Other Recipes

[meliorn]

Just a new thread for baking, main meals, and other stuff non beer related. I know, but i love beer as much as anyone. Maybe this will inspire someone. Share yours here and if you did make any of these, let me know how you liked them.


Easy Apple Crisp:


Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces


Topping
1 pouch oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans


1.Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.


2.In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.


3.Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

[meliorn]

Crock Pot Chicken Tortilla Soup Recipe

Ingredients:

* 1
pound boneless, skinless chicken breasts or tenderloins (frozen or
refrigerated) ** Chopped**
* 1 (15 ounce) can diced tomatoes
* 1 (10
ounce) can good-quality mild enchilada sauce
* 1 medium onion,
chopped
* 1 (4 ounce) can chopped green chile peppers
* 1
(10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)

* 1 (15 oz.) can black beans, drained (optional)
* 2 cloves
garlic, minced
* 3 cups chicken broth
* 1 cup water
* 1/2 tsp. chili powder
* 1/2 tsp. chipotle
powder (optional)
* 1 Tbsp. lime juice (optional)
* 1 bay
leaf

* 2 Tbsp. fresh cilantro, chopped




Optional Garnishes

* avocado slices
*
shredded Mexican or cheddar cheese
* limes
* chopped
tomatoes
* soft tortillas (you can place these in the bottom of
the bowls, and ladle the soup on top if you’d like!)

** I just bought tortillia chips from the store to add to the top of the
soup**




Place
all soup ingredients (chicken thru cilantro) in a large crock pot and
stir briefly to combine. Cover, and cook on “low” setting for 6 to 8
hours or on “high” setting for 3 to 4 hours. Anywhere from 15-60
minutes beforehand, remove the chicken breasts. Let cool briefly, then
shred and return to soup.

To serve, ladel soup into individual
bowls, and add desired garnishes. I love avacado, so I put diced chunks on top and a bit extra cheese.

[Sweet_Jesus]

I really like crockpot tortilla soup. Here's my thread on the matter:





http://adultgamingenthusiasts.com/forums/p/32421/401724.aspx#401724

[Sweet_Jesus]

Oh also,


AJ shared this awesome pineapple refrigerator cake recipe a couple months back:


http://adultgamingenthusiasts.com/forums/p/33691/422198.aspx#422198

[meliorn]

awesome. thanks!!

[AJ in HD]

awesome. thanks!!






word to the wise on that pineapple refig cake...it contains raw eggs. Otherwise, it's phenomenal.

[Sweet_Jesus]

I made this over the weekend to go with some steak and it turned out pretty awesome.


2lb of red skin potatos


1 pkg ranch dressing mix


1/2 cup mayonaise


1/2 cup milk


1 bunch of green onions


4 slices of bacon


Begin boiling the potatos, while boiling mix together ranch, mayo, milk and onions into a large container (will also hold potatos). Fry up the bacon, chop it into small pieces and add to the dressing mix. Fridge the dressing. After potatos are cooked quarter them and add them all to the dressing, toss to evenly coat and stick in the fridge until chilled.

[meliorn]

Sounds awesome. Im doing roasted potatoes tonight. I think ill use your mix for flavor. Thanks!!

[AJ in HD]

I made this over the weekend to go with some steak and it turned out pretty awesome.


2lb of red skin potatos


1 pkg ranch dressing mix


1/2 cup mayonaise


1/2 cup milk


1 bunch of green onions


4 slices of bacon


Begin boiling the potatos, while boiling mix together ranch, mayo, milk and onions into a large container (will also hold potatos). Fry up the bacon, chop it into small pieces and add to the dressing mix. Fridge the dressing. After potatos are cooked quarter them and add them all to the dressing, toss to evenly coat and stick in the fridge until chilled.












only four strips of bacon for 2lbs of taters? i sense a modification!

[VDub2174]

Oh also,


AJ shared this awesome pineapple refrigerator cake recipe a couple months back:


http://adultgamingenthusiasts.com/forums/p/33691/422198.aspx#422198 (/forums/p/33691/422198.aspx#422198)












I forgot about this recipe, thanks for the reminder!!

[Darth Waya]

awesome. thanks!!






word to the wise on that pineapple refig cake...it contains raw eggs. Otherwise, it's phenomenal.






However, you can purchase eggs that have been pasteurized in the shell. It's something we've used at school when making traditional Ceasar dressing, since that also contains raw eggs.

[Sweet_Jesus]

I made this over the weekend to go with some steak and it turned out pretty awesome.


