Favorite recipe

[SaraV]

Crock pot pork chops
Layer pork chops with your favorite BBQ sauce, put on low for eight hours. Done.

Cheesy chicken and rice
3 boneless chicken breasts
1 onion, chopped
1 can of cream of chicken soup
Box of Zatarain's yellow rice
1 can of corn
16 oz shredded cheese (one bag) We use Co-jack

Place chicken and onion in crock pot. Spoon can of cream of chicken soup over it. Set on high for four hours. After two hours, shred chicken.

With about 40 minutes left in the four hours, begin to prepare rice as indicated on box. (you only need water and margaraine/butter) After four hours, stir in cooked rice, cheese, and the corn, drained, with chicken in crock pot. Let sit for another 10-15 minutes.


I may just have to try that italian beef above. Yum.

 

[DistrictCyclone]

What is this, Pinterest?

Quick and easy, huh? Well that describes about 95% of what I eat, since I don't like spending a lot of time preparing food. But here's my go-to recipe if I ever need to bring food to a party or potluck...

-Open a tube of crescent rolls and unfurl the entire thing on a baking sheet so it's one giant rectangle
-Cook it in the oven for 10-15 minutes (using temp on the package) until it's a little brown
-While it's cooling off, slice the ends of a dozen or so green onions
-Soften an 8 oz package of cream cheese, and mix it together with a packet of ranch seasoning
-When the "dough" has cooled, spread the cream cheese mixture across it evenly
-From a package of flaked crab, toss thin flakes of crab over the entire thing
-Toss on the green onions
-Toss on a small can of sliced black olives (drained, of course)
-Refrigerate the whole thing down for at least an hour, and then cut it into 2-inch squares for serving

 

[ISU4Life]

just something to try, replace your jack cheese with some queso fresco. That stuff is amazing. It doesn't melt, just kind of crumbles. Goes very, very well with beef, and pork for that matter.

One of my favorites is pork carnitas. Rub down a Boston butt with cumin, oregano, corriander, and cinnamon, and braise it all day in a little bit of chicken stock, garlic, and a couple of bay leaves. makes the whole house smell awesome. When it just falls apart, shred it. Goes great in tacos, but does equally well in sandwiches, breakfast burritos, nachos, whatever you can think of.

Can I find this in most commercial stores or do I need to look for it in speciality store? Not sure if I have had or heard of it but would like to try it.

 

[WhatchaGonnaDo]

Orange Chicken Recipe | Free Online Recipes | Free Recipes

Found this recipe for orange chicken over the summer, and I love it.

I usually just use regular chopped onions instead of green onions and mix them into the sauce along with chopped green peppers. Better than Panda, book it.

The lemon juice gives the sauce that extra zing.

 

[DistrictCyclone]

I also have a kick *** guac recipe...

-3 avocados; peeled, pitted, and mashed
-2 roma tomatoes, finely chopped
-1/2 a small white onion, finely chopped
-a few cloves of crushed garlic
-a dash of salt and cayenne pepper to taste (I prefer lots!)
-juice of 1 lime
-3 tablespoons finely chopped FRESH cilantro

It's got good ratios if you want to scale up.

The FRESH cilantro is the most important part...nothing can ruin a good batch of guac like some really skunky cilantro, so make sure you get the fresh stuff and chop it yourself.

 

[ISU4Life]

What is this, Pinterest?

Quick and easy, huh? Well that describes about 95% of what I eat, since I don't like spending a lot of time preparing food. But here's my go-to recipe if I ever need to bring food to a party or potluck...

-Open a tube of crescent rolls and unfurl the entire thing on a baking sheet so it's one giant rectangle
-Cook it in the oven for 10-15 minutes (using temp on the package) until it's a little brown
-While it's cooling off, slice the ends of a dozen or so green onions
-Soften an 8 oz package of cream cheese, and mix it together with a packet of ranch seasoning
-When the "dough" has cooled, spread the cream cheese mixture across it evenly
-From a package of flaked crab, toss thin flakes of crab over the entire thing
-Toss on the green onions
-Toss on a small can of sliced black olives (drained, of course)
-Refrigerate the whole thing down for at least an hour, and then cut it into 2-inch squares for serving

I don't know, never have been on Pinterest or even Facebook for that matter. Just seems like we get into the same funk/rotation of meals and looking for something easy and different.

