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  1. #1
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Let's Trade Recipes: The Official Foo Cookbook

    I'll start it off with one of mine:

    Stewed Teriyaki and Ginger Chicken and Peppers over Chicken Creamed Rice


    Ingredients

    4 chicken breasts, boneless and skinless
    Teriyaki Marinade
    5-6 assorted sweet peppers (Red/orange and yellow
    1 Habaňero pepper
    1 can chili ready tomato
    1 can cream of chicken soup concentrate
    A dusting of Ginger Powder (During the simmer stage)
    3 Tbsp Everglades Heat if you want it hot, or Everglades Fish and Chicken of you want it milder and sweeter
    1/8 cup Peanut or Canola Oil
    1 cup rice
    3 cups water
    2 small spring sweet onions or 1 medium to large sweet onion. ( I favor Vidalia or Peruvian Sweets...they are both the same species and grow in similar soil)

    Prep and Cook

    Cut chicken into 1” cubes and thoroughly mix in the marinade and dry spices. Cut up onions and peppers into thin rings. Saute the onion and pepper blend in a large iron skillet, and add in the chicken WITH the marinade mix. This makes the sauce, and you can also slow cook this in the dutch oven in the natural juices at 200 degrees, covered, for 1-2 hours, until the chicken is done and tender. The iron skillet method is faster (25 minutes), but the Dutch Oven method tastes better. The final step is to add in the chili ready tomatoes and just return to a boil and then kill the heat. Let stand covered for 5 minutes along with the rice steaming from the residual heat from the iron cookware, simultaneously

    Meanwhile, steam the rice in a cast iron saucepan with a lid.....cook until the water is almost completely absorbed and stir in the condensed cream of chicken soup. DO NOT dilute the soup. Let steam for 5 minutes and whip the rice with a fork just prior to serving it. Serve in a bowl, over the chicken cream rice.

    Serves 2-4 people
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  2. #2
    Chepooka StupidlyBrave's Avatar
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    Here is my recipe for PB cup sandwich


  3. #3
    Senior Member bikemig's Avatar
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    Quote Originally Posted by StupidlyBrave View Post
    Here is my recipe for PB cup sandwich

    How long did you cook it for and at what temp?

  4. #4
    Senior Member bikemig's Avatar
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    One of my all time favorite recipes is also one of the simplest. It a refried bean wrap.

    (1) Get a good quality can of refried beans. I'm partial to the vegetarian ones because they don't use lard. Warm it up with lots of cumin in a frying pan.
    (2) Make a fresh salsa. This is the key to the meal. I use tomatoes, carrots, scallions, a bit of raw garlic, and cilantro. Add salt and pepper and around a tablespoon (or more if you like) of red wine vinegar.
    (3) Rice. I like brown rice but YMMV.
    (4) Whole wheat or corn tortillas.
    (5) Some good quality cheddar cheese.

    Mix it up. A lot of left overs can be mixed into this as well. You get a wrap that is fun to eat and the total prep/cooking time is 1/2 an hour or so.

  5. #5
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Come on folks, I know at least some of you don't eat 3 meals a day at McDonald's. Let's see some recipes and at the end of the year, I'll put together an E Book version of the best of the recipes in PDF for a free DL of the BF.Net Gourmet's Cookbook. Full credit to each recipe published and a choice of free Ti or if you already have the free Ti from another contest, you can gift it to a deserving member. I'll be picking the best 52 recipes for the book, so there will be a years worth of a BF.net recipe once a week for everyone.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  6. #6
    Dirt Bomb sknhgy's Avatar
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    Quote Originally Posted by bikemig View Post
    One of my all time favorite recipes is also one of the simplest. It a refried bean wrap.

    (1) Get a good quality can of refried beans. I'm partial to the vegetarian ones because they don't use lard. Warm it up with lots of cumin in a frying pan.
    (2) Make a fresh salsa. This is the key to the meal. I use tomatoes, carrots, scallions, a bit of raw garlic, and cilantro. Add salt and pepper and around a tablespoon (or more if you like) of red wine vinegar.
    (3) Rice. I like brown rice but YMMV.
    (4) Whole wheat or corn tortillas.
    (5) Some good quality cheddar cheese.

    Mix it up. A lot of left overs can be mixed into this as well. You get a wrap that is fun to eat and the total prep/cooking time is 1/2 an hour or so.
    A variation of this is a staple of my diet. As I get older I don't feel that I need as much meat and cholesterol in my diet.
    Try dried beans. You won't go back to canned. Olive oil works fine in place of lard. I put a pound of dried beans, about 1/2 an onion, water, and 2-3 TBS of olive oil in a small crockpot. No need to pre-soak or drain the beans. Salt them after they are done cooking.
    Last edited by sknhgy; 05-10-14 at 08:17 PM.
    more cops have been killed by donuts than guns in chicago it is a medical fact ask any doctor.

  7. #7
    The Rock Cycle eofelis's Avatar
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    Here are 3 easy recipes that I have been using that are delicious!

    I don't usually follow the recipes exactly.


