Well I've been wanting to do this for a while, and just read jp1's post that someone should make this thread, so here we go!
Scalloped Potato's:
Ingredients
4 cups thinly sliced potatoes (I like mine really thin, about a 1/16 thick)
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
2 cups scalded milk (heat in pot on oven... do not burn, it will smell nasty)
shredded cheese (i like a lot)
Cooking
Butter your dish
Layer 1/3 of your potato slices in the bottom of a dish (about 10" x10" should be fine)
Mix your flour, salt and pepper in a small bowl.
Sprinkle the layer with the flour mix
Sprinkle shredded cheese on this layer and repeat.
You should get about 3-4 layers.
Finally when its done, add your scalded milk and put in the oven covered for 45 minutes @ 375
Take out, add more cheese if you wish, bake for an additional 15 minutes uncovered. Then let cool.
I got this recipe from my friends mother quite some time ago. It is in my opinion the best recipe out there. Enjoy!
I could provide tons of recipes that would be frowned upon, but that are amazing after a night of drinking... like microwaved potatoes with butter, salt, and Worcestershire sauce. Or pasta with tomato sauce and ranch dressing. How about matzo soaked in melted butter, salt, and sugar? My favorite is popcorn, not microwaveable, with melted butter, salt, pepper, and a small amount of sugar. You add the spices to the butter so that it spreads evenly and more easily.
It should be noted that - except for the popcorn - these dishes will most likely make you feel like you are going to puke... and then you probably will. They are, what I like to call, impulse food.
5x Liters Tyrannosaurus Rex tears
9,001x Cans "Whoop-Ass"-brand Whoop-Ass
3x Internets
1x Head of Arnold Schwarzenegger
5,000x Freshly-fired Lead Bullets
Roundhouse kick into center of the sun for one eternity, or until glowing with awesome.
I make a version of Gengis Khan right at the table Korean barbecue style. Break out the chopsticks!
1. Asian non-salty soft NOODLES
2. Your mix of VEGGIES - Mushrooms, green onions, bok choy, bean sprouts, tomatoes, cilantro
3. You mix of MEAT - Shrimp, Chicken strips, Beef strips, Scallops, Pork strips
4. Your taste in SAUCE - Oyster sauce, fresh crushed garlic, Chili oil, Tonkatsu sauce, Hot sauce
5. Most important - 1 portable electric pancake griddle, bigger the better
Mix all the veggies with sauce in large bowl. Meat tenderizer on beef or pork. Toss on griddle, everyone cooks and eats right at the table. Throw more food on and eat while extra cooking right in front of you.
Very enjoyable where everyone gets involved, eating, cooking and drinking.
CRTGAMER wrote:1. Asian non-salty soft NOODLES
2. Your mix of VEGGIES - Mushrooms, green onions, bok choy, bean sprouts, tomatoes, cilantro
3. You mix of MEAT - Shrimp, Chicken strips, Beef strips, Scallops, Pork strips
4. Your taste in SAUCE - Oyster sauce, fresh crushed garlic, Chili oil, Tonkatsu sauce, Hot sauce
5. Most important - 1 portable electric pancake griddle, bigger the better
So basically just throw everything you have in the kitchen on the grill, huh?
Let's start this off nice and easy. I hesitate to post recipes, because some people just can't cook and get upset with my recipes. This pisses me off, because half the time people don't follow my instructions. But, oh well. Here is a classic, but with different ingredients that make it super easy to cook. I'll list the ingredients, list instructions, then list a few notes.
Swedish Meatballs:
1 lb. Ground Chuck
3 Slices white bread, lightly toasted, then grated (I use a box grater, = around 1/4 cup bread crumbs)
3 TBSP whole milk
1TBSP grated yellow or sweet onion
S&P to taste
1/4 tsp. freshly ground nutmeg
1, 7/8oz. packet brown gravy mix
1/2 Cup Hellman's Real Mayonnaise (no exceptions)
1, 1/4 cup water
Wide Egg Noodles, cooked and drained.
Cooking and prep time: 45 minutes (Takes me less than 20 minutes, but I cook it with three range tops going at once, and I've been cooking this for 18 years. Could take over an hour to cook the first time around).
Directions:
In a large mixing bowl, add milk to bread crumbs. Stir, add onion, S&P, nutmeg, and ground chuck. Mix. Form into 1.5" meatballs, and brown in a hot pan.
