Breakfast egg muffins/bites submitted by a subscriber (do they stack up) sam the cooking guy
video description
Ultimate Penne Ala Vodka, my go-to recipe!
1 tbsp olive oil\r
1 chopped onion (i prefer white)\r
1 can of crushed tomatoes\r
1 teaspoon of salt\r
a pinch of black pepper\r
a pinch of oregano\r
a teeny tiny pinch of crushed red pepper\r
around 5 to 8 little basil leaves\r
a full stick of butter cut in half\r
3 cups heavy cream\r
half a cup of vodka\r
2 tbsp of corn starch\r
some prosciutto if u want but not necessary\r
parmesan cheese (however much u wanna add at the end\r
add olive oil to a saucepan, heat on high add onions for like 4-6 min until they brown\r
add crushed tomatoes, salt, black pepper, basil, and oregano and simmer for up to an hour (you can do less but the longer the better)\r
after about 30-45 of simmering add the prosciutto if u got some.
take out another sauce pan and melt half the butter on medium heat, then add crushed red pepper. then slowly add the vodka and simmer to cook of alc for around 5 to 6 min (don’t smell to check it will burn your nose) \r
add the heavy cream to the vodka butter mixture\r
i like to turn the heat up to low medium from simmer and let the mix start to bubble. don’t turn too high or it’ll foam up and overflow\r
add the heavy cream vodka butter to the tomato sauce that was simmering and mix dat shit up gewd\r
heat it a bit to let that bubble up to and thicken a little.
Mix corn starch with some water and stir to combine (avoid clumps. This will thicken up the sauce. If not enough, add one more teaspoon and mix. Be patient, sometimes it takes a minute to thicken.
melt the other half stick of butter and mix it into penne then add however much sauce u want. then add however much parm u want\r
voila!
Calories: \r
Sauce: 3750 total\n
Date: 2024-03-23
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Comments and reviews: 19
itsmehendrics
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
FreeBird614Two
Submitting a family favorite for consideration.
I know this is simple, but when my wife and college freshman daughter are bored with carry out or pizza they always ask for my home make grilled cheese.
I labor over this for 90 minutes making sure I get the melt level and toastiness of the bread just right.
Nothing fancy, but the basting makes all the difference.
Chris Hertenstein
Basted Toasted Cheese Sandwich
Ingredients:
Fresh Sourdough (milled & baked by my son Jake)
3 cheeses (American, Havarti, Swiss) number of slices depends on size of break slices
4 tablespoons of melted Irish butter
2 tablespoons of Olive Oil
Black Forest Ham (slices proportional to bread and cheese)
Instructions:
Heat a cast iron skillet until water sizzles!
Sear ham in skillet until it gets some color and the aroma comes out
Melt butter and mix with Olive oil in bowl or measuring cup
Coat Sourdough with butter/olive oil mixture
Place one slice of sourdough in skillet
Top with 1-2 slices of all three cheeses
Layer on the Black Forest Ham
Top the ham with additional 1-3 slices of all three cheeses
Top with second slice of sourdough
Baste with left over butter/oil mixture
Flip frequently (technique ala STCG)
As cheese melts, fold over the top of sourdough and flip until the cheese reaches a nice toastiness.
As if 3 cheeses weren’t enough, service with baked mac & cheese or air fried French fries.
Optional:
Add pickled jalapenos, red onions, and/or roasted garlic to taste.
Prepare dipping sauce using Kewpie Mayo Sriracha
reply
Submitting a family favorite for consideration.
I know this is simple, but when my wife and college freshman daughter are bored with carry out or pizza they always ask for my home make grilled cheese.
I labor over this for 90 minutes making sure I get the melt level and toastiness of the bread just right.
Nothing fancy, but the basting makes all the difference.
Chris Hertenstein
Basted Toasted Cheese Sandwich
Ingredients:
Fresh Sourdough (milled & baked by my son Jake)
3 cheeses (American, Havarti, Swiss) number of slices depends on size of break slices
4 tablespoons of melted Irish butter
2 tablespoons of Olive Oil
Black Forest Ham (slices proportional to bread and cheese)
Instructions:
Heat a cast iron skillet until water sizzles!
