Any interest in a recipe exchange section on terb?
- Thread starter Brill
- Start date
but chocolate and a paint brush we have also "played" with! ;-)Haha His peppered shrimp alfredo recipe was delicious! https://terb.cc/vbulletin/showthread.php?t=218219
Some chicken + a couple others
Quick, Easy -N- Fast Garlic Chicken Recipe
4 large chicken breasts
2 T. fresh lemon juice
2 T. olive oil or vegetable oil
4 minced garlic cloves
1/2 t. ground sage
1/2 t. salt
Preheat the oven to 425°F. Rinse chickens and pat dry. Place chicken in a shallow roasting pan, skin side up. In a small bowl, combine the lemon juice, oil, garlic, salt and sage. Brush mixture on the chicken breasts.
Bake for 35 minutes or until chicken is tender and no longer pink. Baste the chicken twice with the lemon and garlic mixture
Hungarian Sour Cream Paprika
Ingredients:
1 pkg. Skinless Chicken legs or Breast’s
2-3 Celery Hearts
1 Green Pepper, or ½ Red and Yellow Pepper each
1 Onion
¾ Cup Water
1 Tbsp. Vegetable Oil
2-3 Tbsp. Sour Cream
1 Tbsp. Paprika
½ Tsp. Salt
¼ Tsp. Pepper
Method:
In large pot sauté chopped onion, celery, peppers with vegetable oil for 5 min. on med. Reduce heat to low and add water, chicken, paprika, salt and pepper for 1 hour.
Serve with or on rice or noodles
Best Southern Fried Chicken
3 eggs
1 cup hot red pepper sauce
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
+ Paula Deans House seasoning
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Quick, Easy -N- Fast Garlic Chicken Recipe
4 large chicken breasts
2 T. fresh lemon juice
2 T. olive oil or vegetable oil
4 minced garlic cloves
1/2 t. ground sage
1/2 t. salt
Preheat the oven to 425°F. Rinse chickens and pat dry. Place chicken in a shallow roasting pan, skin side up. In a small bowl, combine the lemon juice, oil, garlic, salt and sage. Brush mixture on the chicken breasts.
Bake for 35 minutes or until chicken is tender and no longer pink. Baste the chicken twice with the lemon and garlic mixture
Hungarian Sour Cream Paprika
Ingredients:
1 pkg. Skinless Chicken legs or Breast’s
2-3 Celery Hearts
1 Green Pepper, or ½ Red and Yellow Pepper each
1 Onion
¾ Cup Water
1 Tbsp. Vegetable Oil
2-3 Tbsp. Sour Cream
1 Tbsp. Paprika
½ Tsp. Salt
¼ Tsp. Pepper
Method:
In large pot sauté chopped onion, celery, peppers with vegetable oil for 5 min. on med. Reduce heat to low and add water, chicken, paprika, salt and pepper for 1 hour.
Serve with or on rice or noodles
Best Southern Fried Chicken
3 eggs
1 cup hot red pepper sauce
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
+ Paula Deans House seasoning
1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
Potato-Crusted Salmon
Ingredients
2 medium potatoes, skins on
2 green onions, chopped
Salt and freshly ground pepper
4 salmon fillets, about 5 oz (140 g) each
2 tbsp (30 mL) oil
2 tbsp (30 mL) Dijon mustard
Directions
Preheat oven to 425 F (215 C). Boil potatoes in a large pot of boiling, salted water for about 10 minutes or until softening on the outside but still firm inside. Drain; when cool enough to touch, remove skins and grate potatoes into a bowl. Combine with onions, salt and pepper to taste.
Sprinkle fish with salt and pepper. Heat oil in large, ovenproof frying pan over medium-high heat and sear salmon in hot oil, skin side down, for 2 minutes until browned. Remove salmon from pan, pull away the skin and discard.
