Share a Recipe

I figure that this might be a fun thing to try out.

The idea is simple. In a comment, share a recipe that you like. That is it!

Feel free to duplicate and share as many recipes as you would like.

Thanks for participating!

This is a favorite at parties. It is a commonly requested item.

Recipe - Bacon Wrapped Water Chestnuts



Ingredients
2 cups of ketchup
1 cup of brown sugar
2 tablespoons of worcestershire sauce
1 lb of bacon strips
16 oz (two cans) of whole water chestnuts.
A bunch of toothpicks

Steps
1. Preheat oven to 375 fahrenheit.
2. Mix ketchup, sugar, worcestershire sauce in a bowl
3. Cut bacon strips in half, take rinsed chestnuts and wrap each with bacon. Pin with toothpick and place in cooking vessel. (9x13 is a good size to shoot for)
4. Pour sauce over assembled morsels of deliciousness and bake for 45 minutes.
5. Enjoy!

I made Potato and Leek soup for the first time this weekend and I am a big fan. I did a variation of the established recipe that I cite below that I think is superior.

Recipe - Potato and Leek Soup



Ingredients
1 cup butter
2-3 leeks, cleaned and sliced
salt and pepper to taste
1 quart Kitchen Stock
Bag of yellow potatoes, peeled and chopped
2 cups whole milk

Steps
1. Clean all of the veggies appropriately. Cut the leeks into roughly half inch pieces. If you have big pieces you might end up with strings in your finished product. Chunk up potatoes for boiling.

Peel and chopped yellow potatoes

2. Melt butter in large pot. Add leeks and let it cook for fifteen minutes stirring occasionally until tender.

Leeks cooking in butter (I cut them too large in the photo)

3. Add  broth and potatoes, bring to a boil.
4. Drop to a simmer, stir in cream, and cook for 30 minutes.
5. When potatoes are fork tender, utilize a immersion blender (whirr/blitz) in the soup and blend till your prefered consistency. Some like some lumps, I prefer a smooth end result

Blended soup

I found that I like topping the resulting soup with shredded cheddar cheese, spring onion, and some chopped up bacon or salami.

I love to cook.  You can knock on my door at 3am asking for food and I'll happily start cooking!  If this thread takes off, I'm in trouble.  I apologize for not having pictures to share of this (or any) recipe.  It sounds strange, I'll give you that.  But, trust me.  It's fantastic and I don't believe in exaggerating.  

Chicken in Milk

• 3 - 4 pound chicken
• Salt and freshly ground black pepper
• 1 stick butter
• 1/4 cup olive oil
• 1/2 stick of cinnamon (about 3 inches)
• 1 good handful fresh sage.  (1 pkg of fresh sage at the store is perfect)
• 2 lemon rinds, sliced into strips (or you can zest both lemons instead)
• 6 - 10 garlic cloves, skin left on
• 2 cups of whole milk.  (Or cream, half-n-half, evaporated milk)

Directions

Preheat the oven to 375°F.

In an oven-proof pot that's just big enough for the chicken (I use an oval, cast iron dutch oven), heat the butter and oil.   Season the chicken to taste with salt and pepper and then brown it on all sides until skin is golden.  Remove from the heat, put the chicken on a plate, and discard the butter and oil left in the pot.

Put your chicken back in the pot with the rest of the ingredients, putting a few garlic cloves, sage leaves and lemon rinds inside the chicken cavity.  Cover and cook in the oven for one hour.  Then, remove the lid and cook for an additional 30 minutes.

Serve the chicken with some of the sauce (which will be clear, not milky) drizzled over it.  Squeeze the garlic cloves (now roasted) over crusty bread and dip into the sauce for a great tasting accompaniment to this melt-in-your-mouth chicken!

NOTE:  I've also made this using basil instead of sage.  Both were delicious!

I am making ribs in the instant pot.

Water, barbecue sauce, liquid smoke, apple cider vinegar.

I set instant pot for 33 min.

Anne Miller wrote:I am making ribs in the instant pot.

Water, barbecue sauce, liquid smoke, apple cider vinegar.

I set instant pot for 33 min.

The only kitchen gadgets I have are an electric kettle and a toaster.  Once I relocate, I'm finally letting loose and trying some of these space ship gadgets people like.  Is the InstaPot worth it?

I like the combination of ingredients you put together for your ribs!  That actually sounds really good.  

Salsa is one of my favorite foods. I should add more to my thread, but I wrote about it here: https://permies.com/t/242478/Heuristic-salsa

Christopher Weeks wrote:Salsa is one of my favorite foods. I should add more to my thread, but I wrote about it here: https://permies.com/t/242478/Heuristic-salsa

Salsa was another staple in my house once upon a time. I got hooked on it at the MN State Fair in the grand stand where they have all the products for sale.  There was a guy selling a food chopper thingy that looked like a Salad Spinner, but it had blades instead of a basket.  He made salsa as his demonstration and it was so good I bought one.  But, that was over 30 years ago.  I don't know why I stopped making it.  The only pre-made salsa I ever really enjoyed was from a night out at Chi Chi's.  Remember them?  I could make a meal out of their salsa and the homemade chips that were complimentary for every table!  I miss that place.  Eating out is usually a disappointment for me these days because it rarely beats homemade.

