This would probably be just as good subbing linguica or the firm chorizo in place of the kielbasa.

i sub in some spicy chorizo on occasion...

Melt in Your Mouth Egg Nog Cookies--these look amazing!
 

http://www.cookingclassy.com/wp-cont...ies2+srgb..jpg

Melt-In-Your-Mouth Eggnog Cookies

Yield: About 2 dozen

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

...So when you making these for me? :police:

Greens
 

Does anyone have a good recipe for greens?

Collard Greens and Smoked Meat
 

I like collard greens because they're a hearty (tough) green with a distinctive bite to the taste.

Here is a variation of a recipe I found here ....

Ingredients:

1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank)

2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.)

Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it "gently" boil for about 1.5 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens.

Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once.

Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve.
____________
If you used frozen collards, simply pour them - frozen - right from the package to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working.

You can double this recipe and freeze some for a later dater.

You can use smoked turkey, too.

I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt. :)

Good luck, Chad, and let us know if you make this or a variation of it!

Sautéed Kale
 

This is quick and easy.

Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down.

In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down.

Add salt, red pepper flakes and enjoy!

I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good.

I also cook spinach like this but spinach is so tender I use little or no water at all.

You can add garlic, sesame oil, green onions, all kinds of things. Experiment.

Thank you Orema, I am looking forward to trying your recipe.

Chad

OH and me on Warfarin ! Me no can have kale! Darn it to all!

Can you eat chard and can you get it in your neck of the woods?

http://www.horseandbuggyproduce.com/...iss-Chard1.jpg

If so, you can cook it the same exact way. Very tasty.

Chicken Noodle Soup
 

Chicken noodle soup
Chad style

Ingredients list
Salt
Pepper
Oregano
Bay leaf
Chicken broth
Peppers (if you like spice)

Onion
Celery
Chicken (cubed) I used boneless skinless
Corn
Peas
Broccoli
Carrots
Egg noodles


Stovetop sauté the chicken, onions and celery in a TBS of mild oil then add the chicken broth, veggies, and noodles. Add the spices and bring to a boil then simmer until the noodles are soft.

It is yummy.

I'm looking for suggestions on the best way to cook ribs, although I think getting fatty ribs tends to be my main problem! Some say to par boil them ahead of time , some say wrap in foil and bake slow and on a low heat, etc etc! Anyone willing to share info on ribs? It would be greatly appreciated!

Buddy do you have a smoker or grill?
Not sure I want my secrets out in the world but I can help you.

I have both.

C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

:bow:

Okay, I had to get the laptop out.
Pork Ribs - baby back or Saint Louis style

Marinate the ribs overnight in anything similar to the following;
Apple cider vinegar
Soy sauce
Worcestershire sauce
Salt
Pepper
Chili powder
Lime juice
Some people add garlic or brown sugar but use the spices that you like.
Seasoning should be light and not overpower the meat.

Next day
Wrap in foil with marinate juice and cook in the oven for about 1.5 hours on 200 degrees

Next light coals on grill and add wet wood chips
place ribs (still in foil but open) on cool side of grill for about 2 more hours. Base with favorite sauce.

Let me know if I need to clarify anything.
If you have a smoker then you can skip the oven step and place the ribs in the smoker.

Haha! Orema you are a funny lady! Grill masters are very secretive.

Orema, perhaps you've missed your calling! I get the feeling you would make a wonderful Chef :linecook:

I don't have the patience, talent, confidence or arrogance to be a chef :) but I thnk I would have been a good sous chef.

Methinks Chad may be a secret chef after reading some of his posts on the meals he makes.

Quick N' Easy Roast
 

Use any cut of meat you prefer for this, but keep in mind that the tougher the better in this sort of situation. When I say tougher, I mean a lean cut, as little fat as possible. I like to use Chuck.

So you have your meat, it can be frozen or thawed, entirely up to you, I drop it in still frozen. So just toss that bad boy right on into the crock pot. I then take 6 of the Extra Large Beef Bouillon Cubes and crumble them up over the top of the roast, and along the sides. I add a little bit of salt and pepper as well to the top of the meat, and some garlic powder and onion powder.

Keep in mind, there is no exact measurement on how much of each spice to add, everyone's taste is different, and I just don't operate that way when I cook.

Moving along, you have all the seasonings in there, so let's add in some vegetables, chop up some potatoes of your choice, I like the smaller types, they cut up easier. Add in some carrots, some onions, really any vegetables you enjoy. Stay away from broccoli though, it turns into a very ugly, tasteless mush when slow cooked.

Final step, pour in one bottle of water. I usually just grab a bottle of water like Aquafina, or whatever I happen to have available, and pour that in over the meat, and into the sides of the crockpot. This is all the water you will need.

