First Annual Aces High Recipe Swap

[Joker]

Damn, reading this thread is making me hungry!

I like this meat dish as filling in burritos or enchiladas, also just with eggs in the morning. This is basically pork slow cooked in chile sauce.

4 lb pork...I like to use pork tenderloin but shoulder or butt can be used
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon ground cumin
2 tablespoons oregano
1 or 2 tablespoons red chile flakes (depending on heat desired)
3/4 cup medium hot ground red chile...New Mexico varieties are best, like Chimayo


optional: if you like the flavor of chipotles, you can add a can of them, minced, along with the adobo sauce they are packed in



Prep:
1. cut pork into about 3/4" cubes and put in crockpot
2. add all other ingredients
3. put water into pot until the pork is just barely covered
4. cover and cook on low setting for about 6 hours...until the meat is fork  
    tender and just before it is falling apart
5. enjoy!

Hey, 68ROX....I bet some of your Jalapeno hot sauce on top of a burrito made with this would be amazing!


Joker

[GtoRA2]

GTO’s Macaroni salad.

The ingredient list isn’t going to have exact measurements since I don’t cook that way and it varies with how much you want to make.

Get some kind of macaroni like pasta.
A bunch of eggs.
At least 2 white onions.
A little butter.
Sour cream
Best foods real Mayonnaise (if you use Kraft you have no taste buds and if you use Miracle whip for ANYTHING you are prolly insane.)
Farmer john ham steaks X2.


Make the pasta in a big pot.
While the water heats do the rest of the prep.

Hardboil all the eggs.
Chop all the onion up fairly fine.
Chop the ham steaks into fairly small chunks.

Add half the onion with a bit of butter and stir, add the chopped ham as well. Season with a bit of salt and pepper.  When the onions are translucent remove from heat and set aside.
Shell all eggs. Remove the yokes from half put in another bowl.
Take remaining whole hard boiled eggs and the whites from the ones you removed the yolks from and break up into small chunks.

In the bowl with just the yokes add some mayo to give it a nice creamy constancy.

Now in a large bowl add the cream yokes, the egg parts, the onion ham mixture, the other half of the non cooked white onion and the pasta and stir it all up and add more mayo and salt and pepper to taste.


It tastes ****ing great!

[texasmom]

Seasoning for any veggies. Not really a recipe, but it's still good.

salt
pepper
onion salt
garlic salt
butter

It's all measured to taste.  I put these on most of the green veggies I cook. Yum.

[texasmom]

Originally posted by GtoRA2
GTO’s Macaroni salad.

Get some kind of macaroni like pasta.
A bunch of eggs.
At least 2 white onions.
A little butter.
Sour cream
Best foods real Mayonnaise (if you use Kraft you have no taste buds and if you use Miracle whip for ANYTHING you are prolly insane.)
Farmer john ham steaks X2.

Looks great. I could live on nothing but mac salad and be perfectly content. I like using the itty bitty mac noodles in mine.  Next time I make a batch I'm using your recipe.

[GtoRA2]

Originally posted by texasmom
Looks great. I could live on nothing but mac salad and be perfectly content. I like using the itty bitty mac noodles in mine.  Next time I make a batch I'm using your recipe.

14

lol I forgot to mention the sour cream.

I add that when you mix it all together so you don't have to use as much Mayo.



Its good though I am sure you will love it.

[red26]

I know this is just a sauce but try it next time you BBQ some chicken or beef it goes good with pork too.


this is what I used to ad some bite to my BBQ I change some things up a bit to make it my own blend this is my dads recipe but he dosent use it ny more because he dosent BBQ any more I hope this helps ya out.

RED

Ingredients
3 Tablespoons butter
1/4 Cup minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
2 Teaspoons sugar
1 Teaspoon salt
½ Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce




In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

[68ROX]

Joker...you were only on your 4th post, and it was a CLASSIC!

I've GOTTA try that!  

I bet BEEF might rock in that recipe as well?  Wow...now I'll have to try BOTH!

Joker...Private Message me, I'll send you my home email.  Give me your home address, and I will send you a bottle for free.



Wow...I started this thread thinking there would just be a few, and I am both shocked and proud how many have contributed some real, KILLER, recipes!  

Thank You!  

As promised, I'll swap/post recipe for posted recipe out of my stash!

My ONLY question is:

WHERE are the INTERNATIONAL recipes??

We have folks on this board, in this online community, from ALL OVER THE GLOBE....

Iceland, Germany, France, UK, Norway, Finland, Sweden, Italy, Japan, Russia....where are YOUR Recipes?  I would LOVE to try your local delicacies!  (Ok..if it involves eating bugs, I'm going to pass...not to offend any of our Thai flyers)  

BTW:  Any requests?


68ROX

[68ROX]

Red26.....

I will make your sauce TODAY.

I bet it will ROCK on the porkchops I plan to grill for the family this weekend!


68ROX

[68ROX]

Here in the heat of summer (95-102 F every day), a nice cool salad really hits the spot...especially if it doesn't take a lot of work

Right now, tomatos are cheap...so with that in mind...


