I can Prepare a mean... (GC Cookbook) Thread
 

The holiday season is right around the corner. Please share that special dish OR drink you are known for. If you want, you can include the recipe. A GC ALL INCLUSIVE Cookbook would be a GREAT idea. :D

I'm known for:

Deviled Eggs
Queso Dip (doesn't look good, but it's GREAT)
Sour Cream Pound Cake
Potato Salad
Turkey or Chicken Salad

My home made Mac N Cheese
Hot artichoke dip!
ETA:
Rum cake
Pecan Pie

Banana lumpia -- the secret is in my glaze. Soooo yummy when served with vanilla ice cream!

Shepherd's pie -- because it takes me forever to make I only make it twice a year, Thanksgiving and Christmas. :)

Can you ladies post some recipes to go along with this thread? Pretty please!!

I can prepare a mean oven. Sure can!!!! Yep, I can turn it on in an instant so somebody else can put a turkey in that bad boy.

I'm currently taking applications for a handsome dark male that is very handy in the kitchen.

I can cook "fancy" but I'm really more known for everyday home cooking. Some of my better recipes are pretty easy:

Pot Roast
Opera Chicken
Stuffed Baked Potatoes
Glazed Ham
Black Forest Cake
Dump Cake
Grilled Fish
Chicken Salad
and as the ladies on our ADPi Forum know, Tea Sandwiches & Petit Fours!


Edited to add: I'd kill for a foolproof recipe for GOOD Red Velvet Cake!

Everything. I can bake & cook. My cooked specialties are things Bahamian which one should not attempt if you can't cook. I bake a really good rum cake made with coconut rum:cool: . I also make a good lemon meringue pie, pound cake, bread. I make everything from scratch or I don't feel like I made it.:) Usually the first time I try something esp. baked goods it comes out great....ahhh what can I say! lol:p

A Contribution
 

I made this as an appetizer for the Initiation Banquet this past weekend (by popular demand!) :)

HOT ARTICHOKE DIP


1 cup mayonnaise
1 cup shredded Parmesan cheese (NOT the canned stuff)
1 can (13.5 oz) of artichoke hearts, drained
2 cups of shredded mozzarella cheese
1 ½ teaspoons garlic powder
1 teaspoon paprika

1. Preheat oven to 350
2. In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichokes, garlic powder and mozzarella. Transfer the mixture to an 8 x 8 baking dish
3. Bake 30 minutes or until the surface is lightly browned and bubbly
4. Sprinkle with paprika and serve warm

This can be served on crackers and/or crusty French bread

Recipes:

I'll post the cake recipe when I go home. I don't do THAT kind of cooking in an apartment. :D

Deviled Eggs:
6, 12, 24 eggs hard boiled
mayo
Hidden Valley Ranch Packet (1) (secret ingredient)
relish (sweet and/or dill)

1. Boil eggs and cut each egg in half (spoon out yoke into a bowl) while hot
2. mix mayo (amount is contingent upon if you want soupy or stiff mixture), relish, HVR (amount is contingent upon the number of eggs you have). I have NEVER used an ENTIRE packet.
3. spoon OR use a icing tube to fill the eggs.
4. garnish with parsley or you can slice green olives on top of each egg


Queso Dip
Ingredients:
ground turkey, pan sausage, or beef ( I prefer turkey)
1 jar of salsa
1 block of velveeta

1. cook the meat of your choice thoroughly (drain)
2. In a crock pot, cut the cheese into blocks (helps the cheese to melt faster) When the cheese begins to melt, add salsa (stir regularly) You may need to add a little water from time to time;
3. Add meat to the mixture (stir regularly until done)

Keep the dip in your crock pot
Serve with Tortilla chips
(This can be prepared in the microwave as well, I prefer the crock pot)

Turkey or Chicken Salad
Use leftover turkey or chicken meat (amount varies)
2 or 3 eggs
celery
green onion (chilots)
relish (sweet or dill)
Tony's seasoning ;) :D (season salt)
mayo

Use a food processor to chop meat, celery, onions (one at a time)
add celery and onions
add relish
add mayo (amount is contingent to the consistency you prefer)
add relish
blend again
Pour into a bowl: garnish with red pepper or season salt or none at all

Potato Salad
3 or 4 potatoes (amount varies to the size you are serving)
lemon juice
season salt
relish (dill or sweet)
mustard
mayo
2 or 3 eggs

Boil eggs and potatoes until done (the potatoes are done when you can stick a fork/knife all the way through) (drain and add cold water)
Peel eggs and potatoes while they are still hot
I don't like hunks of potatoes or eggs in my salad
So, I either grate the eggs and potatoes OR only grate the eggs and then mash the potatoes with a fork;
add mayo and mustard (more if you want soupy salad; less if you want a thicker consistency);
add relish (sweet or dill) most times I add both
mix everything
add a little lemon juice for a little zest. :D
add season salt (a little bit)

Frying fish:
soak in vinegar to keep from having the scent in your home
season fish (including mustard) after seasoning the fish, place the seasoned fish in a bowl of mustard (secret ingredient) if you want...
hot grease
yellow corn meal (if you want, you can purchase fish fry) NOTE: if you purchase SEASONED fry, do NOT season your fish...