 

[DistrictCyclone]

I don't know, never have been on Pinterest or even Facebook for that matter. Just seems like we get into the same funk/rotation of meals and looking for something easy and different.

I was just joking around :smile:

I know what you mean, and I'm guilty of it myself. I get pretty bored with the food I eat since it's mostly the same thing over and over again. It's just so easy to get into a routine once you find something that works and fits your lifestyle; it's nice to have something cheap, nutritious, and quick, but it sure does get dull.

 

[ISU4Life]

I was just joking around :smile:

I know what you mean, and I'm guilty of it myself. I get pretty bored with the food I eat since it's mostly the same thing over and over again. It's just so easy to get into a routine once you find something that works and fits your lifestyle; it's nice to have something cheap, nutritious, and quick, but it sure does get dull.

I would agree with this, especially with kids. We defiantly go with nutritious and 95% of the time we are rolling with fresh produce and ingredients. Your guacamole recipe is close to what I do.

 

[00clone]

I would agree with this, especially with kids. We defiantly go with nutritious and 95% of the time we are rolling with fresh produce and ingredients. Your guacamole recipe is close to what I do.

Well, at least you're going nutritious in a defiant way...is that like a bunch of butter or something? or.....I'm eating broccoli, but **** you, I'm going to smoke a cigarette while I do it? Hey...look, I'm texting and driving with some radicchio up in this beeyatch.

wink:

My fav, for those who get a craving for some mac and cheese...not the boxed kind, but not the lunch lady crap either...something close but better...Alton Brown's stovetop mac n cheese. It's changed our lives...

Stove Top Mac-n-Cheese Recipe : Alton Brown : Recipes : Food Network

my changes: For god's sake double the pasta. A half pound is waaaayyy to saucey. Also, I shoot for medium cheddar. Don't get me wrong, I love a sharp cheddar in the right setting, but I think this calls for a medium.

 

[bugs4cy]

We buy a quarter of beef at a time. We live off this in the winter - Crock Pot Home Again Pot Roast Recipe - Food.com - 75782.

Want easy? Season a thick pork chop. Top with a slice of onion (at least 1/4" thick). Top with similar slice of tomato. Top with a couple slices of bacon. Throw in oven - when bacon is done, pork chop is done. Throw on a thick slice of jack cheese, let melt for a minute in oven. Viola, it's meat magic.

I make an oil based pie crust that is just as flakey as a lard crust and it's super simple.
:yes:

 

[ISUME]

Italian beef -

Bottom round roast
packet of dried italian dressing mix
can of beef broth
jar of pepperocinis

Mix all but roast together in crock pot then add roast. Cook for 4 hours, remove roast and slice and then add back to the crock pot for an hour. Should shred easily. Toast some hoagie buns and add some provolone cheese (I like horseradish sauce too)

After you remove the roast and slice it, I like to throw some peppers in the crock pot. I either go with some sweet peppers or jalapenos.

 

[BlackHawk]

just something to try, replace your jack cheese with some queso fresco. That stuff is amazing. It doesn't melt, just kind of crumbles. Goes very, very well with beef, and pork for that matter.

One of my favorites is pork carnitas. Rub down a Boston butt with cumin, oregano, corriander, and cinnamon, and braise it all day in a little bit of chicken stock, garlic, and a couple of bay leaves. makes the whole house smell awesome. When it just falls apart, shred it. Goes great in tacos, but does equally well in sandwiches, breakfast burritos, nachos, whatever you can think of.

Need to pop the shredded meat underneath the broiler for a min or so to crisp up the meat.

 

[brother bob]

Traditional Cajun Gumbo (Shrimp and Andouille sausage)

Ingredients:
The Roux:
½ cup vegetable oil
½ cup flour
The Trinity:
1 ½ cups of chopped celery
1 ½ cups chopped bell pepper
2 cups chopped onion

2 Bay leaves
¼ cup minced garlic
2 cups chopped green onion
1 lb. chopped okra (frozen)
¼ cup chopped parsley
2 lbs. shrimp
1 lb. Andouille sausage
8 cups stock (chicken or seafood)
Tobassco sauce (optional)
Salt & Pepper (optional)
Cooked white rice
6-8 qt. heavy bottomed stock pot

*Before I start making this gumbo, I soak my shrimp in water with a tablespoon of Zatarain’s Crab Boil. I usually do this overnight for a spicier gumbo. If you don’t like a lot of spice or have not used crab boil before I would suggest to add the crab boil to the gumbo, but only a drop or two at a time to taste.

