1. #71
    Da Manster!
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    Beef and Cheese Ravioli


    1 package (9 oz) refrigerated cheese ravioli
    1 pound ground beef
    2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano (undrained)
    2 cups or more lightly packed fresh baby spinach
    1/2 to 3/4 C. crumbled feta cheese or grated Parmesan cheese (optional)
    slied black olives (optional)


    Cook ravioli according to package directions, drain. Brown ground beef in large skillet (about 5 minutes). Pour off drippings and drain. Stir in tomatoes, bring to a boil, cook 5 minutes. Reduce heat, add ravioli and spinach, cook just until spinach is wilted. Sprinkle with cheese before serving!

  2. #72
    Da Manster!
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    Beef Stroganoff


    • 4 cups uncooked wide egg noodles
    • 1 lb top round steak (1/8 to 1/4 inch thick)
    • 8 oz mushrooms, sliced
    • 1 3/4 oz package brown gravy mix
    • 1/4 cup sour cream



    Cook pasta according to package directions. Cut steaks lengthwise in half, then crosswise in 1-inch wide strips. Heat 2 tsp. oil in large nonstick skillet over medium-high heat until hot. Add half the beef; stir-fry 1 minute or until outside surface is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt and pepper. Heat additional 2 tsp. oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef and sour cream; heat through. Serve over noodles. Pass additional sour cream, if desired...Serve with green beans!

  3. #73
    smokenjoke
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    My version of chicken ala king


    2 pounds seasoned boneless/skinless chicken breast cubed
    1 can (Campbells) cream of chicken soup
    1 can (Campbells) cream of mushroom soup
    1/2 cup heavy cream
    1 can mix vegetables
    1 can southwestern mex mix


    In large pan cook seasoned/cubed chicken until done
    Add chicken and mushroom soup
    Bring to a rapid simmer then put on low
    Add mix vegetables and southwestern mex mix
    Cover and cook on low for about 6-8 minutes stirring occasionally
    Add heavy cream and cook uncovered for 2-3 minutes till thickened
    Serve over medium egg noodles, pasta, biscuits or my favorite puff pastry
    Enjoy
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  4. #74
    Da Manster!
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    Thanks SmokenJoke!.......I'm going to try that one out as well!...

    BAKED SCALLOPS WITH ASPARAGUS


    • 1 lb bay scallops or sea scallops, quartered
    • 2 Tbsp dry white wine or sherry
    • 1 Tbsp lemon juice, fresh
    • 1/4 tsp salt
    • 1/8 - 1/4 tsp white pepper or black pepper
    • 1/4 cup half and half
    • 1/2 cup bread crumbs, plain
    • 2 Tbsp melted margarine



    Preheat oven to 400 degrees. Mix wine, lemon juice, salt and pepper in shallow baking dish. Stir in scallops. Add half and half and stir. Mix breadcrumbs with melted margarine in a small bowl. Sprinkle scallops with bread crumb mixture. Bake until scallops are done, mixture is bubbly and crumbs are browned (approximately 15 minutes or so). Serve with steamed asparagus!

  5. #75
    smokenjoke
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    Quote Originally Posted by Da Manster! View Post
    Thanks SmokenJoke!.......I'm going to try that one out as well!...
    No prob Ster!!! You can tweek it by changing the cream of mushroom to cream of broccoli or instead of heavy cream use sour cream and if you choose at the last 4-5 minutes of cooking add some peeled and deveined shrimp!!!

  6. #76
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    BEEF BURGUNDY


    1 lb beef sirloin or round steak, cut into bite-size cubes
    1 Tbsp vegetable oil
    1/2 lb fresh mushrooms, sliced
    1 medium onion, thinly sliced
    2 cups or 10.75 oz can beef broth
    2 Tbsp tomato paste
    1/2 cup Burgundy wine
    1 (8 oz) package Wide Egg Noodles, uncooked




    Brown round steak in oil over medium-high heat. Add mushroom and onion and saute 3-5 minutes. Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender. Cook noodles according to package directions, drain. Serve over noodles...Enjoy!

  7. #77
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    CRAB CAKES...A Maryland speciality!


    1 egg, beaten
    1/4 cup mayonnaise
    1/2 tsp Worcestershire sauce
    1/2 tsp dry mustard
    1/4 tsp pepper
    1 tsp seafood seasoning
    3/4 cup bread-crumbs
    16 oz jumbo lump crabmeat
    butter or margarine




    Blend together egg, mayonnaise and seasonings. Remove any bits of shell from crab. Add bread-crumbs, crabmeat. Toss gently. Form mixture into six cakes. Melt butter or margarine in large skillet over medium-high heat. Cook crab cakes on each side until browned and heated through...For best results, serve each crabcake as a sandwich on a kaiser roll with lettuce, tomato, onion, and tartar sauce!..Squirt some lemon on the crabcake also for additional flavor!...or you can use tartar sauce or cocktail sauce to put on your crabcake!

