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Recipe Recommendations: Post your favorite online recipes you've tried and liked!

Renae

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So, I like to try recipes, from my cookbook, someone tells me about and then there are the internet cooking guides. I like to try them and after I follow them, I decide if I can make "better". Some I can, some I try and fail and some I succeed.

I'll start off with two seafood ones I like.

https://damndelicious.net/2014/04/11/garlic-butter-shrimp/

Just had this today for lunch, OMGoodness they were so good. I think next time I make this I'll boil some mudbugs and get some bay scallops, incorporate into it and serve over angle hair with Parmesan. Yes it's a modification of a scampi, but this is a GOOD ONE. Really worth trying.

The other thing we had were Drunken Mussels.

https://www.allrecipes.com/recipe/223046/drunken-mussels/

I use a little more Cayenne Pepper and I use Blue Nun Riesling as my wine, I forgo the parsely and toss in a little basil. Otherwise, it's a solid recipe that if you give it a try, I'm sure will be a common favorite at your home as it is here!
 
So, I like to try recipes, from my cookbook, someone tells me about and then there are the internet cooking guides. I like to try them and after I follow them, I decide if I can make "better". Some I can, some I try and fail and some I succeed.

I'll start off with two seafood ones I like.

https://damndelicious.net/2014/04/11/garlic-butter-shrimp/

Just had this today for lunch, OMGoodness they were so good. I think next time I make this I'll boil some mudbugs and get some bay scallops, incorporate into it and serve over angle hair with Parmesan. Yes it's a modification of a scampi, but this is a GOOD ONE. Really worth trying.

The other thing we had were Drunken Mussels.

https://www.allrecipes.com/recipe/223046/drunken-mussels/

I use a little more Cayenne Pepper and I use Blue Nun Riesling as my wine, I forgo the parsely and toss in a little basil. Otherwise, it's a solid recipe that if you give it a try, I'm sure will be a common favorite at your home as it is here!

The butter garlic shrimp sounds good, I'll have to try that one. I just tried a honey garlic shrimp I found online when looking up dinner suggestions and it was really good. Next time, I'll probably add some walnuts to it.

https://sallysbakingaddiction.com/2016/05/09/quick-healthy-dinner-20-minute-honey-garlic-shrimp/
 
not online but medusaline veggie thighs

cauliflowers ,bake them and dip into chili lemon sauce!
 
Here are some of the recipes I found online that I use and like.

I used a couple of the recipes from this site for coney sauce.It kind of does tastes like coney sauce from a coney place.
Coney Sauces http://www.twentymile.com/Cookbook/cidog1.htm

English Muffins Fake-It Frugal: DIY Crumpets - REAL English Muffins

Mix a tablespoon or two of honey in with the melded the butter,before putting in the pan.
Honey Beer bread Honey Beer Bread | Tasty Kitchen: A Happy Recipe Community!

Bacon wrapped eggs https://yourstrulyg.com/2011/10/10/bacon-wrapped-eggs/

Bacon Fried rice https://craftycreativekathy.wordpress.com/2013/07/01/bacon-fried-rice/

Potatoes Galette http://www.nopressurecooker.com/2013/04/potato-galette.html

Middle Eastern style grilled chicken http://web.archive.org/web/20060618...illed-chicken-with-a-couscous-and-herb-salad/

Baked Manicotti with meat sauce http://sunshineandbones.blogspot.com/2011/08/baked-manicotti-with-meat-sauce.html

Lentil soup with Chorizo https://www.mexicoinmykitchen.com/lentil-soup-with-chorizo-recipe/

Lentil soup with smoked sausage https://www.thewickednoodle.com/lentil-soup-recipe/