Sear ham in skillet until it gets some color and the aroma comes out
Melt butter and mix with Olive oil in bowl or measuring cup
Coat Sourdough with butter/olive oil mixture
Place one slice of sourdough in skillet
Top with 1-2 slices of all three cheeses
Layer on the Black Forest Ham
Top the ham with additional 1-3 slices of all three cheeses
Top with second slice of sourdough
Baste with left over butter/oil mixture
Flip frequently (technique ala STCG)
As cheese melts, fold over the top of sourdough and flip until the cheese reaches a nice toastiness.
As if 3 cheeses weren’t enough, service with baked mac & cheese or air fried French fries.
Optional:
Add pickled jalapenos, red onions, and/or roasted garlic to taste.
Prepare dipping sauce using Kewpie Mayo Sriracha
reply
lepot23
I took the chaffle idea, and experimented. I figured out that a waffle iron is all you need to make a perfect breakfast sandwich. A mini waffle iron, that is. You can use it to toast your English muffins, cook your beaten egg ( mine the added cheese) heat up a precooked sausage patty (I used Jimmy Dean precooked breakfast sausage patties, and it doesn't take very long at all. I used and olive oil spray on my muffins, and put them on the iron, split side to each griddle on the iron. Removed them when I thought they were good enough, then layered the American cheese on the bottom half. Then, I beat the eggs (one at a time) to cook on the iron. I also salted and peppered the eggs. I used very small eggs, because larger ones will boil over. I also leave the lid up for roughly half a minute before closing. I think it helps to keep the eggs from spilling over. Once the egg starts to puff up the lid, give it about 10 more seconds, and it's ready. I'd say a minute per egg, or so. Now, I heated up the sausage in the microwave, as per the instructions, but I don't see why you couldn't heat it up on the iron. I work in a welding and machine shop, so I was cutting corners a bit, trying not to get caught by the bosses lol. I put the patties on top of the egg, and put the lids of the muffins on. Did three sandwiches in roughly 10 minutes. You can also put the sandwiches in the microwave for roughly 20 seconds, to reheat a little, and melt the cheese a bit more. They pretty much tasted exactly like a Sausage, Egg, and Cheese McMuffin. Very delicious!
reply
I took the chaffle idea, and experimented. I figured out that a waffle iron is all you need to make a perfect breakfast sandwich. A mini waffle iron, that is. You can use it to toast your English muffins, cook your beaten egg ( mine the added cheese) heat up a precooked sausage patty (I used Jimmy Dean precooked breakfast sausage patties, and it doesn't take very long at all. I used and olive oil spray on my muffins, and put them on the iron, split side to each griddle on the iron. Removed them when I thought they were good enough, then layered the American cheese on the bottom half. Then, I beat the eggs (one at a time) to cook on the iron. I also salted and peppered the eggs. I used very small eggs, because larger ones will boil over. I also leave the lid up for roughly half a minute before closing. I think it helps to keep the eggs from spilling over. Once the egg starts to puff up the lid, give it about 10 more seconds, and it's ready. I'd say a minute per egg, or so. Now, I heated up the sausage in the microwave, as per the instructions, but I don't see why you couldn't heat it up on the iron. I work in a welding and machine shop, so I was cutting corners a bit, trying not to get caught by the bosses lol. I put the patties on top of the egg, and put the lids of the muffins on. Did three sandwiches in roughly 10 minutes. You can also put the sandwiches in the microwave for roughly 20 seconds, to reheat a little, and melt the cheese a bit more. They pretty much tasted exactly like a Sausage, Egg, and Cheese McMuffin. Very delicious!
reply
StitchJones
MARCH: Cauliflower Parmesan
Shit You Need:
Oven 425
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
MARCH: Cauliflower Parmesan
Shit You Need:
Oven 425
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
barbaraberg4050
March: Pink Arctic Freeze
6 ounces cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
One can whole cranberry sauce
One cup crushed pineapple well drained
1/2 cup chopped pecans
One cup cool whip
Soften cream cheese. Blend in mayo and sugar until smooth. Add pineapple, cranberry sauce, and nuts. Blend well.
Fold in Cool Whip. Pour into dish. Freeze firm for at least six hours or overnight.
To serve, allowed to stand at room temperature for 15 minutes.