Set your crockpot to cook on high for about 6-7 hours depending upon how slow your crockpot cooks, then enjoy. You can use the water with the fat trimmings to make your own home made gravy as well if you want.

Navajo Tacos
 

Fry Bread
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups vegetable oil for frying

Chili
1 pound ground beef
1 can (15 oz.) kidney beans, rinsed
1 packet (1.5 oz) low salt taco seasoning mix
3/4 cup water
4 Tablespoons tomato paste

Toppings:
cheddar cheese, shredded
lettuce, chopped
onions, diced
tomatoes, diced





Directions
1. Mix flour, baking powder, and salt in a mixing bowl.
Add milk. Mix together to form dough.
Kneed on lightly floured surface for five minutes or
until smooth ball forms. Let dough rest.

2. Brown beef in skillet. Drain. Add taco seasoning and water to skillet
and stir into the beef. Cover and simmer on low heat about 10 minutes.
Add drained kidney beans and tomato paste.
Stir well. Keep covered on low heat stirring occasionally

3. Cut ball of dough in half.
With hands or rolling pin, flatten the dough.
It should look like pizza dough and be about 1/2 inch thick.

4. In separate skillet, heat vegetable oil.
Gently place flattened dough one at a time into the hot oil.
Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil.

5. While fry bread is hot, top with warm chili, cheese,
lettuce, onions, and tomatoes.

No secret chef here Orema. Haha! I am a biologist. I just like homemade food. :)

Fresh Garlic Crab
 

I'm off to the coast this weekend for fresh crabs. I'll be making garlic crab served on top of home made pasta.

1-2 crabs. Boil first, clean, divide into sections.

In a large skillet, bring olive oil and two tablespoones of unsalted butter to the temp to saute garlic for a few minutes. Place crab(s) into the skillet, sauce for a few minutes. Add pasta and serve in a large plater.

Great way to thank everyone that helps me out on the "Back 40" ranch.

I saw this on a cooking show

Yummy!

hey...I may come to love this thread...:tea:

I had a thought about smokers. When I smoke meat I put beer or water in the smoker to keep the meat moist. I wonder if anyone has tried putting herbs in the water and if so did it flavor the meat?

Thank you Clay, you made some great suggestions.

Chad

Recipe
 

I am growing some veggies, does anyone know an easy pickling recipe for pickling banana peppers?

I use this recipe I found online:

Brine (per one lb of peppers):
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar

1 garlic clove per jar, minced

Heat the brine until the salt and sugar have completely dissolved. Let cool to room temp, fill jars. Let them pickle in the fridge for at least 24 hours - longer if you can.

Ham Casserole
(Recipe is easily doubleable - is that a word?)

6 potatoes, chopped
1/3 C chopped onion
2T butter
2 C ham, cubed
1 1/2 C broccoli (which I skip, yuck lmao)
4oz Neufchatel cheese
1 1/2 C cheddar
4 slices bacon

Cook your potatoes until done. Cook ham at the same time, as well as the broccoli. Cook the onions in the butter until translucent.

Combine potatoes, ham, broccoli, and onions and butter in a baking pan. Cut chunks of Neufchatel cheese throughout the pan, and spread around. Cover with cheddar.

Bake at 350° for 25-35 minutes. Cook bacon during this time until crispy. Crumble on the top of the casserole when done.

Super good!

I also have a super easy shredded chicken recipe everyone seems to love.

It's simply chicken breast, your favorite bbq sauce - everyone seems to have one, so I won't bore you with mine, and a cup or two of root beer - depending on how much chicken you're cooking.

Cook on the stove at low or medium low (275° to 300°) until chicken is super tender and falls apart - usually 4-5 hours. Shred. Keep warm until supper.

I personally don't use my crock pot much, but if you'd rather you can cook this on low for five hours, then shred the chicken and keep warm.

Thank you, I appreciate this recipe.
Chad

As most know, I don't often cook but last time I attempted to make a pork shoulder for shredded pulled pork I used Root Beer too! It really gives a great flavor!

I have found that my crock pot does almost everything but wash the dishes. Makes the best baked taters, best stuffed cabbage rolls, lasagne, apple butter etc... Love my crock pot.

Throw in some ribs, dump in a big bottle of bbq sauce, put on slow, ready in time for dinner.

Throw in a beef roast, one shot of JB, slow cook all day.

Throw in a frozen chicken, cook slow all day, toss in a can of mushroom soup, a cup of ranch dressing.

throw together a salad, you got dinner.

Want to know how to make stuffed cabbage rolls the easy way? let me know.

Awesome to know! :D

Recipe
 

Does anyone have a red beans and rice recipe that is super yummy? Anyone from Louisianna?

Ideas
 

I have some ground chicken that I would like to make into something tasty. Does anyone have any ideas?

Are there any vegetarian/vegan recipes other than soups (i have looked through the whole thread) anyone could share?