OT: MGoRecipeExchange!

Submitted by MGoJen on February 28th, 2010 at 11:53 AM

Because we're deep into the abyss of the scary, post-NSD off-season, I thought I'd start an entertaining (and helpful!) topic.

What is your favorite MGoRecipe and/or what recipes/ingredients are you experimenting with this off-season?

Hang tight guys, only 47 days til Spring Game!

Comments

osdihg

February 28th, 2010 at 12:11 PM ^

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

formerlyanonymous

February 28th, 2010 at 12:12 PM ^

I fully expect at least 6 beer recipes.

That said, I fully expect to try some of Brian's significant other to start posting so I can try some of her ideas. I think it's worth my time to try and eat like a pro blogger.

Zone Left

February 28th, 2010 at 12:16 PM ^

I've got tons of stuff that I've modified off of Food Network recipes, including an excellent hot sauce. Below is a super easy, bachelor-chow difficulty chicken recipe I made up. It's a hit with everyone here.

Ingredients:
1lb Chicken fillets (I prefer skinless)
Kosher Salt
Pepper
Garlic Powder
5 tbps olive oil
1-2 tbsp honey

Start by coating the chicken with salt, pepper, and garlic powder. Let it sit for about five minutes.

Set the range to med/med-high heat and coat the pan with olive oil. I like a lot of oil, but you can lower the amount to your taste. Let the oil heat and place the chicken in the pan. Put the honey directly into the pan, cover, and shake the pan some to let the honey coat the chicken. Cook to taste and serve. I prefer grilled onions and asparagus, but that's another recipe.

Cooking with just a little honey really tastes great and keeps the chicken pretty healthy.

wigeon

February 28th, 2010 at 12:30 PM ^

marinade- juice of 3-4 limes, cracked red pepper, 2-3 oz olive oil, cilantro, a chopped vidalia onion and several good shakes of Cholula.

Use a 2-3# London Broil. Pound mercilessly with the backside of a butcher knife in both grain directions (cross hatch) and marinate for 24 hrs.

Grill hot and fast to almost med. rare on Friday night over hardwood coals, and slice wafer thin with the grain, wrap in tinfoil.

From there, need 12" dia. corn tortillas, sliced avocado, a couple sliced limes, sliced red and yellow pepper, fresh cilantro, Cholula and another chopped vidalia. Wrap peppers and onion in tinfoil with a half-can of beer.

Reheat cold beef on tailgate along with tortillas and peppers. This isn't classic fajita flavor, but a cleaner, more refreshing carne asada taste.

The best part is ease of putting it together on Saturday- takes 10 minutes over dual burner stove.

Catahoulajak

February 28th, 2010 at 12:33 PM ^

You will need fresh jalapenos, cream cheese, and Bob Evans Sausage.Cut Jalapenos in half and remove seeds and foamy flesh (I recomend gloves for this). Fill with cream cheese, put a small goop of sausage on top and bake at 350deg for 30-45 min (depending on size), and enjoy.
The baking takes out alot of the heat so they are actually not that hot. These are a HUGE hit at my house.

jam706

February 28th, 2010 at 12:35 PM ^

Probably my favorite recipe

Serves: 6

Total Time: 40 min
Cook Time: 20 min
Oven Temp: 450

Ingredients:
2 slice(s) firm white bread, coarsely chopped
1 small (8 ounces) zucchini, shredded
1 large egg white
1/3 cup(s) Romano or Parmesan cheese
1 clove(s) garlic, crushed with garlic press
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 pound(s) lean ground turkey breast
1 package(s) (16-ounce) whole-wheat spaghetti 1 jar(s) (26-ounce) pasta sauce Chopped parsley, for garnish

Directions:
1) Preheat oven to 450 degrees F. In large bowl, with hand, mix bread, zucchini, egg white, Romano, garlic, salt, and pepper until evenly moistened. Add ground turkey and mix just until evenly combined.
2) With wet hands, shape turkey mixture into twelve 2-inch meatballs. Place meatballs in 15 1/2-inch by 10 1/2-inch jelly-roll pan and bake 18 to 20 minutes or until cooked through and lightly browned.
3) Meanwhile, heat large saucepot of salted water to boiling over high heat; add spaghetti and cook as label directs.
4) While spaghetti is cooking, in 2-quart saucepan, heat sauce over medium-low heat until simmering, stirring occasionally.
5) Drain spaghetti. Serve spaghetti with sauce and meatballs. Sprinkle with parsley if you like.