(Note: the dish could be any of the following: square or rectangular and serve with a spoon or cut into squares; individual servings made in muffin cups (lined with cupcake liners); a loaf pan and then served in slices. If plating slices before serving, place the slice on a bed of lettuce slice of iceberg, eg and garnish with a couple of pineapple chunks, a couple of cranberries, or whatever. This can be served as a salad or as a dessert)
I live about an hour and a half drive from family get togetherS. If I keep this frozen until time to leave, wrap it in a couple of big bath towels and pack it in an insulated bag, it is pretty much ready to serve when I get to the dinner. If it does get too thawed, say maybe some leftovers on the way home, it does refreeze well.
Love watching your show. I made your lemon garlic spatchcocked chicken for last Christmas. In the process of making it and telling others what I made, I introduced a good many people to the word spatchcocked! Thanks, Sam.
reply
March: Pink Arctic Freeze
6 ounces cream cheese
2 tablespoons mayonnaise
2 tablespoons sugar
One can whole cranberry sauce
One cup crushed pineapple well drained
1/2 cup chopped pecans
One cup cool whip
Soften cream cheese. Blend in mayo and sugar until smooth. Add pineapple, cranberry sauce, and nuts. Blend well.
Fold in Cool Whip. Pour into dish. Freeze firm for at least six hours or overnight.
To serve, allowed to stand at room temperature for 15 minutes.
(Note: the dish could be any of the following: square or rectangular and serve with a spoon or cut into squares; individual servings made in muffin cups (lined with cupcake liners); a loaf pan and then served in slices. If plating slices before serving, place the slice on a bed of lettuce slice of iceberg, eg and garnish with a couple of pineapple chunks, a couple of cranberries, or whatever. This can be served as a salad or as a dessert)
I live about an hour and a half drive from family get togetherS. If I keep this frozen until time to leave, wrap it in a couple of big bath towels and pack it in an insulated bag, it is pretty much ready to serve when I get to the dinner. If it does get too thawed, say maybe some leftovers on the way home, it does refreeze well.
Love watching your show. I made your lemon garlic spatchcocked chicken for last Christmas. In the process of making it and telling others what I made, I introduced a good many people to the word spatchcocked! Thanks, Sam.
reply
missleena1
March;
This is a family camping recipe. We call them birds nests. Everyone gets to make their own so each one always looks a little different. You could have the sons of Sam and Chase make one too if they’re around This recipe should make 4-5 nests.
1 bag frozen hashbrowns (thawed)
4-5 eggs
1 lb breakfast sausage roll (like Jimmy Dean)
Shredded cheese
Salt&pepper
Minced dehydrated onions
-Give everyone a piece of tin foil and spray with cooking spray. The piece of foil should be big enough to make a packet at the end.
-cut your sausage roll into 4 or 5 pieces depending on how many people you have. Shape it into a cup to hold your egg and put it in the middle of your foil
-arrange frozen hashbrowns around the sausage cup to look like a birds nest
-crack an egg into your sausage cup. Ideally the whole egg fits in the sausage cup without leaking. If the egg white runs into the potatoes it’s okay
-sprinkle everything with salt, pepper, and the minced onion
-fold everything up into a packet and place on the grill for 8 min, flip and cook for another 8 min
-take packets off of the grill and open immediately. Sprinkle with cheese and close the packet back up for about 5 min or until the cheese melts. Drizzle with hot sauce or ketchup. Enjoy!
reply
March;
This is a family camping recipe. We call them birds nests. Everyone gets to make their own so each one always looks a little different. You could have the sons of Sam and Chase make one too if they’re around This recipe should make 4-5 nests.
1 bag frozen hashbrowns (thawed)
4-5 eggs
1 lb breakfast sausage roll (like Jimmy Dean)
Shredded cheese
Salt&pepper
Minced dehydrated onions
-Give everyone a piece of tin foil and spray with cooking spray. The piece of foil should be big enough to make a packet at the end.
-cut your sausage roll into 4 or 5 pieces depending on how many people you have. Shape it into a cup to hold your egg and put it in the middle of your foil
-arrange frozen hashbrowns around the sausage cup to look like a birds nest
-crack an egg into your sausage cup. Ideally the whole egg fits in the sausage cup without leaking. If the egg white runs into the potatoes it’s okay
-sprinkle everything with salt, pepper, and the minced onion
-fold everything up into a packet and place on the grill for 8 min, flip and cook for another 8 min
-take packets off of the grill and open immediately. Sprinkle with cheese and close the packet back up for about 5 min or until the cheese melts. Drizzle with hot sauce or ketchup. Enjoy!
reply
GiggleBee
I know you are not that into deserts, but I think you will enjoy this.