Brush the skin side lightly with mustard. Turn the fillets over, spread about 1/4 cup (60 mL) potato mixture on the raw side and press down lightly so the mixture adheres to the fish.
Reheat the pan and return salmon to it, potato side down.
Cook until potato crust is golden, then turn salmon over and place pan in the oven for 3 to 4 minutes or until fish is cooked, but still slightly pink in the middle
Cedar-Plank Salmon
1 2-pound salmon fillet, skin on
1 cedar plank, soaked in water 20 minutes
1/2 cup brown sugar
2 tablespoons canola oil
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank.
Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white.
Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes
Rotisserie Prime Rib with Roast Mashed Sweet Potatoes
Ingredients:
Rotisserie Prime Rib
8 pound Prime rib roast with fat cap and bone in (3.63kg)
1 tablespoon black pepper (15ml)
1 tablespoon garlic salt (15ml)
2 teaspoons onion powder (10ml)
2 teaspoons dry thyme (10ml)
1 tablespoon dried mustard (15ml)
3 cups white wine (470ml)
2 sprigs fresh rosemary
1/2 tablespoon kosher salt (7.5ml)
Mashed Sweet Potatoes
4 medium sweet potatoes
1/2 cup butter (125ml)
2 tablespoons olive oil (30ml)
salt and pepper to taste
Directions:
Rotisserie Prime Rib
In large mixing bowl combine pepper, garlic salt, onion powder, dry thyme and dried mustard. Cover prime rib completely with rub. Cover with plastic wrap and set aside for 30 minutes.
Preheat barbeque to 325ºF (162 ºC). Push rotisserie spit through the roast. Heat both sides of barbecue leaving the middle burner off and use a drip pan in the middle. Place roast on rotisserie and start it up. Pour white wine into drip pan and add some rosemary. This will roast for about 3 hours, adding wine about once an hour.
Remove the roast from the rotisserie and insert a meat thermometer should be 125ºF (51ºC) for medium rare and tent with aluminum foil.
Let stand for 10 – 15 minutes before serving
Ingredients
2 medium potatoes, skins on
2 green onions, chopped
Salt and freshly ground pepper
4 salmon fillets, about 5 oz (140 g) each
2 tbsp (30 mL) oil
2 tbsp (30 mL) Dijon mustard
Directions
Preheat oven to 425 F (215 C). Boil potatoes in a large pot of boiling, salted water for about 10 minutes or until softening on the outside but still firm inside. Drain; when cool enough to touch, remove skins and grate potatoes into a bowl. Combine with onions, salt and pepper to taste.
Sprinkle fish with salt and pepper. Heat oil in large, ovenproof frying pan over medium-high heat and sear salmon in hot oil, skin side down, for 2 minutes until browned. Remove salmon from pan, pull away the skin and discard.
Brush the skin side lightly with mustard. Turn the fillets over, spread about 1/4 cup (60 mL) potato mixture on the raw side and press down lightly so the mixture adheres to the fish.
Reheat the pan and return salmon to it, potato side down.
Cook until potato crust is golden, then turn salmon over and place pan in the oven for 3 to 4 minutes or until fish is cooked, but still slightly pink in the middle
Cedar-Plank Salmon
1 2-pound salmon fillet, skin on
1 cedar plank, soaked in water 20 minutes
1/2 cup brown sugar
2 tablespoons canola oil
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper
Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.) Place the salmon skin-side down on the cedar plank.
Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white.
Rainy-Day Method: Preheat oven to 325° F. Prepare the salmon as described above, then roast on the cedar plank for about 25 minutes
Rotisserie Prime Rib with Roast Mashed Sweet Potatoes
Ingredients:
Rotisserie Prime Rib
8 pound Prime rib roast with fat cap and bone in (3.63kg)
1 tablespoon black pepper (15ml)
1 tablespoon garlic salt (15ml)
2 teaspoons onion powder (10ml)
2 teaspoons dry thyme (10ml)
1 tablespoon dried mustard (15ml)
3 cups white wine (470ml)
2 sprigs fresh rosemary
1/2 tablespoon kosher salt (7.5ml)
Mashed Sweet Potatoes
4 medium sweet potatoes
1/2 cup butter (125ml)
2 tablespoons olive oil (30ml)
salt and pepper to taste
Directions:
Rotisserie Prime Rib
In large mixing bowl combine pepper, garlic salt, onion powder, dry thyme and dried mustard. Cover prime rib completely with rub. Cover with plastic wrap and set aside for 30 minutes.
