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Old 01-18-2007, 08:42 PM   #1
Tkacik
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Default The Official OT Favorite Recipe Thread

After going through a bunch of recipies tonight trying to decide what to make for dinner, I noticed that some of mine were getting a bit played out. I cook a good bit and enjoy it...

Hopefully as this list grows this can be a place where OT'ers can get some new ideas of what to make for dinner.

Here's my contribution for the list. (also what the wife and I had for dinner) Also, one of my favorites.

Baked Catfish (or insert another white fish here) Parmesan

Ingredients needed:

4 catfish filets
2 eggs beaten
1/2 cup milk
1 cup fresh, soft bread crumbs
1 cup grated parmesan cheese
2 teaspoons chopped garlic
1/4 cup chopped parsley
2 teaspoons dried oregeno
1 teaspoon salt
1 teaspoon ground black pepper
nonstick cooking spray

The process:

Preheat oven to 400 deg F. Combine eggs and milk in small bown (like you're making scrambled eggs) and coat the fish with the egg/milk mixture - then into the breadcrumb mixture. Make sure you're distributing the bread crumb mixture evenly. It's easy for it to bunch up. Put into non-stick greased pan and bake for roughly 15 minutes, or until the fish flakes easily.

Enjoy.
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Old 01-18-2007, 08:43 PM   #2
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1 frozen pizza
1 upside down pan


cook at 425 for 15 minutes
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Old 01-18-2007, 08:45 PM   #3
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what's a favorite recipie?
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Old 01-18-2007, 08:48 PM   #4
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Quote:
Originally Posted by imprezton View Post
what's a favorite recipie?
Ahhhh crap.
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Old 01-18-2007, 08:49 PM   #5
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you know you can still change the thread title...

in main OT double click in the grey area to the right of the actual thread title, you can edit from the main page

Last edited by Protege Menace; 01-18-2007 at 09:05 PM.
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Old 01-18-2007, 08:52 PM   #6
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Quote:
Originally Posted by Protege Menace View Post
you know you can still change the thread title...

in main OT double click in the grey area to the right of the actualy7 thread title, you can edit from the main page
Sweet!

Thanks, never knew we could do that.
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Old 01-18-2007, 09:05 PM   #7
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1 plate of spaghetti (cooked in salty water)

1 generous helping of A.1. Steak Sauce.

YUM!
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Old 01-18-2007, 09:06 PM   #8
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question.


why do you need to add salt to spag noodles?


I have added a pinch of salt once or twice but coudltn taste a diff so i never salt anymore.
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Old 01-18-2007, 10:21 PM   #9
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Quote:
Originally Posted by Protege Menace View Post
question.


why do you need to add salt to spag noodles?


I have added a pinch of salt once or twice but coudltn taste a diff so i never salt anymore.

I never add salt. I suppose the salt may help with them sticking together?
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Old 01-18-2007, 10:24 PM   #10
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A pinch of salt wouldn't do anything for the taste, you're right. If you're making a whole pot, you need to really salt the water...2 or 3 teaspoons.
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Old 01-18-2007, 10:25 PM   #11
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Quote:
Originally Posted by STiTkacik View Post
I never add salt. I suppose the salt may help with them sticking together?
A little olive oil will too
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Old 01-18-2007, 11:14 PM   #12
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Quote:
Originally Posted by Kaiser View Post
A pinch of salt wouldn't do anything for the taste, you're right. If you're making a whole pot, you need to really salt the water...2 or 3 teaspoons.
exactly. I just take the round iodized salt container and pour in about 2 tablespoons to a good size pot.

it does make quite a difference. IMO spaghetti tastes very plain otherwise.

I'm sure plain spaghetti is fine for the traditional spaghetti SAUCE, but I hate onions/peppers/andsomeotheringredients.

Most observers are disgusted to see my A1 spaghetti, which kinda has the appearance of mud spaghetti after the mixture.
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Old 01-19-2007, 09:18 AM   #13
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C'mon lets get some more recipes here!

I need something new to make tonight!

IBjustlooksomewhereelseontheinternet
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Old 01-19-2007, 09:59 AM   #14
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Spaghetti will stick together if you don't use enough water to boil it (you need a lot of water to boil pasta, more than most people think). Enough water, no stick.

