OMG Good eats.

[Oni C@]

Here is a recipe thread. Were you can post your favorite home cooked recipies. Preferably one's you have made or have been passed down through your family.

Edit:  This thread has gotten big enough to really require a Table of Contents.  So, here you go, in order of appearance (use your browser's "find" function to search if you need to).  Each recipe is listed separately, even if they appear in a post containing multiple recipes, and all recipe names are faithfully reproduced (typos and all) and credited to the post author:

• "Perogies" - OniC@
  
• "Red Beans & Rice" - Taylor-MadeAK
  
• "Creole Pickled Pork" - Taylor-MadeAK
  
• "Creole Seasoning Blend" - Taylor-MadeAK
  
• "Stovetop Ramen Noodles" - Rachael
  
• "Cheese Sandwich" - Rachael
  
• "Cereal" - Rachael
  
• "Beef Soup the way Dad used to make it" - Rosa D.
  
• "Pork Chops" - kibaspirit
  
• "Taylor-Made High Octane Eggnog" - Taylor-MadeAK
  
• "Rosemary Garlic Pork Roast" - Im1ru1
  
• "Honey Sesame Chicken" - Eternimus
  
• "Beef Stroganoff" - Eternimus
  
• "Good Eats Meatloaf" - OniC@
  
• "Beer Batter Anything! - Taylor-MadeAK
  
• "Sesame Chicken" - Taylor-MadeAK
  
• "Sweet Potato Pie" - Taylor-MadeAK
  
• "French Onion Dip" - Taylor-MadeAK
  
• "IMJADARA (with rice)" - Rachael
  
• "Sauerbraten" - Taylor-MadeAK
  
• "Spaetzle" - Taylor-MadeAK
  
• "Baked Stuffed Flounder" - OniC@
  
• "Tuna Noodle Casserole" - Taylor-MadeAK
  
• "Sauerkraut" - Taylor-MadeAK
  
• "Skirt Steak" - OniC@
  
• "Curry Steak" - Zev the Dog
  
• "Tempura Batter" - OniC@
  
• "Tempura Sauce" - OniC@
  
• "Pineapple Chicken with Sweet and Sour Sauce" - OniC@
  
• "Sesame Chicken" - OniC@
  
• "Lasagna" - brainspider
  
• "Salisbury Steak" - Taylor-MadeAK
  
• "Mongolian Beef" - OniC@
  
• "Pad Thai" - Taylor-MadeAK
  
• "Pecan Pie" - Taylor-MadeAK
  
• "Eternimus' Chicken Cordon Bleu" - Eternimus
  
• "Eternimus' Fettucine Alfredo" - Eternimus
  
• "Millie's Favorite Beef Stew a la Taylor-MadeAK" - Taylor-MadeAK
  
• "Berry-Orange-Banana Smoothie" - Goman Fox
  
• "Eternimus-Style Country Gravy" - Eternimus
  
• "Baking Powder Biscuits" - Eternimus
  
• "Sausage Gravy" - Taylor-MadeAK
  
• "Thai Peanut Satay Sauce" - Taylor-MadeAK
  
• "Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce - OniC@
  
• "Real Sweet & Sour Sauce Isn't Pink!" - Taylor-MadeAK
  
• "Trouble" - Ekim
  
• "Classic Chicken & Sausage Gumbo" - Taylor-MadeAK
  
• "Kartoffelsalat - Potatoe Salad" - Catwiesel
  
• "Wurstsalat - Sausage-Salad" - Catwiesel
  
• "Linsen mit Spätzle - Lentils with "Spätzle"" - Catwiesel
  
• "Hearty Beef Barley Soup" - Taylor-MadeAK
  
• "Kitsune Do Smoked Salmon/Trout" - OniC@
  
• "Mississippi Delta Tamale Trail Hot Tamales" - Taylor-MadeAK
  
• "Chili Powder (Spice Blend)" - Taylor-MadeAK
  
• "Beef & Beer Stew with Cheese Dumplings" - Taylor-MadeAK
  

I am going to start with my Perogie Recipe.

First off I would like to point out that some of the things in this recipe can be changed out. Depending on what you have in the house. As it is a very simple dough recipe. Perogie's a a rather versitial food. They are basicaly a dumpling, or a ravolie. The Doe can be your choice of just about anything that makes a basic ravole dough. And the stuffing, well that again can be your choice. From potatoes, to steak.

