many things that you can do with them.

Experiment with vegetables, meats, seafood (works great with the creole).

When I cook, I still am a open every cabinet, look in the fridge and I can whip up something kind of cook. Once you know the theory of food, you can create just about anything.

Another good tip -- pick up any professional cooking textbook (Le Cordon Bleu has a very good one, pricy, but it is worth it) and you will learn about food, not just be a recipie drone..

But that is the way I like to cook.. its almost art to me..

[bryceeden]

When I cook, I still am a open every cabinet, look in the fridge and I can whip up something kind of cook. Once you know the theory of food, you can create just about anything.


Thats about what I do, it makes giving people recipies hard. My best advice is learn spices, what goes together and does what. With the right seasonings you can make anything taste good.

[Cell]

Thanks so much guys. I'll be trying them soon nothign like cornbread for christmas!

[Papa_Smurf]

Some good stuff in here!

simple, but good:
Dip for wheat thins,
two bricks of cream cheese
one jar of dried beef
a little green olive juice
onion to taste
and some green pepper if you are feeling adventure coming on.

chop everything up and work into the cream cheese, the olive juice will make it softer.

[michbich]

i'm in the same situation as you, i've been eating chicken fingers for the last five years. Out of all the different chicken fingers, the ones i liked the most for taste and price were the spicy President's Choice.

I guess i will try some of these receipies as i'm sick of chicken fingered spicy wraps lol

[wooky]

I have a lot recipes in my head but I will have to take the time to write them down for ya.

Are you into mexican food at all?

Meat and potatoes kind of fella?

Give me an idea and I will head that direction.

[TnDeathInc]

the nacho pasta sounds very good ill have to give it a whirl

[LinearGoose]

Well heres a recipe that I recomend to anyone, its the best. It was passed down from my dad to me.

Ingredents:
Flower Totillas-homemade/Store bought-(not as good as homemade or pre-cooked but they get the job done)
Cheese (optional)
Boulogne

First you heat the tortilla till its half way cooked, while doing that your also frying the Boulogne in a pan. Next add the cheese and Boulogne(Boulogne can be cooked as much as wanted) and finally cook till the totilla fits your need either crispy or nice and soft.

Now this may sound odd but its really good. Trust me im used to eating pretty good food sinces my mom can cook whatever(pro house wife) but sometimes me and my dad eat these when shes not around and there great. Also try experimenting with different cheeses and Boulognes. Let me know what you think of it.

[IronHyde]

heres an easy one that i made up. keep in mind im a tomato lover and anything red will definitely be my favorite.

2 packs of ramen
a 16oz can of tomato sauce
about 2 table spoons of cayenne
about 1 table spoon of garlic powder or 1 of diced garlic
1 tea spoon of oregano
if using chicken ramen ill throw in the chicken seasoning otherwise the above tastes fine.

the cayenne heats its all up nice and gives a great aftertaste, but ive gotten moxed comments. my brothers love it and my parents hate it.

[punkncat]

An easy Italian dinner. Sure to impress the girl friend.

Couple of boneless chix breasts
Italian bread crumbs
Butter
Marsala cooking wine
bit of corn starch
fresh sliced mushrooms


Get a couple of boneless chicken breasts and slice them into strips. If you want you can just buy the strips already.
Make an egg wash by cracking several eggs into a bowl and scrambling them. Pour some of your bread crumbs into another bowl or flat dish. Turn a pan on medium heat and start some butter melting.
Dip your strips into the egg wash and then into the crumbs. Go straight to the pan, and fry them once on each side till they are done. Be careful not to overcook and don't flip them more than needed so the batter doesn't come off. Remove to plate or platter.(see below)
Clean your pan when done. Using a VERY small amount of butter start the mushrooms saute-ing. When they are about half done, mix a very small amount of corn starch (about a tspn) into enough of the marsala wine to cover your strips. I suggest mixing these in a bowl and then pouring to the heat. The corn starch, just like flour will tend to clump if you try to mix on heat. The idea is to cook the Marsala down to a thick sauce like gravy. Not enough corn starch it will never thicken, but too much will throw the taste off. If you need to add more corn starch mix a slurry (as above) but to less wine and add to your sauce in the pan to get it to thicken up.
Arrange the strips on a nice looking plate/platter and cover with the marsala sauce. Garnish with a few parsley and its good to go.
Voila- Chicken Marsala.