  8. #78
    gauchojake
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    I definitely go Panko bread crumbs on the crab cakes

  9. #79
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    had the baked scallops/asparagus tonight...tasted great!

  10. #80
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    Quote Originally Posted by bostonboss View Post
    had the baked scallops/asparagus tonight...tasted great!
    glad to hear that, BB!.......That's the beauty of these recipes...Most can be prepared in 30 minutes or less!...Easy, Quick, and Delicious!........PS...Is that your dog in your avatar?!...Is that an American Bulldog?!...beautiful dog, man!..

  11. #81
    Da Manster!
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    CHILI


    1 pound 93% lean ground beef
    1 medium jalapeno pepper, seeded and minced
    2 cups chopped onion
    2 cloves garlic, minced
    2 14.5 oz cans stewed tomatoes, Mexican style preferrably
    1 15.5 oz can red kidney beans, rinsed and well-drained
    1-2 Tbsp chili powder
    1 Tbsp cumin
    1 tsp pepper
    1 tsp salt


    In a large saucepan, brown lean ground beef with jalapeno, onion, and garlic over medium-high heat. Drain fat from pan. Add remaining ingredients and bring to a simmer. Stirring occasionally, simmer in a covered container for 20 minutes. Serve with optional toppings of chopped scallions, cilantro, grated cheddar cheese or sour cream!

  12. #82
    bostonboss
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    yes American bulldog!

  13. #83
    Da Manster!
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    ^^^...that's awesome, man!..One of my favorite breeds!...

    CHICKEN BREASTS MEXI-STYLE

    1-2 pounds boneless chicken breasts
    1/2 tsp pepper
    1/2 tsp salt
    1/2 tsp dried oregano
    1 Tbsp canola oil
    1 medium onion, peeled and cut in chunks
    1 cup green bell pepper, seeded and thinly sliced
    1 tsp minced garlic
    1 1/2 cups Chipotle-style chunky salsa
    1/2 cup water
    1 cup fresh whole kernel corn (fresh, frozen or no-salt added canned)


    Sprinkle chicken breasts with salt, pepper and oregano. Saute chicken in hot oil in large nonstick skillet over medium-high heat, until golden brown on both sides. Remove from pan. Add onion chunks, pepper slices and garlic to same skillet and saute until vegetables are soft. Stir in salsa and water. Return chicken to skillet, reduce heat to low, cover and simmer about 25-30 minutes...Add corn, stirring well. Cook about 5 more minutes or until heated throughout. Serve with rice and a mixed green salad...Enjoy!

  14. #84
    Da Manster!
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    CHICKEN WITH CHEESE TORTELLINI


    1 lb boneless, skinless, chicken breast
    1 8.9 oz package 3-cheese tortellini (or flavor of your choice)
    1 14.5 oz can diced tomatoes with basil, garlic and oregano
    1 Tbsp minced garlic
    1 6 oz bag fresh baby spinach or 1 lb package frozen cut spinach




    Fill pot with hot water, bring to a boil. Trim chicken breasts into 1 inch x 2 inch strips. Add tortellini to boiling water, cook according to package directions. Pour tomatoes into a large skillet. Add chicken strips and garlic, cook, covered, over medium-high until fully cooked, about 8 minutes. Add spinach, cover for 3 minutes. Stir & cover skillet until spinach is wilted. Mix with cooked tortellini and serve...sprinkle with parmasean cheese if desired!

  15. #85
    smokenjoke
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    Homemade Doritoz


    1 pack corn/flour tortillas
    Dry nacho cheese powder


    Pan/Deep fry tortillas till preference
    Add cheese powder like salt to French fries
    For extra spice/flavor add Cajun pepper or popcorn flavor powder


    Cheese powder = I just take powder pack from Mac & cheese box and sprinkle desired amount till taste/like salt on French fries
    Enjoy

  16. #86
    Da Manster!
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    Thanks SmokenJoke!.......Hell, these recipes are so easy even a caveman, err I mean Fidel can do it!...

  17. #87
    smokenjoke
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    Quote Originally Posted by Da Manster! View Post
    Thanks SmokenJoke!.......Hell, these recipes are so easy even a caveman, err I mean Fidel can do it!...
    Don't fck wit Arnold Shortzanecka or his fave, macNcheeze
    You know he's perfection with the roundhouse!!!

