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Post by RickB on Oct 1, 2019 9:54:12 GMT -5
While out on a dig a rock hound will occasionally stop at a greasy chicken shack, taco shack or burger joint for some fast food. This doesn't mean that we have bad taste in food, were just in a hurry. Post your favorite recipes here and let's see what kind of food keeps a rock hound going. I'll start it off with a "Blue Cheese Shrimp" recipe. Hopefully there will be enough interest to keep this thread going. Enjoy, RickB
Blue Cheese Shrimp
4 oz blue cheese, crumbled
8 oz cream cheese, cut in cubes & at room temperature
1 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1 clove garlic, minced
1/3 cup white wine*
2 pounds shelled raw shrimp
cooked rice or pasta
In a medium mixing bowl combine the blue cheese, cream cheese, chives,
parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a
greased shallow 2-quart casserole dish. Place in oven and bake at 400ºF for
20 minutes or until mixture is bubbly and shrimp are just done. Mixture will be
soupy. Serve over hot rice or pasta. Makes 6 servings.
* You may substitute 1/4 cup ginger ale + 1 tablespoon lemon juice for the wine.
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Post by fernwood on Oct 1, 2019 13:30:32 GMT -5
Cranberry Sweet/Sour Sauce
This recipe is a winner. It can be used fresh off the stove or kept for later use. It made about 1 ½ pts in 15 minutes.
Ingredients:
1 C dried cranberries.
2 1/2 C water
¾ C dark brown sugar
¾ C apple cider vinegar
½ tsp turmeric
¾ tsp nutmeg
2 TBS Sure Gel
Bring the cranberries and water to a slow boil. When cranberries are plump, mash down to break apart. This could also be done by pulsing in a food processor or blender.
Add the brown sugar, vinegar, turmeric and nutmeg. Bring to a slow boil for about 5 minutes, stirring often.
Add the Sure Gel. Bring to a slow boil for another 5 minutes, stirring constantly.
For storage either place in ½ pt fruit jars immediately or let cool and place in freezer containers.
The fruit jars seal without additional processing, but I would store in the refrigerator. Next batch I will be processing in hot water bath for preserving.
This would be great with salads, bread, cheese, crab rangoons, egg rolls and many other items.
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Post by fernwood on Oct 1, 2019 13:33:09 GMT -5
Everything Dip
I call this Everything Dip as it is great with veggies, crackers, hard breads, chips and some fruits, like pineapple and strawberries.
The recipe makes a little over 1 lb. of dip. It can be put in small containers and frozen for future use. Ingredients can be adjusted for smaller quantities. When freezing, thaw in refrigerator or in warm water.
Allow completed dip to sit overnight prior to serving.
Ingredients
1 8 oz. package of light cream cheese.
14 oz. light sour cream.
(I use the light varieties for a lighter dip, for fruits/fragile chips and the regular kinds for a heavier one, for veggies, crackers or to spread on breads)
1 Tbs. finely chopped chives.
1 Tbs. finely chopped garlic chives.
(Onion/garlic powder may be substituted for the chives, about 1 tsp. each. Finely chopped garlic or onion may also be used)
1-2 tsp. savory vegetable flakes.
(I use 1 tsp. for a milder dip)
1-2 tsp. Dill weed.
Allow cream cheese to become room temperature in a covered, medium bowl.
Add sour cream and mix with electric hand mixer.
When creamy, continue mixing and slowly add other ingredients alternately.
Frequently taste and adjust as needed, especially the first time preparing. Note that the flavors intensify by the next day.
When the taste is to your liking, remove from bowl and place in container(s).
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Post by fernwood on Oct 1, 2019 13:34:35 GMT -5
If you are in need of a great recipe for deep frying things, here is my go to one. Works for all veggies, meats, seafoods. Can add dry or fresh herbs for flavor.
Tried it for the first time this Spring for asparagus and the results were keepers. I have used it for beef, pork, chicken, shrimp and fish. Veggies include cauliflower, carrots, broccoli, many different mushrooms. Also used it for a variety of dry cheeses. For asparagus added a little dried butter powder.
