Thursday, February 05, 2009
Hey FatBoy! What's Cooking?
Greetings ALL!
Well,I'm really get hit with requests!! OK, here's a few more awesome recipes from Bikers and other great folks that love good food!! It's very interesting to see what folks enjoy eating, especially what true die hard Bikers enjoy!! Hey, they have great taste!! So, I hope you folks enjoy these!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Crock Pot Turkey Chili Recipe
Submitted by: Mike The Ave" Bays, KY.
I Put this chili together in the morning and by I get home from my ride it's done and really dam good chilli!
Ingredients
2 pounds ground turkey
1 cup chopped onion
4 large garlic cloves, chopped
1/2 cup green peppers, diced
1 cup chicken broth
2 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1 can refried beans
2 - 15 to 16oz cans of kidney beans (not drained)
Directions: In a large skillet, brown ground turkey and drain. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2 hours.
Dakota's Texas Style Chili
Submitted by: Dakota Davis, SC.
INGREDIENTS
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
DIRECTIONS: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the
bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
Cajun-Style Fillet of Catfish with Spicy Butter Sauce
6 servings
Submitted by: Marty Coffey, KY.
Ingredients:
6 catfish fillets (about 1/2 lb. each)
1/2-1 teaspoon salt, depending on taste
1 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 tablespoons oil
12 tablespoons melted butter, divided
1 cup fresh breadcrumbs
4 tablespoons fresh lemon juice, divided
Butter Sauce:
2 tablespoons fresh parsley, minced
2-4 dashes Tabasco sauce, depending on taste
2 teaspoons Worcestershire sauce
1 pinch ground cayenne pepper
1/4 cup chopped green onions (including tops)
1 teaspoon fresh dill or thyme or basil, chopped
parsley (to garnish)
lemon slices (to garnish)
Directions: Preheat oven to 400 degrees. Rinse fillets and dry well. Season each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a 9x13" glass baking dish. Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily. Do not overcook.
Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
Spicy Grilled Tuna
Submitted by: Capt'n Crusty, FL.
Ingredients:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
2 garlic cloves minced
1 shallot minced
1/2 teaspoon cumin powder
1/4 cup chopped fresh cilantro
2 pounds tuna fillet
Directions: In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, shallot, cumin and cilantro. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Prepare grill and heat to medium. Brush grill with vegetable oil. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges.
Tequila Sunrise Marinated Sea Bass
Submitted by: Capt'n Crusty, FL.
4 servings
Ingredients:
4 (7 ounce) sea bass fillets (about 7 ounces each)
4 ounces tequila
1 1/2 cups orange juice
8 dashes grenadine
Directions: Prepare the marinade by combining the tequila, orange juice and grenadine. Marinate sea bass fillets for 2 hours. Grill over a hot flame 5 minutes on each side.
Pork Chop and Potato Casserole
Submitted by: Tom "Bones" Jones, NC.
Ingredients:
1 pork chop for each person
6 to 8 potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)
Directions: Preheat oven to 325 degrees.Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.There should be at least 2 complete layers. Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole. Cover. Bake 60 minutes.Uncover and bake until lightly browned on top.
Saint's Italian Casserole
Submitted by: Jon Ierna, CT.
Ingredients:
FIRST LAYER:
1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
SECOND LAYER:
4 Cups Water
1 ts Salt
3 lb Zucchini or summer squash, chopped
1 Can 4 oz chopped green chiles
1 Medium Onion, finely chopped
2 tbs Butter
1 Cup Shredded cheddar cheese
THIRD LAYER:
2 Eggs
2 Cups Ricotta or Cottage cheese
2 ts Chopped parsley
2 tbs Grated Parmesan cheese
Directions: For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce-pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in Ricotta or cottage cheese and parsley. Spoon over squash layer in the casserole. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve Hot.
Melody's Desserts:
Apricot Cream Fried Pies Recipe
Submitted by: Judy Coffey, KY.
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
Process sugar and cream cheese in a food processor until smooth. Add apricots;
pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Peanutty Carrot Cake
Submitted by: Jeri Clarke, ME.
Yield: 1 - 2 layer 8 inch cake.
Ingredients:
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 cup light brown sugar
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups grated carrot
1 (10 ounce) package REESE'S® Peanut Butter Chips
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions: Heat oven to 350 F. Grease and flour two 8-inch round baking pans. Beat eggs, oil and vanilla in large bowl. Stir together flour,granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings. Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.
Black Rum Cake
Submitted by: Steals Exantus, VI.
Ingredients:
1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)
Directions: Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours. Heat oven to 300 degrees F. Grease and flour a baking pan. For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
Have a great day!!
