Administrators timm525 Posted April 20, 2009 Administrators Report Share Posted April 20, 2009 OK Gang,In response to the thread on how to make this web site better, I am adding a favorite recipe thread here.If you have a favorite recipe that you love to make, post 'em here.Please remember to include the following in your posts:Ingredients: Sizes, measures, quantities?Special Prep: What do you need to do to prep the food?Cooking Times: Temperature and times needed?Quantity Fed: How many will this recipe feed?Let's have some fun with this one.I can't wait to hear what you all love to cook.I have a few of my own I will be posting at a later date.Soooo, post away! Quote Link to comment Share on other sites More sharing options...
COOPER&BURNETT Posted April 20, 2009 Report Share Posted April 20, 2009 To save time in typing, you can scan, and post the recipe from a cook book, or from your recipe files.Then, we can use the printer to print it out! Quote Link to comment Share on other sites More sharing options...
COOPER&BURNETT Posted April 20, 2009 Report Share Posted April 20, 2009 My Tacos are nothing special. Just basic tacos.However, I like to use this to hold up my tacos as I fill them, and set them down. It's disposeable holders for tacos!I scanned them for you to see. Quote Link to comment Share on other sites More sharing options...
Gina_Calabrese Posted April 20, 2009 Report Share Posted April 20, 2009 We use Stand and Stuff tacos with a flat instead of curved bottom. Quote Link to comment Share on other sites More sharing options...
Administrators timm525 Posted April 20, 2009 Author Administrators Report Share Posted April 20, 2009 Cool, that beats the simple rack that I use for mine. Quote Link to comment Share on other sites More sharing options...
COOPER&BURNETT Posted April 20, 2009 Report Share Posted April 20, 2009 We use Stand and Stuff tacos with a flat instead of curved bottom.Seems to make more sense that way Gina. Quote Link to comment Share on other sites More sharing options...
Administrators timm525 Posted April 20, 2009 Author Administrators Report Share Posted April 20, 2009 Those are cool too, but I prefer the "Super Stuffer" shells by "Old El Paso".You can get a lot more in them as they are so much bigger.I of course have to use a rack so that they don't fall over. Quote Link to comment Share on other sites More sharing options...
COOPER&BURNETT Posted April 20, 2009 Report Share Posted April 20, 2009 Tonight, I used ORTEGA brand 25% larger tacos. Quote Link to comment Share on other sites More sharing options...
Gina_Calabrese Posted April 20, 2009 Report Share Posted April 20, 2009 This is turning into a thread about tacos, not favorite recipes. Quote Link to comment Share on other sites More sharing options...
Administrators timm525 Posted April 20, 2009 Author Administrators Report Share Posted April 20, 2009 Well...Post you favorites Gina! Quote Link to comment Share on other sites More sharing options...
Viceman Cometh Posted April 20, 2009 Report Share Posted April 20, 2009 I'm so touched that my ridiculous request has been accommodated, so I figure I'd better post something. This is my all-time favorite chicken marinade, for chicken that is going to be grilled. Measurements are approximate, as I usually just eyeball it.1/4 Cup olive oil1/2 cup white wine1 small onion, finely diced1/4 cup dijon mustardas much fresh, crushed garlic as you can standCracked black pepper to taste.Marinade as many as six chicken breasts for up to 24 hours, at least 5 to 8 hours. Holy crap is this good.Tip to get the "grill marks": heat grill to high for approx ten minutes, place chicken smooth side down for two minutes. Flip and reduce heat to low-medium, finish cooking on the new side for 6 to 8 minutes. You know the chicken is done when you press down with your finger and it feels like the center of your palm. Quote Link to comment Share on other sites More sharing options...
Viceman Cometh Posted April 20, 2009 Report Share Posted April 20, 2009 The Famous "Let's Drink a Few Beers and Watch Vice" 7-Layer dip.In a 9 x 13 pan, layer in this order:1 can refried beans1 medium container sour cream (I usually only use about 3/4 of the container)1 small can sliced black olives1 jar salsa2 roma tomatoes finely dicedApprox 6 to 8 green onions sliced1 8-oz. bag of finely shredded cheddar cheese. (I like a little more than 8-oz. myself)Serve with plain tortilla chipsBest if you can let it sit for a day before you dive in, but it's good immediately, too. Make it ahead of time, and you'll have a ready-made snack when the beer munchies hit during the second episode of your marathon. Quote Link to comment Share on other sites More sharing options...
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