Recipes to Try,,try ours or post your own.

Mulderandscully · 06-17-2009, 08:50 PM

Chili Coke Roast
common sense basically..1 pack onion mix, 1 bottle BBQ sauce, etc.

SERVES 4 -6

Ingredients

* 1 roast
* 1 (12 fluid ounce) can Coca-Cola
* 1 (6 ounce) package onion soup mix
* 1 (6 ounce) bottle chili sauce (I use BBQ sauce)

Directions

1.
1
Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast. The meat will flake apart when done. Serve over mashed potatoes.

Mulderandscully · 06-17-2009, 08:54 PM

Lamb Chops with Peppercorns

Ingredients :

8 lamb loin chops, cut 1 inch thick
1/2 teaspoon cracked whole black peppercorns
1/2 teaspoon whole green peppercorns, crushed
1/2 teaspoon ground white pepper
1/2 cup dry red wine
1/4 cup olive oil
1-1/2 teaspoons snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 cloves garlic, minced
1 tablespoon Dijon-style mustard or horseradish mustard

1. Place lamb chops in a plastic bag; set in deep bowl.

2. Combine cracked black peppercorns, green peppercorns, and white pepper. Set aside.

3. For marinade, combine half of the pepper mixture, the wine, oil, rosemary, and garlic.

4. Pour mixture over lamb. Seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally to distribute marinade.

5. Place chops on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil for 4 minutes more or until juices run clear.

6. Spread mustard on one side of chops and pat the remaining pepper mixture into the mustard. Broil 1 minute more or until desired donesness. Makes 4 servings.

Mulderandscully · 06-17-2009, 08:56 PM

Prime Rib

Ingredients :

Prime Rib Roast, at room temperature
Dijon mustard
Thyme
Garlic, minced
Salt & Pepper

1. With the roast bone side down, starting at the tail or narrow end, make a “flap”, by cutting the fat strip on top of the meat, going toward the thicker part.

2. Lay the fat strip back, and set aside.

3. Mix Dijon, thyme, garlic, salt and pepper in small bowl. Rub this mixture on top of the meat, under the flap. Replace the flap and use kitchen string to loosely wrap the meat.

4. Place roast in oven roasting pan.

5. Preheat overn to 500° F. Multiply the roast weight on the package times 5 minutes and set a timer for this amount of time in minutes. Place the roast in the oven.

6. Once the timer goes off, turn off the oven but leave the roast in the oven for at least 2 hours.

7. During this time do not open the door, as the meat is still cooking very slowly.

Mulderandscully · 06-17-2009, 08:58 PM

Peanut Crusted Chicken

Ingredients :

1/2 cup salted peanuts
2 eggs
Pinch cayenne pepper
1/2 cup flour
4 chicken breast halves, boneless and skinless, patted dry
Salt and freshly ground black pepper
Olive oil for the pan

Heat the oven to 500 degrees F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne pepper. Place flour in a third plate. Line up the flour, eggs, and nuts in that order.

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.

Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces.

In a large cast-iron skillet over medium-high heat, add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook approximately 2 minutes or until the crust is light brown. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve immediately.

Mulderandscully · 06-17-2009, 09:02 PM

PHILLY STEAK SANDWICHES
CRISPY ONION RINGS

Philly Steak Sandwiches:

1/2 pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water

In a large skillet, saute mushrooms, onions and green pepper in butter until tender.
Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through.
Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Crispy Onion Rings:

4 large onions
1 quart buttermilk
2 cups flour
salt
pepper
1/8 teaspoon garlic powder
oil for frying

Slice 4 large onions into 1/4-inch rings. Place in large bowl and cover with buttermilk.
Season with salt and pepper (season to taste). Cover with plastic wrap and refrigerate for 30 minutes.
Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper.
Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.
Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden.
Drain on paper towels. Let oil come back to temperature before frying next batch.

Mulderandscully · 06-18-2009, 07:01 AM

its terrible viewing this thread when your hungry...

kidflash2008 · 06-18-2009, 11:58 AM

Quote:

Originally Posted by Mulderandscully

its terrible viewing this thread when your hungry...

I agree with that one! Thank you for those recipes. If I come up with a decent one, I'll post it here.

Mulderandscully · 06-18-2009, 12:53 PM

thanks kid.