Well,I'm really get hit with requests!! OK, here's a few more awesome recipes from Bikers and other great folks that love good food!! It's very interesting to see what folks enjoy eating, especially what true die hard Bikers enjoy!! Hey, they have great taste!! So, I hope you folks enjoy these!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Crock Pot Turkey Chili Recipe
Submitted by: Mike The Ave" Bays, KY.
I Put this chili together in the morning and by I get home from my ride it's done and really dam good chilli!
Ingredients
2 pounds ground turkey
1 cup chopped onion
4 large garlic cloves, chopped
1/2 cup green peppers, diced
1 cup chicken broth
2 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1 can refried beans
2 - 15 to 16oz cans of kidney beans (not drained)
Directions: In a large skillet, brown ground turkey and drain. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2 hours.
Dakota's Texas Style Chili
Submitted by: Dakota Davis, SC.
INGREDIENTS
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
DIRECTIONS: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the
bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
Cajun-Style Fillet of Catfish with Spicy Butter Sauce
6 servings
Submitted by: Marty Coffey, KY.
Ingredients:
6 catfish fillets (about 1/2 lb. each)
1/2-1 teaspoon salt, depending on taste
1 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 tablespoons oil
12 tablespoons melted butter, divided
1 cup fresh breadcrumbs
4 tablespoons fresh lemon juice, divided
Butter Sauce:
2 tablespoons fresh parsley, minced
2-4 dashes Tabasco sauce, depending on taste
2 teaspoons Worcestershire sauce
1 pinch ground cayenne pepper
1/4 cup chopped green onions (including tops)
1 teaspoon fresh dill or thyme or basil, chopped
parsley (to garnish)
lemon slices (to garnish)
Directions: Preheat oven to 400 degrees. Rinse fillets and dry well. Season each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a 9x13" glass baking dish. Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily. Do not overcook.
Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
Spicy Grilled Tuna
Submitted by: Capt'n Crusty, FL.
Ingredients:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
2 garlic cloves minced
1 shallot minced
1/2 teaspoon cumin powder
1/4 cup chopped fresh cilantro
2 pounds tuna fillet
Directions: In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, shallot, cumin and cilantro. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Prepare grill and heat to medium. Brush grill with vegetable oil. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges.
Tequila Sunrise Marinated Sea Bass
Submitted by: Capt'n Crusty, FL.
4 servings
Ingredients:
4 (7 ounce) sea bass fillets (about 7 ounces each)
4 ounces tequila
1 1/2 cups orange juice
8 dashes grenadine
Directions: Prepare the marinade by combining the tequila, orange juice and grenadine. Marinate sea bass fillets for 2 hours. Grill over a hot flame 5 minutes on each side.
Pork Chop and Potato Casserole
Submitted by: Tom "Bones" Jones, NC.
Ingredients:
1 pork chop for each person
6 to 8 potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)
Directions: Preheat oven to 325 degrees.Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.There should be at least 2 complete layers. Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole. Cover. Bake 60 minutes.Uncover and bake until lightly browned on top.
Saint's Italian Casserole
Submitted by: Jon Ierna, CT.
Ingredients:
FIRST LAYER:
1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
SECOND LAYER:
4 Cups Water
1 ts Salt
3 lb Zucchini or summer squash, chopped
1 Can 4 oz chopped green chiles
1 Medium Onion, finely chopped
2 tbs Butter
1 Cup Shredded cheddar cheese
THIRD LAYER:
2 Eggs
2 Cups Ricotta or Cottage cheese
2 ts Chopped parsley
2 tbs Grated Parmesan cheese
Directions: For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce-pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in Ricotta or cottage cheese and parsley. Spoon over squash layer in the casserole. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve Hot.
Melody's Desserts:
Apricot Cream Fried Pies Recipe
Submitted by: Judy Coffey, KY.
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
Process sugar and cream cheese in a food processor until smooth. Add apricots;
pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Peanutty Carrot Cake
Submitted by: Jeri Clarke, ME.
Yield: 1 - 2 layer 8 inch cake.
Ingredients:
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 cup light brown sugar
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups grated carrot
1 (10 ounce) package REESE'S® Peanut Butter Chips
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions: Heat oven to 350 F. Grease and flour two 8-inch round baking pans. Beat eggs, oil and vanilla in large bowl. Stir together flour,granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings. Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.
Black Rum Cake
Submitted by: Steals Exantus, VI.
Ingredients:
1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)
Directions: Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours. Heat oven to 300 degrees F. Grease and flour a baking pan. For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
Have a great day!!
Labels: Biker Recipes, Food Recipes