Potato goulash https://thecozyapron.com/saucy-hungarian-red-potato-goulash/

Latin Fried Chicken https://www.kcet.org/food/weekend-recipe-latin-fried-chicken

These are really good, but a lot of work.Don't use the cornmeal for the tamale dough recipe.Because This makes a lot of tamales,so there will be left overs. Cornmeal tamale dough kind of feels like dried out gritty cornbread when reheated.The regular masa dough does not seem to do this. If you were going with a smaller batch then use the cornmeal tamale dough.If using masa then steam the tamales instead of boiling them.
Alton Browns Delta Hot Tamales https://www.foodnetwork.com/recipes/alton-brown/hot-tamales-recipe-2011883

These are good tamales but a lot easier. These are smaller batch than the above recipe.
Cooks Country Hot Tamales https://www.copymethat.com/r/gFcRwAh/cooks-country-delta-hot-tamales/

Japanese Spaghetti Napolitan https://www.japantimes.co.jp/life/2...olitan-japans-unique-take-pasta/#.V0dZDeRJc28

Beef Hobo dinner https://www.radacutlery.com/blog/beef-hobo-dinner-foil-recipe-video/

I use shard or extra sharp Cheddar for this.
Cooks County New England Bar Pizza http://myjourneyforhim.blogspot.com/p/new-england-bar-pizza.html

You can cheat and just use some Tyson breaded chicken and just the sauce.
Creamy Chicken Piccata https://www.bertolli.com/recipes/creamy-chicken-piccata/

Herb and Citrus Oven Roasted Chicken http://www.thecomfortofcooking.com/2013/04/herb-and-citrus-oven-roasted-chicken.html

Chicken with Bacon Mustard Sauce https://juliasalbum.com/chicken-with-bacon-mustard-sauce/

Home Made Taco Seasoning https://www.foodrenegade.com/homemade-taco-seasoning/
 
https://www.foodnetwork.com/recipes...-mushrooms-with-red-wine-sauce-recipe-2109856
Chicken Scaloppine with Red Wine Mushroom Sauce Recipe | The Chew - ABC.com

Basically followed this, but I lacked Sherry so I altered it a bit.

Put Oregano, Pepper and Garlic Salt in my flour. Cooked the chicken in olive oil with a dash of butter. Cooked till just done and taken out of the pan. (I only had tenders... don't judge) and I then added the mushrooms, cut into quarters, tossed a tab of butter in, and then half of my 4 cloves of garlic Once the 'Shrooms were pretty much moisture free cooked I added the rest of the garlic, cooked 30-40 seconds, then added red wine, butter and some chicken stock.

Cooked that down on HI until it was forming a glaze, reduce heat to low and added the chicken and made sure all was coated.

IT WAS ****ING AMAZING AS ****ING HELL.
 
An old dish.....

CHICKEN MARBELLA (from Silver Palates)

https://www.simplyrecipes.com/recipes/chicken_marbella/


It got raves from the lady at church (I gave them some when her husband was recuperating from an illness) - snapped a shot of it and sent it to her daughter.

The prunes got so nicely caramelized and sticky. Next time I do this, I'll throw in some butternut squash (coated with melted butter/cinnamon).


I had aioli sauce on the side (for the chicken) - which is optional. It's good without any dip, but I just happen to love aioli.
 
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I'm doing these meatballs this afternoon......to go in with hot Italian sausages in a spaghetti sauce recipe derived from Clemenza character in The Godfather, for tomorrow's supper.

"Hey, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh? And a little bit o' wine. An' a little bit o' sugar, and that's my trick."



I've done these meatballs (they're not from The Godfather), and they are truly the best I've ever had. I used only gr beef and gr pork. Don't get scared by the large amount of liquid in it. It's the secret.

https://www.allrecipes.com/recipe/40399/the-best-meatballs/


I added sweated onions with it.
 
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Beer. As a finer point, the poorer the quality, the greater the amount of chilling required. I highly recommend chilling Old Milwaukee to minus 40 degrees, or lower. Once such a temperature is achieved, get out a .22 and shoot them. That is what is meant by "beer shooters". Now you know.
 