  18. #88
    Da Manster!
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    the shit our "Fly Me" crew finds on the net!...

  19. #89
    Fidel_CashFlow
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    lol u fukks .

    Going to check out that chili recipe along with the homemade Chicken Ala King.

    I love the shit that comes in the can




  20. #90
    Fidel_CashFlow
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    tell u all whats good. Is a delicious lasagna recipe


    Last edited by Fidel_CashFlow; 02-13-14 at 12:05 AM.

  21. #91
    Da Manster!
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    Go for it, brah Fidel!.......it will be the best chili you ever had!...you won't be disappointed!........I'm going to try Smoken's chicken ala king on top of buttermilk biscuits when I get a chance!...but right now in Annapolis, MD it is snowing like a muthafucka and we are supposed to get 6 - 10 inches depending on who you listen to.

    PS...Fidel, I'm going to see if I can come up with a good meat lasagna recipe for ya!

  22. #92
    smokenjoke
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    Big Upps to Da Riva necka!!!

  23. #93
    smokenjoke
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    Quote Originally Posted by Da Manster! View Post
    Go for it, brah Fidel!.......it will be the best chili you ever had!...you won't be disappointed!........I'm going to try Smoken's chicken ala king on top of buttermilk biscuits when I get a chance!...but right now in Annapolis, MD it is snowing like a muthafucka and we are supposed to get 6 - 10 inches depending on who you listen to.

    PS...Fidel, I'm going to see if I can come up with a good meat lasagna recipe for ya!
    Here's 1
    Prep lasagna as you would and instead of layering them, just roll em up like blunts and carry on!!!

  24. #94
    Da Manster!
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    Quote Originally Posted by smokenjoke View Post
    Big Upps to Da Riva necka!!!

  25. #95
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    DIJON AND HERB LAMB CHOPS

    1-lb loin or shoulder lamb chops, 1 to 1-1/4 inch thick
    1 Tbsp herbes de Provence
    1 Tbsp Dijon mustard
    2 tsp olive oil
    1 Tbsp freshly squeezed lemon juice
    1 tsp salt
    1 tsp pepper


    Preheat grill or broiler. Blend herbs, Dijon, oil, lemon juice, salt and pepper together in a small bowl. Evenly coat surface of each chop with 2 tsp of mixture. Grill or broil chops 4-inches from heat source for 6-8 minutes. Turn and cook other side 6-8 minutes!..Serve with Baked Potato and Salad!

  26. #96
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    Chicken with Bowtie Pasta


    2 cups (5-oz) uncooked bow tie pasta (farfalle)
    2 tsp canola oil
    1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
    1 medium green bell pepper, seeded and cut into 1-inch pieces
    1/2 cup coarsely chopped onion
    1 tsp minced fresh garlic
    1 (14.5-oz) can no-salt added stewed tomatoes with onions, peppers and celery
    1 tsp dried oregano leaves
    1 tsp each salt and pepper
    4 Tbsp shredded Parmesan cheese


    Cook pasta according to package directions, omitting oil and salt. Meanwhile, over medium-high heat, in a nonstick large heavy skillet, heat oil. Add chicken, bell pepper and onion. Stir-fry until chicken is cooked through and vegetables are tender. Add garlic and cook only until fragrant, about 30 seconds. Add tomatoes, oregano, salt and pepper, breaking up tomatoes into bite-sized pieces. Reduce heat and bring to a simmer. Gently simmer to slightly reduce liquid. When pasta is done, drain pasta. Add pasta to chicken and stir to coat pasta with liquid. Portion into 4 bowls and sprinkle each with Parmesan cheese!

  27. #97
    Da Manster!
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    Lemon & Parsley Chicken with Green Beans & Potatoes



    2 Tbsp canola or olive oil
    1 lb boneless, skinless chicken breasts, cut into strips
    1 lb green beans, fresh or frozen
    2 cloves garlic, crushed
    1 lb Russet potatoes, cut into 1/2-inch cubes
    1/4 cup fresh flat leaf parsley, chopped
    juice and zest of half a lemon
    1 tsp ground black pepper
    1 tsp salt


    Heat 1 Tbsp of the oil in a large skillet over medium heat. Sauté chicken until lightly browned and cooked through; remove from skillet and keep warm. Add green beans to skillet and sauté until they just begin to brown, about 5 minutes; remove from skillet and keep warm. Add remaining 1 Tbsp of oil and sauté garlic and potatoes until browned and tender, about 8 minutes. Return chicken and green beans to skillet with the potatoes. Sprinkle with lemon juice, lemon zest, parsley, salt and pepper. Toss to combine..Serve and enjoy!

