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| The Reality's Exile Cookbook; For all your culinary needs... or a desire for obesity! | |
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| Tweet Topic Started: Jun 23 2016, 10:02 PM (315 Views) | |
| ~Deadly Aim~ | Jun 23 2016, 10:02 PM Post #1 |
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Deadeye '17, eager to move on from the slow-motion train wreck that was last year.
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RECIPES, all! Let's see your culinary talents! ================================= DA’s Mesquite Fried Chicken Ingredients: Milk (I use whole, but your call here) Paprika Flour Kellogg’s’ Bread Crumbs Mrs. Dash Onion and Herb blend Mesquite Marinade (as many bottles as needed) 3 Eggs Sriracha Sauce Brown Sugar Pepper Salt Chicken Canola Oil Materials needed: Stovetop oven burner 1 large, seasoned cast iron skillet, but any other suitable cookware acceptable Foil pans or other oven-safe pans Tongs Whisker Three cereal bowls Oven Steps: 1. Place chicken in mix of mesquite marinade with squirts of sriracha and sprinkles of brown sugar; stir to settle. Allow to marinade for 18-24 hours. 2. When chicken is ready, pull from marinade and wash clean. Pat dry (I use paper towels but other methods work) and set to air dry. Allow chicken a few minutes to rest. 3. Prep three cereal or similar-sized bowls for coating and seasoning the chicken: - Prep a bowl of flour with paprika, salt and pepper mixed in to taste. - Prep a bowl with three eggs whisked together. Once eggs are whisked, add half a cup of whole milk and further whisk to create egg wash. - Prep a bowl of the Kellogg’s bread crumbs and thoroughly mix in two tablespoons of the Mrs. Dash Onion and Herb Blend. 4. Set canola oil in your cast iron skillet until it is hot and suitable for frying. Begin coating your chicken in the following order: flour mix (shake the excess back into the bowl), egg wash (let the excess drip off), bread crumb mix (coat thoroughly). Place the chicken into oil pan to fry. While you are doing this, preheat an oven to bake at 350 degrees Fahrenheit. 5. Continue to fry chicken until both sides are golden brown, using tongs to flip and handle pieces. Once all chicken is browned, place chicken pieces into oven-safe pans and insert into oven for 30-40 minutes (again, to bake at 350 degrees). 6. Once the chicken has finished baking, set out to slightly cool. Serve with sides of your choice. Enjoy! Edited by Deadly Aim, Jun 23 2016, 10:03 PM.
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| ~beflexor~ | Jun 24 2016, 04:55 AM Post #2 |
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I just _____ in the _____.
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Okay, so I've got a recipe for dip. This isn't like a side dip, this is a dip you can have as the main course and it reheats amazingly well. I got it from my parents who got it from a guy named Gene, so I just call it Gene dip. Anyway, enjoy! 1-2 pounds sausage, browned (I like to use Jimmy Dean hot flavor sausage) 2 large bell peppers, chopped 2 large onions chopped 16 oz sour cream 2 pkg cream cheese 2 cans diced Italian style tomatoes 2 cans diced Mexican style tomatoes 1 can green chilies Mix together in crock pot. Serve with corn chips. |
| Someone made the mistake of letting me publish a book, check Dusted Here! | |
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| ~Deadly Aim~ | Jun 24 2016, 07:01 PM Post #3 |
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Deadeye '17, eager to move on from the slow-motion train wreck that was last year.
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Slow Cooker Sweet n’ Spicy Root Beer Wings Ingredients: 3 lbs. of wings 2 tsp of salt 2 tsp of pepper 1 cup of hickory barbecue sauce 16.9 fl oz of root beer One bottle of chipotle or other spicy barbeque sauce, for brushing Brown sugar Materials needed: An oven Crockpot Baking Sheets A meat brush A measuring cup Cooking Parchment Steps: 1. Season chicken wings with salt and pepper. 2. Spray your slow cooker pot with cooking spray, add chicken wings, hickory barbeque sauce and root beer. Cover, cook on low for 4 hours. 3. Remove wings from slow cooker, place on parchment lined tray. Brush chipotle barbeque sauce onto wings, sprinkle some brown sugar. Put under broiler for 8 -10 minutes. 4. Allow wings to cool for a few minutes. Enjoy! |
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| ~Deadly Aim~ | Jun 24 2016, 07:22 PM Post #4 |
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Deadeye '17, eager to move on from the slow-motion train wreck that was last year.