I'm not sure about 'favorite' recipe, that most 'go to' recipe in our house is Pasta Carbonara because it's just staples that we always have on hand so no unscheduled trips to the groc if we don't have anything else to cook:

Pasta Carbonara (for 2)
1/2# Spaghetti
4 slices bacon
2 cloves garlic, crushed or chopped
pinch crushed red pepper (to taste)
chicken stock or white wine or pasta water
one egg, lightly beaten
parmigiano-reggiano cheese (or parmesan-like cheese)

Directions:
Pasta:
- Boiling salted water...time spaghetti to come out when sauce is ready.

Sauce:
- Chop bacon into bits and fry.
- When bacon is browned drain off all but 2T fat and add garlic and red pepper.
- Stir for 1 minute and add 1/2c chicken stock (or wine or pasta water). Scrape up bacon bits from skillet.
- When reduced to ~1/4c add in pasta and toss. Add in egg and cheese and toss.
- Test seasoning, and serve.
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Old 01-19-2007, 10:05 AM   #15
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HOT! Sweet and Sour Marinated Pickles


Ingredients;

1 Gallon Jar Sour Pickles (check Minyard or WalMart)

1 12oz. bottle Tabasco sauce (other brands taste inferior)(pretty hot-reduce by 3-4 ozs. for less heat)

4 cups sugar

6-12 cloves of garlic

Directions;

Drain and discard brine from pickles, slice (kinda thick - 3/16" or so, I use a 'mandolin slicer'), replace in jar.

Place sugar, Tabasco and coarse chopped (2-3 pieces) garlic cloves in jar. Close lid

TIGHTLY and place in refrigerator. Invert jar once/twice a day for 1 week. Open and enjoy!
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Old 01-19-2007, 10:06 AM   #16
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My wife never ate coleslaw before but loves this recipe - easy to make with bagged slaw too.

(no sugar added - but you could try a 1/4 cup of table sugar if you don't want the Splenda)

Coleslaw - Sweet, Creamy & Sugar-free

Recipe By : Keri Cathey
Serving Size : 1 Preparation Time :0:00
Categories : Salads Slaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb shredded cabbage -- to 1 1/2 lb
--or 1 bag slaw mix
2 carrots -- shredded
1/4 small red onion -- shredded, optional
--Dressing
1/2 cup mayonnaise, light -- to 3/4 cup
11 packets Splenda sweetener
2 Tbs cider vinegar
1/2 tsp tabasco sauce -- Chipotle, optional
1/4 tsp salt
1/4 tsp celery seeds -- optional

Blend dressing ingredients well, and mix with vegetables. Refrigerate at least 1 hour.

This recipe originally used 1/2 cup sugar. I had heard many good things about the taste of Splenda sweetener, so I thought I'd give it a shot in this. Since each packet = 2 teaspoons sugar, I ciphered thusly:

1/2 cup sugar = 4/8 cup = 4 x 2 Tbs = 8 Tbs = 8 x 3 tsp = 24 tsp / 2 = 12 packets to equal 1/2 cup sugar. I miscounted and only used 11 packets, but that was PLENTY sweet. Bubba-tested and approved.

Keri C, bbq list 5-17-2003
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Old 01-19-2007, 11:02 AM   #17
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This is dead on the best banana pudding recipe in the known Universe....


2 bags Pepperidge farms Chessman cookies
6-8 bananas
1 5 ounce pkg. French vanilla instant pudding
2 cups whole milk
1 8 ounce package cream cheese
1 14 ounce can sweet condensed milk
I 12 ounce carton cool whip (thawed)

Use 9x13 pyrex type glass dish..other sizes/shapes may not 'layout' the cookies correctly.

Open and inspect the cookies. Use broken ones on the bottom. Line bottom of the pan with one bag of cookies.You'll see the 'order' they go. Slice the bananas and put them on top of the cookies..

Mix the milk and the pudding together using hand mixer, blend for two minutes.. In another bowl Blend cream cheese with sweetened condensed milk till smooth.. Fold whipped cream into the Cream cheese mixture, then add pudding mixture and fold that in also..

Pour this on top of the bananas, and smooth it out evenly, then top with remaining bag of cookies.. Let it set up in fridge for a couple hours..

very rich, and good looking too!