This is an old Betty Crocker recipe I adapted over the past 30 years. Specifics for various items:
Use lard for veggies and Crisco for meats. Must use a cast iron fry pan or Dutch oven. Melted oil level must be at about 60% on items. Temperature must be almost constant. I have almost perfected this on an electric stove, but gas is much better. I waste a lot on electric. Another twist is wrapping the item in partially cooked bacon. Cook to the point here it is not crisp and can still be wrapped around an item.
Ingredients:
2 lbs of cooked meat or 1 lb of cooked veggies, or 1 lb of dry cheese. Not Colby Cheese, a it is a wet cheese. Special instructions for bacon wrapped items at end.
½ cup flour of your choice. It can be any type of specialty flour or your basic type. Hint: If you want extra puffy items, use baking flour.
¼ cup corn starch
½ cup cold water
1 tsp salt. If using salted herbs/spices or bacon omit salt.
1 large egg.
½ tsp of your choice of spices/herbs. I use veggie flakes, lemon thyme, rosemary, and others depending on what I am making.
Stir dried items into batter.
Heat oil to 360 degrees. Yes, this is a low temp for deep frying items, but it works.
Gently place items to be fried in melted lard/Crisco. Turn when golden brown. Remove and place on brown paper bags or paper towels. Pat to remove excess oil. These can be placed in oven, toaster oven, warming oven, or Nesco to remain warm.
Serve when ready.
For bacon wrapped items, meat, veggies, cheese. Wrap cooked items in bacon, cooked as described above. Then place in batter mix. Cook and keep warm as above.
If you want to use cheese curds or cheese sticks, wrap in paper towels, unrefrigerated, for at least 2 hours prior to remove moisture.
Specifics for veggies.
I have used this for the following: Asparagus, sweet potato, carrots, rutabagas, cauliflower, green beans, mushrooms and baby dill pickles. It could also be used for onions and peppers. I would recommend, using small peppers and stuffing them with a cream cheese/bacon bits mixture first.
Veggies should be cut into sticks and slightly steamed first. Steam to a par boil consistency. After steaming, pat dry. Cauliflower should be in pieces about 1-1 ½”. No steaming needed for mushrooms or pickles.
The asparagus and sweet potato are especially good with the bacon wrap.
In addition to the above bacon method, the bacon can be cooked to crisp, crumbled, and added to the breading batter. This method works great for cheese.
I have used it with pineapple and apple, too. Tastes yummy. Deep fried apple with a caramel dip.
Serve with your choice of dipping sauces. Ranch, sweet/sour, cheese, whatever you like.
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Post by RickB on Oct 1, 2019 15:08:38 GMT -5
Wife is fixing this one tonight.
Mushrooms With Pasta
Ingredients:
16 Ounces Cremini Mushrooms (Shiitake, oyster mushrooms or mushroom of choice can be used)
1-2 Tablespoons Minced Garlic
4 Tablespoons Butter
2 Tablespoons Flour (For gluten free, use cornstarch)
2 Cups Milk
1/2 Cup Chicken Broth
2 Teaspoons Lemon Juice
1 Cup Fresh Diced and Seeded Tomato
1/2 Teaspoon Salt
1/2 Teaspoon White Pepper
1 Tablespoon Fresh Parsley Flakes
12 Oz Fettuccine, cooked, warm (For gluten free - use Barilla brand, rinse w/hot water, add sauce)
2 Tablespoons Grated Parmesan Cheese
Cut up Spring Onions for garnish
Separate or slice mushrooms into pieces. Sautee mushrooms and garlic with butter in a large skillet until soft, about 5 minutes.
Stir in flour. Cook 1 minute.
Add milk, broth and lemon juice to skillet: heat to boiling.
Reduce heat and simmer, uncovered, until liquid is reduced by half.
Stir in tomato, parsley, salt and pepper: cook over medium heat until hot.
Spoon over cooked pasta and top with Parmesan cheese - garnish with scallions.
A salad and Texas toast go good with this dish.