I haven't made this in awhile, but I really like it.

Fennel Mango Salsa

Prep Time 5 minutes
Servings 3 cup of salsa

Ingredients
• 1 medium bulb fennel , trimmed, cut into small cubes (1 cup approx.)
• 2 medium mangos , peeled and finely diced (2 cups approx.)
• ½ cup red onion , finely diced
• ¼ cup fresh cilantro , finely chopped
• 2 – 3 tablespoons fresh lime juice
• ½ teaspoon salt
• Pinch of black pepper

Instructions
      Toss all ingredients together until well combined. Taste and adjust seasoning with extra salt and pepper, if needed.

For how often I get asked to make my Key Lime Pie, I have to post the recipe.  It's beyond easy.  Be sure to read the notes.  Again, I'm sorry I don't have pictures of my recipes to share but I rarely ever had the chance to share pictures in the past so I just deleted all them and decluttered my laptop.  (Edited because I'm too much of a perfectionist sometimes.)

Key Lime Pie

2 14oz cans of Sweetened Condensed Milk
1/2 Cup Sour Cream
3/4 Cup Key Lime Juice.
fine zest from 1 large lime or 4 key limes
1 Graham Cracker Crust

- Preheat the oven to 350°F.
- Hand whisk all ingredients together thoroughly until you don't see white specks of sour cream.  Don't use a hand mixer to beat it.
- Pour into pie crust and bake for 10 minutes.  (See Notes below.)
- Let pie cool slightly and then chill for at least 3 hours to set.


Notes:  

If you can't find key limes, regular limes are fine.  Key limes have a sharper flavor but the lime zest helps make up for that.  (Do NOT add extra juice!)  You'll need 20-24 key limes or 3-4 regular limes to get 3/4 cup juice.  Also, I've tried making this with grapefruit and lemon.  I don't know why, but it doesn't work.  Only with limes.

When baking, ideally you want to see very tiny pin-prick sized bubbles form on the top.  If you don't see them after 10 minutes (ovens vary), you can leave the pie in the oven for up to 3 more minutes, just be sure not to brown the top of the pie.  If you still don't see the tiny bubbles after that, your pie will be fine so take it out, cool, and chill.  The baking time is minimal and just to encourage the pie to set.  My best tip is that you can freeze the pie to eat later.  *** It's fantastic right out of the freezer without thawing!  If you freeze it wait for the pie to chill completely in the fridge first or you'll get condensation on top of the pie.  When the pie is chilled, lightly lay a piece of plastic wrap on top of the pie to eliminate the air gap between the top of the pie and the lid (if using a pre-prepared graham cracker crust).

If you use a pre-prepared graham cracker crust, you'll have a little extra filling.  You can either pour it in little ramekins and bake it (without crust) along with the pie, or, let's be honest, just eat it as is!  If you need a Graham Cracker Pie Crust recipe:

1 1/2 Cups Graham Cracker Crumbs.  (I've even used Ginger Snaps)
1/3 Cup Sugar.  (Can reduce to 1/4 cup)
6 Tablespoons Butter; melted.

Mix everything together, press into 8" - 9.5" pie pan.  Bake 7 min.  Cool for 30 min.

I just made this recipe that a friend who lives in Italy gave me. It's pickled beans and they're delicious. Soak the beans the night before and cook them in the morning. You can also use already cooked beans. Sauté plenty of onion with a bay leaf until soft, add a small glass of vinegar and chopped parsley, let it cook a little and add the beans, salt and pepper.

This is my go-to recipe for authentic gumbo.
https://sunsetandsewanee.com/chicken-and-andouille-sausage-gumbo-aka-gumbo-ya-ya/
It is too lengthy to type so I just gave the URL. I made this last night with andouille sausage and shrimp. Well worth the effort, I make a gumbo each month, varying the 'meats'.

Here is my country sausage recipe.
It seems like there are not enough spices, but there is.  This makes superb Sausage biscuits and gravy.
#1 ground pork
1 tsp salt
1 tsp black pepper
1 tsp sage
1/2 tsp smoked paprika
1/4 tsp marjoram
Mix well and let sit overnight in the fridge
cook or freeze.

Here is my Hot Italian Sausage recipe.
I grew up in an East Coast Italian community.
I was very spoiled with authentic food.
When I moved out to Montana, I was suddenly cut off!  They don't have a clue what Italian food should taste like.
I had sausage shipped out to me a few times a year, just because my soul needed it!

This may seem like a large amount of spice, but I assure you it is authentic.
I have switched from traditional red pepper flakes to Korean Gochugaru red pepper, a spicy, hot, smoky pepper flake.

1# ground pork
1 Tbsp powdered garlic
1 Tbsp powdered Fennel
1 Tbsp whole Fennel
2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp anis
2 tsp red pepper (Gochugaru)
1/2-3/4 tsp chili powder (how hot do you want it)
Mix well, cover, and set in the fridge overnight.

You can leave out the chili powder for plain Italian sausage.

For those who like a Sweet Italian Sausage
1# ground pork
1 tsp salt
1 tsp black pepper
1  Tbsp sugar
1/2 tsp whole fennel
1 tsp ground fennel
1 tsp onion powder
2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp anis
Mix well, cover, and place in the fridge overnight.
Use or freeze