Nutritional Information
(per serving)
Calories 460
Total Fat 6g
Saturated Fat 2g
Cholesterol 44mg
Sodium 1,090mg
Total Carbohydrate 70g
Dietary Fiber 9g
Sugars --
Protein 33g
Calcium --

jb5O4

February 28th, 2010 at 12:37 PM ^

The following recipe is original from my dad. If any of yall make any good variations of it let me know.

1 lb peeled, deveined shrimp
1 lb smoked sausage
1 large onion
1 green bell pepper
1 red bell pepper
3 cloves garlic
1 bottle clam juice (next to the canned tuna at the grocery store)
1 10 oz can beef broth
1 28 oz can whole peeled tomatos
1 cup Uncle Bens Converted Rice. (I find this rice works the best as it does not absorb water but the beef brotj and clam juice, Meijer sells it)

Sautee chopped sausage, onion, bell pepper and garlic. Season with tabasco sauce, Cayenne pepper,
and Cajun seasoning.Once onions begin to brown add chopped tomatos and rice. Pour in clam juice and beef broth, cover pot and let simmer for about 20-30 minutes. Once rice is soft add shrimp. Once the shrimp turns a pinkish color you are ready to serve. Serves about 6-7 people.

Michiganguy19

February 28th, 2010 at 12:42 PM ^

For those of you who live in an APT(grill is at a premium) or those of you looking for an easy recipe for some good meat.

Go to the store and get a lamb roast or have them cut you top sirloin a couple of inches thick so you can use it as a roast.

-Preheat oven to 500
-Rub meat lightly w/ oil
-Combine:

1 T kosher salt
2 T flour
1/2 t. each, thyme, garlic (powdered or dried), ground black pepper

*Double everything to make more seasoning in the event that you get a real big roast.

-Pat seasoning mix onto roast
-Roast 15 minutes at the higher heat. Reduce heat to 350 (don't open the oven door) and roast approx 15 min per pound Until meat thermometer reads 135-140 for med rare.
-Let stand 15-20 minutes before carving.

I like to serve this as a great feast, along with mashed potatoes. I know everyone makes them different, but if you mix in Boursin Cheese you will have a real treat.

Enjoy.

formerlyanonymous

February 28th, 2010 at 12:53 PM ^

Gotcha. Most of my cooking is for one, which limits how much experimenting I do. I don't want to buy a group of ingredients I won't use again forever. This seems like something I could use, then manipulate with different leftover ideas. Might give it a try if I can find some lamb in this area.

BiSB

February 28th, 2010 at 12:52 PM ^

3 chicken breasts
6 cups chicken stock
1 jar Great Northern beans
1 yellow bell pepper
1/2 onion
2 jalepenos
2-3 cloves garlic
cumin, salt, pepper,
butter, flour, milk

~Mix chicken stock and beans in large pot, begin to heat
~Cube chicken, sautee. Add to pot.
~Dice onion, yellow pepper, onion, and garlic.
~Sautee veggies until the onions are translucent. Add to pot.
~Season with cumin, salt, pepper, and sage. No idea the amounts, but cumin should be the prominent spice.
~(Optional, but recommended: add roux of butter, flour, and milk to thicken)
Cook down until desired thickness; somewhere between 1.5 to 2.5 hours.