Carl
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Old 01-19-2007, 11:18 AM   #18
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Quote:
Originally Posted by 1 Lucky Texan View Post
This is dead on the best banana pudding recipe in the known Universe....
2 bags Pepperidge farms Chessman cookies
The substitution for vanilla wafers intrigues me. Might have to try this one.
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Old 01-19-2007, 11:21 AM   #19
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Great sounding recipes!

The coleslaw sounds great... I might try and make it tonight.
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Old 01-19-2007, 11:25 AM   #20
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Originally Posted by BeeGee View Post
The substitution for vanilla wafers intrigues me. Might have to try this one.
They are rectangular and,IIRC, they go 4 across and 6 down and one 'section' makes a decnt portion, 2 sections a large portion. Very rich too.
We make it 3-4 times a year at special occasions.

That pickle recipe I may onely make every year or 2 and I give a lot of it away - they are intense. I use them on snadwiches sometimes - really tasty!

We make the coleslaw every few weeks - really good stuff.

Carl
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Old 01-19-2007, 11:27 AM   #21
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My pasta water nears the salinity of the Atlantic ocean.

Pinch is nothing. SALT the water. Actually flavors the pasta.
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Old 01-19-2007, 11:37 AM   #22
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Here's something new I made recently that turned out really, really well: Tequila and Lime Chicken (think Margarita Chicken at Chilis or some such place). I usually just wing it when it comes to the ingredients (and the amounts), but I'll try to quantify it here. The following should be sufficient for two people for a single night; just scale it up if you want to make more:
- 2 chicken breasts (ideally, sliced thin into four cutlets)
- juice of 2 or 3 limes
- 2 cloves of garlic, minced
- salt and pepper to taste (me, I like lots of salt on my chicken)
- a couple of ounzes of tequila (about the equivalent of one of those minibar bottles, which is all I had available )
- two tablespoons of honey
- one tablespoon of vegetable oil

Mix the liquid ingredients together along with the garlic and throw it into a plastic bag with the chicken (which you've already salt-and-peppered). Remove as much air as possible so that the marinade coats the chicken. Now, I only let it sit in the fridge for about an hour, though I'm sure longer wouldn't hurt.

Then get a nonstick pan nice and hot and sear the chicken on both sides. After that, turn down the heat and cook it through. If you like, you can make some additional marinade and baste the chicken while it's cooking (don't use the same one you actually marinaded the chicken in).

I served it with mexican rice and black beans, and it was one of the yummier dishes I've made in a long time. Enjoy.
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Old 01-19-2007, 01:18 PM   #23
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Quote:
Originally Posted by Kaiser View Post
Here's something new I made recently that turned out really, really well: Tequila and Lime Chicken (think Margarita Chicken at Chilis or some such place). I usually just wing it when it comes to the ingredients (and the amounts), but I'll try to quantify it here. The following should be sufficient for two people for a single night; just scale it up if you want to make more:
- 2 chicken breasts (ideally, sliced thin into four cutlets)
- juice of 2 or 3 limes
- 2 cloves of garlic, minced
- salt and pepper to taste (me, I like lots of salt on my chicken)
- a couple of ounzes of tequila (about the equivalent of one of those minibar bottles, which is all I had available )
- two tablespoons of honey
- one tablespoon of vegetable oil

Mix the liquid ingredients together along with the garlic and throw it into a plastic bag with the chicken (which you've already salt-and-peppered). Remove as much air as possible so that the marinade coats the chicken. Now, I only let it sit in the fridge for about an hour, though I'm sure longer wouldn't hurt.

Then get a nonstick pan nice and hot and sear the chicken on both sides. After that, turn down the heat and cook it through. If you like, you can make some additional marinade and baste the chicken while it's cooking (don't use the same one you actually marinaded the chicken in).

I served it with mexican rice and black beans, and it was one of the yummier dishes I've made in a long time. Enjoy.
I've tried the Chili's version and liked it. This sounds delicious too...
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Old 01-19-2007, 01:25 PM   #24
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Quote:
Originally Posted by CandyO View Post
A little olive oil will too
Wait. Doesn't oil float to the surface of water or are you talking about after you've drained the pasta?

I'm not trying to be a punk, but I'm facinated by how many people think adding a bit of oil to their pasta water will actually help destick their pasta noodles. I think adding olive oil helps the water from overfoaming, though, but definitely not to destick pasta.
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Old 01-19-2007, 03:06 PM   #25
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I need to find that garlic buttered shrimp recipe for this thread.
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