For gravy, prepare as instructions read, but use 1 1/4 cup water. Blend in mayonnaise to gravy until smooth and creamy. Grate extra nutmeg in sauce, and season with S&P to taste.
Serve meatballs on egg noddles, top with sauce.
*Notes.
Sometimes I'll substitute an egg for the milk, but the milk usually adds a "softness" to the meatballs so they don't taste so compact.
For cooking the meatballs, I do one of two things: Cook in a non-stick pan (T-Fal's are excellent for a year or two, but then fall apart, but I still use them) over high heat until browned, or cook in a heated cast iron skillet in the oven at 400 for 15 minutes. Make sure you drain the fat.
I've never heard a picky eater who didn't enjoy this meal. People who don't like mayonnaise still love it, and that also goes for people who apparently don't like onions.
Try it out, and if you have any questions, just let me know. Unless I get any requests, I'll post my recipe for "Lb. it down Pasta" next.
CRTGAMER wrote:1. Asian non-salty soft NOODLES
2. Your mix of VEGGIES - Mushrooms, green onions, bok choy, bean sprouts, tomatoes, cilantro
3. You mix of MEAT - Shrimp, Chicken strips, Beef strips, Scallops, Pork strips
4. Your taste in SAUCE - Oyster sauce, fresh crushed garlic, Chili oil, Tonkatsu sauce, Hot sauce
5. Most important - 1 portable electric pancake griddle, bigger the better
So basically just throw everything you have in the kitchen on the grill, huh?
Pretty much, your own tastes. The fun is eating it fresh off the griddle cooking right in the middle of the table.
Almost forgot the Snow peas! Part of ritual splitting off the ends.
1 lb. Ground Chuck
3 Slices white bread, lightly toasted, then grated (I use a box grater, = around 1/4 cup bread crumbs)
3 TBSP whole milk
1TBSP grated yellow or sweet onion
S&P to taste
1/4 tsp. freshly ground nutmeg
1, 7/8oz. packet brown gravy mix
1/2 Cup Hellman's Real Mayonnaise (no exceptions)
1, 1/4 cup water
Wide Egg Noodles, cooked and drained.
Cooking and prep time: 45 minutes (Takes me less than 20 minutes, but I cook it with three range tops going at once, and I've been cooking this for 18 years. Could take over an hour to cook the first time around).
Directions:
In a large mixing bowl, add milk to bread crumbs. Stir, add onion, S&P, nutmeg, and ground chuck. Mix. Form into 1.5" meatballs, and brown in a hot pan.
For gravy, prepare as instructions read, but use 1 1/4 cup water. Blend in mayonnaise to gravy until smooth and creamy. Grate extra nutmeg in sauce, and season with S&P to taste.
Serve meatballs on egg noddles, top with sauce.
*Notes.
Sometimes I'll substitute an egg for the milk, but the milk usually adds a "softness" to the meatballs so they don't taste so compact.
For cooking the meatballs, I do one of two things: Cook in a non-stick pan (T-Fal's are excellent for a year or two, but then fall apart, but I still use them) over high heat until browned, or cook in a heated cast iron skillet in the oven at 400 for 15 minutes. Make sure you drain the fat.
I've never heard a picky eater who didn't enjoy this meal. People who don't like mayonnaise still love it, and that also goes for people who apparently don't like onions.
Try it out, and if you have any questions, just let me know. Unless I get any requests, I'll post my recipe for "Lb. it down Pasta" next.
Sounds deeeelish! If the dish has noodles count me in! Just to clarify, Helman's on the West Coast is called Best Foods. Luke, know what you mean, to me Kraft is too tangy.
Images from Amazon, is there anything they don't stock?
Last edited by CRTGAMER on Fri Jul 16, 2010 7:22 pm, edited 1 time in total.
I'm looking for some cold dishes that will go great with a beer. Pasta salad, potato salad, unique sandwiches, that type of stuff. Got anything along those lines? Pretty please.
The kind of stuff you would serve if you were catering in 100+ degree weather.
I don't really have a measured recipe but I usually make my potato salad with the following ingredients.
Estimated amounts
Potatos (red skin) not peeled 3lbs
1.5 cup mayo
2-3 tbsp tequila (something you would drink, not trash)
Fresh squeezed lime to taste
1 cup chopped fresh cilantro
2 tsp paprika
Kosher or sea salt to taste
Fresh ground black pepper to taste
Finely chopped red onion (1/8 cup or so)
Fresh minced garlic to taste
