The Official Chazhound Recipe Thread

Discussion in 'Buried Bones' started by Zoom, Mar 24, 2007.

  1. Zoom

    Zoom Twin 2.0

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    It can either be quick, easy and cheap or something you take an entire day preparing to impress the inlaws, but put your recipies here! I know there are a lot of Chazzers, myself soon to be included, that are living off of a very tight food budget. That shouldn't mean we're limited to just PB&J and Ramen though. Post your recipies here! If you really want to get technical with it, title them things like "Easy Budget" "Moderate" "Difficult", etc.
     
  2. ToscasMom

    ToscasMom Harumph™©®

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    Oooooooo this is a thread I am gonna like.
     
  3. Buddy'sParents

    Buddy'sParents *Finding My Inner Fila*

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    I demand that Gempress put her rice pilaf recipe here.. it's **** good! :D
     
  4. GlassOnion

    GlassOnion Thanks, and Gig 'em.

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    Beef Jerky recipe!

    ~4 lbs meat (I used brisket)
    4 tbs soy sauce
    4 tbs Worcestershire sauce
    4 tbs teriyaki sauce (if you use a marinade, you can probably skip the soy sauce part too since a lot of marinades contain soy sauce already)
    1/2 tsp liquid smoke (do not, do NOT add too much or you'll be pretty much eating smoke. This stuff is strong)
    1 tbs corriander
    1/4 tsp garlic powder
    1/4 tsp pepper
    1 tbs ketchup


    Cut into 1/4" strips, remove as much fat as possible. Put it in the oven at 170 degrees for about 7-9 hours. I left mine for about 10 and it was really dry. Still tasted good, just wasn't as chewy as I would've liked.


    By the way you misspelled recipe.
     
    Last edited: Mar 25, 2007
  5. Gempress

    Gempress Walks into Mordor

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    Oooh! I'm gonna like this thread! I'm pretty busy writing some stories right now, but after I'm done, I think I'm gonna start typing. :D
     
  6. CanadianK9

    CanadianK9 Active Member

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    The Add On Recipe

    Well, I figured this one out when the same old stuff every day was getting blah, so i decided to mix things up a bit, and it is by far the cheapest and easiest recipe.

    All you do is take something simple and pre-existing, for example Kraft Dinner and add in some of your favorite fixins.

    One of my particular favorites is KD mixed with some different noodles (I prefer penne), mushrooms (canned or fresh) and melt in a slice or 2 of cheese (I like a good cheddar or mozza) for a slightly different cheesy flavour.

    Its real easy and can completely change a flavour, sometimes you find a real good one sometimes you find a real bad one, but hey beats the same old junk day in and day out.
     
  7. Saje

    Saje Island dweller

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    I'm wanting to get more leafy green recipes. I need more greens in my diet! Particularly swiss chard and spinach which are our main leaves (aside from lettuce).
     
  8. Honey Baked Chicken

    • 1 (2 to 3 pound) whole chicken, cut into pieces
    • 1/2 teaspoon garlic powder
    • 2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 1 egg yolk
    • 1 1/2 tablespoons honey
    • 4 tablespoons margarine, melted

    Directions

    • Preheat oven to 325 degrees F (165 Degrees C)
    • Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
    • Bake for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

    This is a good one... I am big on chicken and I know a ton of recipes with it!
     
  9. ToscasMom

    ToscasMom Harumph™©®

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    Well then I bet you would love Chicken Vesuvvio. This recipe is great for company because when they come in the door the aroma makes them salivate.

    Here goes:

    1 cup parsley leaves, fresh
    2 teaspoons basil or Italian spice mix
    6 decent sized garlic cloves
    1 1/2 teaspoons of salt
    1/4 teaspoon pepper
    1/2 cup olive oil
    4 med potatoes, cut into 1 inch pieces
    6 pieces chicken, I think dark meat is best for this but not necessary
    1 cup whole baby carrots or sliced fresh carrots.
    1 cup Sherry, real sherry not the cooking sherry.

