Recipe update thread

[jauble]

If you have tried a recipie from another member update us on how it went and what you might change or sides that you used to go with it.

[lleeder]

How can a thread with no replies be stickied?

[jauble]

How can a thread with no replies be stickied?

You dont want to know. Im actually just waiting on mikey to get on his responses

[RhinoinMN]

How can a thread with no replies be stickied?

Leave him alone. He's one of THEM now.

[lleeder]

Don't Mods moderate? Not push there own threads and self whore?

[jauble]

The intent of this thread is to have a running rf.net cookbook with things that work out and things that dont so it can be read through and people can get ideas from.

[lleeder]

This seems to be going well.

[mikeyboy]

This seems to be going well.

Actually, I've tried 5 recipes on the recommendations of the members with positive results. I need to pull all that info together and put it up.

[lleeder]

Actually, I've tried 5 recipes on the recommendations of the members with positive results. I need to pull all that info together and put it up.

Way to go literal boy.

[jauble]

I dont think lleeder likes me :glurps:

[mikeyboy]

Way to go literal boy.

Go sex up your wife.

[RhinoinMN]

I dont think lleeder likes me :glurps:

You are in the majority.

[jauble]

Well tonight I made Thebazille78's pepperoni loaf and it was fantastic. I just followed the specs and it turned out awesome.

Here you go:

2 Pillsbury Crescent Roll tubes (or store brand)
6 oz of pepperoni SLICED THIN
1/2 lb of provolone
1/2 lb of shredded mozzarella
1 egg

Roll out dough side by side.(long side to long side)
Pinch all the holes closed.

Layers
1st provolone
2nd pepperoni
3rd mozzarella

Roll up dough with seam side down on cookie sheet.

Pinch ends (I try to fold them under)

Brush with beaten egg.

Bake at 350 for 25 to 30 miuntes.

So if anyone else has made something that another poster reccomended please post your results and the recipie here (Looking at you mikey).

[bigredd]

I'm gonna try that Sunday but I'm gonna add minced garlic and maybe just maybe some hot paprika sprinkled on there before I roll it up. I'll report back.

[mikeyboy]

I have had success with a number of user recommended recipes.

I asked for advice on cooking pork tenderloin here (http://www.ronfez.net/forums/showthread.php?t=70631), and used reilly's suggestion:

INGREDIENTS

* 1 (1 1/2 pound) fat-trimmed pork tenderloin
* salt and pepper to taste
* all-purpose flour for dusting
* 2 tablespoons vegetable oil
* 1 (8 ounce) bottle Russian-style salad dressing
* 3/4 cup honey
* 1 (1 ounce) envelope dry onion soup mix



DIRECTIONS

1. Preheat oven to 350 degrees F
2. Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
3. In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
4. In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
5. Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

I've actually made this three times, including once last week while I was at my parents' house. My sister and my mother both asked me for the recipe.

I bought a pound and a half of scallops and asked for advice here (http://www.ronfez.net/forums/showthread.php?t=71320). I ended up using two of the suggested recipes in that thread. Thebazile had a recommendation for seared scallops from Good Eats:

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Raamone suggested the following:

i tried this one night and it was actually really good pretty easy

oil
garlic
angel hair
Large scallops
Smaller Portabella caps


brush the caps with oil (i actually used gazebo room dressing) but oil works
grill or sautee the caps until tender
Fry up the scallops with garlic and oil

place one scallop on top of the cap and serve with the angelhair mixed with the juices from the pan

the mushrooms and scallop went really well together and it even looks kinda fancy

Both were delicious.

I also requested chicken recipes here (http://www.ronfez.net/forums/showthread.php?t=71279).

From that thread, I used jauble's suggestion:

Ok this one is set for 4 people but basically a chicken breast each.

Sticky Lime Chicken

4 chicken breasts
grated rind and juice of 1 lime
1 tbsp honey
1 tbsp olive oil
1 chopped garlic clove (if you like/have fresh garlic)
1 tbsp chopped thyme (again fresh is best but not a must)

Step 1 arrange the chicken breasts in a shallow roasting pan

Step 2 Stir all the other ingredients in a bowl and spread evenly (but dont use all of it) over the chicken breasts then put a little pepper on the chicken as well.

Step 3 Roast the chicken in a preheated oven at about 375 basting with left over sauce every 10 minutes for 35-40 minutes or until the juices run clear. The sauce will thicken and become delicious.

Step 4 Serve with vegtables (I prefer pea pods and corn/potatoes)

Always good so if you try it, enjoy.

Also delicious, but the flavor was a little strong for my two year old.

Finally, I asked for suggestions for picnic food here (http://www.ronfez.net/forums/showthread.php?t=71555). I took jauble's suggestion for vegetables.

Well you can do this on broil and it is always a great side (as long as you have plastic forks) chop up your favorite veggies maybe toss in a few bits of garlic. Oil and balsamic with some pepper into a tin foil pouch let the sauce get to a low boil (or soft to the fork) and thats always a great side. You can also cut corn on the cob into thirds and throw that in there as well. If you dont have them seperate (the O and V that is) a decent italian dressing usually does the trick.

I've actually made this one twice, including last week at my parents' house. Another delicious dish.

[pittphantoms]

My red sauce for 6-8

1 lb Italian Sausage
2- 14 oz cans crushed tomatoes
2-6 oz cans tomato paste
1 white onion
3 cloves garlic
2 red jalapeño peppers
1 bunch spinach
1.5 oz sun dried tomato
2 oz olive oil
Fresh parmesan
Dried basil leaves
1 cup merlot
Cook sausage separate (set aside)
Chop onion, peppers, and garlic (add to sauce pan w/ olive oil-sauté)
Add chopped tomatoes, paste, wine, spinach, and sun dried tomatoes, and chopped sausage
Grated parmesan and basil (salt and pepper optional)
Simmer and stir 45 mins to 1 ½ hour

Sausage is optional and other meats work, but great without it.