2lb of red skin potatos


1 pkg ranch dressing mix


1/2 cup mayonaise


1/2 cup milk


1 bunch of green onions


4 slices of bacon


Begin boiling the potatos, while boiling mix together ranch, mayo, milk and onions into a large container (will also hold potatos). Fry up the bacon, chop it into small pieces and add to the dressing mix. Fridge the dressing. After potatos are cooked quarter them and add them all to the dressing, toss to evenly coat and stick in the fridge until chilled.












only four strips of bacon for 2lbs of taters? i sense a modification!






This is the sensible recipe, personally I fry up about 1lb of bacon per lb of potato then as a treat I add a little flour to the bacon grease. Stir, mix, pour in a tumbler. I call it bacon-ade, doctor calls it "seriously?".

[Sweet_Jesus]

Here's another one. It's called discada and it turns out pretty good, feeds tons. Really good for tailgating. I haven't made this in a while and it's just from memory but it's really hard to mess up.


1 lb ground beef


1 lb bacon


3 - 4 links of chorizo (I use peytons, it's not available everywhere)


1 lb pork loin


3 med tomatos


1 bunch of cilantro


1 med/large onion


3 or 4 jalapenos


1 cup beer, preferably a strong flavored lager like a red dog.


Black Pepper, Garlic powder, Crushed red pepper flakes


Cubeup the pork into small pieces, chop the bacon into small pieces. Chop the tomato, onion, jalapenosand cilantro (save some cilantro if you want to garnish with). The vegetablescan all go in one bowl if you want. Heat up a pan, once hot add bacon pieces and pork cubes. After about a minute add the chorizo. After another minute add the burger. After about another minute or so add the vegetables. Once the burger is browned add 1 cup or so of beerthen spice to your liking.


Serve on corn tortillas like a taco. I prefer to just warm them up in a pan without oil. You can use some of the liquid/grease from the discada to soften them up. But only use a little bit as you don't want it soggy. Serve with fresh cilantro, lime and asadaro or monty jack cheese.

[BoomerBrian]

Here's another one. It's called discada and it turns out pretty good, feeds tons. Really good for tailgating. I haven't made this in a while and it's just from memory but it's really hard to mess up.


1 lb ground beef


1 lb bacon


3 - 4 links of chorizo (I use peytons, it's not available everywhere)


1 lb pork loin


3 med tomatos


1 bunch of cilantro


1 med/large onion


3 or 4 jalapenos


1 cup beer, preferably a strong flavored lager like a red dog.


Black Pepper, Garlic powder, Crushed red pepper flakes


Cubeup the pork into small pieces, chop the bacon into small pieces. Chop the tomato, onion, jalapenosand cilantro (save some cilantro if you want to garnish with). The vegetablescan all go in one bowl if you want. Heat up a pan, once hot add bacon pieces and pork cubes. After about a minute add the chorizo. After another minute add the burger. After about another minute or so add the vegetables. Once the burger is browned add 1 cup or so of beerthen spice to your liking.


Serve on corn tortillas like a taco. I prefer to just warm them up in a pan without oil. You can use some of the liquid/grease from the discada to soften them up. But only use a little bit as you don't want it soggy. Serve with fresh cilantro, lime and asadaro or monty jack cheese.






This sounds awesome!

[meliorn]

Sounds really good. I never had chorizo before, but heard its fantastic. Will have to try one day.

Tonight making Chicken Caesar Pasta Salad:

<span class="Apple-style-span" style="font-weight: bold; " mce_style="font-weight: bold; " mce_name="strong" mce_fixed="1">Chicken Caesar Pasta Salad><p style="">
<p style="" id="">3 cups Bow Tie Pasta, cooked and warm<br style="">2 cups (around 8 oz) Chicken, cooked and sliced<br style="">2 Roma Tomatoes, diced and seeded<br style="">1 Garlic Clove, mined<br style="">1/4 cup Green Onions, chopped<br style="">2/3 Parmesan, shaved<br style="">1/4 cup Fresh Basil, thinly sliced<br style="">1/2 cup Croutons<br style="">1/2 tsp Salt<br style="">1/2 tsp White Pepper<br style="">1/2 cup Low Fat Caesar Dressing (recipe below)<p style="" id="">1. Gently toss all ingredients.<p id="">You can use you own dressing mix, but I just bought some at the store, dont have allingredientsto make my own.

[Sweet_Jesus]

Sounds really good. I never had chorizo before, but heard its fantastic. Will have to try one day.





Chorizo can be really good but I've had some that were less than awesome. If you can find peyton's chorizo, or if your butcher can order stuff like that, it's the one I recommend. You can make a pretty tasty breakfast burrito by throwing it together with some eggs, onion and potatos. About 1 link for every 3 eggs. Nom nom

[BEAR NASTY]

I get my chorizo from a local Carniceria, its very good and fresh. I also get my carne asada there as well. Chorizo breakfest burros FTW!