fry until the fish floats
drain

Baked fish:
season fish ( I haven't used the mustard when baking fish)
cut a white onion (horizontally)
for "jucier fish" place the fish in a covered pyrex dish; dryer fish, place fish in aluminum foil pan uncovered
pour lemon juice over the fish and onions
spray nonstick spray on top for color
Bake 300 for 45 minutes or so (less time for fewer fish)

I made 2 pans of this for the Alpha Phi initiation banquet. The first pan was gone in minutes and thank goodness the second one was coming out of the oven...if not there woulda been some bloodshed! :eek:

Slap Yo Mama Mac N Cheese

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (shapr or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminium pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

Reapeat till all ingredients are used
FINISH with a topping of shredded cheeese


Bake 40-45 minutes or until golden brown

Chicken Salad:

4-6 Chicken breasts
mayo
celery seed
minced celery
1 lemon
green grapes
pecans


Poach the chicken breasts until cooked through by putting them on a steamer rack over a pan of water with the half the lemon sliced into the water. While they are cooking and cooling, slice the grapes in half, and if the pecans aren't already in pieces, break them without bruising them.

Cut the chicken into smallish bite sizes, and toss in a bowl with the grapes, pecans, celery, and a sprinkle of celery seed. Use just enough mayo to hold everything together. The concept is to be able to get a piece of chicken, pecan, grape, and celery in each forkful.

If you're serving out of a bowl/dish, slice the rest of the lemon, cut the rind in one place, and twist the slices over the top. Refrigerate immediately!! Sam and Ella should never accompany your mayo-based salads!!

My favorite way of serving chicken salad is in Puff Pastry shells, with either an olive or a maraschino cherry on each.


Pot Roast

3-4 pounds beef roast, fat trimmed off
2 bags of carrot stick (about 1 pound)
8 potatoes, peeled & quartered (or smaller)
garlic powder
onion flakes
Recipe is for a crockpot with a removable crock!

Cover all sides of the trimmed meat with garlic powder. Brown the meat on the stove, keeping it browned but not burnt. Have about four cups of water at hand. Remove the fully browned meat, and place in crock pot. Add about one cup of water to the pot where the roast was, and keep stirring to loosen the browning. Slowly add the rest of the water and the onion flakes, stirring the entire time.

Add the au jus to the meat, and let the meat cook on low overnight (depending on crockpot - I do mine for about 3 hours). Put the crock in the refrigerator, and skim off the fat either in the morning, or after a few hours. Add the carrots & potatoes, putting the meat on top. Cook on high until cooked but firm.

*Option: if you want a gravy instead of an au jus, mix 1 T. with a half cup of water, shake in a water, and add this mixture to the au jus mix.

Nut's Creole Black Beans
 

Oooooo, I'm so glad I found this thread! Yum, yum, Aunt Bea!

Here's a recipe I've made many times. I love something I can make ahead of time in the Crock Pot. The spices on this are perfect!

Creole Black Beans

2 lbs. smoked sausage cut in 1” pieces
3 15 oz. cans black beans (rinse with water)
1 ½ cup chopped onions
1 ½ cup celery
4 cloves garlic, chopped
2 t. leaf thyme
1 ½ t. white pepper
¼ t. black pepper
¼ t. cayenne pepper
5 bay leaves
8 oz. can tomato sauce
1 cup water

Brown sausage in skillet over medium heat. Drain fat & transfer to crock pot. Cover & cook on low 8 hours or high 4 hours. Remove bay leaves and serve over rice.
Serves 4-5

say what?
 

Redefined Diva,
TOMATOES AND BROTH in LOUISIANA Gumbo? LMAO :o :p

That's goolash, not gumbo! LOL

I got a few......
 

I also cook by taste so measurements may not be exact......


Chicken Parmasiagna(sp?)

2 sm or 1 lg pkg of chicken breast
1 can crushed tomatoes
1 jar of prepared tomato sauce--if you are real cute, you can make your own sauce :)
1 pkg or half pound of provolone
2 pkgs of block mozarella
3 pkg of shredded mozarella
1 lg onion
1 green pepper
garlic
2 cans bread crumbs, italian flavor
3 eggs
milk
oregano, basil, salt and pepper, paprika
cooking spray


Step 1- Make the sauce

saute onion, pepper and garlic in pot using canola oil on medium heat; when garlic is transparent add crushed tomatoes and sauce. season with oregano, basil, salt and pepper. low simmer til chicken is done.

Step 2-


butterfly the chicken, make a egg wash using the milk, heat frying pan using canola oil,dredge the chicken in egg wash then in the bread crumbs; fry 2 minutes on each side lay on paper bag or paper towel to drain

Step 2.5

cut the cheese..lol...literally, cut up your mozarella about 1/3 in thick.


Step 3-make your layers

get your 13x9 baking dish, spray bottom and sides with cooking spray

place slices of provolone on the bottom, next add the chicken, then spoon in the sauce generously, add sliced and shreded mozarella, repeat until chicken is gone.

add left over mozarella to the top and some sauce if the final product looks a little dry.

bake about 45 minutes at 350 degrees, cheese should be bubbly and gooey :). you should also see the sauce bubbling in the pan

Makes about 8-10 servings

Note: With left over sauce you can make spaghetti

Ask TonyB


*snickering*