Now for you book worms out there. It is my understanding that Pierogi is commonly used in english (or canadian if you prefer) to refer (haaaaay~ (GAWD I'm gay!) that rymes) to a cariety of Slavic semiccircular suffed dumpling with a vast varieaty of ingredients.

Granted I am not sure exactly were they come from. I know in my family they trace back to the ukran that is in our blood.


Dough
2 1/2 Cup's Four. (you may end up needing more, or less. So start with 2 cup's and work you way up slowly adding more, till you have the dough just right).
1 tsp Salt
1 egg
2 tbs sour cream.... If you don't have this you can use butter, or just leave it out.
1/2 cup of milk.... if you don't have this you can use water.


Filling

Any potato filling you use I suggest making it a few hours a head of time so that it has time to cool in the fridge, makes it easer to work with.

Your favorite Mashed potato recipe

Mine I like to Make Mashed potato's
Sour Cream
Smoked Cheedar
and Home made bacon bits
Finly choped Onions. or Green onions depending on what i have.
Chives

Serve with Sour Cream


To make.

Mix together everything, I tend to mix together everything but the flower first, and then add the flower about a half cup at a time.
Role the dough out into a oval shaped ball type thingy, and cut in half. Wrap in plastic wrap and stick in the fridge for an hour.

Now comes the fun part. You could do it like my grandmother does. ALL by hand. But I just for some reason can't get crimping down. Not even with a fork.

Role out the dough so that it is rather thing. bout an 1/8th of an inch thick. And cut into 3" circles using a cookie cutter. Place the filling in one half, You will find that the cooled potato filling is great to work with now, fold over the other half, and crip.... wala you have a perogie...

Ok now it's time for my way. Cause that way (unless your my grandmother who can whip those out faster than you can blink) is slow as all hell.

I stole my mothers Perogie Pokie (almost impossible to find these days, but thanks to me breaking hers that was just as old as I was at 23 when I stole it from her, I had to replace it with out her knowing. LOL). Here are picture directons on how to use one.







It helps greatly if you put a layer of flower on the Perogie Poky  first. but yep that simple.

Then you can put them in baggies to freeze them, good I would say at least for a few months, I have yet to be able to keep mine for more than a month. Some people like to boil them before storing them. that's  (I'm a rogue apostrophe user)  up to you really.

Eating them.

You can eat them boiled, fried in butter, Deep fried, baked.
If you are going to bake them or fry them in butter I suggest boiling them first.
And serve with your favorite dip.

A few other fillings you could use are....

ummm ... well just use your imaganiton.

*Note I know I spelled flour wrong. In hopes of Driving TM and Im1 compleatly nutty.

These two links are were you can buy the Perogie "Makeer" Same thing as the perogie poky. Just differnt name.
http://www.kitchenniche.ca/perogie-maker-p-1362.html?osCsid=84ca0d0ff33a17bdafcf306d9e595abd
http://www.kitchenniche.ca/perogie-maker-p-671.html

Also would like to point out this site. http://www.pierogifest.net/ If I am ever there I am so going to that.

[Taylor-MadeAK]

Aside from your horrible spelling, I just want to point out that you can never substitute butter for sour cream in any recipe.  You probably mean buttermilk.

I have some recipes, but I dunno if I want to share them with you lot.

Alright, alright, I'll part with one recipe for now:

Red Beans & Rice
As authentic a recipe as you'll ever find (except for the carrots, but that's because I can't stand bell peppers), making red beans & rice is as much about ingredients as it is about method.  If you can't find the pickled pork called for in this recipe, and don't want to make it, you can just leave it out...but I guarantee you'll miss it.  It's not hard to make, and I'll even give you a recipe for it following this one.

Ingredients

Beans:

2.00 tb    Vegetable Oil (better yet: reserved bacon fat)
1.00 ea    Medium Onion, chopped
2.00 ea    Medium Carrots, chopped
3.00 ea    Celery Stalks, chopped
2.00 ts    Kosher Salt
1.00 ts    Black Pepper
5.00 ea    Garlic Cloves, minced
12.0 oz    Pickled Pork, cut into 1" pieces (recipe follows)
3.00 ea    Bay Leaves
1.00 ts    Thyme, dried
1.00 ts    Hot Sauce (more or less to taste)
1.00 tb    Cajun Seasoning Blend (recipe follows) (you can sub 0.50 ts of cayenne pepper if you want)
2.00 qt    Water
1.00 lb    Dry Small Red Beans, rinsed, picked of debris, and soaked overnight
1.00 lb    Linguica Sausage, sliced thin on the bias (kielbasa would be an acceptable substitute)