March: Chimi Cherry Changa
6 (8) soft flour tortillas
8 oz cream cheese, softened
4 tsp sugar
1 tsp vanilla extract
1 1/2 cups cherries from cherry pie filling
2 Tbsp butter; melted
2/3 cup sugar
1 1/2 tsp cinnamon
1. Preheat oven to 400 degrees (F.
2. In a bowl, combine cream cheese, sugar and vanilla. Mix well until smooth and combined.
3. Place a spoonful of cream cheese mixture onto center of each tortilla and spread, leaving the outer inch of the tortilla free of the mixture.
4. Add about 1/4 cup of cherries onto the top of the cream cheese on each tortilla.
5. Fold sides and one end over filling and roll up each tortilla. Secure with a toothpick or simply place seam side down on a backing pan.
6. Combine remaining 2/3 cup sugar in cinnamon in a bowl and stir to combine.
7. Brush the top and sides of each chimi-cherry-changa with the melted butter and roll in cinnamon sugar mixture to coat, then return to baking sheet.
8. Bake 8-10 minutes, or until they start to brown.
9. Remove from the oven and allow to cool prior to serving-the cherry mixture can stay quite hot!
reply
I know you are not that into deserts, but I think you will enjoy this.
March: Chimi Cherry Changa
6 (8) soft flour tortillas
8 oz cream cheese, softened
4 tsp sugar
1 tsp vanilla extract
1 1/2 cups cherries from cherry pie filling
2 Tbsp butter; melted
2/3 cup sugar
1 1/2 tsp cinnamon
1. Preheat oven to 400 degrees (F.
2. In a bowl, combine cream cheese, sugar and vanilla. Mix well until smooth and combined.
3. Place a spoonful of cream cheese mixture onto center of each tortilla and spread, leaving the outer inch of the tortilla free of the mixture.
4. Add about 1/4 cup of cherries onto the top of the cream cheese on each tortilla.
5. Fold sides and one end over filling and roll up each tortilla. Secure with a toothpick or simply place seam side down on a backing pan.
6. Combine remaining 2/3 cup sugar in cinnamon in a bowl and stir to combine.
7. Brush the top and sides of each chimi-cherry-changa with the melted butter and roll in cinnamon sugar mixture to coat, then return to baking sheet.
8. Bake 8-10 minutes, or until they start to brown.
9. Remove from the oven and allow to cool prior to serving-the cherry mixture can stay quite hot!
reply
sruddystar
March:
Smoked Salmon Pizza (my girl’s say this is their choice for their final meal)
Pizza crust: homemade or store bought
Salmon Cream Cheese (Kraft )
Hot smoked Salmon
Red onion, thinly sliced, cut in half rounds.
Capers (rinsed to remove some of the salt)
Black or toasted sesame seeds
Grated smoked Gouda and mozzarella cheeses.
Spread cream cheese over the crust. An offset spatula is ideal.
Flake smoked salmon over all. Sprinkle with red onion half rounds, drained capers, and sprinkle with sesame seeds. Sprinkle grated cheeses over all.
Pre heat oven 400-425, with a pizza stone or pan. Transfer pizza to stone on pan and bake for 15-18 minutes, or until pizza crust edge is browning and cheeses are bubbly.
Top with minced arugula, opt.
Serve with truffle honey, hot honey, truffle oil or truffle hot sauce. Truffle slices if you are rich.
Smoked salmon row, too, for special occasions.
It works for breakfast, lunch, dinner or appetizers, depending on the size you decide. Sometimes I dbl the recipe and I use a large cookie sheet, cutting into squares for servings.
(I cannot wait some day to try this in an actual pizza oven)
reply
March:
Smoked Salmon Pizza (my girl’s say this is their choice for their final meal)
Pizza crust: homemade or store bought
Salmon Cream Cheese (Kraft )
Hot smoked Salmon
Red onion, thinly sliced, cut in half rounds.
Capers (rinsed to remove some of the salt)
Black or toasted sesame seeds
Grated smoked Gouda and mozzarella cheeses.