Beer. As a finer point, the poorer the quality, the greater the amount of chilling required. I highly recommend chilling Old Milwaukee to minus 40 degrees, or lower. Once such a temperature is achieved, get out a .22 and shoot them. That is what is meant by "beer shooters". Now you know.

You murder beer???!!!! You fiend!!
 
If anyone wants to do a lot of work:

Bake chicken topped with garlic, oregano, all spice, cumin, paprika, onion powder, chili powder, thyme, basil, coriander. 30 minutes each side at 375. Let set about 5 to 10 minutes then shred it up and add enchilada sauce while layering into a tortilla, but not too heavy as its going to go over the top too. Line up your enchiladas and put plenty of sauce and cheese over the top, I added some green onions before the cheese and bake for another 20 minutes or so, same temp.

Enchilada sauce I used: Olive oil (not standard for this kind of recipe, its what I had), cumin, garlic, onion powder, chili powder, 2 tomatoes, chicken broth or water and I added half a green pepper and some of the green onions again. I blended it all in a mixer and you can add flour to it to desired thickness. Cheating, easy Spanish rice, just add the enchilada sauce to it.

Plating: Place one or two on plate, I added pico de gallo, lettuce, and sour cream, other options include guacamole, mole, Spanish rice, refried beans and whatever says Mexican sides to you. One pan of these should feed 3 to 4 as they are pretty filling with all the extras. Yes, I didn't add exact amounts. Adjust to your taste buds as needed.
 
I have been trying recipes with my sous vide cooker,
My older device was a crock pot with a temperature controller, but the kids got me a
Gourmia for Fathers day.
Anyway if you can accurately control the temperature in a hot water container,
It makes the most amazing salmon I have ever tried.
I large salmon side, cut into serving portions.
Brine in fridge for 3 hours (salt and ice water).
Remove, rinse, and pat dry.
Add salt, pepper, dill and thyme, to flesh side.
Place pieces in vacuum or zip lock bags, Add about 1 TS of olive oil to each bag, remove most of the air and seal.
Place bags in water at 139 degrees F for about 45 minuets.
Open bags and serve, (enjoy the complements:lol:)
 
Dave Martin's Black Truffle Mac 'n' Cheese

I have made that mace and cheese so many times it's not funny. It's easy to make and easy to tweak to make it your own. It works family style or as individually prepared small sides (nice if you want to indulge yourself with single servings. It's also microwave cookable.

The recipe below uses truffle oil, and that works great; however, when I make this for guests or at Christmas, I shave black truffles and layer them on the bottom of the baking dish and garnish with a bit more on top. I also like to "switch it up" with the cheeses.

Anyway, here's the basic recipe. Have fun.

1 Tbsp. EVO
1 small shallot, brunoise
6 cloves of roasted garlic
3 teaspoons black truffle oil
One pint heavy cream
One pint whole milk
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano,finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

Method:
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed. Set aside.

Other ingredients:
8 oz unsalted butter

Assembly:
Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.



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OP-er, I'm going to assume you've tried Epicurious and don't care for their recipes. If you haven't give them a shot. Ditto D'Artagnan. They both are on the "fancy but easy" side of things. From D'Artagnan, I've done the mac 'n' cheese recipe posted a moment ago and their Basque bird roast, which is basically paella sans rice and with poultry instead of seafood. (FWIW, the Food Network has a variant that actually is paella, thus it retains the rice and is a bit less indulgent.)

From time to time, I try Iron Chef recipes. Sometimes I do them straight up and other times I modify them to my skill and patience for "dicking around" in the kitchen. If I tweak it, I take their flavor profile and apply it to something I want to make. I turned M. Symon's diver scallop crudo into a cooked dish, mainly because I couldn't get live scallops at the time, so I sauteed sauteed the scallops, let them cool a touch and served them with as a salad on a plate instead of in the diver shells.
 
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