Your favorite recipes?

[cole m.]

I know that we have some decent cooks here on the site, I like to cook myself and always looking for new recipes to try out. If you have one, please share it.

[Rob Snowhite]

I was asked for this one today by wife’s co worker

Buffalo Wing Dip

• 2 packages cream cheese
• 2 chicken breasts
• Handful of blue cheese
• bottle of texas pete or other buffalo wing sauce (<-- forgot this ingredient) 1. poach chicken breasts – season water with salt and pepper, maybe boulion cube (save liquid as stock for rice below)
2. shred or dice chicken into sugar cube size bits
3. place cream cheese, chicken, blue cheese, and bottle of hot sauce in crock pot and wait till it melts, stir so chicken doesn’t settle to bottom
4. serve with fritos, Tostitos scoops, bread, crackers, etc
5. some like the blue cheese and celery sticks on side.

Here are some more of our usual recipes

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Wegmans Sweet Potato Gratin (get a V slice from bed bath beyondhttps://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=348349&catalogId=1&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay

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Old Cuban
http://www.foodnetwork.com/recipes/food-network-kitchens/old-cuban-recipe/index.html

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White Sangria
http://oggi-icandothat.blogspot.com/2009/07/jos-andr-white-wine-sangr.html

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Beergarita (2x ingredients for more people)
3 bottles bud lime
1 can frozen limeade
1 cup tequila
bit of tripple sec

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Tandori Chicken
mix heaping tbs of this powder with yogurt (we like trader joes greek style

pour over chicken breasts or quartered chicken
marinate for ~ 3 days
grill over hot coals  (we make it in the fireplace)

serve with properly cooked long grain basmatti, naan, daal, and variety of yogurt sauces

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Tervis tumbler 24oz filled to top with ice
fill to bottom taper with sailor jerry
top off with kosher for  passover coke
drink

[cole m.]

Sweet! I will give those a try soon! Thank you!

[craig phillips]

My friends love my shrimp burgers.

1 pound of peeled shrimp makes 4 good sized burgers.

In a food processor, dice a small onion (or about 1/2 a medium one) and a few sprigs of cilantro.

[Mike Cline]

Unfortunately there are two many to list but here are two I regularly recommend.

Baby Back Ribs
Make the following Dry Rub (This keeps well in a sealed container):
• 1 Part Ground Cumin
• 1 Part Ground Mustard
• 1 Part Powdered Onion
• 1 Part Powdered Garlic
• ½ Part Powdered Herb (Oregano, Thyme, Sage, or Mixed)
• ¼ Part Chili Powder
Sprinkle Ribs with generous amount of rub on both sides
Double wrap ribs in Aluminum foil – (Insure no holes as there will be significant juices)
Cook ribs in 350° oven for 2 – 2.5 hours
Remove ribs from foil and drain juices.  They can set covered for up to 30 minutes before going on the grill.
Place ribs on hot barbeque for 10-20 minutes to brown turning a couple of times while basting with favorite sauce (I love Sweet Bay Rays). (Sear both sides on the grill first before applying first coating of sauce)

Eggplant Salad (Patlican Salata-Turkish Eggplant Salad)
Using a whole large eggplant or several small Asian style eggplants
Prick the eggplant skins with several small knife holes to prevent explosion. Don’t trim off the stem.
Place the WHOLE eggplant on a hot barbeque grill, turning occasionally to prevent serious burning for about 20 minutes or less.  The eggplant’s skin will turn brown, show char marks and begin to split.
Don’t cook too long as the eggplant will disintegrate on the grill.  You want it to be at least 75% cooked (mushy and juicy) but it is OK to have some undercooked or raw flesh.
In a nice size mixing bowl put 3-4 cloves of garlic, 2-3 tablespoons of EVOlive Oil, a teaspoon or less of salt, and a 1/4 teaspoon of either dried mint, dill, oregano or mixed herbs.
When the eggplant is done on the grill, transfer the whole eggplant to the mixing bowl and begin to scrape out the flesh and capture the juices into the bowl.  It is OK for bits of charred skin to stay in the mix.  Remove skin from the bowl.
Using a hand blender, whip the mixture until creamy.
Serve hot or at room temp with toasted French bread, pita or other bread as a spread.

Enjoy

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