Spread cream cheese over the crust. An offset spatula is ideal.
Flake smoked salmon over all. Sprinkle with red onion half rounds, drained capers, and sprinkle with sesame seeds. Sprinkle grated cheeses over all.
Pre heat oven 400-425, with a pizza stone or pan. Transfer pizza to stone on pan and bake for 15-18 minutes, or until pizza crust edge is browning and cheeses are bubbly.
Top with minced arugula, opt.
Serve with truffle honey, hot honey, truffle oil or truffle hot sauce. Truffle slices if you are rich.
Smoked salmon row, too, for special occasions.
It works for breakfast, lunch, dinner or appetizers, depending on the size you decide. Sometimes I dbl the recipe and I use a large cookie sheet, cutting into squares for servings.
(I cannot wait some day to try this in an actual pizza oven)
reply
chrisedwards1243
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy
reply
March: Best Traeger Baby Back Ribs
Ingredients:
1 rack pork baby back ribs
Rub
1/4 cup BBQ sauce
Rub ingedients:
1/4 cup brown sugar
2 tsp kosher salt
2 tsp coarse black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
1/2 tsp cinnamon
1/2 tsp celery salt
1/4 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp cumin
Instructions:
- Prep ribs for smoking (i. e. remove membrane, extra fat)
- Combine rub ingredients and apply to ribs
- Allow rub to set on ribs for at least 15-30 minutes
- Set Traeger to 225 degrees
- Place ribs on Traeger and smoke until internal temp reaches 165 degrees (approx. 2-2. 5 hours)
- Once target temp has been reached, pull ribs off smoker and wrap ribs using two sheets of heavy duty aluminum foil
- Set either smoker or oven to 300 degrees and continue to cook wrapped ribs until internal temp reaches 200 degrees (approx. 1-1. 5 hours)
- Remove ribs and turn broiler on the oven
- Brush BBQ sauce on meat side of ribs and broil 3-4 minutes
- Pull ribs from oven and rest for 15 minutes
- Slice and enjoy
reply
arashfouman9106
March:
Kotlet (pronounced cutlet)
Ingredients: Ground beef (1/2lb, Medium size potato (x3), garlic (x3 fat gloves) egg (x2, Medium size white/yellow onion (x1, general purpose flour (1 table spoon, Turmeric (1 tea spoon, BFF (feel free to add any spice you wish, there are my mother's recipe.
Prep time: 10 minutes
Cook time: 5 minutes
1. Coarse grade the potatoes
2. grade (or finely chop) onion
3. Finely chop the garlic
4. Put the ground beef, potatoes, onion, eggs, garlic, turmeric, flour and S&P in a bowl and mix them (w/ hands)
- try to remove as much onion water as you can, not very important though, just makes them crispier
- flour helps with consistency and makes it crispy
- If you feel like doing extra work, you can first boil potatoes in water and cook them
5. On the face of your hand, grab a fist full of the mix and form an oval shape (somewhat like the shape of the hand)
6. Shallow fry them for 3-5 minutes (or until dark brown.
7. Serve with white rice, saffron rice, or french fries.
Enjoy! :)
reply
March:
Kotlet (pronounced cutlet)
Ingredients: Ground beef (1/2lb, Medium size potato (x3), garlic (x3 fat gloves) egg (x2, Medium size white/yellow onion (x1, general purpose flour (1 table spoon, Turmeric (1 tea spoon, BFF (feel free to add any spice you wish, there are my mother's recipe.
Prep time: 10 minutes
Cook time: 5 minutes
1. Coarse grade the potatoes
2. grade (or finely chop) onion
3. Finely chop the garlic
4. Put the ground beef, potatoes, onion, eggs, garlic, turmeric, flour and S&P in a bowl and mix them (w/ hands)
- try to remove as much onion water as you can, not very important though, just makes them crispier
- flour helps with consistency and makes it crispy
- If you feel like doing extra work, you can first boil potatoes in water and cook them