    Senegalese Peanut Soup

    2/3 cup chopped peanuts & 2 tbsp peanut butter (I use two big "glops" of chunky peanut butter)
    2 tbsp oil (I use olive or canola oil, I just pour some in)
    2 cups chopped onions (I just chop two small to med onions)
    6 cups sweet potato (If I only had 1 sweet potato, I added a few russet potatoes)
    2 cans cooked garbanzo beans (I used 3 cups garbanzo beans and snuck in 1 cup of pinto beans also, I've also put in some kidney beans)
    2 cans veggie or chicken broth (I added water as needed and chicken bullion stock)
    2 med chopped tomatoes (I used 1 qt of diced tomatoes from my freezer)
    1 tbsp cumin (I used more than this)
    1 tsp paprika (optional)
    salt & pepper to taste

    I toss all ingredients into pot and cook til done. When potatoes are soft I stab around in there with a potato masher to thicken the soup.

    I added shredded chicken to one batch, it was great! You can make other substitutions and additions.

    This is amazingly good soup! It freezes well too.

    ******************************

    Thai Peanut Chicken Noodle Salad

    1 box linguine, cooked.
    1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
    2 Tbsp. soy sauce
    2 cooked boneless skinless chicken breasts, cut into chunks
    2 Tbsp. crunchy peanut butter
    2 Tbsp. honey
    1/2 tsp. crushed red pepper
    1 pkg. (1 lb.) thin spaghetti
    4 green onions, sliced
    1 cup chopped cilantro

    (I usually don't have green onions or cilantro on hand. Instead I chop up an onion and cook it a bit, and also add a bag of frozen stir fry veggies. It's great!)

    Directions

    Cook linguine as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

    Drain pasta. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.



    *****************************



    One pot pasta dish

    Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

    Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
    Ingredients

    12 ounces pasta (I used penne)
    1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
    1 large sweet onion, cut in julienne strips
    4 cloves garlic, thinly sliced
    1/2 teaspoon red pepper flakes
    2 teaspoons dried oregano leaves
    2 large sprigs basil, chopped
    4 1/2 cups vegetable broth (regular broth and NOT low sodium)
    2 tablespoons extra virgin olive oil
    Parmesan cheese for garnish

    Directions

    Place pasta, tomatoes, onion, garlic, basil, in a large pot or skillet. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

    Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

    Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
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  8. #8
    Senior Member moochems's Avatar
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    Banana "ice cream"

    - 2 ripe bananas, peeled, frozen
    - food proccessor
    - 1/2 teaspoon vanilla

    take the frozen bananas and brake them into thirds. Place them in the food processor, pulse to get them broken up. Add the vanilla once the bananas are broken up into ~pea sized pieces. Allow the processor to run steady until the frozen bananas mixture is the consistency of soft serve ice cream

    Optionally add 1-2 tablespoons of honey for a sweeter treat, even more reminiscent of vanilla ice cream.

    depending on the size of your food processor, less or more bananas may be neccesary to properly make this recipe. Two bananas fit mine better than one, as many as five can be made.

    People can't believe that just frozen bananas can be just like ice cream, but it do.




    (Convection) Oven fries

    Choice of potato

    olive oil

    salt, pepper, garlic powder

    baking sheet

    375 degree oven


    This works best with convection ovens, a non convection oven may yield good results, I know it works well with convection.


    Clean potatoes. Carefully cut in half, lengthwise. Often russet potatoes are slightly lenticular, slicing such that each half has a greater area of exposed cut surface is ideal. Lay each half cut side down. Carefully cut 1/4 inch (or whatever preffered size, ensuring attention to uniform thickness) slices out of each half potato. Maximize surface area of the cut side of the potatoes. Place in a bowl, drizzle generously with oil, season lightly with salt pepper and garlic powder. The careful part, the side of the fries that was initially cut is the side to be put down on the sheet tray. Lay the slices on the sheet tray "standing up" on the "first cut" side, parrallel to the direction of the convection fan. If you lay them perpendicular to the effect of the fan, the first row will block the wind to the next rows.

    bake until brown and crispy (25 minutes, maybe more).



    Crab dip (served hot)

    1 pound claw crab meat (any of the refrigerated canned crab meats will work claw is a great choice for cost/quality ratio) (avoid "special" crab meat)

    2 blocks of cream cheese (1 lb?)

    6 Tablespoons sour cream

    1/2 cup shredded mozzarella cheese

    3 table spoons old bay seasoning

    1/2 table spoon dry oregano

    1/3 teaspoon ground cumin

    2 teaspoons sriracha hot sauce (hoy fung brand)

    soften the the cream cheese, add to mixing bowl. Add sour cream and dry seasons, and hot sauce, mix thoroughly. Add shredded cheese, mix gently to incorporate but not over mix. Add the crab (smell it first) and carefully mix. Not a big deal if the pieces break up into smaller pieces. It is a big deal if the crab meat gives the cream cheese mixture a grainy texture. Avoid this grainy texture by not over mixing.