BiSB

February 28th, 2010 at 1:12 PM ^

for cooking noobs like myself:

~ Melt a dollop of butter (2 tablespoons or so) in sautee pan over low-medium heat.
~ Sprinkle a roughly equivalent amount of flour (or possibly a little less), 'whisk' together with spatula.
~ Mix in milk until the consistency is a little thicker than pancake batter. Try to avoid big lumps.
~ Drop roux straight into the pot, and try to squish out any remaining lumps floating in the chili. they will largely dissipate on their own if you continue to cook down for a while.

gater

February 28th, 2010 at 12:58 PM ^

ol bill punch

1 gallon - hawaiian punch
2 bottles of champagne
1 1/5th of vodka
fruit
1 - 2 liter of squirt/7up

Sort of like a controlled jungle juice

Pea-Tear Gryphon

February 28th, 2010 at 12:58 PM ^

1 case of beer
1 half-gallon vodka
5-10 lemonade frozen concentrate tubes

In a 5 gallon drink cooler, pour in beer and vodka. Add lemonade concentrate to taste. Add ice. Imbibe with caution. Skip around and dance naked.

Tailgate tested...I can't remember the rest of the day...

Zone Left

February 28th, 2010 at 1:26 PM ^

I'll raise you, sir. Not only does it have more alcohol, but it's also "fat-free!"

Ingredients

1 qt vodka
1 qt light rum
1 qt dark rum
1 qt whiskey
1 qt peach schnapps
1 Orange Juice Concentrate
1 Lemonade Concentrate
1 24 pack cheap beer

Directions

Mix ingredients together with a ladle in a clean five-gallon pail. Serve with or without a little ice.

Nutritional Info

(per 416 oz serving)

Calories (kcal) 14131
Energy (kj) 59124
Fats 0 g
Carbohydrates 978.9 g
Protein 0 g

WildcatBlue

February 28th, 2010 at 12:59 PM ^

Way easier than you might think:

preheat oven to 400F

take a 4 pound pork butt roast, place it in a casserole dish just big enough to hold it.

Douse it with 1/4 cup Worcestershire sauce and sprinkle it with salt.

Cake the outside of the roast with 1 cup brown sugar.

pour 1 inch of juice (I've had success with apple cider, pomegranate juice, and orange juice) around the base of the roast.

Cover with aluminum foil or a lid.

Place roast in oven and immediately turn the heat down to 200F.

Take it out 5-6 hours later and shred it with forks. It will fall apart with zero effort.

Mix with your favorite BBQ sauce.

BrayBray1

February 28th, 2010 at 6:09 PM ^

only I make a traditional spice rub consisting of:
-Smoked Paprika
-Chipotle Powder
-Ancho Chili Powder
-Cayenne Pepper
-Salt & Pepper
-Garlic Powder (the base)
-White Sugar

Generously rub your pork shoulder w/spices and let it marinade for about 12 hours. (marination not required, but preferred.) Roast in a preheated oven for 6-8 hours at anywhere from 225-270, depending on your oven. When its done it is fall apart tender, juicy, and delicious. You could use a store bought BBQ sauce but I prefer to make a Carolina sauce.

LJ

February 28th, 2010 at 1:19 PM ^

This is an awesome pot roast with a mushroom gravy, and really easy to make.

3 pound chuck roast (round roast will be okay as well, but not quite as tender)
1/3 cup flour
3 tablespoons butter or margarine
1 envelope onion soup mix
1/2 cup water
1 can of cream of mushroom soup (10.5 ounces)
1-2 cups diced mushrooms
1 small onion, diced

spread the flour on the roast and pan fry with 1 tablespoon of butter for about 10 minutes, browning each side. Once done, combine everything in a crockpot. Cook for the first hour on high, then for at least 5 hours on low, depending on how soft you like the meat. If you let it go for 8 hours it will be buttery soft.

I get a lot of my recipes from this from cooking for engineers, which always has good step by step instructions and pictures.

http://www.cookingforengineers.com/

jg2112

February 28th, 2010 at 1:46 PM ^

Big Ten Champion (serves millions):

- 1 helping of moderately seasoned Tate and Denard.
- 1 heaping spoonful of modified Molk-knee.
- 3 servings of Odoms, returning Roundtree, and Stonum.

- a heaving serving of Toussaint.

- a significant portion of stewed Van Bergen, repaired Martin and steamed Campbell, souffled with a little Jibreel and Ash.

- extremely seasoned Ezeh and Mouton, improved due to signficant attention from GERG.

- a balanced portion of experienced Woolfolk.

- dashes of young Isaiah Bell, Turner, Emilien, Dorsey, Christian, M-Rob and a side of Vinogrit.

- healthy knees of Kovacs and V. Smith.

- one heaving Hagerup.

- 3 years of Barwis.

- 1 healthy dose of revenge for R-Rod.

Directions: Keep under wraps until middle March. Allow ingredients to develop during 15 mixing sessions in March and April. Ferment in Michigan Stadium on April 17th. Place back under wraps until September 4th, and then unleash upon college football.

Servings: 13.

Warnings: will not mix well with ingredients from South Bend, East Lansing, or Columbus. Will not react kindly to asshole from West Lafayette.

rtyler

February 28th, 2010 at 2:10 PM ^

These are a favorite of people that visit my place on game days, or days when I smoke too much weed and cook a lot. They're very easy to make and don't require an oven.

COMBINE in a medium-size pot
2 c. granulated sugar
1 stick butter (not margarine)
3 tbs. cocoa
1/2 c. milk (skim milk will work in this recipe)

HEAT on stove on HIGH until the mixture reaches a rolling boil. Boil EXACTLY 1 minute (use a timer) then remove from burner.

ADD
1/3 to 1/2 c. peanut butter (up to you how much)
1 tsp. vanilla

STIR for ~15 seconds, then ADD

3 c. oats (quick or 1 minute oats work best, IMO, but all will do)

STIR then quickly scoop rounded spoonfuls of the mix onto waxed paper to cool and harden.

They're a bit rich for some people, but I can't stop eating them. Perfect with a tall glass of milk, of course.

rastafari

February 28th, 2010 at 7:00 PM ^

Go to: buygracefoods.com Purchase 2 jars of dry jamaican jerk seasoning and 2 jars of wet jerk....along with some scotch bonnet sauce (they ship to your door).

Get the best chicken breasts, thighs, legs and wings that you can find.

Buy some chicken marinade and add garlic, chopped onion, habanero peppers chopped and some water and olive oil along with the dry jerk seasoning. Marinade in fridge for 3 days.

Grill chicken SLOW and turn frequently. When it begins to brown and crisp, baste on the wet jerk and smoke with top of grill closed for 15-20 minutes. Chop up chicken before serving with a meat cleaver.

Combine your chicken with a very cold 12 of Red Stripe Beer. Sit on your porch and relax with a nice spleef.

Hoken's Heroes

February 28th, 2010 at 11:12 PM ^

... at McDonalds. Order the McGangBang (actually you have to make it yourself as the person at the counter will have no idea what you are talking about unless the employee has already encountered a knucklehead who tries to order it by name.

http://www.eatmedaily.com/2009/03/the-mcgangbang-a-mcchicken-sandwich-i…

and Video goodness...

http://www.youtube.com/watch?v=rN0hmRPRxZs

Hoken's Heroes

February 28th, 2010 at 10:46 PM ^

a Roma tomato or two seeded and diced.

A cucumber diced

diced onion optional

Mozzarella, goat cheese, or provolone cut up..

mix tomatoes and cucumber and season to taste (salt & pepper..can add granulated onion in place of diced onion and/or garlic powder)

add cheese and splash with balsamic vinegar. Mix and eat.

EGD

February 28th, 2010 at 10:50 PM ^

This one's easy and everybody likes it. If you make it with pre-cooked shrimp, you don't even need to cook anything.

1 lb. uncooked shrimp (40-60 count)
1 tsp. salt
15 oz. tomato sauce
1 white onion, diced
1 jalapeno, finely chopped
1/4 cup cilantro, finely chopped
Juice of 3 limes (about 1/4 cup)
1 tsp. hot pepper sauce
1 avodacos, peeled & chopped
tortilla chips

Directions:
1) Boil 3 quarts of water with the salt in a saucepan; add the shrimp and boil them until they turn pink. Drain the shrimp and set aside
2) Combine the tomato sauce, onion, jalapeno, cilantro, lime juice, and hot pepper sauce in a bowl; stir until well-mixed
3) Stir shrimp into the bowl; cover and refrigerate 60 min.
4) Add avocado to bowl, stir until well-mixed, and serve with tortilla chips