Recipe Fun

[someone_like_u Retired ModeratorPEGym Hero Find all posts View Profile Close someone_like_u]

I'm so glad this thread was resurrected. As I was cooking dinner last night, I was thinking of digging it up and adding a recipe or two. I also like the idea of a copy cat restaurant recipe thread that you members have perfected or outdone the originals on. The whole reason I was thinking of it was as I was making Chicken Curry, I was thinking of Buffalo Wild Wings and their oh so awesome Caribbean Jerk wings, my favorite. I know we have some Caribbean members here that I'm almost certain could outdo BWW's version of my fav. wings. So..... anyone?

Cusp, what are zucchini sliders? I love zucchini and would love to try out a new recipe with them.

[CUSP82 Administrator Admin of the Month Dec 2014PEGym Hero Find all posts View Profile Close CUSP82]

Grate some zucchini, at least 2, into a bowl, unless you want to use your hands which gets really messy. Add some either 1)bread crumbs 2) crushed saltine crackers 3) corn meal 4) crushed corn flakes ( or any combination) crack an egg or two and mix up. Now add some cheese:it can be shredded cheddar, montery jack, mozzarella ( in which case you can top off with tomato sauce and grated cheese) . After the cheese is mixed in then chill the bowl for an hour and then make your sliders and either deep fry or grill!

[imac Retired Moderator Member of the Month Nov 12PEGym Hero Find all posts View Profile Close imac]

I'm so glad this thread was resurrected. As I was cooking dinner last night, I was thinking of digging it up and adding a recipe or two. I also like the idea of a copy cat restaurant recipe thread that you members have perfected or outdone the originals on. The whole reason I was thinking of it was as I was making Chicken Curry, I was thinking of Buffalo Wild Wings and their oh so awesome Caribbean Jerk wings, my favorite. I know we have some Caribbean members here that I'm almost certain could outdo BWW's version of my fav. wings. So..... anyone?

Cusp, what are zucchini sliders? I love zucchini and would love to try out a new recipe with them.

Curry's got to be one, if not my favorite food, That's what I had tonight. I've always wanted to make a curry that rivaled my local Indians, but I was never happy with what I made, but I kept on trying new recipes each time I made one and a couple of months ago I finally made a chicken curry that I thought was delicious. It's the only indian curry that I've made, that I've wanted to make again.

I might post the recipe tomorrow.

[someone_like_u Retired ModeratorPEGym Hero Find all posts View Profile Close someone_like_u]

Those sound yummy Cusp and imac, I'll be waiting to see your recipe I so love chicken curry! And I agree, prob. one of my favorite foods that just makes me feel so good after eating.

[CaptainJohnson Retired ModeratorSenior MemberPEGym Hero Find all posts View Profile Close CaptainJohnson]

I'll toss up some interesting recipes in a bit. Anyone here able to handle some delicious sweetbread?

[namsokiek Banned Find all posts View Profile Close namsokiek]

The best grilled salmon recipe I have:
Asian Salmon Recipe - Allrecipes.com I prefer to double the red pepper and brown sugar. You get a, "Mm this is a little sweet, BAM! now it's hot!"

This is so good, even picky kids will eat it:
Balsamic Chicken Recipe | MyRecipes.com It is best with dark chicken meat, boneless skinless thighs are phenomenal.

This is an excellent recipe for grilled lamb.
Orange-Scented Rack Of Lamb Recipe - Food.com - 166643 I recommend using shank steak or shoulder chop.

I've got tons of these great finds, but I'll have to look through our 4" binder for hints.

[someone_like_u Retired ModeratorPEGym Hero Find all posts View Profile Close someone_like_u]

I'll toss up some interesting recipes in a bit. Anyone here able to handle some delicious sweetbread?

Um, I'm Southern, you had me at sweet

[Looking4more Retired Moderator Member of the Month Feb 2013PEGym Hero Find all posts View Profile Close Looking4more]

Um, I'm Southern, you had me at sweet

I'm with her!

[imac Retired Moderator Member of the Month Nov 12PEGym Hero Find all posts View Profile Close imac]

Um, I'm Southern, you had me at sweet

I wouldn't be so sure, it's not what you think it is.

[namsokiek Banned Find all posts View Profile Close namsokiek]

Ultimate french bread recipe:

1 cup Cinnamon Vanilla Coffee Mate Creme
3 large eggs
9-12 slices of bread.

You get best results if the eggs are completely whipped with the creme.

Do this if you want to completely knock the socks off of your significant other.