Southern Style Rice:

3.00 c     Water
2.00 c     Long Grain Rice
1.50 tb    Butter
1.00 ts    Kosher Salt (use half if your butter is salted)


Directions

First thing: drain the beans in a colander, and allow to drain while you prepare everything else.  Place the vegetable oil (or bacon fat) in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

Prepare rice during the last 30 minutes of cooking the beans. Place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently, until the rice starts to brown a little bit.  Pour the water over the rice and stir to combine. Bring to a boil, then decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Creole Pickled Pork
This recipe, like so many others that I adapt to my own needs, comes courtesy of Alton Brown.  It's easy to make, keeps forever (pickles, duh), and is indispensable for authentic red beans & rice.

Ingredients

2.00 c     Water
1.00 c     Apple Cider Vinegar
0.25 c     Kosher Salt
6.00 ea    Garlic Cloves, peeled and crushed
2.00 tb    Sugar
2.00 tb    Yellow Mustard Seed
2.00 tb    Hot Sauce - your favorite brand is fine
1.00 tb    Celery Seed
1.00 ea    Bay Leaf
0.25 ts    Whole Black Peppercorns
8.00 oz    Ice
1.50 lb    Boneless Pork Shoulder, cut into 2" pieces (aka "Boston butt," "picnic roast," or "pork sirloin roast")


Directions

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Creole Seasoning Blend
Sort of like Emeril's "BAM!"...but different.  This stuff is a permanent part of my spice cabinet.

Ingredients

2.50 tb     Smoked paprika
2.00 tb     Salt
2.00 tb     Garlic powder
1.00 tb     Black pepper
1.00 tb     Onion powder
1.00 tb     Cayenne pepper
1.00 tb     Dried oregano
1.00 tb     Dried thyme
1.50 ts     Cumin: toasted, cooled, and ground


Directions

Combine all ingredients and store in an airtight container.  Use to spike your popcorn, halibut, corned beef hash, etc.

[Rachael]

Stovetop Ramen noodles

Put some water on the stove to boil.  When it boils, turn it down to "Medium," dump in the ramen noodles.  Wait about a minute.  Now that they're soft, stir them up, add seasoning, turn OFF the stove, and dump them into a bowl.  Enjoy.

Cheese Sandwich

Take two slices of bread.  I prefer white Pantry Pride, but feel free to experiment to figure out what suits you best.  Then take two slices of cheese.  My favorite is Velveeta, but again, use whatever kind you like the most.  Open the cheese slices, slap them between the slices of bread.  Enjoy

Cereal

Dump some cereal into a bowl.  Add milk.  Enjoy.

[Im1ru1]

Rachael---
You sound like you're either living in a college dorm or secretly a male type bachelor...

[Rosa D.]

Beef Soup the way dad used to make it:

Get a bunch of veggies, and a chunk of beef. Cut it all up and throw into a pot filled with water. Bring it to a boil. Add some salt and pepper and then you have beef soup.

I guess the whole key to this one is just winging it every time, that way every time you eat it's like a new adventure!

Seriously though, I grew up on some really simple foods that mostly involved boiling.

[Rachael]

Rachael---
You sound like you're either living in a college dorm or secretly a male type bachelor...

Your first guess was correct.

[Oni C@]

Yay for ramen

[kibaspirit]

mmm i love ramen ^_^

anyway here is something i learned. get some pork chops, bones or boneless w/e you prefer. put them in a Ziploc bag. pour some maple syrup in. there isn't an exact amount so you can go crazy if you want. add in some mashed pecans. a bit of smoked grill seasoning (its usually in a liquid form ). and a little bit of vanilla. let those marinade for 1-2 days. then bake them at about 300 deg. for a few minutes and finish them off on the grill. tastes great!

[Taylor-MadeAK]

Well...my first recipe entry didn't get much attention.  I'll give it one more shot before I call this thread bogus and bug out.

Taylor-Made High-Octane Eggnog

This recipe makes about one half gallon of high-octane (but not too sweet) eggnog.

8.0 ea     Fresh eggs, separated
1.0 c       Sugar, divided into two 0.5c additions
1.0 c       Dark Rum
0.5 c       151 Rum (optional, I guess...)
1.0 ts      Good vanilla extract
3.0 c       Whole Milk
2.0 c       Heavy Cream
1.0 tb      Fresh grated nutmeg
0.5 ts      Fresh ground allspice

This recipe starts by first measuring out one cup of dark proof rum and adding your freshly ground allspice and nutmeg to it. Allow this to steep for at least an hour, overnight is better if you can manage it. There are a lot of alcohol-soluble flavors in those spices, and this will help bring them out.

