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The Recipe Thread

Discussion in 'Chit Chat' started by Miakoda, Jan 7, 2008.

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  1. AdMae

    AdMae Big Dog

    Have you actually done that Pookie? Alcohol doesn't exactly freeze... Although, you can get a beer slushy by forgetting you put a warm one in the freezer to cool down faster, lol

    Back on topic:

    Decided to put everything on a chicken tonight and crossed my fingers. Actually came out delicious! So I wanted to share;

    Started with bullion and lemon juice. realized the red peppers are in the car (don't ask). So I added some red chili paste. Then thought, what the hell.

    Added oyster sauce, fish oil, sesame oil, werscestershire sauce, cumin, garlic salt, lemon pepper, peppercorns, cinnamon and honey.

    I really wasn't sure how it would work, but it came out super flavorful!

    I think i'll call it "the kitchen sink chicken"

    BILLBKLYN Good Dog

    Beer freezes solid. I should know.
  3. chloesredboy2

    chloesredboy2 Good Dog

    And for those nights where you're just too tired to cook
  4. lkelley36

    lkelley36 Big Dog

    I haven't tried to make this yet, but was soooo glad to find it!! Grisanti's Italian Spinich is the best!!!

    Tuscan Cuisine with Ronnie Grisanti

    MEMPHIS, Tenn. - Ronnie Grisanti of Grisanti’s at Poplar and Humes joins FOX13 to cook up an authentic Tuscan style meal.

    Grisanti Spinach Uova

    18 oz of chopped, drained spinach
    6 oz of extra virgin olive oil
    3 oz of chopped garlic
    half a dozen eggs
    salt & pepper to taste
    Pour olive oil in skillet under low heat. Place spinach in skillet with olive oil. Stir spinach in olive oil until it soft. Increase heat and add garlic. Crack eggs and stir in skillet. Stir until the eggs look scrambled. Reduce heat. Place spinach in a casserole or serving plate. Add salt & pepper to taste. Top dish with fresh grated parmesan cheese and serve. 4 - 6 servings.

    ---------- Post added at 08:15 AM ---------- Previous post was at 08:14 AM ----------


    1 1/2 c. canola oil or olive oil
    1 pkg. dry ranch dressing mix
    1 T. Tony Chachere creole seasoning *
    2 T. red pepper flakes **
    1 lb. saltine crackers (townhouse or Ritz are better)

    Whisk together the oil and spices and let stand 30 minutes. Lay crackers on a cookie sheet with sides. Drizzle oil over crackers. Turn crackers every 15 min. two or three times to coat. Store crackers in an airtight container. The crackers are even better-tasting the next day!

    * Go here to see what the package looks like. I found it at my local big grocery store for about $3.25. The directions say "...use it like salt." Yum!

    ** This makes it "grown up" spicy. Decreasing the red pepper flakes to 1 T. still makes it very flavorful but less intense.


    • 1 1/2 cups canola oil or olive oil
    • 2 tablespoons crushed red pepper flakes
    • 1 (1 ounce) packet ranch dressing mix
    • 1 tablespoon chili powder
    • 1 (16 ounce) package Whole Wheat Saltine Crackers (townhouse or Ritz are better)
    1. Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
    2. Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

    ---------- Post added at 08:19 AM ---------- Previous post was at 08:15 AM ----------

    Pumpkin Spice Cookies...these are really good!!

    1 box betty crocker supermoist carrot cake mix
    ¾ cup canned pumpkin (not pie mix)
    ¼ cup melted butter or margarine
    1 egg

    The recipe calls for the following topping…would not recommend…toooo sweet… Rae just used a glaze and drizzled on the top….

    1 container betty crocker rich and creamy cream cheese frosting
    Candy pumpkins for the top (about 36)

    Preheat: 350 degree oven
    325 degree oven for dark or nonstick pans

    Grease cookie sheets.

    Mix cake mix, pumpkin, melted butter and egg. Stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheet.

    Bake 11 to 14 minutes or until puffed and set in the center. Cool 2 minutes, remove from cookie sheet to cooling rack. Cool completely.

    You can top them with the topping above, or use nothing, or make a glaze of some sort to drizzle over them.
    Last edited by a moderator: Oct 26, 2011
  5. Tanktastic

    Tanktastic Big Dog

    This is one of my staples. Make an omelette in the morning, lunch is this over fresh baby spinach and a packet of tuna, then for supper over chicken, beef or pork. Some days I have it just at breakfast, other days I eat it at all three meals. I usually half the recipe so it all gets eaten while it still tastes the best.

    Black bean salsa.
    • 2 (15-ounce) cans black beans, rinsed and drained
    • 1 (17-ounce) package frozen whole kernel corn, thawed
    • 2 large tomatoes, seeded and diced
    • 1 large avocado, peeled and diced (optional, salsa lasts longer in fridge without it)
    • 1 small onion, diced
    • 1/8 to 1/4 cup chopped fresh cilantro leaves
    • 2 tablespoons lime juice
    • 1 tablespoon red wine vinegar
    • Salt and pepper
    [h=2]Directions[/h]Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilledchicken breast as a meal.
  6. AdMae

    AdMae Big Dog

    I have cocoanut, almonds, and pounds of white chocolate. I'm going to try some kind of cupcake or candy.
    That's if I feel like getting off the couch...
  7. AdMae

    AdMae Big Dog

    Well that didn't happen. Fiancee called and wanted blackened chicken over pasta for dinner. Working on that. Homemade alfredo sauce, penne pasta, and the jar of spice labeled "Cajun seasoning" for the chicken. Pretty easy dinner.
  8. omgrobyn

    omgrobyn GRCH Dog

    Bacon Breakfast Cake Recipe - Allrecipes.com

    It was amazing. However, for some reason the recipe doesn't say you need to cook the bacon. It lies. Cook the bacon. And after that, chop it up. Make extra bacon to throw on top of the batter (or a layer of bacon in the middle). You don't need the maple extract, the syrup (if it's good syrup) is good enough. AND GREASE THE HELL OUT OF THE PAN! When you think it's greasy enough, keep greasing!