5. On the face of your hand, grab a fist full of the mix and form an oval shape (somewhat like the shape of the hand)
6. Shallow fry them for 3-5 minutes (or until dark brown.
7. Serve with white rice, saffron rice, or french fries.
Enjoy! :)
reply
G-Unit1111
March: Make this: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
Ingredients:
1 lb. breakfast sausage browned
1 3/4 cup milk
4 slices of white bread (high quality preferred)
1/4 tsp ground black pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred, must be hand shredded)
1/2 tsp kosher salt
Dash of Worcestershire sauce
Method:
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
Optional:
1/2 tsp red pepper flakes for heat
Hot Italian sausage (casings removed) or chorizo can be substituted
5 minutes under broiler at 250 to crisp up cheese
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March: Make this: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
Ingredients:
1 lb. breakfast sausage browned
1 3/4 cup milk
4 slices of white bread (high quality preferred)
1/4 tsp ground black pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred, must be hand shredded)
1/2 tsp kosher salt
Dash of Worcestershire sauce
Method:
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
Optional:
1/2 tsp red pepper flakes for heat
Hot Italian sausage (casings removed) or chorizo can be substituted
5 minutes under broiler at 250 to crisp up cheese
reply
josephfinch3194
March:
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
reply
March:
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
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sam_cooking
March:
I know you already did baked beans but I promise these are different and they’re amazing and you won’t regret making it
Harlequin Beans
1 can kidney beans, drained
1 can great northern beans, drained
1 can black beans, drained
1 can garbonzo beans, drained
1. 5 cups frozen lima beans
(sometimes I add another can of beans like garbonzo beans, pinto beans, red beans, navy beans etc. -- be creative. You can also switch out the beans you use, it doesn't have to be the ones I listed)
1 large onion, chopped
1 lb bacon cut up
1/4 tsp dry mustard
1 cup brown sugar
1/2 cup apple cider vinegar
garlic - however much you want
Instructions:
Brown the bacon and the onions in a large (preferably cast iron) pan. Add garlic, dry mustard, brown sugar, and apple cider vinegar. Simmer in pan for 10 minutes. Add beans and bake 350 degrees uncovered for 1 hour
reply
March:
I know you already did baked beans but I promise these are different and they’re amazing and you won’t regret making it
Harlequin Beans
1 can kidney beans, drained
1 can great northern beans, drained
1 can black beans, drained
1 can garbonzo beans, drained
1. 5 cups frozen lima beans
(sometimes I add another can of beans like garbonzo beans, pinto beans, red beans, navy beans etc. -- be creative. You can also switch out the beans you use, it doesn't have to be the ones I listed)
1 large onion, chopped
1 lb bacon cut up
1/4 tsp dry mustard
1 cup brown sugar
1/2 cup apple cider vinegar
garlic - however much you want
Instructions:
Brown the bacon and the onions in a large (preferably cast iron) pan. Add garlic, dry mustard, brown sugar, and apple cider vinegar. Simmer in pan for 10 minutes. Add beans and bake 350 degrees uncovered for 1 hour
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jackiewilliams2333
March recipe! Look!
Bacon Bread!
1 loaf French bread
2/3 stick melted butter
1 bunch green onion
2 tbl spoons minced garlic
2 tbl spoons yellow mustard
Sliced Swiss cheese
Salt pepper
1 pkg thin sliced bacon
Holy gospel bbq season
Directions:
Slice bread Hasselbeck style as wide as your bacon
Mix butter, chopped green onion, garlic, mustard, salt, pepper.
Slice cheese into triangles
Add spoonfuls of butter mix between slices
Add cheese triangles between slices pointy side up
Wrap ea Slice with 1 srip bacon and tuck under bread. Should overlap a little
Place on rack on baking sheet in 375 oven for 35ish minutes or until bacon is done.
Last 5ish mins Add holy gospel, or your favorite bbq rub and optional brush with favorite bbq sauce.
Let cool 5 to 10 mins
Slice or peel apart for the best bacon/garlic/bbq bread ever.
reply
March recipe! Look!
Bacon Bread!
1 loaf French bread
2/3 stick melted butter
1 bunch green onion
2 tbl spoons minced garlic
2 tbl spoons yellow mustard
Sliced Swiss cheese
Salt pepper
1 pkg thin sliced bacon
Holy gospel bbq season
Directions:
Slice bread Hasselbeck style as wide as your bacon
Mix butter, chopped green onion, garlic, mustard, salt, pepper.