Now as a suggested side, which you will have to start earlier...

One stick of butter
Half pint of half & half
2 cups of fresh parmesan.
Fettucine noodles
Fresh ground black pepper
a bit more parmesan as a garnish

You will also need a double boiler. If you don't have one they are easy to make. I will let you look on the net for that one.
Start the water in the bottom of your double boiler. NEVER let the water come to full out rolling boil.
Put the butter, half & half, and 2 cups parm cheese in the top of the double boiler. Come by and check the heat and stir very often. Do not let it come to full boil as it will make the dairy do weird things and ruin the sauce. It takes several hours for the parm. cheese to become completly smooth in the mixture. But I tell you, this Alfredo sauce will completly kick any pre canned sauces butt.
When almost done, fix your fett. noodles, just slightly al-dente. Put into a complementing bowl to your platter of chicken, cover with the sauce. Garnish with fresh ground pepper, and a bit of shredded parm. Serve immediatly, as this dish doesn't keep.

Enjoy.

[tymcneer]

All of you cooks/chefs are soo damn lucky... My favorite kitchen quote is "Stoves... I fixem, I don't use them!" I have Ramen and a few other "staples" down, but real cooking... I leave that up to my girlfriend. She covers the food aspect of life, and I keep all of the machines, cars and house systems running.

Another secret to life... you can lose weight and eat very well... all it requires is a good cook, with a clue about food, and a little paintball on the weekends... 85 pounds down, 80 more to go!

Ty

[punkncat]

Some good corn bread(a personal favorite)

1 1/4 cup flour
3/4 cup cornmeal
2 tsp baking powder
1/3 cup sugar
3/4 tsp salt
1 1/4 cup milk(whole milk makes it the best)
1/4 cup Shortening
1 egg

Mix till well combined put in a greased 8 X 8 pan
Cook at 400 25-30 min untill the top is brown





A common discussion around the Jordan kitchen....."only northerners put sugar in their cornbread".

My wife, born in Fla. seems to think it goes there. Myself, a Ga boy knows that it does not.

Also to make "proper" cornbread requires the use of Buttermilk.

lol...different regions, different ways.

[bryceeden]

A common discussion around the Jordan kitchen....."only northerners put sugar in their cornbread".

My wife, born in Fla. seems to think it goes there. Myself, a Ga boy knows that it does not.

Also to make "proper" cornbread requires the use of Buttermilk.

lol...different regions, different ways.

Mine is a sweeter more cake like corn bread. I'm not a fan of the buttermilk and no sugar stuff.

[punkncat]

Mine is a sweeter more cake like corn bread. I'm not a fan of the buttermilk and no sugar stuff.

What we southeners refer to as "Jiffy Mix" whether it actually is that brand or not.
There is something to be said for some good buttermilk cornbread, some Great Northern beans, some cut onion, and a bottle of Texas Pete.....
/heads to kitchen

[Triangle]

An easy Italian dinner. Sure to impress the girl friend.