    Finely chop parsley, oregano and garlic with olive oil. Or you can put them in the food processor.
    Add the salt and pepper and saute the potatoes and carrots in half the mixture/med-high heat until lightly browned. Remove and then do the same for the chicken pieces with the rest of the oil mixture. Put everything in a baking dish, pour the wine over and mix and then bake an hour or until potatoes and carrots are soft and the chicken is tender.

    You can substitute sweet potatoes for white potatoes and carrots and I think it's even better that way.
     
  10. hanslynch

    hanslynch New Member

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    Really Great and Pretty Inexpensive

    About once every two weeks I make up a batch of hummus. It is really easy too.

    2 cans of garbanzo beans (chick peas) drained and rinsed
    1-2 cloves of garlic (I just put in one but if you like garlic...)
    Olive Oil

    Rinse the garbano beans, place in a food processor with the garlic, add a quarter cup of olive oil. Process with the food processor until smooth adding olive oil to achieve the consistency that you want.

    Once done, spoon it out onto a plate put a couple of nice shallow swirls in it. Drizzle olive oil on it and then sprinkle with paprika.

    I also sprinkle with feta cheese or chopped up tomatos or small bite sizes pieces of chicken and then serve with pita or flat bread.

    Great source of protein and fiber.

    All the best,

    Hans
     
  11. ToscasMom

    ToscasMom Harumph™©®

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    I love hummus. I make it with tahini though.
     
  12. Mayasmydobe

    Mayasmydobe I'm PAWMAZING!

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    OOO I have a great one...

    Velveeta Chip Dip

    1 brick Velveeta Cheese
    1lbs ground beef
    1 large can black olives - quartered (or you can buy a couple cans of sliced olives but they are smaller cans)
    2 cans rotell tomatoes (mild, original or hot depending on how spicy you want it)
    sliced mushrooms (optional)

    Brown hamburger and set aside
    cut velveeta into bite size cubes
    in a large baking dish l(like 8x8 square and 6 inches deep) put cubed velveeta and rotell tommatos

    when cheese starts melting a bit add hamburger and other ingredients and stir constantly untill cheese is melted.

    Serve with Tostito chips or eat it plain (I like it plain)

    I love this stuff!
     
  13. bubbatd

    bubbatd Moderator

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    Saje ....have a plate of your greens with whatever appeals to you on top . Quickly brown ( hot in butter ) thin slices of chicken breasts or lean beef. Put on greens and add a little water or wine to your pan for juice. Drizzle over your dinner .
     
  14. hanslynch

    hanslynch New Member

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    Rachel Ray has got nothing on this thread

    Wow this is like our very own 30 minute meals, which I am addicted to and watch pretty much every day.

    By the way what is tahini?
     
  15. ToscasMom

    ToscasMom Harumph™©®

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    Tahini is a paste made from ground sesame seeds. It comes in a jar.
     
  16. daaqa

    daaqa lurking near the surface

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    i use tahini in my hummus as well.

    lets see, leafy greens recipe...

    this is a random asian way to cook up greens and goes well with a nice meat dish and rice:


    1 pile of leafy greens [spinach, mustard greens, bok choy, whatever]
    a couple cloves of garlic, cut up the way you like it
    a fat source [olive oil, bacon fat, whatever]
    broth [veggie, chicken, fish, beef, whatever - i use water with a bit of stock powder]
    pan [wok, saucepan, something with a lid]

    heat up pan over med-med/high heat, add fat, heat up fat, add the garlic, lightly toss and stir until fragrant. start adding the greens, stirring as you go. as the greens wilt, continue adding greens and stir frying until all greens are wilted. pour in enough broth to cover and bring to simmer. leave to simmer gently until done. time depends on greens. some are done as soon as the broth is heated, some take longer.

    serve with a bowl of rice and a meat dish of choice.

    edit: the way i eat it is i pour the greens into a dish, bring the meat dish to the table, and get myself a bowl of rice. i then use chopsticks to get pieces of greens and meat to add to the rice as i go.
     