**A quick reminder: When making a large amount such as this and you have leftovers that you plan on eating at a later date – the longer the gumbo sits the spicier it gets…

Making The Roux:
Over a medium high heat, heat pot until hot.
Add ½ cup vegetable oil and heat but do not burn.
After oil is warm add ½ cup flour and stir continuously. Do not burn! As the roux turns a sandy brown decrease the heat to medium and continue stirring until the roux becomes a dark brown in color (should look like melted chocolate and have a light nutty smell to it) this will take approx. 20 – 30 minutes. If you burn the roux…start over!

Add The Trinity and 2 Bay leaves and sauté for 5 minutes until tender.
Stir in ¼ cup minced garlic and continue to stir.
Add okra – Stir continuously until the okra loses its stringiness.
Add in a handful of shrimp and 1lb of Andouille sausage and cook for 10 minutes – stirring continuously.
While stirring use the side of the pot to break up shrimp into the mixture.
Add ¼ cup parsley and 2 cups green onion and sauté for 2 minutes.
Add 8 cups of stock and bring to a boil.
Simmer 30 minutes with lid slightly off.
Optional: Add Tobasco, Salt & Pepper to taste.
Add in rest of shrimp and poach for 5 minutes or until shrimp are pink in color.
Serve in a bowl over a scoop of white rice with some warm French bread and ENJOY!

 

[Mr Janny]

Can I find this in most commercial stores or do I need to look for it in speciality store? Not sure if I have had or heard of it but would like to try it.

It get it at Hy-Vee.

 

[azepp]

This is one that is ridiculously easy and makes the best roast I've ever had:

Onion
Chuck Roast
Montreal Seasoning
1/2 cup Water

Slice the onion and put it in the bottom of the crock pot. Liberally season the roast with the Montreal seasoning and put it in the crock pot on top of the onions. Pour the water over the roast, sprinkle some extra seasoning in the water, and cook on low for 8 hours.

Why this recipe rules:
No knife necessary when it's done.
The house smells awesome while it's cooking.
It cooks long enough that you can turn it on before work and it's done (without being overcooked) when you get home.

 

[Cyclonin]

Root Beer BBQ Pork

1 20 oz bottle of Root Beer (have used mostly A&W, but also some speciality ones, havent been able to tell a difference)
1 jalapeno- chopped
1/2 white onion- chopped
Pork Lion, Shoulder, Butt- whatever you want to use- I use loin.
Cayenne Pepper, Cajun Seasoning to taste (I use a lot)

Combine all in a crockpot- Cook on high for 6-7 hours. Drain Rootbeer, put pork back in crockpot and use 1 bottle of BBQ Sauce (whichever sauce you prefer), I usually like a thicker sauce as opposed to a runny one. Let sit in crockpot for 1 hour.

We usually get Potato Buns and Coleslaw for Memphis style.

Pretty easy, but I dont think its gets much better than Pulled Pork.

 

[TruClone]

Italian beef -

Bottom round roast
packet of dried italian dressing mix
can of beef broth
jar of pepperocinis

Mix all but roast together in crock pot then add roast. Cook for 4 hours, remove roast and slice and then add back to the crock pot for an hour. Should shred easily. Toast some hoagie buns and add some provolone cheese (I like horseradish sauce too)

We do this as well but add a bottle of beer to it. I really like to add a can/bottle of stout.

 

[oldman]

Pizza Casserole

I use a dutch oven-type pot.

1 bag egg noodles
3 cans Pizza sauce
1.5 lb graziano sausage
1 bag of sliced pepperonis
1 carton of sliced button mushrooms
1 onion
1 lb shredded mozzarella cheese

Cook the noodles, fry up the sausage.
In layers, noodles, pizza sauce, meat, mushrooms, onions, anything else you like on pizza, cheese
Continue layers until pot is full
Bake in the oven for 30 minutes at 325.
Uncover and brown the top layer of cheese (sometimes I'll use the broiler)

You can substitute most of the ingredients, or add whatever. Great for leftovers, and lunches at work.