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Okay, since I'm of Italian / Sicilian blood, I will gladly tell you all how to make GOOD pasta sauce and meatballs. My family recipe, so save yourselves from the drudgery of buying the canned crap! Try this recipe and you will NEVER want Ragu or Prego ever again! ============= DA's Homemade Pasta Sauce and Meatballs The Sauce Ingedients: 2 28 oz. Cans of Crushed Tomatoes 1 12. oz Can of Tomato Paste Basil leaves, crushed (best if frozen in plastic bag before hand to harden them; makes crushing them very easy) A few tablespoons of minced garlic 1 yellow onion, chopped and finely cut in food processor 1 pinch of oregano Two "palms" of sugar, used to kill the acidity. Directions: Mix in all ingredients and stir together. Cook on low for a few hours on oven burner or cooked on higher temperatures while tended to. Make sure to stir the sauce, or it will burn, ESPECIALLY if you decide to cook it at higher temperatures. If inconvenience dictates, a crockpot is an acceptable substitute, but set to EXTREMELY low temperatures. The Meatballs: Ingredients Ground meat packages (beef or poultry, your choice, though I use 80/20 beef myself). 1 yellow onion, chopped and finely cut in food processor or finely hand-diced a pinch salt and pepper Italian bread crumbs for consistency An egg, used to make everything stick Directions: Plop these into the sauce. Give sauce a bit to cook to solidify the sauce. If they break up? No biggie, you'd still have a meat sauce. For those that prefer a chunkier sauce you can choose to break them up if you wish. Come when dinner time is closing in, boil some pasta noodles of your choice. Helpful Tip #1: To make spaghetti noodles easier to unstick, toss in a bit of sauce to make it easier to unstick them after straining. Family trick. Tip #2: If you want to further better the sauce, prep the sauce and balls the day prior, and refrigerate them the day prior to having the pasta. This allows the sauce to "mature" and improves the taste even more upon reheating it. |
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| ~Deadly Aim~ | Jun 24 2016, 07:33 PM Post #5 |
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Deadeye '17, eager to move on from the slow-motion train wreck that was last year.
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Spicy Stout Beer Chili Ingredients: Drizzle of olive Oil 1 lb of ground beef 2 tsp of pepper 2 tsp of salt 1 large onion, chopped 30 oz can of kidney beans 28 oz can of crushed tomato 2 Tbsp. of cumin 1 Tbsp. of paprika 1 Tbsp. of red pepper flakes 8 Tbsp. of chili powder 1/4 cup of water 14.9 fl oz of stout beer (I use a whole bottle of Guinness!) 1 Can of Rotel 2 Tablespoons of Sriracha Sauce Tools needed: A stirring tool Dutch oven pot Steps: 1. In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper. Once browned, remove the beef and set aside. 2. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate. 3. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, rotel, sriracha sauce and stout beer. Stir together. 4. Bring the chili to a boil. Cover and let it simmer for an hour. Allow time to cool and then serve. Enjoy! (FYI, this recipe can be doubled up on depending on the size of your pot and how many people your'e feeding; just be careful with the stout beer!) Edited by Deadly Aim, Jun 24 2016, 07:33 PM.
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| ~RipTheJacker~ | Jun 24 2016, 10:12 PM Post #6 |
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¯\_(ツ)_/¯
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Yoooo I'm supposed to be posting in Pandora's Box right now, but my Spidey sense was tingling. I love food. Rip's Garlic and Spinach Pasta: 1 lb of Italian sausage (I use spicy, you can get the filling without the casing.) 2 Tablespoons of butter 1/2 Sweet onion 3 Garlic cloves (peeled and THINLY sliced) 2 Cups of fresh Spinach A box of your favorite pasta (I like cellentani, it's extra grabby) 1/2 cup of Romano or Parmigian cheese 1 Tablespoon of olive or vegetable oil A lot of salt. Like seriously. Start a pot of water to boil, add about a tablespoon of oil and enough salt to make it taste like ocean water. (Trust me, the saltier the better.) Melt one tablespoon of butter in a pan with your sliced garlic cloves on medium heat while you finely chop the onion. Add onion and meat in with garlic and butter and brown the sausage. Add spinach to the top of your pan and reduce to low heat and cover with a lid. By this time your pot of pasta water should be boiling. Add pasta and simmer until soft. When pasta is ready to drain scoop roughly one cup of the pasta water into the pan with your spinach and meat. Drain the remainder of the pasta water and strain the noodles under cool running water to stop the cooking process. (This can also help your noodles to not stick to each other.) Add your cheese and one Tablespoon of butter to pan with the meat and spinach and stir on medium to high heat and bring to a boil. At this point you can add any spices you want. This should already be salty from the pasta water and cheese, but you can add more to taste if you'd like. I also add red pepper flakes, black pepper, a pinch of paprika, oregano, and a little bit of parsley. Mix your spices in well. Throw your noodles back into the pasta pot and put your sausage and spinach mixture into the same pot. You can put this on medium heat and stir it while the sauce thickens on its own. This should only take a minute. After the sauce thickens it's ready to eat! You can pour it into a large serving bowl, or if you're a classy dame like me you just serve it out of the pot ![]() Note: This is a SUPER easy recipe that I use for a ton of things. You can actually add whatever veggies you want, I've added asparagus and broccoli before, as well as a ton of other combinations. You can also use whatever noodles you like, but I like ones that grab the spinach. You can also use chicken, ground beef, I've even used kielbasa. Basically this is just a super flexible way to eat pasta with butter and cheese. Need I say more? I've also thrown this in the oven at 350 for about ten minutes after with mozzarella cheese on top to get a nice and cheesy top. I didn't say it was healthy. ¯\_(ツ)_/¯ |
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For those that prefer a chunkier sauce you can choose to break them up if you wish. 

4:44 AM Jul 11