06-17-2009, 08:50 PM	#1
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	Recipes to Try,,try ours or post your own. Chili Coke Roast common sense basically..1 pack onion mix, 1 bottle BBQ sauce, etc. SERVES 4 -6 Ingredients * 1 roast * 1 (12 fluid ounce) can Coca-Cola * 1 (6 ounce) package onion soup mix * 1 (6 ounce) bottle chili sauce (I use BBQ sauce) Directions 1. 1 Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast. The meat will flake apart when done. Serve over mashed potatoes. __________________

06-18-2009, 07:01 AM	#6
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	its terrible viewing this thread when your hungry... __________________

06-18-2009, 12:53 PM	#8
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	thanks kid. __________________

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06-17-2009, 08:54 PM	#2
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	Lamb Chops with Peppercorns Ingredients : 8 lamb loin chops, cut 1 inch thick 1/2 teaspoon cracked whole black peppercorns 1/2 teaspoon whole green peppercorns, crushed 1/2 teaspoon ground white pepper 1/2 cup dry red wine 1/4 cup olive oil 1-1/2 teaspoons snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed 2 cloves garlic, minced 1 tablespoon Dijon-style mustard or horseradish mustard 1. Place lamb chops in a plastic bag; set in deep bowl. 2. Combine cracked black peppercorns, green peppercorns, and white pepper. Set aside. 3. For marinade, combine half of the pepper mixture, the wine, oil, rosemary, and garlic. 4. Pour mixture over lamb. Seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally to distribute marinade. 5. Place chops on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil for 4 minutes more or until juices run clear. 6. Spread mustard on one side of chops and pat the remaining pepper mixture into the mustard. Broil 1 minute more or until desired donesness. Makes 4 servings.

06-17-2009, 08:56 PM	#3
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	Prime Rib Ingredients : Prime Rib Roast, at room temperature Dijon mustard Thyme Garlic, minced Salt & Pepper 1. With the roast bone side down, starting at the tail or narrow end, make a “flap”, by cutting the fat strip on top of the meat, going toward the thicker part. 2. Lay the fat strip back, and set aside. 3. Mix Dijon, thyme, garlic, salt and pepper in small bowl. Rub this mixture on top of the meat, under the flap. Replace the flap and use kitchen string to loosely wrap the meat. 4. Place roast in oven roasting pan. 5. Preheat overn to 500° F. Multiply the roast weight on the package times 5 minutes and set a timer for this amount of time in minutes. Place the roast in the oven. 6. Once the timer goes off, turn off the oven but leave the roast in the oven for at least 2 hours. 7. During this time do not open the door, as the meat is still cooking very slowly.

06-17-2009, 08:58 PM	#4
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	Peanut Crusted Chicken Ingredients : 1/2 cup salted peanuts 2 eggs Pinch cayenne pepper 1/2 cup flour 4 chicken breast halves, boneless and skinless, patted dry Salt and freshly ground black pepper Olive oil for the pan Heat the oven to 500 degrees F. In a food processor or coffee grinder, pulse the peanuts just until finely crushed; be careful not to grind them to a paste. Transfer the crushed nuts to a plate or shallow bowl. In a second plate, beat the eggs with the cayenne pepper. Place flour in a third plate. Line up the flour, eggs, and nuts in that order. Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily. Lightly season the chicken with salt and pepper. With one hand (this will be your dry hand), dredge a chicken breast in the flour, making sure it's coated evenly. Shake off the excess. Transfer the chicken to the other hand (this will be your wet hand) and dip it in the egg. With the same hand, dredge the chicken breast on one side only in the crushed peanuts, patting to coat the chicken. Set aside, nut side down, and repeat with the three remaining chicken pieces. In a large cast-iron skillet over medium-high heat, add just enough oil to make a light film. When the oil is very hot, add the chicken, peanut side down, and cook approximately 2 minutes or until the crust is light brown. Flip the chicken over, put the skillet in the oven, and let the chicken roast for about 4 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove the pan from the oven and serve immediately.

06-17-2009, 09:02 PM	#5
Mulderandscully Investigator Join Date: Jun 2009 Location: cherryville nc Posts: 237	PHILLY STEAK SANDWICHES CRISPY ONION RINGS Philly Steak Sandwiches: 1/2 pound fresh mushrooms, sliced 2 medium onions, thinly sliced 1 medium green pepper, sliced 2 tablespoons butter 1 pound thinly sliced cooked roast beef 6 hoagie rolls, split 6 slices part-skim mozzarella cheese 4 beef bouillon cubes 2 cups water In a large skillet, saute mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce. Crispy Onion Rings: 4 large onions 1 quart buttermilk 2 cups flour salt pepper 1/8 teaspoon garlic powder oil for frying Slice 4 large onions into 1/4-inch rings. Place in large bowl and cover with buttermilk. Season with salt and pepper (season to taste). Cover with plastic wrap and refrigerate for 30 minutes. Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four. Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden. Drain on paper towels. Let oil come back to temperature before frying next batch.