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RC94
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It's been a while since I checked that forum, but it appears to be closed down now. You can't post in any threads or start new ones. What happened? Or is it just me?

 

 

ETA - I will make this my new recipe and cooking thread. I will post random recipes once in a while and will try my best with anyone' requests. Please also share your recipes. Here is a link to the old thread in the Food and Beverage forum: http://forums.thehud...-recipe-thread/

Edited by RC94
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If you have any favorite slow-cooker or casserole recipes, I'd love 'em!

 

With a 4-month old, full time job, and school, just don't have the time or energy to cook more involved meals I'm used to

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If you have anything specific in mind or a specific ingredient you want, let me know. I like this one and it's quick and easy:

 

Shrimp Casserole

 

Ingredients

4 tablespoons unsalted butter, softened

2 teaspoons chopped garlic (2 cloves)

1/4 cup minced scallions

1/2 cup coarsely chopped white button mushrooms

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons canola oil

1 pound large shrimp (about 24), shelled and deveined

1 cup fresh bread crumbs

1/4 cup dry white wine

 

 

Directions:

 

1. In a large glass bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or 1 large gratin dish).

 

2. Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the crumbs and pour on the wine.

 

3. Set a rack in the upper third of the oven and preheat to 425°. About 15 minutes before serving time, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.

Edited by RC94
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If you have anything specific in mind or a specific ingredient you want, let me know. I like this one and it's quick and easy:

 

Shrimp Casserole

 

Ingredients

4 tablespoons unsalted butter, softened

2 teaspoons chopped garlic (2 cloves)

1/4 cup minced scallions

1/2 cup coarsely chopped white button mushrooms

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons canola oil

1 pound large shrimp (about 24), shelled and deveined

1 cup fresh bread crumbs

1/4 cup dry white wine

 

 

Directions:

 

1. In a large glass bowl, mix the butter with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among 4 gratin dishes (or 1 large gratin dish).

 

2. Toss the bread crumbs with the remaining 1 tablespoon of oil, so they are lightly coated but still fluffy. Sprinkle the shrimp mixture with the crumbs and pour on the wine.

 

3. Set a rack in the upper third of the oven and preheat to 425°. About 15 minutes before serving time, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the crumbs are nicely browned and the shrimp are just cooked through. Serve immediately.

 

that sounds good. And easy. I think we should get the F n B forum going again here in the 'gate. It'd be awesome if Bier would drop in now and again :unsure:
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I'm not sure if this is kid friendly since I don't have kids, but I think I liked wings as a kid and I have always liked Asian food in general, and soy sauce specifically. Try these wings:

 

Asian Wings

 

Ingredients

1/2 cup chopped green onion

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons Asian chili sauce (I use Sriracha)

2 tablespoons oyster sauce

2 tablespoons sesame oil

1 teaspoon ground ginger

2 cloves garlic, finely chopped

2 pounds chicken wings, cut in 2 pieces at joint

 

Directions:

  • Heat oven to 450 degrees. Grease large baking pan.

 

  • Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.

 

  • Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.

 

Edited by RC94
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If anyone wants to throw some out, I am always looking for new dry rubs and bbq sauces. Also kid friendly meals with chicken (the only meat I can get my son to eat right now).

 

 

how old? range of flavors?

 

marsala

picatta

parm

homemade chicken fingers

rosemary grilled

teriyaki

grilled bbq

pan seared with gnocchi, fava bean, mushrooms, pan jus

honey/lavender roasted

smoked

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If anyone wants to throw some out, I am always looking for new dry rubs and bbq sauces. Also kid friendly meals with chicken (the only meat I can get my son to eat right now).

 

Not really a recipe, but kids love it (mine anyway) and a good way to get some spinach in them. Couple bottles of ur fave Alfredo sauce, cook a lb or so of boneless skinless chicken(cut into bite pieces first), remove. Saute a big bag of spinach until its just wilted in evoo and a Lil garlic if they like garlic. Add the cooked chicken and spinach into a pot of the alfredo. Boil a bag of tortellini or their fave pasta if tortellini isnt a hit in your house. Dinner is served...quick easy and cheap weeknight meal Edited by HowboutthemCowboys
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how old? range of flavors?

 

marsala

picatta

parm

homemade chicken fingers

rosemary grilled

teriyaki

grilled bbq

pan seared with gnocchi, fava bean, mushrooms, pan jus

honey/lavender roasted

smoked

 

 

Hes almost two. So far bbq sauce, ranch and "chick-fil-a" sauce on plain chicken is all I can get him to eat. I have tried burgers and steak and shrimp and fish (white fish variations and salmon). Nothing but the basic chicken with dipping sauce has worked. I think I am going to try the chicken parm this week. Tried the teriyaki already. It seems every time I try something else he just sits and plays with it for a while then says he is done. We are against making him a seperate meal from the family so we have been trying the whole put him to bed regardless of how much he has eaten but I have to say, it makes me feel awful as a parent.

 

On the plus side I did get him to eat asparagus last week which was a surprise.

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  • 5 weeks later...

Each year I think I'll learn how to smoke meats, then my dad tells me about getting up before the sun for some pork and the thought gets tabled for another year...I admire the patience, I don't have it

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Each year I think I'll learn how to smoke meats, then my dad tells me about getting up before the sun for some pork and the thought gets tabled for another year...I admire the patience, I don't have it

 

nah..I'll sleep in a Lil tomorrow, rub em down about 11 am, put em on about 1 n pig out around 7 pm. I have a gas smoker though ( I know) so I don't even really have to pay attention to it..once I get I settled in at 225ish it'll hold that temp forever
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Well, since my grill is broken and a new one is needed (really just outta propane, but wife doesn't need to know that), decided to go for mom's homemade chicken-n-dumplins...wonderousness!

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