Preheat barbeque to 325ºF (162 ºC). Push rotisserie spit through the roast. Heat both sides of barbecue leaving the middle burner off and use a drip pan in the middle. Place roast on rotisserie and start it up. Pour white wine into drip pan and add some rosemary. This will roast for about 3 hours, adding wine about once an hour.
Remove the roast from the rotisserie and insert a meat thermometer should be 125ºF (51ºC) for medium rare and tent with aluminum foil.
Let stand for 10 – 15 minutes before serving
Last one...for now
Apple Glazed Roasted Ham
Ingredients:
Ham
12 lb. cooked ready to eat ham
Rub
2 tbsp of ground black pepper (30ml)
2 tbsp of paprika (30ml)
2 tbsp of brown sugar (30ml)
1 tbsp of celery salt (15ml)
1 tsp of dry mustard (5ml)
1/2 tsp of cayenne (2.5ml)
Glaze
2/3 cup of apple sauce (167ml)
3 tbsp of orange juice (45ml)
1 tbsp of grated ginger(15ml)
1/4 tsp of dry mustard (1.25ml)
Pinch of ground cloves
Pinch of cinnamon
Directions:
Rub
Combine all of the rub ingredients into a bowl and rub vigorously into the ham. Place the ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature ( 45minutes)
Glaze
Prepare the glaze. Place all of the ingredients in to a heavy bottomed sauce pan over medium high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on the ham.
With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 minutes later
Ham
Place 1/3 of the wood chips in water to soak for ½ hour.
Preheat your grill to high on one side. Leave the other side off.
Prepare a smoke package. Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes – the more smoke. Repeat this process again to make a second smoke package.
Apple Glazed Roasted Ham
Ingredients:
Ham
12 lb. cooked ready to eat ham
Rub
2 tbsp of ground black pepper (30ml)
2 tbsp of paprika (30ml)
2 tbsp of brown sugar (30ml)
1 tbsp of celery salt (15ml)
1 tsp of dry mustard (5ml)
1/2 tsp of cayenne (2.5ml)
Glaze
2/3 cup of apple sauce (167ml)
3 tbsp of orange juice (45ml)
1 tbsp of grated ginger(15ml)
1/4 tsp of dry mustard (1.25ml)
Pinch of ground cloves
Pinch of cinnamon
Directions:
Rub
Combine all of the rub ingredients into a bowl and rub vigorously into the ham. Place the ham into a large sealable plastic bag, close and leave to rest overnight. Remove from fridge and let come to room temperature ( 45minutes)
Glaze
Prepare the glaze. Place all of the ingredients in to a heavy bottomed sauce pan over medium high heat. Stir until melted. Bring to a boil and reduce heat to simmer for 10 minutes. Let stand for 30 minutes. Reheat before using on the ham.
With 1 hour left to go, start the glazing process. Brush the glaze liberally onto the meat. Repeat 30 minutes later
Ham
Place 1/3 of the wood chips in water to soak for ½ hour.
Preheat your grill to high on one side. Leave the other side off.
Prepare a smoke package. Squeeze the excess water from half of the soaking wood chips and place them at the center of a large piece of foil. Add half of the dry wood chips and mix. Close the foil around the wood chips to create a sealed package. Using a fork, poke holes in both sides of the package for the smoke to escape. The more holes – the more smoke. Repeat this process again to make a second smoke package.
