i wanna hear some recipes for anything you guys make!!!!!! i am new at cooking for myself (and 3 or 7 other peoiple, depends if my neighbors come over who are good friends of ours).

i have a crock pot, a george foreman (no balcony and in an apartment), a dehydrator, and probably any type of cooking utility possible lol.

im planing on making some beer and cheese soup in the crock pot tomorrow

my contribution (i roughly follow this from food.com):

Beer and Cheese Soup
* 4 ounces butter
* 1/2 cup flour
* 1/2 cup minced onions
* 1/4 cup minced celery
* Salt
* Cayenne
* 1 (12-ounce) bottle light beer (i usually use Yuengling Lager)
* 4 cups chicken stock
* 2 cups whole milk
* 1 pound sharp Cheddar, grated
* Dash hot red pepper sauce
* 1 tablespoon finely chopped fresh parsley leaves

melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes
Add the onions and celery. Season with salt and pepper
Continue to cook for 2 minutes
Stir in the beer and stock. Bring the mixture to a boil
Reduce to a simmer and cook for 30 minutes
Stir in the milk and cheese. Continue to cook for 10 minutes
Season with salt and hot sauce. Reduce the heat and keep warm.

anyone have any good good Beef/Venison/Goose/Duck Jerkey? i really wanna whip out the dehydrator on friday.

 

I normally don't use recipes too much, but I've been the primary cook in my house when I was single and now that I'm married man. I have a real good simple crowd please for ya though.

Buffalo wings. Get some chicken drumettes, or whole wings. 24 wings is usually enough. your choice of more or less
Get 2 packets of McCormick buffalo wing mix, ( they're in the sauce and gravy mix section). mild or hot, your choice, but hot is exactly that, mild is what I use..

Put all of that in a large bowl and add about a half cup of water. and mix and cover overnight.

These are best on a grill but an oven will suffice. since you don't have a gas or charcoal grill, I would use the oven at 400 degrees, bake for about 20 or 30 mins, You need to learn how tell when wings are done. takes a little practice. Serve em up like they are or give them some ranch dressing for a dip. They will applaud you, Like they always do me..

 

It's hard to mess up a chicken breast.

 

thats easy, marinade in either italian dressing or bbq sauce, and grill. Or you can get some flour, eggs, and some italian bread crumbs and make some fried chicken....i made that the other night and it was fantastic.

 

We need to make a mustangboards official recipe thread! I love to cook but all I'm good at is meat. I would love to get some ideas for some actual dishes.

 

made that soup today. took over three hours to cook correctly....and man...did it taste fantastic. we used Sam Adams Winter Lager ....mmmm

 

I don't know about anyone else but, I love chili.
Brown 2 lbs. of ground meat. I use lean turkey since it's half the price of beef and healthier), throw it in a big crock pot with three cans of red kidney beans (there are chili beans in the store that have seasoning already in the sauce), a diced green, red and yellow bell pepper, or whatever you have, half a chopped onion, maybe a can of diced chili peppers, a small can of tomato paste (which I have substituted with ketchup several times), as much smoked tabasco sauce as you can stand and two packs of chili seasoning (one if you buy the seasoned beans mentioned before).
Leave it in the crock pot for three hours on high and enjoy. Have plenty of air freshener and toilet paper on hand for the next couple days. It's by no means a set recipe. Do whatever you want with it, it's hard to mess up.

 

Best idea for a new category. I think everyone will have at least one or 2 things they learned from cooking, or tossing, dinner out. I always try new things and mostly they end up being good eats after a few experiments. And I have had some failures too. Overcooking used to be my worst enemy, that and too much seasoning. You can always add, but it's difficult to remove..

Start a Grillin and chillin category. I say..

 

I've fucked up some chicken a few times. LOL. Chicken on the grill is the best cookout you can have. It makes for very nice smoky backyard, and all the neighbors are in awe at the aroma of your feast. Soon they will fire up the charcoal and follow suit. Anyway there is a fine line between chicken that's undercooked, done perfectly, and dry as hell.. It doesn't take long for chicken to go from 165 degrees ( juicy and done) to 185 degrees ( dry and chokeable). Any less than 165 degrees will be iffy for under done. Eat it and
get a good magazine or book ready for the toilet. It's hard to judge chicken without a thermometor, until you get good at it.. I'm 75% successful on perfect chicken every time. I tend to be on the safe side of a little dry just so freinds or family don't get the squirts..

 

totally agree. I've ruined more than a few meals with over-seasoning. too much salt, chili powder, or red pepper can make a good dish go bad real quick.
add me to the list for supporting a "Grillin and chillin" category

 

Greatest venison recipe evar:

Look up a proper recipe for Veal Scallopini (proper recipes include capers). Use venison instead. Make sure you cut the venison into 1/4" thick slices and pound thin with a tenderizing hammer or you'll need alligator teeth and bulldog jaws to chew it. Dredge tenderized medallions in flour/salt/pepper/herb mixture (this is just to help form the sauce).

Large skillet with 2tbsp oil in the bottom, saute 1 large onion, 3 cloves garlic, 1 medium shallot, mushrooms, and a SMALL handful of crumbled bacon (optional) until onions go translucent and floppy. Remove veg from pan. Add 3tbsp oil to the pan bring to med-high heat and cook dredged venison for about 1.5 mins on one side. You'll know it's time to flip them when the blood on top of the cooking meat soaks about 70% of the top surface area. Cook the bottom just for a minute to brown it. With thin bits of meat this takes almost no time. Add oil to the pan as needed to finish cooking all the meat. You should be left with a brown flour crust on the bottom of the pan. Make sure the pan is nice and hot and then take 3 cups of Pinot Grigio or Petit Sirah wine (bout half a bottle of wine you WOULD DRINK) and pour it in, stir until all the crusty bits off the bottom have dissolved (helps clean the pan too). This is your sauce, it stays in the pan. Now take the meat and veg and add it back to the pan with 1/2 can of chopped tomatoes (NO JUICE) and a small handful of capers. Add 1tbsp butter to shine up the sauce, cook covered for a couple minutes and serve.

Goes well on a bed of Quinoa (pronounced "KEEN-wa," it's an ancient grain that's getting popular again) and a little butter and salt, or you can use rice or some noodle next to your veg of choice.

 

Just add water and cook for 3 mins....hummm

RAMEN NOODLES FTW!!! LOL

 

You cook your ramen noodels? I eat them things raw lol

 

Yeah Ramen noodles are ok, if, your 5 mins late for being somewhere and need something in your stomach now.. Otherwise they are best left for emergencies, like armeggadon, or earthquakes, or floods, and stuff. 1 step above MRE's Maybe.. LOL,

Grillin and chillin, should be for those who cook, not microwave stuff..

 

A little BBQ sauce, and a vacuum or a broom to clean up the mess you're gonna make when you're done and your set to go.

 

That sounds kinda gross, The only thing good about ramon noodles is the little flavor pack you get with them. I steal them, and toss those little pubic hair looking noodles.. Once those noodles hit water then they tend to turn to mush. and that folks, is not, Good eats..

Come on, Admins, lets get a New thread category here, thanksgiving is coming up and I still haven't decided how to get the turkey done. Deep fried is out this year. Oil is too gadaaam expensive.