Serves 4 (cut recipe in half to get 2 servings)
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Post by rockjunquie on Oct 1, 2019 16:32:45 GMT -5
If you are in need of a great recipe for deep frying things, here is my go to one. Works for all veggies, meats, seafoods. Can add dry or fresh herbs for flavor. Tried it for the first time this Spring for asparagus and the results were keepers. I have used it for beef, pork, chicken, shrimp and fish. Veggies include cauliflower, carrots, broccoli, many different mushrooms. Also used it for a variety of dry cheeses. For asparagus added a little dried butter powder. This is an old Betty Crocker recipe I adapted over the past 30 years. Specifics for various items: Use lard for veggies and Crisco for meats. Must use a cast iron fry pan or Dutch oven. Melted oil level must be at about 60% on items. Temperature must be almost constant. I have almost perfected this on an electric stove, but gas is much better. I waste a lot on electric. Another twist is wrapping the item in partially cooked bacon. Cook to the point here it is not crisp and can still be wrapped around an item. Ingredients: 2 lbs of cooked meat or 1 lb of cooked veggies, or 1 lb of dry cheese. Not Colby Cheese, a it is a wet cheese. Special instructions for bacon wrapped items at end. ½ cup flour of your choice. It can be any type of specialty flour or your basic type. Hint: If you want extra puffy items, use baking flour. ¼ cup corn starch ½ cup cold water 1 tsp salt. If using salted herbs/spices or bacon omit salt. 1 large egg. ½ tsp of your choice of spices/herbs. I use veggie flakes, lemon thyme, rosemary, and others depending on what I am making. Stir dried items into batter. Heat oil to 360 degrees. Yes, this is a low temp for deep frying items, but it works. Gently place items to be fried in melted lard/Crisco. Turn when golden brown. Remove and place on brown paper bags or paper towels. Pat to remove excess oil. These can be placed in oven, toaster oven, warming oven, or Nesco to remain warm. Serve when ready. For bacon wrapped items, meat, veggies, cheese. Wrap cooked items in bacon, cooked as described above. Then place in batter mix. Cook and keep warm as above. If you want to use cheese curds or cheese sticks, wrap in paper towels, unrefrigerated, for at least 2 hours prior to remove moisture. Specifics for veggies. I have used this for the following: Asparagus, sweet potato, carrots, rutabagas, cauliflower, green beans, mushrooms and baby dill pickles. It could also be used for onions and peppers. I would recommend, using small peppers and stuffing them with a cream cheese/bacon bits mixture first. Veggies should be cut into sticks and slightly steamed first. Steam to a par boil consistency. After steaming, pat dry. Cauliflower should be in pieces about 1-1 ½”. No steaming needed for mushrooms or pickles. The asparagus and sweet potato are especially good with the bacon wrap. In addition to the above bacon method, the bacon can be cooked to crisp, crumbled, and added to the breading batter. This method works great for cheese. I have used it with pineapple and apple, too. Tastes yummy. Deep fried apple with a caramel dip. Serve with your choice of dipping sauces. Ranch, sweet/sour, cheese, whatever you like. And I thought Southerners were suppose to fry everything.  I have never even HEARD of frying half that stuff, esp asparagus. Looks like a good recipe for chicken. That's about all we fry. |
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Post by rockjunquie on Oct 1, 2019 17:07:20 GMT -5
When I cook, I rarely use a recipe. One day, I will post my absolutely yummy macaroni salad, which is always a hit. The trouble is I only know how to make it with 2 lbs of noodles. I'll have to think about it. LOL! It's really good, though, so I'll figure it out.
If you like peanut sauce, I can tell you what I do. Peanut sauce is good with just about anything. I make up enough for one or two people to use with chicken, ramen noodles, leftover rice, whatever. This is completely adjustable according to taste.
Take a heaping tablespoon of peanut butter- any kind- put it in a cereal bowl. Let your tap water get good and hot. Add about 1.5 tbls tablespoons water, but you can adjust according to how thick or thin you like it. While it is hot, stir it together real good until it is very creamy and a little thick. Add a healthy dose of lime juice- about (a scant) 1/4 cup, I guess. Stir in real well. Pour some cayenne in your hand, about a teaspoon- or more (I like a lot). Add a splash of good soy sauce and a dash of garlic powder. Whip it up with a fork and it is done. Like I said, make it according to taste. You can heat it in the microwave, but not for too long, the edges tend to curdle.
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Post by rockjunquie on Oct 1, 2019 17:20:44 GMT -5
We LOVE hummus. This is one of the few recipes that I follow to a T.