  17. ToscasMom

    ToscasMom Harumph™©®

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    Ok since greens are popular here, I am going to give you a Southern Italian greens recipe, from my family vault-2 ways. These recipes constitute a meal and require a loaf of crusty Italian bread and red wine. Some people like to pre boil the escarole for extreme tenderness first. It's up to you.

    Recipe 1:
    2 cups Yukon Gold potatoes cut in 1” cubes
    1/4 t. crushed red pepper
    ½ t. dried parsley
    8oz. chicken broth
    ½ t. ea. Onion & garlic powder
    4 oz. thinly sliced hard salami
    ½ t. paprika ½ cup bread crumbs
    1/2 chopped Vidalia onion
    ½ cup Romano cheese
    6 minced garlic cloves freshly chopped parsley
    2 heads escarole 1/2 cup olive oil

    1. Potatoes: Toss in bag with ¼ cup olive oil, dried parsley, garlic and onion powder and paprika. Roast for ½ hour at 350. Set aside.
    2. Greens: Sauté garlic and onion in 1 T olive oil; add chopped escarole and cook through. Add chicken broth, julienned salami, crushed red pepper and potatoes. Simmer till stock reduced (about 45 min).
    3. Combine bread crumbs with 2 T oil. Toast until brown. Mix half with greens
    4. Add Romano cheese and place in greased baking pan.
    5. Top with remaining half of crumbs and bake in oven at 350 for 15 min.
    7. Garnish with parsley

    Recipe 2:

    8 minced garlic cloves
    1 chopped onion
    1/4 cup olive oil
    3 ¿ lbs chopped escarole
    1 1/2-2 cans chickn broth
    Parmesan cheese
    bread crumbs
    1/4 lb. salami, sliced
    5 cherry peppers
    small pieces of oven browned potatoes

    Saute garlic and onion in olive oil
    Add chopped escarole and cook through
    Add chicken broth, Parmesan cheese, bread crumbs, salami, cherry peppers.
    Toss with potatoes
     
  18. hanslynch

    hanslynch New Member

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    Ahh, that sounds good

    That is the way I had it in the Jordan when I was there. I will have to look for it around here.

    Here is another one for you

    5 spice pan seared tuna

    Mix up a blend of:
    cayenne pepper
    cinnamon
    pepper
    salt
    red chili flakes

    That is just what I use you can use whatever you like. The tuna is easy you just get it at the grocery store. Most of the tuna steaks that you find in the store these days are sashimi grade. Just coat and then sear in a hot, hot pan. Just make sure you let the tua defrost all the way, well that is if you don't want frozen tuna. Personally I do not mind.
     
  19. ToscasMom

    ToscasMom Harumph™©®

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    Oh now that tuna looks good to me.
     
  20. ToscasMom

    ToscasMom Harumph™©®

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    Ok Saje, here's a great warm spinach salad for you, with chicken breasts and balsamic. Adjust if you only want to use half or 1/4. It calls for a POUND of bacon. Ignore it, six slices do just fine per pound of spinach but you do need the bacon for a special flavoring.

    Spinach Salad:
    1 pound center cut bacon, chopped into 1-inch pieces
    1 pound fresh spinach leaves, trimmed and cleaned
    4 skinless chicken breast halves
    8 large stuffer mushrooms, thinly sliced
    8 radishes, thinly sliced (I leave these out, I hate radishes)
    4 scallions, thinly sliced (don't substitute onions, it's not the same really)

    Dressing:
    2/3 cup extra-virgin olive oil, plus 1 tablespoon
    1 large shallot, minced
    3 rounded spoonfuls Dijon mustard
    3 tablespoons balsamic vinegar

    Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.

    Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.

    In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.

    Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with sliced chicken cutlet pieces.
     

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