Recipe for the Day

[hobowh]

I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill

[BigBear]

I like to use 3 lb of 92% lean ground beef 1 lb of johnsonville hot breakfast sausage, 1/2 cup italian bread crumbs 2 eggs, 1 package of liptons soup mix. Just mix by hand in a large bowl and make into patties, and grill

mmhmmm... that sounds good hobo.

[mr_will]

Mr Will's Mango Shrimp
2lbs large shrimp get 10-12 count if you can
2 mangos peeled, remove seed, and cut into 1/4 - 3/8" chunks
1 large tomato chopped (i have used a can of diced tomato as well)
2 garlic cloves
1/4 of an onion, you can use a half if you like onion
1/2 teaspoon basil
about 2 tablespoons (small handful) of fresh cilantro leaves removed from stem, rolled and sliced
1 Juicy lemon, or 2 not so juicy lemons
about 2 tablespoon of good honey, i use orange blossem honey
salt and pepper to taste
a jalapeno, or chili of your choice. i use a serrano pepper you can desead it to take some heat out.


*Peel, clean and devain shrimp, sprinkle with olive oil and sprinkle with a little bit of salt, mix them up a little in a bowl and let then sit until you add them to the pan.
*in a large skillet that is on medium heat pour about 1.5-2 tablespoons of olive oil in the pot
*put the mango in the skillet, and let cook for about 3 or so minutes, it will just start turning a deeper color on the edges.
*add onion and cook about 2-3 of minutes
*add garlic and cook about 2-3 minutes
*add tomatoes, jalapeno, salt and pepper, cilantro, basil, honey and lemon juice.
*cover and let this all cook about 5 minutes stir it a couple of times.
*add shrimp and stir. cover and let cook about 5 minutes (depending on shrimp size) or cook to your liking
Remove from heat stir and let sit for a few minutes

SERVE IT UP My GF doesn't like mango but will eat this all day long. I sometimes eat it over rice, sometimes just eat it out of a bowl. Depends on my mood.

[cowboykjohnson]

Crock pot Green chile

2-4 lbs of pork
6 Tbs flour
5-6 cups water
1 large can whole hatch chiles or about 15 fresh chiles roasted
1 small can diced jalapenos
2 Tbs chile powder
1 diced onion
4 cloves diced garlic
1/4 cup butter


Dice chiles into 1/2 inch squares and de seed chiles, add to crock pot (with juice if canned)

Add jalepenos to crock pot

Cut pork into 1 inch chunks and fry in pan until brown then add to crock pot

Put butter, oinions, and garlic into frying pan. cook until onions are tender.
Stir in flour.

add water and chile powder to frying pan and cook untill it begins to thicken, then add all to crock pot.

simmer in crock pot all day on low the longer you cook it the better it tastes, then salt and pepper to taste.


I had to make this twice last week since my dad ate the whole pot in 1 day.

[BigBear]

mmhmmm... sounds good cowboy.

[Ah Pook]

I've been playing around with brines lately. Here is one that works well with chicken and pork. The instructions are generic preparation instructions.

* 4 quarts cold water
* 1/4 cup sugar
* 1/4 cup plus 1 teaspoon kosher salt
* 5 1/2 to 6 pounds chicken parts with skin and bones
* 3 fresh squeezed limes and halves
* 2 fresh squeezed oranges and halves
* 1 large garlic clove, minced
* 3 tablespoons finely chopped fresh mint
* 1/4 cup finely chopped fresh cilantro
* 1 teaspoon dried hot red pepper flakes
* 1/2 cup vegetable oil


Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.

Grill or bake. It's good either way.

[theGinsue]

No one has posted a recipe in here for 11 days so I thought I'd get us back on track here. I've saved every recipe that has been posted here so far so keep 'em coming.

This recipe is really easy, and only has 3 ingredients but once you eat it you'll swear it's got more in it. The ingredients can easily make the sodium level of the soup high so consider getting low sodium items where you can. Also, butterbeans aren't too easy to spot on the shelves in the grocery store, but I assure you that most (if not all) of the chains DO carry cans & they really are labeled "butterbeans".


ETA: My wife went to the store today and got the ingredients to make this. I have adjusted the recipe based on the size/weight of the cans of stuff she was able to get. The cans of stewed tomatoes are actually 14.5oz and the butterbeans are 15oz cans. Since I think these are smaller than what I've used in the past 9not sure though), I cut the number of Keilbasa from 2 to 1, but you should have 2 available in case 1 just doesn't look like it's enough.

Butterbean Soup

1 or 2 Packages Beef Kielbasa
6 - 15oz Cans Butterbeans (do not rinse off or discard the juice) -
2 - 15oz Cans Stewed Tomatoes (and the juice)

Cut the Kielbasa into smaller slices. Brown. Drain off the grease and return to pot.

Add the butterbeans and their juice.

Add the stewed tomatoes and juice. Use your hands to break the pieces of tomatoes into smaller pieces. [Clean your hands first - PLEASE]

While this can be cooked on a higher temperature for an hour or two to get it competed more quickly, it has better consistency and flavor if you cook it on medium or low in a crock pot all day.

As always, enjoy with an ice cold beverage and some veggies! (Oh wait, veggies are IN this one).


If you make this, I expect reports!