Slice cheese into triangles
Add spoonfuls of butter mix between slices
Add cheese triangles between slices pointy side up
Wrap ea Slice with 1 srip bacon and tuck under bread. Should overlap a little
Place on rack on baking sheet in 375 oven for 35ish minutes or until bacon is done.
Last 5ish mins Add holy gospel, or your favorite bbq rub and optional brush with favorite bbq sauce.
Let cool 5 to 10 mins
Slice or peel apart for the best bacon/garlic/bbq bread ever.
reply
gelatinousturncoat
March:
Blueberry Apple Baked Oatmeal
3 cups rolled oats
1 cup sliced almonds
1 cup brown sugar
2 tsp baking powder
1 tsp salt
6-7 tsp cinnamon
4 small or 2 large fuji apples, diced
1 pint of blueberries, large
1 stick melted butter
2 cups whole milk
2 eggs, large
3-4 tsp vanilla
Preheat oven 375F
In a large mixing bowl, combine oats, almonds, 3/4 cup brown sugar, baking powder, salt, cinnamon, apples, and blue berries. Mix well. Melt butter in a small microwave safe bowl and stir in 1 cup of milk to cool it down a bit, then whisk in the 2 eggs and add the last cup of milk and vanilla. Add wet ingredients to dry and stir, then transfer to a 3-quart baking dish and sprinkle the remaining brown sugar on top. Place in oven for 45 min. Serve immediately with a splash of milk to cool it down a bit. Makes about 10-12 servings.
reply
March:
Blueberry Apple Baked Oatmeal
3 cups rolled oats
1 cup sliced almonds
1 cup brown sugar
2 tsp baking powder
1 tsp salt
6-7 tsp cinnamon
4 small or 2 large fuji apples, diced
1 pint of blueberries, large
1 stick melted butter
2 cups whole milk
2 eggs, large
3-4 tsp vanilla
Preheat oven 375F
In a large mixing bowl, combine oats, almonds, 3/4 cup brown sugar, baking powder, salt, cinnamon, apples, and blue berries. Mix well. Melt butter in a small microwave safe bowl and stir in 1 cup of milk to cool it down a bit, then whisk in the 2 eggs and add the last cup of milk and vanilla. Add wet ingredients to dry and stir, then transfer to a 3-quart baking dish and sprinkle the remaining brown sugar on top. Place in oven for 45 min. Serve immediately with a splash of milk to cool it down a bit. Makes about 10-12 servings.
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the_cillest
March: Shoyu Garlic Fried Chicken Wings (Hawai'i Style)
Wings:
3lb Chicken Wings (drums&flats)
1c. Flour
1c. Potato starch
1T Garlic power
Salt/White Pepper to taste
Oil for frying
Furikake for finish
Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins.
Make the sauce:
1c Aloha Shoyu
1c Sugar
. 5c Water
3 cloves garlic, minced (or more, up to you)
1/4 fresh ginger, grated
1t chili flakes
1 green onion, chopped, whites for sauce, greens for topping
Simmer all ingredients until sugar is dissolved. Set aside to cool.
Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy.
PS - Take liberties! I'd love to see you draw inspiration from your Hawaii visits
reply
March: Shoyu Garlic Fried Chicken Wings (Hawai'i Style)
Wings:
3lb Chicken Wings (drums&flats)
1c. Flour
1c. Potato starch
1T Garlic power
Salt/White Pepper to taste
Oil for frying
Furikake for finish
Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins.
Make the sauce:
1c Aloha Shoyu
1c Sugar
. 5c Water
3 cloves garlic, minced (or more, up to you)
1/4 fresh ginger, grated
1t chili flakes
1 green onion, chopped, whites for sauce, greens for topping
Simmer all ingredients until sugar is dissolved. Set aside to cool.
Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy.
PS - Take liberties! I'd love to see you draw inspiration from your Hawaii visits
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banoctopus
March recipe: Greek Chicken and Potatoes
4 large chicken breasts
3 lbs baby red potatoes, halved (or quartered, if larger - you know the drill, even shapes)
6-8 garlic cloves, sliced
2 cups chicken broth/stock
1/2 cup olive oil
3 tablespoons fresh lemon juice (that's about 1 big lemon)
All of the zest from your lemon
1 tablespoon dried oregano, crumbled
1/2-3/4 cup dry white wine
-Whisk the oil, broth/stock, lemon juice, lemon zest, wine, garlic, and oregano in a bowl.