Couple of boneless chix breasts
Italian bread crumbs
Butter
Marsala cooking wine
bit of corn starch
fresh sliced mushrooms


Get a couple of boneless chicken breasts and slice them into strips. If you want you can just buy the strips already.
Make an egg wash by cracking several eggs into a bowl and scrambling them. Pour some of your bread crumbs into another bowl or flat dish. Turn a pan on medium heat and start some butter melting.
Dip your strips into the egg wash and then into the crumbs. Go straight to the pan, and fry them once on each side till they are done. Be careful not to overcook and don't flip them more than needed so the batter doesn't come off. Remove to plate or platter.(see below)
Clean your pan when done. Using a VERY small amount of butter start the mushrooms saute-ing. When they are about half done, mix a very small amount of corn starch (about a tspn) into enough of the marsala wine to cover your strips. I suggest mixing these in a bowl and then pouring to the heat. The corn starch, just like flour will tend to clump if you try to mix on heat. The idea is to cook the Marsala down to a thick sauce like gravy. Not enough corn starch it will never thicken, but too much will throw the taste off. If you need to add more corn starch mix a slurry (as above) but to less wine and add to your sauce in the pan to get it to thicken up.
Arrange the strips on a nice looking plate/platter and cover with the marsala sauce. Garnish with a few parsley and its good to go.
Voila- Chicken Marsala.

Now as a suggested side, which you will have to start earlier...

One stick of butter
Half pint of half & half
2 cups of fresh parmesan.
Fettucine noodles
Fresh ground black pepper
a bit more parmesan as a garnish

You will also need a double boiler. If you don't have one they are easy to make. I will let you look on the net for that one.
Start the water in the bottom of your double boiler. NEVER let the water come to full out rolling boil.
Put the butter, half & half, and 2 cups parm cheese in the top of the double boiler. Come by and check the heat and stir very often. Do not let it come to full boil as it will make the dairy do weird things and ruin the sauce. It takes several hours for the parm. cheese to become completly smooth in the mixture. But I tell you, this Alfredo sauce will completly kick any pre canned sauces butt.
When almost done, fix your fett. noodles, just slightly al-dente. Put into a complementing bowl to your platter of chicken, cover with the sauce. Garnish with fresh ground pepper, and a bit of shredded parm. Serve immediatly, as this dish doesn't keep.

Enjoy.


Needs Garlic.

[punkncat]

Needs Garlic.

I like Garlic in everything, and did neglect to mention adding it if you like. Actually these dishes don't really call for it, the taste of the Marsala wine will be the main flavor.

[Triangle]

I like Garlic in everything, and did neglect to mention adding it if you like. Actually these dishes don't really call for it, the taste of the Marsala wine will be the main flavor.

The only reason why i tossed that in there is because as someone who's been to culinary school for a few hundred hours, i feel that garlic is essential to most, if not all cooking.

How much is used, for what dish, etc , would turn into more of a northern vs southern Italian cooking. I'm not saying to mince/press 6 or 7 cloves of the bulb, but hot damn, a little would only add tot he deliciousness of that sauce.

I'm glad that you opted for a homemade sauce though, shows you've got good taste.

Most if not all store bought Alfredo Sauces are thickened via starch,whereas a good homemade will be thickened with the actual cheese.

[punkncat]

The only reason why i tossed that in there is because as someone who's been to culinary school for a few hundred hours, i feel that garlic is essential to most, if not all cooking.

How much is used, for what dish, etc , would turn into more of a northern vs southern Italian cooking. I'm not saying to mince/press 6 or 7 cloves of the bulb, but hot damn, a little would only add tot he deliciousness of that sauce.

I'm glad that you opted for a homemade sauce though, shows you've got good taste.

Most if not all store bought Alfredo Sauces are thickened via starch,whereas a good homemade will be thickened with the actual cheese.

I can also count myself among the culinary arts students in this thread. I went for a year, and realized it wasn't my bag. I love to cook, just not on that scale.

I am a garlic junkie, so I rarely tell people to use it the way I do. For instance, if you take several cloves and roast them with a bit of butter in the oven at 350* they come out really soft. You can then put them in a bowl and take a piece of good crusty bread and dip it...I think you see where I am going. I mean, hey, I like to eat cloves raw and just chew on them. Really makes me popular with the wife though.....