    And you may have to cook it longer. I ended up cooking it for about 45 minutes. But I was also using a dark cake pan, and listened to the box when it said to bake it at 325 because of it.
  9. MsAcer

    MsAcer Good Dog


    Candy bacon :)
  10. Humblepit

    Humblepit Good Dog

    Pupusas, marshmallow sweet potato, and oven roasted garlic kale with mushrooms

    2 cups Masa herina (corn flour)
    1 cup water
    1 cup queso fresco, crumbed

    1. Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
    2. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
    3. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

    marshmallow sweet potatoes
    6 diced yams
    1/2 cup brown sugar
    1/4 teaspoon salt
    1/2 teaspoon cinnamon
    4 tablespoons melted butter
    1 (16 ounce) bag miniature marshmallows

    1. Butter 1 quart baking dish.
    2. Heat oven to 350 degrees.
    3. 1. Mash yams in a large bowl and add brown sugar, salt, cinnamon, and melted butter.
    4. Mix well.
    5. 2. Place 1/2 mixture in baking dish.
    6. 3. Top with a layer of marshmallows, then add remaining mixture.
    7. 4. Bake for 30 minutes.
    8. 6. Remove from oven and top with remaining marshmallows.
    9. 7. Bake for another 10 minutes or until marshmallows are lightly browned.

    Garlic kale with mushrooms
    salt and pepper to taste
    1 tsp garlic
    8 oz sliced mushrooms
    1 tbsp of olive oil

    1. combine kale, salt, pepper, olive oil, and garlic in a bowl and mix well
    2. Put kale on a baking tray and cook in the oven for 5-7 minutes.
    3. Saute mushrooms with salt and pepper.
    4. Top off kale with the mushrooms.
  11. Beki

    Beki Good Dog Premium Member

    The kale sounds amazing! Will any type of mushrooms work? Or just go with my favorite?
    BTW........I'm still waiting on that rice recipe *wink wink*
  12. Humblepit

    Humblepit Good Dog

    Haha You can use any kind of mushrooms you want and I'll post the rice up soon. Lol
  13. Beki

    Beki Good Dog Premium Member

    Whaahooo! I'll be waiting :-)
    Morell season is coming up fast, if ya have any great ideas for those, I'm all ears :-)
  14. Humblepit

    Humblepit Good Dog

    With olives


    Without olives


    Puerto Rican rice and pigeon peas (Arroz con gandules)

    • 2 tbsp of olive oil
    • 1/2 cup of sofrito (recipe below)
    • slow cooked pork, chopped (optional), or use chopped ham
    • 1 packet of Sazon (con culantro y achiote (coriander and annatto))
    • 15 oz can of Gandules (Pigeon Peas), with liquid
    • 2 cups uncooked rice
    • 4 cups of chicken stock, or water
    • salt to taste
    • Roasted red pepper for garnish (optional)
    • 2 bay leaves
    • a few pitted green olives
    In a large pot, heat the oil on medium heat. Once heated, add the sofrito, and cook for about a minute or two. Add in your sazon packet, water, bay leaves, green olives, rice, and gandules, and mix well. Bring this mixture to a boil, then cover, and reduce the heat to a simmer. Let this cook for about 40 minutes, checking around 35 minutes. NEVER LIFT THE LID before 35 minutes. Before serving, stir the rice. It should not be burned on the bottom, and it should be nice and fluffy. Serve with chopped roasted red bell peppers on the top.
    But if you have a rice cooker then use it.
    Sofrito Ingredients:

    • 1 red bell pepper, seeded and chopped
    • 2 green bell peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 head of garlic, peeled
    • handful of flat leaf parsley
    • handful of cilantro
    • 2 onions, chopped
    Toss everything into a food processor and chop down into a nice sauce. You can use sofrito in most anything, trust me, this is a real winner!
  15. Beki

    Beki Good Dog Premium Member

    Uh oh.......wait for it........yep! I am doing the happy dance!!!!!!
  16. Humblepit

    Humblepit Good Dog

    Hahahahaha I hope you like it. Also I like to add chopped cilantro at the end.
  17. Beret

    Beret Bullyflop

    Soooo, you gonna cook for me when you and Humble come to visit?
  18. Humblepit

    Humblepit Good Dog

    I'll cook if you'll make the drinks.
  19. Beki

    Beki Good Dog Premium Member

    I'm sure it will be amazing!
    OK........let's start planning Easter dinner! All I have so far is homemade butter as a definite. :-)
  20. MsAcer

    MsAcer Good Dog

    That rice looks great!!!
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