Separate your eggs, then in the bowl of a stand mixer beat together the egg yolks and 0.5 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Next, stir in the rum and spice mixture along with the 151 proof rum. Let this stand for half an hour or so before continuing (for those who are afraid of salmonella, the rum kills any bacteria that might be present.  it also breaks down some of the "eggy" flavors in the egg yolks.). After allowing it to stand, slowly add the milk and cream, constantly stirring to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the other 0.5 cup of sugar and beat until stiff peaks form. Gently fold the egg whites into the rest of the liquid mixture. Chill and serve dusted with a little fresh grated nutmeg on top.  This eggnog will keep for up to a week in the fridge if kept in a covered container, just whip it up frothy right before you serve it.

[Oni C@]

YAY for the egg Nog recipe. Can't wait to make it.

[Im1ru1]

[size=10pt]ROSEMARY GARLIC PORK ROAST[/size]

Get yourself a big ass pork roast
Get yourself several sprigs of FRESH rosemary
Get yourself 2 large heads of garlic (not elephant garlic)


Peel one of the heads of garlic and seperate the cloves.
Cut the cloves in half and set aside
Peel half of the other head of garlic and chop the cloves finely---set aside
Chop 3-5 sprigs of rosemary finely, put into a bowl with the chopped garlic.

Take the roast and with a thin boning knife cut thin holes in the roast, placing half a clove of garlic in each, space them at least an inch and a half apart, and vary the depth.  Once you've used all of the cloves that you cut in half, take the garlic/rosemary that you chopped, add 3 tablespoons of coarse sea salt and enough olive oil to wet the mixture.  Rub this mixture liberally on the outside of the roast. 
Wrap the roast in saran wrap and refrigerate overnight.  3-4 hours before serving time begin cooking at 250 degrees, cook until thoroughly done throughout. 
Goes very well with roasted red potatoes. 

[Oni C@]

[size=10pt]ROSEMARY GARLIC PORK ROAST[/size]

Get yourself a big ass pork roast

How big is a "Big ass" pork roast...I have seen some big ass's out there.

[Eternimus]

Honey Sesame Chicken

2lbs boneless, skinless chicken breast, cut into 1x1.5 inch squares
1c flour
2T seasoned salt
1T garlic pepper
1 Egg, beaten
1c honey
2T sesame oil
1/2c white sesame seeds
1/2c cooking oil

Mix flour, seasoned salt, and garlic pepper. Put aside.
Pat the chicken dry.
Heat cooking oil in a wok. Or other pan.
Dredge chicken in egg, then flour mixture.
Fry in wok till crispy and golden brown.
After cooking all the chicken clean wok.
Mix in wok sesame oil, honey, sesame seeds.
Heat to boil.
Add chicken. Stir.
Serve with side of choice, most commonly rice.


Beef Stroganoff

1lb ground beef
3T ketchup
2T worchestershire sauce
16oz sour cream
1 can (13oz or so) cream of mushroom soup.
Egg noodles

fry ground beef, seasoning to taste (I prefer fresh oregano, fresh garlic, and diced onion) Drain.
Add ketchup and wor sauce.
Add sour cream and soup.
heat to boil.
Serve over egg noodles.

[Rachael]

I should also say that I'm an extremely picky eater and that most of your recipes sound like something I would not eat.

[Taylor-MadeAK]

Hey Eternimus, most sesame chicken recipes (including my own) call for blanching the battered chicken pieces and then re-frying at a higher temperature so that they come out crispy and stay that way once sauced and plated.  How do you get around that?  Or do you just not mind the batter going mushy after being sauced?

Oh wait, I see.  Your sauce doesn't contain any water or shoyu.  You seriously use straight honey as a sauce?  How do you balance out the sweetness?  Sorry, too many questions, I know.  Just trying to keep this thread going without offending anybody (I figure I offended enough people over in the Dr.Butt thread hehe) for a change.

I should also say that I'm an extremely picky eater and that most of your recipes sound like something I would not eat.

Not entirely sure who this is directed at, but I can relate.  I'm a pretty darn picky eater too.  What kind of things do you like, though?  I'm betting I have at least one dish you'd like...(mmm...from-scratch clam chowder....)