Ingredients
1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Instructions
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary—I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
(variations at the link)
I get Soom tahini on Amazon. It really is good.
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Post by MsAli on Oct 1, 2019 17:45:27 GMT -5
I became addicted to this
It is so good on hot summer days and to me the colder you get it before served the better.
1lb angel hair pasta
juice and zest of 2 large lemons
1/2 cup of olive oil
3 tbsp of rinsed and chopped capers
5 garlic cloves minced
1/2 cup chopped parsley
salt and pepper to taste
1/4 cup of parmesan cheese
1/2 tsp of crushed red pepper flakes
as many chopped tomatoes as you want
Warm up the oil and cook the garlic till nicely blonde (do not over cook). Let it cool.
cook the angel hair (al dente, do not overcook!) and reserve some of the pasta water.
In a large salad bowl, add the lemon juice, lemon zest, oil and garlic, chopped capers and chopped parsley, Parmesan cheese, red pepper flakes and a handful of quartered cherry tomatoes
Add the pasta and toss till it’s nicely coated (add some pasta water if you need to loosen up the pasta a bit), add more chopped tomatoes and salt and pepper to taste!
You ca drizzle some Meyer Lemon Sedona Vinegar over it as well
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Post by RickB on Oct 1, 2019 17:49:49 GMT -5
I just had dinner. Now I'm craving a snack.
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Post by rockjunquie on Oct 1, 2019 17:55:10 GMT -5
My grandson had a garden this summer. He has some looking sage plants. We found a recipe for penne with butter, Parmesan and sage. We had it tonight. The sage was quite good, but the cheese clumped together too much, so I won't post the recipe- but the flavor was good. Who would have thought? I always thought sage was just for chicken.
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Oct 1, 2019 18:51:02 GMT -5
Fresh sage (not so much the stuff you buy in jars at the grocers) is wonderful, fragrant stuff. Pretty plant, too. I sometimes skip the roux when doing cheese sauce and get clumps, too - sticks to your fork like super-glue, but doesn't hurt the taste. Try the sage in biscuits.
Also, if his sage has larger leaves, try making a simple beer batter (add beer to flour until it is the consistency of heavy cream - thick enough to coat and cling), dipping whole leaves and frying in an inch of hot vegetable oil. When they start to turn golden, transfer to a paper towel and sprinkle with salt. Delicious as a snack or side - and your kitchen will smell wonderful.
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Post by mohs on Oct 1, 2019 19:05:26 GMT -5
I became addicted to this It is so good on hot summer days and to me the colder you get it before served the better. 1lb angel hair pasta juice and zest of 2 large lemons 1/2 cup of olive oil 3 tbsp of rinsed and chopped capers 5 garlic cloves minced 1/2 cup chopped parsley salt and pepper to taste 1/4 cup of parmesan cheese 1/2 tsp of crushed red pepper flakes as many chopped tomatoes as you want Warm up the oil and cook the garlic till nicely blonde (do not over cook). Let it cool. cook the angel hair (al dente, do not overcook!) and reserve some of the pasta water. In a large salad bowl, add the lemon juice, lemon zest, oil and garlic, chopped capers and chopped parsley, Parmesan cheese, red pepper flakes and a handful of quartered cherry tomatoes Add the pasta and toss till it’s nicely coated (add some pasta water if you need to loosen up the pasta a bit), add more chopped tomatoes and salt and pepper to taste! You ca drizzle some Meyer Lemon Sedona Vinegar over it as well That really good Alison Add some sauteed shrimp and artichoke hearts and you'll have a version of Shrimp ala` EdMohs Used to make it all the time Hope your move went well...  |
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Post by mohs on Oct 1, 2019 21:07:31 GMT -5
this lady does it for me
Plus I recall my Noni making these really cool
little pizza's out of English Muffins
This must have been when counter top
broiler oven just came out
Basically
smeared some tomato sauce
Slice of mozzarella
& toasted
Delightful
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Deleted Member
Member since January 1970
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Post by Deleted on Oct 2, 2019 1:23:07 GMT -5
