Official FHC recipe book submission thread...

Cheesy Cornbread & Chili Bake
Serves: 8 servings
What You'll Need:
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 pounds ground beef
1 (28-ounce) can crushed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 (16-ounce) cans red kidney beans, drained
1 (8-1/2-ounce) package corn muffin mix
1 cup (4 ounces) shredded Mexican cheese blend

What To Do: 1.In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
2.Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
3.Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
4.Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.

 

Swags....you beat me to the poppers. Just got done preparing these with step by step pics and all. Mine vary slightly...I use lil smokies instead of chicken.

And here I thought I had a good one picked out

 

Ice Cubes

• Prep Time: 2 mins
• Total Time: 2 hrs 2 mins
• Yield: 2 trays

About This Recipe
"I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty."


Ingredients

• • 2 cups water ( approximately)
  • 2 tablespoons water ( additional if needed)

Directions

1. Empty the ice cubes that are left in the trays (if there are any left) into the bin.
2. Take the trays over to the sink and fill them with cold water.
3. Place the water filled ice trays back in the freezer.
4. Replace the ice bin if you had to remove it.
5. Shut the door to the freezer.

Nutrition Facts
Serving Size: 1 (503 g)

Servings Per Recipe: 1

Amount Per Serving
% Daily Value
Calories 0.0
Calories from Fat 0
%
Amount Per Serving
% Daily Value
Total Fat 0.0g
0%
Saturated Fat 0.0g
0%
Cholesterol 0.0mg
0%
Sugars 0.0 g
Sodium 7.5mg
0%
Total Carbohydrate 0.0g
0%
Dietary Fiber 0.0g
0%
Sugars 0.0 g
0%
Protein 0.0g
0%

 

Spicy Bacon Wrapped Chicken
6 Chicken breast tenderloins
6 strips of bacon
1/8cup Chili Powder
1/8cup Paprika
1/4cup brown sugar
1tsp cayenne pepper(eliminate or add more for heat)

In a bowl mix Chili Powder, Paprika, Brown sugar, and cayenne. Wrap tenderloins with a strip of bacon and set with a toothpick. Dredge wrapped tenderloins in the rub and grill over medium low indirect heat (White Oak smoke wood gives an extra nice flavor) until bacon is crispy. They go great with Jalapeno poppers.
If you want to make more of an appetizer use chicken breast cubed to ~1.5" and cut bacon into 1/3 strips.

 

Subscribed !! Will add as I can-I generally dont have recipes, I usually "wing it", but getting ideas from you guys is awesome !!

 

Maybe not quite a recipe, but wanted to share none the less as you will NEVER go back to purchasing premade packets after trying this:

Taco Seasoning
2 Tablespoons chili powder
1 Tablespoon ground cumin (Fresh ground)
2 teaspoons cornstarch (or arrow root powder)
2 teaspoons hot smoked paprika
1 teaspoons coarse salt
1 teaspoon ground coriander (Fresh ground)
1/4 teaspoon cayenne pepper
1 teaspoon cocoa powder

2/3 Cup liquid

Place the cumin, coriander, and coarse salt into the grinder and pulse.

This is enough for 1lb of ground beef.

 

This is a meal that my family enjoys when it is cold and blowing outside. It is easy to put together and fills your belly!

Red Scalloped Potatoes and Ham

Ingredients:
8 lg red potatoes
3 tablespoons of butter
1 onion chopped
1, 10.75 oz. can cream of broccoli soup
1, 10.75 oz. can cream of chicken soup
1 cup milk
salt and pepper to taste 4 cups shredded cheddar cheese
Two cups cubed ham

Preheat oven to 350 degrees, butter a large baking dish
Wash and peel potatoes so that only some of the peels remain. cut potatoes in 1/8 inch slices. Put potatoes in the prepared dish.
Melt the butter in a large pot over medium-high heat. Cook the onions in the melted butter until soft and translucent. Stir in the broccoli soup, chicken soup, milk, salt and pepper, and half the cheese. Cook until the cheese is melted. Pour the mixture over the potatoes, and use the remaining cheese to top the dish. Cover with foil.
Bake in the oven for 45 minutes. Remove the cover for the last 10 minutes so the cheese will brown.