Greek Isles Tomato Salad


6 large tomatoes (a little over 3 1/2 lbs) seeded and diced
1 red onion, thinly sliced
1/2 cup virgin olive oil
1 cup red wine vinegar
1/4 cup finely chopped FRESH parsley
3 large garlic cloves, finely chopped
1 T Balsamic Vinegar
4 ounces feta cheese, crumbled
1 cup Greek Olives (watch out for the pits!)
4 T Orange juice


Overlap tomato and onion slices in a large (non-metalic) bowl. Whisk oil, vinegar(s), parsley, orange juice, and garlic in small bowl. Season to taste with salt and fresh ground pepper. Pour over salad. Let stand at room temperature 1 hour and then cover with celophane wrapping... refrigerate up to 3 hours (it ALWAYS tastes better the next day).  Sprinkle salad with cheese and garnish with olives just before serving.

There is another version (Lebanese) that calls for seeded-diced cucumber and cooked lentils.


68ROX

[texasmom]

Originally posted by GtoRA2

lol I forgot to mention the sour cream.
I add that when you mix it all together so you don't have to use as much Mayo.
Its good though I am sure you will love it.

You did mention the sour cream ~ that's what caught my attention when I was scrolling (mouse came to a screeching halt).

[texasmom]

Originally posted by 68ROX

My ONLY question is:
WHERE are the INTERNATIONAL recipes??
Iceland, Germany, France, UK, Norway, Finland, Sweden, Italy, Japan, Russia....where are YOUR Recipes?  I would LOVE to try your local delicacies!  (Ok..if it involves eating bugs, I'm going to pass...not to offend any of our Thai flyers)  
68ROX

Ditto ~ except I'll take the ones w/the bugs too. I've got three sons. Will have a lot of fun with those

[red26]

lol rock on TxMom

[ScorpCH]

im a big cooker, i have plenty of recipies but alot of the love i have for cooking come from just startng out with pasta or rice and just trying a different combination of spices and seeing how it turns out.  sometime good, sometime bad, but thats how you learn not to mix garlic and brown sugar:(

once i get outta work ill post a recipie for a dish i love and my family loves called 'Not-so-cajun shrimp".  i cooked this at a cooking contests once and got 1st place, winning a $500 savings bond for it.  i've had people who swear up and down that they HATE shrimp, eat it after i prepare it this was and love it.

[68ROX]

My foray into Oriental cooking started YEARS ago, when I was joking with the wife at a Chinese Buffet about scarfing down General Tsao's Chicken, when she could be having shrimp, crab, and lobster...."Because I like it!"

"I'll make it for you at home"  (famous last words).

Within a month I was the proud owner of a new electric wok...

LET THE PARTYIN' BEGIN!



General Tsao's Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger root (fresh)
3/4 cup sugar (white or brown)
1/2 cup soy sauce (low sodium soy sauce, if you don't want all the salt)
1/4 cup white vinegar
1/4 cup cooking wine (white)
1 1/2 cups hot chicken broth (you can use from boullion or canned stock)


3 lbs deboned chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Garnish with finely sliced scallions or spring (green) onions.

If you like HEAT like me, sprinkle on red pepper flakes.


Serve with long grain white rice.


68ROX

[68ROX]

I make a "cold" pasta dish for my family that gets inhaled....so much for watching carbs......

It's not all that hard...



68ROX Pasta-Seafood Salad

3 pkg pasta (your choice of 3 different ones... I usually use angelhair, bowtie, and small riggetoni)
1 lb jumbo shrimp (cooked)
2 cans of small bay shrimp (drained)
1 lb imitation crab meat (cut into 1" pieces)
1/2 lb cherry tomatoes, stemmed
2 cloves garlic, minced
2 ribs of celery
virgin olive oil (see directions)
2 bottles of Italian Salad dressing
4 T white wine


Boil the pasta (with a pinch of kosher salt and 1 T olive oil), careful to pay attention to the cooking times one each package for aldente pasta)

While it's cooking, cut the cherry tomatoes in half, cut the celery into 1/8" slices, mince garlic.

When your pasta is done, relocate to strainer/colander to get rid of water...

After a minute or so...pass it under cold tape water for about a minute, and let that water drain off the pasta for about a minute.

Relocate the pasta to the biggest bowl you have, and drizzle about 1/3 cup of olive oil as you seperate the pastas with a pasta claw (so the pasta doesn't stick together).

Add remaining ingredients and mix WELL with a pasta claw or tongs...cover.

As for the Italian Salad dressing...you may not NEED both bottles at first, but the pasta seems to absorb moisture after cooking sometimes, so save any leftover dressing for the next day (IF there are any leftovers   ).

IMPORTAINT: THIS MUST BE refrigerated for at LEAST 4-5 hours.  That is one HECK of a lot of pasta, and it dosen't cool down very fast.

Serve chilled.

Sprinkle a little oregano and paprika over the top before serving.


68ROX