[Triangle]

I can also count myself among the culinary arts students in this thread. I went for a year, and realized it wasn't my bag. I love to cook, just not on that scale.

I am a garlic junkie, so I rarely tell people to use it the way I do. For instance, if you take several cloves and roast them with a bit of butter in the oven at 350* they come out really soft. You can then put them in a bowl and take a piece of good crusty bread and dip it...I think you see where I am going. I mean, hey, I like to eat cloves raw and just chew on them. Really makes me popular with the wife though.....

Garlicbutter by any other name would be just as delicious.
I myself am also a garlic junkie.
I've often found myself preparing garlic butter in LARGE quantities just to have as a condiment, ingredient, etc.

The most basic variant I've used is and enjoy is..


4 tsp Dried parsley
4 tsp Dried oregano
1 1/2 cup of room temperature butter
2 bulbs of roasted garlic deliciousness
1 cup olive oil

Whisk briskly until fluffy and serve!
You're a smart guy, im sure you'll find plenty of uses for it.

[Triangle]

Something that I've had a lot of success with is a simple cheese bread. It takes only about five hours from start to finish.
Ingredients:
1 package dry yeast
1 cup whole lukewarm milk; a little above body temperature is best(though I usually end up using another 1/2 cup as I live in a dry climate)
2 T butter
3 cups flour
2 t salt
1 cup cheese (any cheese that melts works fine here; I usually use 1/2 cup cheddar and 1/2 cup mozzerella)

1. Combine 1 cup milk and yeast, let sit 15 minutes
2. Melt butter, let cool, and add to yeast mixture
3. Mix flour and salt, pour yeast mixture into the middle
4. Stir from the center, incorporating more flour with each turn. Add more milk or water if it's too dry
5. Knead on a floured surface, return to (lightly oiled) bowl and let rise for 2-3 hours or until doubled in volume
6. Punch down dough, carefully knead in cheese (make sure the cheese is evenly distributed, otherwise you can get a bread that has a whole lot of cheese on 1/2 and almost none on the other)
7. Twist the dough and put into a greased bread pan. Leave to rise until the dough rises above the pan.
8. Bake for 45 minutes at 375 degrees, or until the bottom of the bread sounds hollow when tapped.
Cool on a rack.
It's best when eaten hot and in conjunction with the above posted garlic butter.

[bryceeden]

What we southeners refer to as "Jiffy Mix" whether it actually is that brand or not.
There is something to be said for some good buttermilk cornbread, some Great Northern beans, some cut onion, and a bottle of Texas Pete.....
/heads to kitchen

I am a big fan of beans and corn bread actually, slaw dogs as well. Both are things I probably never would have touched untill my stay in WV.(They put sugar in the corn bread there too:D)


Its interesting how many ex culinary arts kids we have on here, it sounds like a PBL cookoff would be rather tasty.


A good basic Chili

Pinto beans with liquid-how much depends on how much you like beans 2 16 oz cans is usually normal. 2-3 Lbs of beef, anything will work I like steak cut into cubes personally, if you use hamburger cook it first. Take One medium white onion diced, one red pepper diced, one green pepper diced, some Jalopeno and Habinaro peppers(I like it semi hot so I use about 3 of each) saute in butter until onion is clear and sweet and peppers are soft. Add about 24oz of tomato sauce(I forget how many cans that is) one can of diced tomatos and the beans. Add some ground cumin, chili powder, garlic powder, paprika to taste, and just alittle brown sugar about a tablespoon. Cover and simmer for 2-3 hours

[Triangle]

I am a big fan of beans and corn bread actually, slaw dogs as well. Both are things I probably never would have touched untill my stay in WV.(They put sugar in the corn bread there too:D)


Its interesting how many ex culinary arts kids we have on here, it sounds like a PBL cookoff would be rather tasty.