I made this today - although I added parsley (no big deal, I had it fresh so why not)... it was REALLY good... I used spicy sausage so it was pretty tangy... my one question is do you use any water? When I had everything combined I didnt think there was enough water in the sauce for it to reduce well - so I added at least a cup - maybe more. I also let my sauce simmer for about five hours which may be why more water was necessary...

Overall it was great... my chicken parm and tortelini was outstanding...

[jauble]

I made this today - although I added parsley (no big deal, I had it fresh so why not)... it was REALLY good... I used spicy sausage so it was pretty tangy... my one question is do you use any water? When I had everything combined I didnt think there was enough water in the sauce for it to reduce well - so I added at least a cup - maybe more. I also let my sauce simmer for about five hours which may be why more water was necessary...

Overall it was great... my chicken parm and tortelini was outstanding...

glad you enjoyed it, I usually added a bit more wine to reduce (as I drank it watching the sauce) but water works fine too

[Thebazile78]

Well tonight I made Thebazille78's pepperoni loaf and it was fantastic. I just followed the specs and it turned out awesome.....

Thanks.

It's a pretty fool-proof recipe. (Which I got from my dad.)

It also works pretty well with reduced-fat products like turkey pepperoni, reduced-fat provolone, part-skim mozzarella, reduced-fat crescent roll dough ... the last time I made it myself, that's how we did it.

[mikeyboy]

Well tonight I made Thebazille78's pepperoni loaf and it was fantastic. I just followed the specs and it turned out awesome.

Here you go:

2 Pillsbury Crescent Roll tubes (or store brand)
6 oz of pepperoni SLICED THIN
1/2 lb of provolone
1/2 lb of shredded mozzarella
1 egg

Roll out dough side by side.(long side to long side)
Pinch all the holes closed.

Layers
1st provolone
2nd pepperoni
3rd mozzarella

Roll up dough with seam side down on cookie sheet.

Pinch ends (I try to fold them under)

Brush with beaten egg.

Bake at 350 for 25 to 30 miuntes.

So if anyone else has made something that another poster reccomended please post your results and the recipie here (Looking at you mikey).

I'm trying this one tonight.

[RAAMONE]

i made Tubs meatloaf last night...really good, really easy...except i put some tomato sauce in the mixture also

i never heard of the bacon on top...delicious

[ANC]

i made Tubs meatloaf last night...really good, really easy...except i put some tomato sauce in the mixture also

i never heard of the bacon on top...delicious

Yup made it over the weekend.. Top Notch!

[Lady Resin]

i made Tubs meatloaf last night...really good, really easy...except i put some tomato sauce in the mixture also

i never heard of the bacon on top...delicious

Making it Thursday! :clap:

[mikeyboy]

Well tonight I made Thebazille78's pepperoni loaf and it was fantastic. I just followed the specs and it turned out awesome.

Here you go:

2 Pillsbury Crescent Roll tubes (or store brand)
6 oz of pepperoni SLICED THIN
1/2 lb of provolone
1/2 lb of shredded mozzarella
1 egg

Roll out dough side by side.(long side to long side)
Pinch all the holes closed.

Layers
1st provolone
2nd pepperoni
3rd mozzarella

Roll up dough with seam side down on cookie sheet.

Pinch ends (I try to fold them under)

Brush with beaten egg.

Bake at 350 for 25 to 30 miuntes.

So if anyone else has made something that another poster reccomended please post your results and the recipie here (Looking at you mikey).

I never followed up on this one. I made it, and I thought it was really good, but subsequently found out that I was the only one in my family who likes pepperoni. I made it again and substituted ham for pepperoni and got rave reviews.

[Lady Resin]

i made Tubs meatloaf last night...really good, really easy...except i put some tomato sauce in the mixture also

i never heard of the bacon on top...delicious

I never followed up on this one. I made it, and I thought it was really good, but subsequently found out that I was the only one in my family who likes pepperoni. I made it again and substituted ham for pepperoni and got rave reviews.

I'm going to have to make that for a Sunday for pickings while watching the games.

[Thebazile78]

I never followed up on this one. I made it, and I thought it was really good, but subsequently found out that I was the only one in my family who likes pepperoni. I made it again and substituted ham for pepperoni and got rave reviews.

You can 100% switch up the fillings to suit your audience's palates ... I hate ham, but think the "pepperoni loaf" would be a lot like an Italian hoagie with the substitution of ham for pepperoni. Good job!

[jauble]

Hottub meatloaf rocks. I made a few little additions but damnit all was that good last night. Meatloaf sandwiches for lunch today.

[ChimneyFish]

What thread is said meatloaf recipe in????

Looked in the recipe thread, and couldn't find it.

Meatloaf might be the perfect combo item to go with mashed potatoes.

[Lady Resin]

Here''s the meatloaf recipe. (http://www.ronfez.net/forums/showthread.php?t=69787&highlight=meat+loaf)

[ChimneyFish]

Thanks Lady R.

Don't know why I didn't think to search for it.
I just looked in the recipe thread, couldn't find it, and kind of gave up.
:laugh:

[Lady Resin]

I tried to find it also. Then I remembered I bookmarked it. I'm going to be making it myself this week. It's really good. And this is coming from a person who wouldn't eat meatloaf as a kid. :glurps:

[Hottub]

Thanks.