Plus I recall my Noni making these really cool little pizza's out of English Muffins This must have been when counter top broiler oven just came out I remember doing those, too - as I recall, the appearance of English muffins also came to stores about the same time as the broiler ovens. I think I'd have liked those bruschetta or crostini more - back then would have had to go into a big town that had a bakery selling French or Italian bread, though. Our choices were amazingly limited back then, and some things were truly awful (canned spaghetti and other pasta, grated carrots in lime gelatin, Shake n' Bake "an I he'ped"). No wonder we needed to wash it down with Geritol (the real Vitameatavegamin). |
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Post by rockjunquie on Oct 2, 2019 6:31:30 GMT -5
Plus I recall my Noni making these really cool little pizza's out of English Muffins This must have been when counter top broiler oven just came out I remember doing those, too - as I recall, the appearance of English muffins also came to stores about the same time as the broiler ovens. I think I'd have liked those bruschetta or crostini more - back then would have had to go into a big town that had a bakery selling French or Italian bread, though. Our choices were amazingly limited back then, and some things were truly awful (canned spaghetti and other pasta, grated carrots in lime gelatin, Shake n' Bake "an I he'ped"). No wonder we needed to wash it down with Geritol (the real Vitameatavegamin). My mother in law used to make all those nasty gelatin dishes. (Remember the spam in gelatin? Ugh.) She used to make the cabbage with green jello. My husband and his brother HATED it! But, she used to make it as a "treat" when they were good. A few years ago, we were all talking about it and I told her that they had always hated it. She was absolutely crushed. You would have thought I killed her puppy. I felt kinda bad. Another Hallmark moment down the tubes. |
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Post by fernwood on Oct 2, 2019 6:35:31 GMT -5
Icky carrots in green Jello!
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Post by fernwood on Oct 2, 2019 6:43:23 GMT -5
Almost anything is deep fried in WI. Lots of bar/grills have deep fried appetizers.
A favorite of many are the Poppers. Small peppers are stuffed with cream cheese, spices and whatever else. Some common items mixed with the cream cheese are bacon bits, shrimp, fake crab meat and green beans. The combo is dipped in batter and deep fried.
The strangest deep fried item I have seen are french fries. The batter contained bacon bits. French fries were dipped in the batter and deep fried. Served with a special dipping sauce.
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Post by rockjunquie on Oct 2, 2019 6:49:58 GMT -5
Almost anything is deep fried in WI. Lots of bar/grills have deep fried appetizers. A favorite of many are the Poppers. Small peppers are stuffed with cream cheese, spices and whatever else. Some common items mixed with the cream cheese are bacon bits, shrimp, fake crab meat and green beans. The combo is dipped in batter and deep fried. The strangest deep fried item I have seen are french fries. The batter contained bacon bits. French fries were dipped in the batter and deep fried. Served with a special dipping sauce. Have you ever had deep fried butter? I hear it's good.
Poppers are popular here, too.
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Post by RickB on Oct 2, 2019 10:59:34 GMT -5
Here's a cole slaw recipe that we use in the South. I like to put it on a BBQ sandwich - I do make home made oak smoked chicken BBQ.
Sweet Southern Style Vinegar Cole Slaw
(RickB)
3/4 Cup Sugar
3/4 Cup Apple Cider Vinegar
3/4 Cup Water
1/2 Tablespoon Vegetable Oil
1/2 Teaspoon Celery Seed
1 Tablespoon Kosher/Sea Salt
1/4 Teaspoon Black Pepper
1/4 Onion - Grated thin
1 (10 oz.) Bag Angel Hair Cabbage (grated thin)
Juice from 1/4 lemon
1. Combine water, vinegar, sugar, salt, pepper, celery seed and lemon juice. Bring
to a light boil, stir and dissolve salt and sugar. Turn down heat and lightly simmer.
2. Add the vegetable oil and onion - Stir for about a minute.
3. Turn off the heat and take the pan off the burner. Stir in the cabbage and let it sit
until it wilts. Place the cole slaw into a container with all the liquid and refrigerate
for at least 4 hours or overnight before using.
Great Southern style sweet and tangy non-mayo coleslaw.
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I have never even HEARD of frying half that stuff, esp asparagus. Looks like a good recipe for chicken. That's about all we fry. 