-Place the chicken and potatoes in an oiled 9x13 baking dish, and cover with the liquid.
-Bake at 375F, checking after an hour to see if the chicken is getting close to the internal of 165F for doneness.
-Ladle plenty of the liquid over your chicken and potatoes, as it's so good, you'll be slurping it from the bowl.
reply
March recipe: Greek Chicken and Potatoes
4 large chicken breasts
3 lbs baby red potatoes, halved (or quartered, if larger - you know the drill, even shapes)
6-8 garlic cloves, sliced
2 cups chicken broth/stock
1/2 cup olive oil
3 tablespoons fresh lemon juice (that's about 1 big lemon)
All of the zest from your lemon
1 tablespoon dried oregano, crumbled
1/2-3/4 cup dry white wine
-Whisk the oil, broth/stock, lemon juice, lemon zest, wine, garlic, and oregano in a bowl.
-Place the chicken and potatoes in an oiled 9x13 baking dish, and cover with the liquid.
-Bake at 375F, checking after an hour to see if the chicken is getting close to the internal of 165F for doneness.
-Ladle plenty of the liquid over your chicken and potatoes, as it's so good, you'll be slurping it from the bowl.
reply
CookingWithCarmelo
MARCH: Hey Sam - Shirred eggs Awesome! and with bologna! A winner - I am a member of the bologna club and the sardine club like you! These look awesome - Don't forget my incredibly delicious CAESAR DRESSING RECIPE! I submitted it a few weeks ago. Hey, it could be a part of a show that needs a good salad! Here is the recipe again! - Caesar Dressing
Ingredients:
1/4 cup mayonnaise
1 tablespoon red wine vinegar
5 cloves of fresh garlic, pressed
2 teaspoons anchovy paste or 2 fillets chopped into a paste with salt
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
1/8 teaspoon salt
1/4 cup olive oil
Mix the above ingredients and let the dressing sit in the fridge for at least an hour before having your salad and enjoy!
reply
MARCH: Hey Sam - Shirred eggs Awesome! and with bologna! A winner - I am a member of the bologna club and the sardine club like you! These look awesome - Don't forget my incredibly delicious CAESAR DRESSING RECIPE! I submitted it a few weeks ago. Hey, it could be a part of a show that needs a good salad! Here is the recipe again! - Caesar Dressing
Ingredients:
1/4 cup mayonnaise
1 tablespoon red wine vinegar
5 cloves of fresh garlic, pressed
2 teaspoons anchovy paste or 2 fillets chopped into a paste with salt
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
1/8 teaspoon salt
1/4 cup olive oil
Mix the above ingredients and let the dressing sit in the fridge for at least an hour before having your salad and enjoy!
reply
melissamcmanus4990
March:
Sloppy Joe Grilled Cheese
1 lb ground beef (i use my own blend or store bought chuck)
1/2 yellow onion
1/2 green bell pepper
1/2 red bell pepper
Enough marinara to make it sloppy. I typically use my own sauce that i make in big batches and freeze or use a jarred sauce like Rao's)
2 slices of buttered bread
1 slice gouda
1 slice cheddar
1 slice american cheese
Brown beef then strain in collindar
Soften veggies and add browned beef
Add enough tomato sauce to make it sloppy.
Bring to a simmer
In a pan or on a griddle place two pieces of buttered bread withcheese on top.
Melt cheese and grill bread until golden brown.
Add a healthy scoop of joe mix and assemble sandwich.
Ive also made this recipe with bacon but its find without it.
reply
March:
Sloppy Joe Grilled Cheese
1 lb ground beef (i use my own blend or store bought chuck)
1/2 yellow onion
1/2 green bell pepper
1/2 red bell pepper
Enough marinara to make it sloppy. I typically use my own sauce that i make in big batches and freeze or use a jarred sauce like Rao's)
2 slices of buttered bread
1 slice gouda
1 slice cheddar
1 slice american cheese
Brown beef then strain in collindar
Soften veggies and add browned beef
Add enough tomato sauce to make it sloppy.
Bring to a simmer
In a pan or on a griddle place two pieces of buttered bread withcheese on top.
Melt cheese and grill bread until golden brown.
Add a healthy scoop of joe mix and assemble sandwich.
Ive also made this recipe with bacon but its find without it.
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