[imac Retired Moderator Member of the Month Nov 12PEGym Hero Find all posts View Profile Close imac]

Curry Sauce

A neutral oil, I use a pure groundnut oil
6 - Small onions
1 - Whole bulb of garlic
1" by 2" - Chunk of ginger
2 - Green chilly's (I leave the seeds in)
1 teaspoon - ground cumin
1 teaspoon - ground turmeric
1 teaspoon - ground coriander
A small bunch of - fresh coriander
1/2 teaspoon - fenugreek
1 teaspoon - mustard seeds
1 teaspoon - onion seeds
1 teaspoon - cumin seeds
1 1/2 teaspoons - hot curry powder or tandoori curry powder
2 good sized teaspoons - madras curry paste
1 500g - carton of passata or a tin of tomatoes (if you don't know, passata is just carton of tomatoes that have been blended and sieved)
1 - chicken stock pot or chicken cube
1 - tin of coconut milk
(optional) a tablespoon or 2 - greek yogurt


Finally chop the onions and garlic, ginger and chilly (If you have a good sized pestle and mortar, which I don't, you can also pound the garlic, ginger and chilly together to make a paste) also mix the ground and whole spices together in a small dish, except for the mustard seeds

Gently fry the onions with the mustard seeds on a medium heat in your saucepan with a good swig of oil til they go soft and start to turn a sort of golden colour (this takes about 10 min or so)

Then add the garlic, ginger and chilly, and fry for another minute.

Now start adding the mix of spices a little bit at a time and mix in well, continue to add a little bit at a time til it's all in there. Then add the madras paste. (make sure you cook the spices off well, or your sauce could end up gritty, a good way to get an idea of when the spices have been cooked enough is when the onion and spice mix in your pan starts to release the oil.)

Once that's done add the passata (or the tin of tomatoes) and 1 pint of chicken stock. After that add the tin of coconut milk and turn the heat down and simmer for and hour,then turn off the heat.

Leave it in the pan and blend it all together with a hand blender, or if you don't have a hand blender, empty it into your normal blender.

Once the curry sauce is nice and smooth taste to see if it needs seasoning, add some salt and yogurt if needed.

Empty into a bowl and once cool put into the refrigerator for 2 days for all the flavors to mature and mingle.

This recipe makes a good bit of sauce, so I put some into tubs to freeze for later.

Once the curry's had time to mature you can add your meat. Put the sauce you're going to use into a saucepan and heat, while frying the chicken off in a teaspoon of paprika before adding it to your sauce.

Then serve.

[TPW Senior Member Member of the Month Oct 2013 Find all posts View Profile Close TPW]

I'll toss up some interesting recipes in a bit. Anyone here able to handle some delicious sweetbread?

LOL...sweetbreads, really CJ?

Now speaking of Sweet and Southern (SLU) do any of you Southern folk have a really great recipe for homemade "Sweet Tea"? Up here in Canada, we love our "iced tea"...unfortunately, we usually use a mix (I know, I know). Any recipe suggestions?

[someone_like_u Retired ModeratorPEGym Hero Find all posts View Profile Close someone_like_u]

He PW, I'm actually a hot tea drinker, I know, I stick out like a sore thumb down here in GA. But when I do make sweet tea, it's as follows:

4 regular size tea bags(I prefer Lipton or Luzianne brand wise)
1-2 cups sugar(I use 1 1/3 cups) I've had some from other family members that had so much sugar before you could swallow it, your kidneys locked up, lol.

So, on the stove, boil a pot of water. Add the four tea bags, turn off burner and place lid on pot. Let steep for 15 + mins. In a gallon sized pitcher, add your sugar. Stir in tea from stove to dissolve sugar, fill remainder of pitcher to top with water.

That's it. Most of us in the south, love it good and cold

[TPW Senior Member Member of the Month Oct 2013 Find all posts View Profile Close TPW]

Perfect...I'll be sure to give it a try! Thanks SLU

[Looking4more Retired Moderator Member of the Month Feb 2013PEGym Hero Find all posts View Profile Close Looking4more]

Hey there TPW and SLU, here's the way I've been making iced tea for a while. I heat up 8 cups of water in the microwave and then steep 6 tea bags of Celestial Seasonings Bengal Spice herbal tea for at least 4 hours, sometimes overnight if I want it a little stronger. I then add just over 1/4 cup of agave nectar to sweeten it. Believe me you don't need much because it is sweet. I then add enough water to make a full gallon and mix well.

The good thing about the herbal tea is if you steep it a very long time, it doesn't get bitter like regular tea can. I have actually steeped it for almost 3 days and it was great. It just gives it a stronger flavor.