  28. #98
    Da Manster!
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    Asian Beef & Broccoli with Noodles



    1 1/4 lbs. boneless beef top round or top sirloin steak
    2 packages (3 oz each) Oriental-flavored instant ramen noodles, broken up
    1 tsp cornstarch dissolved in 1/2 cup water
    1/2 lb Broccoli florets
    2 medium carrots, thinly sliced
    2 TBsp oil




    Cut steak into approx. 3" by 1/8" thick strips. Add ramen seasoning from noodle package to cornstarch mixture in large bowl. Toss in beef. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Stir-fry vegetables 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat, cover and simmer 3-5 minutes until most liquid is absorbed, stirring occasionally. Remove, keep warm. Heat another 1 Tbsp. oil in same skillet over medium-high heat. Drain beef (discard marinade). Stir-fry 1/2 of beef at a time, 1-2 minutes or until no longer pink (do not overcook). Serve over noodles!

  29. #99
    Da Manster!
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    Curried Grilled Chicken Breasts


    1 lb boneless skinless chicken breasts
    1 lemon
    1 large garlic clove, peeled
    2-inch piece fresh ginger root, peeled and cut in 4 chunks
    1/4 cup cilantro leaves, washed and dried
    2 tsp curry powder
    1/2 cup plain yogurt



    Pat chicken dry with clean paper towels. Grate or zest lemon rind to measure 1 teaspoon rind. Squeeze lemon to measure 1 tablespoon juice. Combine lemon zest, juice, garlic, ginger root, cilantro and curry in a food processor or blender. Process until ingredients are minced and well mixed. Add yogurt and process until well combined. Coat chicken with marinade in a shallow dish. Cover, chill and marinate for about 1 hour. Grill, uncovered, over medium coals about 7 minutes per side or until the internal temperature reaches 165 °F. The chicken may also be broiled, 4" from the heat, about 6 minutes per side. Serve on a clean platter with wild rice, and side salad...If you have extra time, marinate the chicken for 3-8 hours.

  30. #100
    Da Manster!
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    SLOW COOKED RIBS



    Preheat oven to 225 degrees and place the ribs meat side down in the pan...Sprinkle both sides of meat with a little salt and pepper...Remember to put the ribs MEAT side down in the pan..Cover with foil wrap and put the ribs in the oven...After 3 - 3.5 hours, carefully remove the ribs from the oven, remove the foil, and drain the juices!..Turn the ribs over very carefully!..They should be be very tender at this point and they should melt right from the bone...Anyhow, pour your favorite BBQ sauce on the meat side (which should be facing up since you turned it over) and place back in the oven uncovered and cook an additional 20 - 30 minutes.



    Quick tips: You can also marinate the meat one to two hours before cooking using your favorite marinating sauce/mixture or use some liquid smoke!

  31. #101
    Da Manster!
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    Fried Apples with Cinnamon and Sugar


    It's very easy....Get a large frying pan and melt about two tablespoons of butter over medium heat...Get two red delicious or Granny Smith (tart) apples (whichever you prefer)...cut and slice them into small bite size chunks...Clean them good and remove all seeds...when you see the butter start to bubble and/or boil, add the apples very slowly and cautiously into the pan...then add one tablespoon of sugar and one tablespoon of cinnamon on top of them....Cover with lid....After one minute or so, lift the lid and stir them thoroughly...put the lid back on and let cook another mintue...once again, keep stiring to make sure apples are cooked evenly...Keep doing this until apples are well done...You can tell they are done when they start to get burnt or turn dark brown/black!....Let cool for several minutes!....Enjoy!....Serve over Vanilla Ice Cream and/or Frozen Yogurt!

  32. #102
    easyliving
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    will take a look at these when I have time

  33. #103
    Fidel_CashFlow
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  34. #104
    bigballa
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    love the recipes but after the first one i think ppl lost their way....we need pictures with each on if possible.....

  35. #105
    Jayvegas420
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    Quote Originally Posted by daneblazer View Post
    In the crock pot

    Pork Tenderloin
    red potatoes
    cut up an onion
    slice a few carrots
    two cans of cream of mushroom
    1/2 cup water
    1/2 cup milk
    a little... oregano, thyme, basil, rosemary
    a few splashes of Dale's seasoning.

    Cook on low for 5-6 hours.

    Life changing
    Quote Originally Posted by smokenjoke View Post
    Homemade Zeppolies/Donuts

    Pan/Deep Fry pillsbury biscuit dough till brown (about 40 seconds)

    Sprinkle powdered sugar and/or cinnamon on top or put in paper bag and shake till coated
    Enjoy






    I make these all the time. Instead of cream of mushroom I use BBQ sauce.

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