A good basic Chili

Pinto beans with liquid-how much depends on how much you like beans 2 16 oz cans is usually normal. 2-3 Lbs of beef, anything will work I like steak cut into cubes personally, if you use hamburger cook it first. Take One medium white onion diced, one red pepper diced, one green pepper diced, some Jalopeno and Habinaro peppers(I like it semi hot so I use about 3 of each) saute in butter until onion is clear and sweet and peppers are soft. Add about 24oz of tomato sauce(I forget how many cans that is) one can of diced tomatos and the beans. Add some ground cumin, chili powder, garlic powder, paprika to taste, and just alittle brown sugar about a tablespoon. Cover and simmer for 2-3 hours
Ever thought about adding a prune, or a little prune juice?
JUST a little.
Or if you opt for the prune, remove it before serving.

[bryceeden]

Ever thought about adding a prune, or a little prune juice?
JUST a little.
Or if you opt for the prune, remove it before serving.

No, I never have. I may try that some time. Sadly I very seldom cook anymore due to a very buisy schedual. Once I finish my Paramedic and go down to 36(Gold Cross full time) hours a week I'll start again.

[Triangle]

Heck, i quit the culinary program for a lot of reasons.

What i didn't like, what thaty ou don't get hired as a Chef right out of school. NOBODY DOES. Being an actual Chef is nearly the end of the ****ing road. That's like coming right out of law school and thinking you're going to become a state attorney right away. It doesn't happen. I didn't want to spend all that time to get something twenty years from now, it wasn't worth it to me.

Hell, if anyone is interested in cooking as a line of work, Seriously, don't bother. You're much better off finding a good chef in your area and ingratiating yourself to them, and trying to line up a formal apprenticeship. Culinary school may give you a firmer backing in your basic techniques, but it doesn't mean **** in the real world, sadly.

That's a good idea if you want to devote the next 20 years of your life to being a sous chef. Plus, this means finding a restaurant where there aren't already five or six or ten guys all lined up to be the next sous.

the GOOD thing is though, we're entering a golden age in fine dining. gourmet restaurants are opening everywhere, in every conceivable niche. if you're in the right place, at the right time, you're sure to find a willing investor wanting to open gourmet restaurant in need of a chef. just count on devoting the rest of your life to working 14 hour days for maybe 50 grand a year.

A lot of culinary students think that you need to get your degree and go out and work in a restaurant. That simply isn't the case. Jobs can be found in Bakeries, Prisons, Government work, etc etc.

Someone shut me the **** up or I'll keep going.

[Triangle]

No, I never have. I may try that some time. Sadly I very seldom cook anymore due to a very buisy schedual. Once I finish my Paramedic and go down to 36(Gold Cross full time) hours a week I'll start again.

Your recipe is very basic, but also sounds pretty damned delicious.
I like your choice of meat that ISNT ground beef, as most people will opt for that due to ease over flavor.

[bryceeden]

Your recipe is very basic, but also sounds pretty damned delicious.

I don't have time or money for anything thats not basic anymore, so thats how I do it on the rare occasion I do have the time to cook. I kind of miss fancier cooking but truthfully basic can be pretty good too.

[Geronimo7]

I will share my favorite recipe with you.
1. Go to store
2. Buy case of Miller Lite
3. Put Miller Lite in fridge and let chill
4. Remove can of Miller Lite from fridge
5. Open can of Miller Lite and enjoy

:guinness:

pork chop in every can :wthumpup:

[Triangle]

I will share my favorite recipe with you.
1. Go to store
2. Buy case of Miller Lite
3. Put Miller Lite in fridge and let chill
4. Remove can of Miller Lite from fridge
5. Open can of Miller Lite and enjoy

:guinness:

pork chop in every can :wthumpup:

Ew, Miller Lite.

It's silly how one brew will taste like honey, while the other bitter and disgusting.

Funny how people have different taste. Goes to show just how diverse 'taste' really is.

[punkncat]

Admittedly, my favorite Chili mix is " Carrol Shelby's Brown Bag ChilI Mix". Its so awesome right off the bag, that I don't hassle with trying to mix one myself.
I should be ashamed....