 

Easy Baby Back Ribs
Remove ribs from packaging and rinse with cold water / pat dry
Remove the thin membrane layer from bone side of ribs
coat meat side only with brown sugar and refrigerate over night
remove from fridge and apply your favorite pork rub, store bought is fine
cook for 3 hours at 275 degrees. ( the 275 is key on this)
apply sauce during the last 15 minutes of cooking

 

Smoky Chipotle Chili

7-10lb chuck roast (any type of roast will do)
1lb bacon
60oz diced tomatoes, drained (about 3 large or 5 small cans)
4 cans kidney beans, drained
1 large onion, diced
5 cloves garlic, minced
1/2 can chipotles in adobo sauce
juice of 1 lime
3 tbs chipotle chili powder
3 tbs other chili powder
2 tsp oregano
2 tsp cumin
flour/masa/cornstach
salt and pepper to taste

shredded cheese
sour cream

Smoke the roast until internal temp reaches 170. Took me about 10 hours at 225-250. You can wait until 1/2 to 1 hour before the meat is done to start the rest.

Drain and reserve juice from tomatoes. Puree tomatoes in food processor or blender in batches, with the chilis, lime juice, and seasonings. Combine with drained beans in large crock pot or dutch oven and set aside. When the roast has cooled enough to handle, dice and add to crock pot. In a frying pan, cook all the bacon until crispy, reserving grease. Cook the onion and garlic in the bacon grease, then use flour or masa harina to make a roux. I like to add enough where it's just turning into a "paste". Cook roux for 1-2 mins, then gradually add reserved tomato juice, and 2-4 cups of water to reach a "creamy" consistency. Add to crock pot with crumbled bacon. Cook on med-low heat for at least 30 minutes, or until meat is fork tender. Add salt and pepper to taste. Garnish with shredded cheese and sour cream.

 

Saffron Yogurt Marinated Chicken Thighs.

The roots of this flavorful recipe come from Indian Tandoori chicken recipes. With the addition of saffron it brings on some Mediterranean flavor. You can use any cut of chicken that you like. I prefer thighs when cooking over an open fire as in my opinion they are the easiest and most forgiving part of the chicken to cook.

I get the saffron from Trader Joe. As far as saffron goes it is reasonably priced but it is possible to spend as much on saffron as you do on chicken. A vial weighs .02 of an ounce. If you can’t find saffron you can use paprika for the the red color but it will lack the saffron flavor.

Ingredients:

6-10 pieces, Chicken thigh. Skin on, trim the fat if you desire.

Juice of one lemon

For the Marinade:

1 (6 oz.) container plain yogurt

2 garlic cloves, pressed or chopped

1 tbsp. fresh ginger. Grated or chopped. A Microplane is the absolute best tool to use to grate ginger.

1 tsp. cumin

½ tsp cardamom

½ tsp. red cayenne

½ vial (.01 oz.) saffron threads, crushed



Directions:

Put chicken thighs in a bowl and coat with the lemon juice while you prepare the marinade.

Mix the remaining ingredients together. A blender works well to further mince the garlic and ginger if you chopped them with a knife. It isn’t as necessary if you use a garlic press and Microplane.

Coat the chicken with the marinade. Turn and stir a few times while marinating for 4 hours.

Cook till done. I use a thermometer and go for about 170 degrees.

My favorite way to cook is over an open fire with the usual challenges of uneven heat and flare ups from fat dripping. A gas grill will work also. At any rate cooking over a fire will be vastly superior to baking in the oven. (Although I think an outdoor wood fired oven might produce good results).

 

Campinspecter's Meatloaf

1 1/2 lb ground beef
1 c. soft bread crumbs
2 eggs
1 tsp. Worcestershire sauce - Campinspecter read 1 Tablespoon so I think this is why they turned out better.
1 medium onion minced or finely chopped
1/2 apple - diced finely
1 1/2 tsp salt
pepper to taste
He also added yellow peppers and Bok Choy diced finely.
1 unpeeled apple, cored and cut in eight pieces
3 tablespoon ketchup
2 tablespoon brown sugar.

Mix all but the last three ingredients. Put in pan. Insert apple wedges on top. Dribble ketchup over then sprinkle brown sugar.
Bake 350 F for one hour.

 

Brian, do you mind if I send this to my wife?
She NEEDS it.
Hilarious.

 

Sure. Its an old family recipe, had to pry it outta my grandma. Threatened to put her in the home if she didn't share it with us youngins.

 

North Dakota Knoephla Soup

1 large stock pot (2 gallon)
1/2 stick real butter
1/2 C finely chopped onion
2 chicken bullion cubes
3 quarts water
4-5 red potatoes cubed skin on
1 can cream of chicken soup
6 eggs
flour
3-4 cups cubed ham
2 cans evaporated milk
1 pint 1/2 & 1/2
pepper to taste

Directions
In large stock pot melt butter. Add onion and cook until translucent. Pour in water and add bullion cubes, can of soup and potatoes, set heat to high. While bringing to boil, in mixing bowl combine eggs and flour to make a stiff dough. Once boil is reached spoon in teaspoon sized drops of dough. Once all dough is in soup boil hard for 5 minutes. Turn down heat to simmer. Add evaporated milk, ham, 1/2 & 1/2 and pepper to taste. Simmer to bring up to temperature. Soup may be eaten now. Usually if soup is cooled and refrigerated and slowly rewarmed the next day it tastes even better.

Aaron "Greenstick" Fauss

 

Mrs. Dex's Chicken Noodle Soup
Serves 10+ people


Soup Ingredients:
25 Cups of water
25 chicken bullion cubes (I used Wyler's brand)
5 lbs carrots chopped (baby carrots work but are not as flavorful)
2 stocks celery chopped
3 medium white onions chopped
1 palm full of garlic powder
1 palm full of dried parsley
1 palm full of ground black pepper
1 palm full of onion powder
1 bay leaf
5 lbs chicken (I use fresh tenders but its up to you)

Place all above ingredients in a large stock pot. Bring to a boil and then reduce to a simmer for 2 hours minimum. Keep covered.

In a separate pot, boil 5 lbs of chicken in water until cooked through. Remove the chicken and chop into small pieces. Add to stock pot and mix in with soup.

Noodle ingredients:
3 cups all-purpose flour
2 eggs
1 palm full of salt
1/2 cup of water (reserve some depending on how the dough turns out-add more if too dry, add more flour if too sticky)

I mix the above ingredients with my hands until a ball of dough forms. I do not use a recipe or measure ingredients so this may be off a bit.

Flour a large surface and roll out the dough about 1/8-1/4 inch thick. I use a pizza cutter to cut strips in the dough. I make the noodles about 1/2"x1". They expand once cooked. They are dumpling like noodles.

You could make them larger or smaller, or make spoon dropped dumplings if you choose. Rames brand frozen noodles are an easy substitution that is similar to mine or Kluski dried noodles work well too but the 2 store bought brands do not freeze well with left overs.

Add the noodles to the soup using a large thin knife or spatula to release them from the surface. Cook the noodles for about 35-45 minutes until they are soft. Remove bay leaf before serving. Garnish with crackers, parmesan cheese or fresh herbs.

Cool soup completely before putting it into Ziplock bags or plastic containers to freeze.

 

Crock Pot Chicken and Noodles

Serves 4 with leftovers
5-8 hours


4 chicken breasts
1 can cream of chicken soup
32 oz Chicken broth
1 ground black pepper
1 bag Kluski noodles
1 bag frozen veggies (peas, mixed veggies, whatever you like)

In a crock pot place 4 chicken breasts (fresh or frozen) in the bottom . Top with a can of cream of chicken soup, chicken broth and pepper. Cook on low 8 hours, high 6 hours.
45 minutes before ready to eat add a bag of noodles and veggies and stir.

I make ours without veggies and just make a veggie side.