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AdonisBishop
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Date Posted:10/28/2013 12:17 AMCopy HTML

This where you post your recipes and share your cooking secrets.

Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #31
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Re:What's Cooking

Date Posted:09/03/2017 10:48 PMCopy HTML

Yummm. This my type of thread. All the food looks yummy!!!
Reply to AdonisBishop (09/03/2017 4:41 PM)

I got to add some more recipes.


Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #32
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Re:What's Cooking

Date Posted:09/03/2017 11:02 PMCopy HTML

Yes this is a yummy way to cook chicken. Cilantro Lime chicken...I.brown seasoned chicken thighs that have been marinated n cilantro and fresh lime juice then bake in the oven. Delish
Reply to The1andonlyMya (03/17/2015 5:02 PM)

Quick Lime Cilantro Chicken

Ingredients

 Boneless Chicken, 3 breasts

 Limes, 3 or 4

 Garlic, 4 to 6 cloves

Olive Oil

 Cumin

 Cayenne or Chili Powder

Cilantro,

1/4 cup, snipped Avocado, optional

 Instructions

Mince the garlic,

 snip the cilantro and zest a lime.

Juice the lime carcass along with two more limes.

Cut a lime into wedges and slice and avocado for the table.

Cut the chicken into chunks.

 You can skip this and cook them whole but chunks cook faster, and makes for a nicer plating.

Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom.

Heat it over medium high heat until it’s very hot, almost smoking.

 Add the chicken and let it cook undisturbed.

Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper.

 Let it cook another minute or two, until the white line has moved about halfway through the pieces.

Turn the chicken and let it cook another couple of minutes, long enough to brown.

Reduce the heat to medium low and sprinkle in the garlic and lime zest.

Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn, burnt garlic has a distinct smell and taste which you DO NOT want.

Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan. Remove the chicken to a bowl or platter and sprinkle it with cilantro.



Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #33
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Re:What's Cooking

Date Posted:09/03/2017 11:07 PMCopy HTML

I see you like  Italian like I like Mexican  food

Reply to AdonisBishop (11/19/2009 7:01 PM)

 Now one of my favorite dishes to cook is Dre's Famous Ziti.I call it that cause once you had it,you will always want me to make it.You need
1 pack ground beef (medium to large)
1 pack of Ziti Noodles
1 pack of chicken cutlets 
3 packs of mild cheddar cheese
2 packs of mozzarella cheese
2 jars of Spaghetti Sauce 
1 pack of parmesan cheese
Oregano
Adobo
Italian Seasoning
Onion Powder
Garlic Powder
Lemon Pepper

Cut up the chicken cutlets in small square pieces and season it up along with the ground beef.Brown the ground beef.Drain out all the oil it makes.Cook the chicken till its done but not brown.Cook the ziti noodles with a bit of oil and oregano.Once both meats are cooked,put in a bigger post with the sauce and stir in the parmesan cheese.Once the noodles are done and the meat is cooked,its time to start fixing up your pan.

There is no order on how you put it in the pan,just dump everything in there with the cheese.But to make it look real nice,top it off with the mozzarella and sprinkle the Italian seasoning to give it that fresh out the Pizzeria smell and your good.

[IMG]http://i15.photobucket.com/albums/a370/adonisbishop/Picture031.jpg[/IMG]



stezzy Share to: Facebook Twitter MSN linkedin google yahoo #34
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Re:What's Cooking

Date Posted:04/19/2018 2:45 AMCopy HTML

Ingredients

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder, divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
  3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
  4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Notes

*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.



Nepple11 Share to: Facebook Twitter MSN linkedin google yahoo #35
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Re:What's Cooking

Date Posted:04/19/2018 3:44 AMCopy HTML

Reply to stezzy (04/18/2018 8:45 PM)

Ingredients

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder, divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
  3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
  4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Notes

*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.



I can smell that from here. It looks amazing.

stezzy Share to: Facebook Twitter MSN linkedin google yahoo #36
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Re:What's Cooking

Date Posted:04/26/2018 11:21 PMCopy HTML


  • 4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED
  • 1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES
  • 1/2 CUP BUTTER
  • 2 CUPS ONION, DICED
  • 3 CLOVES GARLIC, MINCED
  • 1/4 CUP FRESH PARSLEY, CHOPPED
  • 1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL)
  • 2 TSP. OLD BAY SEASONING
  • 1/4 CUP FRESH LEMON JUICE
  • 4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED
  • FOR SERVING LEMON WEDGES

PREPARATION

Prepare an ice water bath in a large bowl or pot. Set aside.

Bring several inches of salted water to a boil over high heat in a large saucepan or stockpot. Add the lobster tails, cover, and blanch for 1 to 2 minutes. Transfer the tails to the ice water bath and let cool. Drain thoroughly, then cut out the soft "belly shell" with a kitchen shears or clean pair of tin snips.

Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail meat. Chop the meat into bite-size pieces and combine with the crabmeat or shrimp. Set aside.

Make the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saut until soft and translucent. Stir in the parsley, tarragon, if using, Old Bay, and fresh lemon juice. Remove the skillet from the heat and let cool. Stir in the reserved tail meat and crabmeat or shrimp. Add the cracker crumbs and gently stir to combine. (Do not add the crackers until you are ready to cook or they will get soggy.)

Stuff the reserved tail shells with the stuffing, mounding it generously, and place them on a rimmed baking sheet. If the shells are "tippy," use crumbled aluminum foil to prop the shells upright.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.

Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #37
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Re:What's Cooking

Date Posted:04/30/2018 11:12 PMCopy HTML

My breakfast this morning










Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #38
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Re:What's Cooking

Date Posted:04/30/2018 11:15 PMCopy HTML

Nothing like a salad but a TACO salad is literally life
Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #39
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Re:What's Cooking

Date Posted:04/30/2018 11:16 PMCopy HTML

Perfect one pot meal

Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #40
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Re:What's Cooking

Date Posted:04/30/2018 11:18 PMCopy HTML

Mud bugs anyone??? i am ready for more but they so tasty i gotta wait lol

Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #41
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Re:What's Cooking

Date Posted:05/17/2018 6:10 PMCopy HTML

PESTO CHICKEN BREAST




Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #42
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Re:What's Cooking

Date Posted:05/17/2018 6:13 PMCopy HTML

STUFFEDPABLANO PEPPERS

Ebnimo Share to: Facebook Twitter MSN linkedin google yahoo #43
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Re:What's Cooking

Date Posted:07/09/2018 11:17 PMCopy HTML

Think I'm going to make these tomorrow.
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