Triangle, I couldn't agree more. The schools make it seem like you are going to step right into some big money out of school. In reality you are one of the sweat monkeys just like everyone else until you get to log enough hours ( I cannot remember how many 1000s?) to take the master chef exam. Now one you have that, YEARS down the road, you make 6 figures if you find the right place.

I actually apprenticed under a chef at Olive Garden of all places. He was awesome, and didn't have any trouble showing me things I needed to know. Suprizingly at the time...this was 20 years ago...the Garden made EVERYTHING including a good portion of our own pasta. It was a good place then. Learned a lot.

[TnDeathInc]

Slumgullion

2 pounds of hamburger meat, cook and drain off fat

Combine this in a pot
Meat
1 can of spicy rotel
1 can of peeled and diced tomatoes do not drain
1 onion cut up, diced
1 tablespoon of garlic
1-2 cans of red kidney beans do not drain
1 box of your fav pasta, i like macaroni or spiral
3/4 of wistershire suace
4-5 pinches of garlic salt
chili powered to taste - usually quite a lot
take one of the cans and fill up the pot till you can see the water

simmer for 40-50 minutes, adding more chilli powder, salt pepper, and wichsishire and garlic salt to taste

This is a harty meal and one of my fav's to make quick and easy

[Cell]

Thanks again guys, looks like we got a little cookbook going.

[punkncat]

Oh, Tn, you reminded me of a simple dip I learned from a buddy...

We call it Brando Dip.

One block of cream cheese
Roll of Sausage
Can of spicy Rotel Tomatoes

Brown the sausage in a pan. Drain off all the excess grease. Add the Rotel to the sausage and keep on low heat. Melt the cream cheese in the "nuker", being careful not to scorch it. Best thing is to turn on for a few seconds and mix, and so forth until its smooth.
Pour the cheese in with the rotel sausage mixture and blend it all together. Put into a bowl. Use some "scoops" chips and go to town.

[mslo86]

one of my favorites is cheesy, bacon potato wedges. its easy and pretty fast and really good. huge hit when having some friends over.

1 bag frozen potato wedges
1 bag finely shredded cheese (I use colby/jack but whatever kind you want will work as long as it melts well)
1 medium to large bag of real bacon pieces/bits (usually at the store with salad dressings, but don't make the mistake of regular bacon bits, you want the soft REAL bacon not the hard crunchy fake bacon bits)
1 package of ranch dressing mix
1 cup of mayo (definitely not miracle whip)
1 cup of half&half or milk

I usually make the ranch first and then put it in the fridge to get good and chilled while I make everything else. I substitute half&half for the milk in the directions on the ranch package because I like it thicker for dipping. To make it, just follow the directions on the package of ranch. Its pretty easy. Just combine the mix, mayo, and half&half (or milk) and stir til smooth. then just throw it in the fridge til your ready to serve.

next, throw the frozen wedges on a pan (i usually cover the pan with aluminum foil before putting the wedges on to make clean up easier later) and throw em in the oven on the top shelf and set to broil. after about 7 minutes pull em out and at this time you can season them to taste. (I like a little salt, some fresh cracked pepper, and a little garlic powder.) then try your best to turn all of em over and then put em back in the broiler. another 5-7 minutes should get you close to finished. you really wanna watch them at the end and when the top peaks of the wedges are starting to get nice and browned, they're done and pull them out.

then, sprinkle as much of the shredded cheese over them as you want, followed by sprinkling the bacon pieces over the top. (I usually use almost the whole bag of both the cheese and the bacon) Then it all goes back into the broiler to melt the cheese and heat up the bacon. This should only take about 1 minute. you can just watch the cheese, and when its all melted, take them out.

Now your ready to serve. Just grab a spatula and dish them onto a plate or into a bowl. Then either pour the ranch over the top or dip into it. :wthumpup: