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-=≡ SlickDeals.net Cookbook ≡=-

15,406 361 June 4, 2004 at 07:41 AM
Seems like there are a lot of people here that have culinary skills. Share your family/favorite recipes with the rest of us.

If your recipe gets favorable comments in this thread, I will add a for each one.

NOTE: Please only one recipe per post so it can added to the index easily. Thanks!

--Enjoy

Thanks to the following SlickDeals.net Members for Contributing:
absolutami, arjunsr, BuckFush, cgbwheeler, davemon, expo1001, golden13, kmac, lunch36, luxuryoils, Mavtech, postmodfan, scherermaddness, Shucksgirl, Spiffypants, thriftyguy, yeswarchief
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Community Wiki

Last Edited by Schooby March 22, 2024 at 01:47 PM
Ok, this is my attempt at indexing the recipes that are not already in the first posts by lux. I think I have found the place where it stops, but in case I haven't don't shoot me, just edit the wiki yourself. Smilie

Appetizers, Dips & Spreads:
Bean Dip - PassionateGray
Fruit Dip - PassionateGray
Mayonnaise - arjunsr
Ro*Tel's Famous Queso - luxuryoils
Smoked Spread- skipadedodah
Spinach and Artichoke Dip - ~Goddess~
Easy Cheeseball- jennidbell

Beverages:
Hot Chocolate Mix - *Chrissy*
Peppermint Koolaid - bobbysbargains2
Rocket Fuel Eggnog - ~Goddess~

Bread & Muffins:
Monkey Bread - SlicKitty
Put the Lime in the Coconut Muffins - ~Goddess~

Breakfast:
Baked Orange French Toast w/Triple Sec Sauce - Zoe_Moon
Nikibons - Cinnabon replica - Nikita
Patrick's Famous Breakfast Casserole - cav

Desserts:
Beer Cupcakes - Zoe_Moon
Blueberry Cake - schbusdrvr
Cheesecake (Low Sugar) - ~Goddess~
Chocoholic's Nightmare Brownies - stevini18
Chocolate and Fruit Torte - Zoe_Moon
King Cake - ~Goddess~
Maple Pumpkin Pie - schbusdrvr
Oatmeal Cranberry White Chocolate Chunk Cookies - hathor
Peach Crisp - Eternal Sunshine (cgbwheeler)
Popcorn Chipwiches- ~Goddess~
Praline Pumpkin Chiffon Pie - ~Goddess~
Pumpkin Spiced and Iced Cookies - schbusdrvr
Red Velvet Cake - Zoe_Moon
Sopapilla Cheesecake Cheergal05
Vanilla Crisps - Housesitter

Entrees:
Beef & Pork:
Beef Tenderloin in Salt Crust - mmathis
Bestest Baby Backs - Nikita
Easy Pulled Pork - Yardboy
Hamburger Stroganoff - Zoe_Moon
Meat Cake - appleyum
Pork Camembert- cooolyoda
Pot Roast - redwing030
Pot Roast - Yardboy
Quick and Easy Fajitas - arjunsr
Rosemary Pork Chop Skillet - PassionateGray
TheUrge's Kick Ass BBQ Ribs - TheUrge
Tomato Noodles - momm2000
Carolina Pork BBQ crock pot - nyquilusa

Poultry:
Bajan Chicken - arjunsr
Cape Cod Chicken with Cranberries - Landers
Chicken Enchiladas - cav
Chicken Tikka Masala - Fun-Gi
Fast, Easy Chicken - mohater
Roasted Chicken and Potatoes - kel_be
Turkey Spinach Balls - ~Goddess~
Sour Cream Chicken - PassionateGray
Turkey Sliders with Grilled Red Onions - PassionateGray
Chicken and Bacon Pizza In a Bowl - Bolonny
Spicy Rapid Roast Chicken - PassionateGray


Seafood:
Broiled Tilapia - schbusdrvr
Broiled Salmon - Unliketherest
Creamy Seafood Chowder - ~Goddess~
Pan Seared Tuna w/Onion-Mango Relish - Tinman
Pecan Encrusted Redfish w/Mango-Mustard Sauce - Tinman
Salmon - Autumn
Salmon in Whiskey - hathor
Salmon with Almond Pesto - ~Goddess~
Parmesan-Baked Salmon - PassionateGray

Vegetarian:
Stuffed Poblano Peppers - hathor
Vegetable Pita Bake - aclays
Quinoa-Stuffed Red Peppers

Pasta:
Bruschetta Pasta - PassionateGray
Garden-Fresh Fettuccine - PassionateGray

Miscellaneous:
Body Builder Goop - m1ndless
Leftover Ideas - ~Goddess~

Sandwiches & Salads:
Margarita Fruit Salad - BGSkierNC
Spicy Lentil Salad - hathor
Warm Cabbage Salad - PassionateGray

Sides, Sauces & Marinades:
Best Chicken Marinade - yesplease151
Cucumbers and Onions in Vinegar w/Dill - schbusdrvr
Homemade Strawberry Sauce - PassionateGray
Margaret's Hot Bandanas- AutumnGriffin
Preeti's Lentils Recipe - Zoe_Moon
Tzatziki Sauce - AlissaDoll
Chocolate Gravy - Cheergal05
Easy Red Beans - ~Goddess~

Snacks:
Chocolate-Citrus Biscotti - hathor
Chocolate-less Peanut Butter Cups - save_me_the_$
Cinnamon Popcorn Crunch - ~Goddess~

Soups, Stews & Chilis:
Baked Potato Soup- JumblyBumbly
Creamy Potato-Cheese Soup - luxuryoils
Finnish Mushroom Omelette Roll- b00006749
Slow Cooker Gumbo - ~Goddess~
White Bean Chicken Chili - PassionateGray
Spicy Vegetable Soup - Schooby
Bro Mike's Famous Chili - Schooby

Vegetables:
Sauteed Collard Greens with Almonds & Carrots - hathor
Baby Carrots with Dill Butter - PassionateGray

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Joined Oct 2003
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arjunsr
11-07-2004 at 02:26 PM.
11-07-2004 at 02:26 PM.
Chicken Green Chili + Smoky Cornbread

Poached Chicken:
1 chicken, about 3 1/2 pounds
1 large onion, peeled
3 cloves garlic, peeled
1/4 bunch fresh thyme
1 bay leaf
4 poblano chiles
Extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup finely ground tortilla chips (ground in a food processor)
Salt
Leaves from 1/2 bunch fresh cilantro, chopped
Smoky Chile Cornbread, recipe follows

For garnish:
Shredded jack cheese
Chopped fresh cilantro leaves
Lime wedges


Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered.
Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand.

Meanwhile, seed, core, and thinly slice the poblano peppers.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning.

To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread.


Smoky Chile Cornbread:
4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional
Preheat the oven to 350 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Inactive Prep Time: none
Ease of preparation: easy



its one of those that is better the next day. i added some black pepper and a heaping tsp of cayenne. don't have a food processor, so i crushed the tortilla chips by hand. yesterday is more of a soup, and today its completly congealed, so when heating up its very thick. pretty good, but not the best so far.
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Joined Jul 2004
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Shant21
11-17-2004 at 02:08 AM.
11-17-2004 at 02:08 AM.
Post all your best recipes any recipe you love to eat or is great for this time of year. Since it is cold im going to be putting a recipe for soup and one for chillie yummy.


*Black Bean Chili with Sirloin and Asiago: The most elegant chili you'll ever make. Cubes of sirloin are added just before the chili is finished so that they remain tender. Toasting the spices brings out the flavor.

Serves 8

1 pound dried black beans
1 tablespoon ground cumin
1/2 teaspoon cayenne
2 tablespoons paprika
1 tablespoon dried oregano
1 dried pasilla chili (ancho or New Mexican red can be substituted)
1 bay leaf
1 tablespoon oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
1 green bell pepper, seeded, deribbed, and finely chopped
4 large tomatoes, cored and roughly chopped
Salt and pepper to taste
3 jalapeno chilies, seeded, deribbed, and finely chopped
1/2 cup cilantro leaves
1 pound grilled sirloin steak, cut into 1/2-inch cubes
6 tablespoons grated Asiago cheese (fontina may be substituted)

Pour the beans into a colander and rinse under running water, sorting through them to remove any small stones. Either soak the beans in water to cover overnight, or bring them to a boil in water to cover, boil 2 minutes, and then turn off the heat, cover the pot, and allow them to soak for 1 hour. If using the latter method, the cooking should continue promptly.

Heat a dry skillet over medium heat and toast the cumin, cayenne, paprika, and oregano until they start to become fragrant. Be careful not to let them burn.

Grind the pasilla chili and bay leaf to a fine powder in a clean coffee or spice grinder or in a blender. Set aside.

Heat the oil in a saucepan and saute the onion, garlic, and green pepper over medium heat until they are soft and translucent, about 5 minutes. Add the toasted spices, ground spices, tomatoes, and a sprinkling of salt and pepper, and saute for 15 minutes, stirring occasionally.

Add the vegetable mixture to the beans, along with water to cover by 4 inches. Cook on top of the stove, covered, for 1-1/2 to 2 hours, or until the beans are tender. Adjust seasoning, and add the chopped cilantro and the jalapenos, along with cubes of sirloin, and simmer for 10 minutes.

To serve: Ladle into bowls and top each with a sprinkling of cheese.


*Sonoran Seafood Stew: Every culture and region has a version of fish stew from bouillabaisse on the coast of the Mediterranean to cioppino on the Pacific Coast of California. What makes this one so delicious is the sparkle from the citrus fruit and chilies.


Serves 6

1 dozen clams
1 dozen mussels
1 tablespoon cornmeal or flour
12 large shrimp
Three 4- to 6-ounce lobster tails
2 garlic cloves, peeled and minced
1/4 cup chopped onion
3 tablespoons olive oil
3 tomatoes, peeled, seeded, and diced
1/4 cup roasted, peeled, seeded, and chopped mild green chilies (poblano or Anaheim)
1 tablespoon capers, drained
1/4 cup green stuffed olives, sliced
1/2 teaspoon dried oregano
Juice and finely chopped zest of 2 oranges
1 cup clam broth
1 cup dry white wine
1/4 pound salmon, cabrilla, grouper, sea bass, or other firm-fleshed fish, cut into 3/4-inch cubes
1 teaspoon Sonoran Seasoning (recipe follows)
6 flour tortillas
1-1/2 cups hot cooked white rice

Garnish
3 lemons
3 limes
6 cilantro sprigs
6 boiled crawfish

Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush and soak the mussels for 30 minutes in a bowl of cold water sprinkled with the cornmeal or flour. Scrub the mussels and trim off the beards with a sharp paring knife. Peel and devein the shrimp. Remove the lobster tails from the shell, devein, and split lengthwise.

In a large saucepan, saute the garlic and onion in the olive oil for about 5 minutes, or until softened. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice, and white wine and bring to a boil. Reduce for 10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning and the zest.

Cover the pot and let the mixture return to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened.

While the stew is cooking, grill the tortillas on a hot griddle or a skillet and press 1 tortilla into each serving bowl. Top each tortilla with 1/4 cup of rice.

To prepare the garnishes: Cut each lemon and lime in half using a zig-zag pattern, making each cut only to the center of the fruit, until each is cut into two "crowns."

To serve: Divide the fish and seafood among the bowls, then add the broth and vegetables. Top each with lemon and lime wedges, a sprig of cilantro, and a whole crawfish.

Sonoran Seasoning
(Makes 24 ounces)

1 pound salt
4 tablespoons roasted chili powder
5 tablespoons cumin seed
4 tablespoons chamomile
3 tablespoons dried orange rind
6 tablespoons black peppercorns
2 tablespoons paprika
4 tablespoons granulated onion
5 tablespoons granulated garlic
3 pieces star anise

Buzz the ingredients in a blender to combine. Store in a tightly sealed container.
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Joined Jul 2003
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SunImNw
11-17-2004 at 02:47 AM.
11-17-2004 at 02:47 AM.
are you sure that chili serves eight?
seems like i can eat by myself and im not a fat ass
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Joined Jul 2004
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Shant21
11-17-2004 at 03:00 AM.
11-17-2004 at 03:00 AM.
Quote from SunImNw :
are you sure that chili serves eight?
seems like i can eat by myself and im not a fat ass

Well you know serving sizes are always small, i can eat like 4 myself and im not a fat ass either.
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Joined Jul 2004
MAVS!!!
> bubble2 1,594 Posts
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schadenfreude52
11-17-2004 at 03:40 AM.
11-17-2004 at 03:40 AM.
lux...merge this and the cookbook thread into one please Smilie
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Joined Jul 2004
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Shant21
11-17-2004 at 04:46 AM.
11-17-2004 at 04:46 AM.
For the spiffy chicken and brocaly bake, those are good my aunt makes them but she puts bread crumbs i think on top for a great crispy layer
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Joined Sep 2004
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Tadran
11-17-2004 at 10:51 AM.
11-17-2004 at 10:51 AM.
Preparation Time: 12 minutes

The classic flavors of green beans and feta cheese combine in this dish to make a truly simple yet outstanding meal. Buy a bag of frozen green beans. Its easier to scoop out what you need from a bag than a cardboard box.

pound uncooked pasta
1 teaspoon olive oil
cup thinly sliced onion
1 large or 2 small cloves garlic, minced
1/8 teaspoon dried basil
1 cups frozen French-cut green beans
1 medium chopped tomato (about 1 cup)
1 tablespoon crumbled feta cheese
Salt and pepper to taste

1. Bring a covered pot of water to a rapid boil, stir in the pasta, and cover until the water returns to a boil. Uncover the pot and cook the pasta until al dente, 8 to 10 minutes.

2. While the pasta cooks, heat the oil in a medium skillet over medium heat. Add the onion, garlic, and basil; sautuntil the onion is soft, 3 to 4 minutes, stirring occasionally. Add the green beans and stir. Cover and cook on medium-low heat until the beans are hot and crisp-tender, about 5 minutes. Just before you serve the beans, stir in the fresh tomato.

3. When the pasta is al dente, drain and serve topped with the green bean sauce. Sprinkle generously with feta cheese and season with salt and pepper to taste.

Makes one serving
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Joined Apr 2004
Doctor in the House
> bubble2 651 Posts
shvk51b
11-17-2004 at 01:02 PM.
11-17-2004 at 01:02 PM.
Quote from luxuryoils :
Who has cooked with Ghee? Any good recipes?
you can make wicked pulao rice.. my mom makes fresh ghee at home.. we just made it last night when she was in town...


warm up ghee in a pan, add 'jeeru' seeds (go to an indian store to get this)
cook until jeeru seeds 'pop' and then add chopped onions, and any vegetable you want (pototo, carots, peas, mushroom), and some salt to taste

stir, and add basmati rice with enough water to cook..
mix, and put on low heat..covered

will cook and be done in 15 minutes
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Joined Jul 2004
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avidgolfer
11-17-2004 at 01:39 PM.
11-17-2004 at 01:39 PM.
1 package of fettucine noodles
1 jar of marinara sauce
1 jar of alfredo sauce
1/2 lb of shrimp
1/2 lb of scallops

Grill shrimp and scallops until cooked
Boil fettucine until soft
Mix marinara and alfredo and bring to simmer

Pour entire contents into pan on simmer for 3-5 minutes....mix thoroughly...

Good eatins' there mi amigos...
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Shant21
11-17-2004 at 02:33 PM.
11-17-2004 at 02:33 PM.
Broccoli Chicken Casserole (allrecipes.com)

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
(10.75 ounce) condensed cream of mushroom soup
shredded Cheddar cheese
Ritz Crackers (crushed)

For the cheese, mushroom soup, ritz put as much as you think is enough.

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture

Sprinkle ritz over the top and cheese bake in the preheated oven for 25-30 minutes.
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Last edited by Shant21 November 18, 2004 at 01:40 AM.
Joined Oct 2003
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arjunsr
12-21-2004 at 08:19 PM.
12-21-2004 at 08:19 PM.
Quote from kmac :
I mentioned earlier that I made this and said I would post the recipe. They turned out pretty good. I should've taken a picture to post with this recipe. I saw them make these on Good Eats on the Foot Network. I get no credit. They are pretty easy to make. Here is the recipe copied exactly from their website.

Quote from Good Eats :
Baked Whole Apple Crisp
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey


In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving
just made them tonight. damn they were good. best part was the crisp struedel stuff. i think the best improv would slice in half and pile it up. that way you get more crispy goodness.
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Joined Jun 2003
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> bubble2 8,453 Posts
lowpro
12-21-2004 at 08:26 PM.
12-21-2004 at 08:26 PM.
Arjunsr, hook me up with a recipe for Chicken Tikka Masala yummy
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Joined Oct 2003
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> bubble2 32,527 Posts
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arjunsr
12-21-2004 at 08:34 PM.
12-21-2004 at 08:34 PM.
is that the same as tandoori? looked at foodnetwork and seems the same. no real secret to it, got to go to an indian store and get a spice rub/ paste and go by their instructions. just some plain yogurt and that mix, marinate over night. grill it up and enjoy. damn i feel like having some now.
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Schooby
01-09-2005 at 12:45 PM.
01-09-2005 at 12:45 PM.
Janes Favorite Spicy Vegetable Barley Soup

Using a very large pot
Put in:
4 large jugs of hot and spicy V-8
2 large cans of diced tomatoes
1 or 2 med. cans of tomato puree
Half- jar chopped up mild jalapeno peppers and the juice from the jar
Half - jar chopped up hot jalapeno peppers and the juice from the jar
2 pounds of carrots chopped to desired size
3 or 4 large sweet onions chopped to desired size
3 or 4 large Idaho potatoes chopped to desired size
1 whole bunch of celery chopped
1 jar of Better Then Bouillon (paste)
1 pound pearl barley

Cook on high for 1 hour.

Let cool one hour before putting into container.

Today I added a few cups of chopped broccoli, and then during the cooling phase while its still boiling hot I added a couple of cups of frozen sweet baby peas and a couple of cups of frozen cut green beans. (not sure yet if Ill like the addition.)
yummy
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Last edited by Schooby September 1, 2022 at 05:09 AM.

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Joined Oct 2004
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pperry0501
02-17-2005 at 09:07 AM.
02-17-2005 at 09:07 AM.
Let's see some more recipes!

Creamy Potato Soup
I messed around w my recipe until I got this, its my favorite thing to make on a rainy day =)

3 white potatoes, peeled & cubed(small)
3 red potatoes, skin on & cubed(small)
16 oz chicken broth
14 oz milk(I use 1% to make it lower in fat, & its just as creamy as when I used to make it with cream!)
3 tablespoons butter
6 tablespoons flour(best if its sifted)
2 tablespoons dried parsley, crushed
2 teaspoons garlic salt/powder
Salt & Pepper to taste

1.Bring water to boil. Add potatoes and simmer until tender. Drain.
2. While the potatoes are cooking, stir together broth & milk. Add remaining ingredients. *Make sure the flour is stirred throughout or you will get the raw flour taste Yucky * Bring mix to boil, simmer until of a medium consistancy.
3. Slowly add cream mix to potatoes. Keep on low heat until serving.

This is super easy to make, or else I wouldnt make it Wink You can use all white potatoes if you dont like red, but I think they make it better. To reheat, simply add a little extra broth and/or milk to thin it out.
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