    Place into a shallow casserole. Chill overnight. Place into a cold oven, turn on to 375. 20-30 minutes cook time. Serve hot with crackers, mixed veg platter, or baguette. A convection oven works great to slightly brown the top. If a browned top is desired, use the broiler to finish the heated dip with careful attention. Finish with a sprinkle of chopped parsly if desired.

    substitute grated gruyere or aged Gouda for a delicious variant. In the restaurants I've worked, the batch was actually one pound of crab to 3 pounds of cream cheese! Nobody ever complained that the crab dip lacked crab. At home I make one pound crab to one pound cream cheese (two blocks, thinking each is eight ounces), but I know too much crab and too much mixing can make for a grainy texture unpleasant to the palette. This is not crab cakes, so it needs a little more mixing, but you do not need to use a stand mixer or food processor, hands work best.








    Chuncky avocado dip


    3 California avocados ripe

    1 yellow bell pepper

    1 medium red onion

    2 Roma tomatoes

    1/4 bunch of fresh cilantro

    1 teaspoon cumin

    2 teaspoon garlic powder

    1 tablespoon salt

    2 teaspoon sriracha

    2 tablespoon white vinegar

    carefully peel the avocadoes, preserving there shape. Carefully cut into a small dice. Brunoise the yellow pepper. Small dice the red onion. Coarsely chop the cilantro. Medium dice the tomatoes, or concasse (if concasse use 4 tomatoes instead). Add everything except the avocado to a mixing bowl. Add the dry season and salt, add the vinegar and hot sauce. Quickly mix, add the avocado and carefully toss. Allow the avocado to become slightly broken up, but overall maintaining its shape.

    Use fresh lime juice or lemon juice if you want, but I'm serious when I say it tastes better with distiller white vinegar. DO NOT use apple cider vinegar (I almost threw it out when I did) white wine vinegar, or rice wine vinegar might be nice.

    This is just a chunky guacamole. It takes longer to make than the mushy stuff, but look great and taste a little different. I never measure my ingredients (salt for example) for this recipe, so use your judgement.
    Last edited by moochems; 05-10-14 at 10:50 PM.

  9. #9
    Senior Member trackhub's Avatar
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    Good Thread, Tom! As cyclists, there is only one thing we enjoy as much as riding our bikes, and we ALL know what that is, right? Yep, it's FOOD!

    My recipe for Clam Chowder. You can vary the amount of flour to increase, or decrease, the thickness.

    3 cans, 6.5 oz. chopped clams.
    2 Russet potatoes, peeled and diced up small.
    1* large white onion, cut small.
    1 8 ounce bottle of clam juice.
    1* Heaping TBS general purpose flour.
    1/4 teaspoon, kosher salt
    olive oil, to sauté onion.
    2 cups of half and half.*
    *
    Optional:* Fresh parsley for a garnish, Tabasco for added "kick".

    *Heat olive oil in Skillet until hot, medium high heat, about two minutes. Add cut onion, saute until tender.*
    Add sautéed onion to 3.5 qt pot.*
    Add potatoes and clams, with juice from cans. Add 8 ounce bottle of clam juice.
    Bring to boil, then reduce to simmer. Stir in Kosher salt. Slowly stir in flour.
    Cover, and let simmer until potatoes are tender, about 10 mins.*
    Remove from heat. Stir in Half and half. return to low heat. Keep heating, not covered,
    until chowder is good and hot, but don't let it come to a boil! *

    Serve in bowl, with parsley as a garnish. Individuals can add a touch of Tabasco to taste
    for a little added flavor and heat.*
    "The People will believe what the Media tells them they believe". George Orwell.

  10. #10
    Dirt Bomb sknhgy's Avatar
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    Pot beans
    Put a pound of dried beans, about 1/2 an onion, water, and 2-3 TBS of olive oil in a small crockpot. No need to pre-soak or drain the beans. Salt them after they are done cooking. I prefer pinto or black beans. There is nearly always a bowl of these in the frig. We eat them as is or make burritos.
    My favorite breakfast is beans, avocado, and salsa on a hot corn tortilla. If I don't have an avocado I use American cheese instead.

    Fried Potatoes
    Peel, quarter, wash, drain, and nuke a bowl of potatoes until they are almost soft. I do them for 4 minutes in our 1250 watt microwave. Just put them in a glass bowl and cover with a plate.
    Put about 1 tablespoon each of butter and oil in a cast iron skillet. Brown the softened potatoes over medium heat. Cut them up and press them down with a metal spatula as they brown. Season with S+P or seasoned salt. Eat with ketchup. You can add a sliced onion when you fry the potatoes.

    I often take beans and fried potatoes to work for lunch.
    Last edited by sknhgy; 05-11-14 at 04:28 PM.
    more cops have been killed by donuts than guns in chicago it is a medical fact ask any doctor.

  11. #11
    smorenivore colorider's Avatar
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    Quote Originally Posted by eofelis View Post
    Here are 3 easy recipes that I have been using that are delicious!

    I don't usually follow the recipes exactly.


    Senegalese Peanut Soup

    2/3 cup chopped peanuts & 2 tbsp peanut butter (I use two big "glops" of chunky peanut butter)
    2 tbsp oil (I use olive or canola oil, I just pour some in)
    2 cups chopped onions (I just chop two small to med onions)
    6 cups sweet potato (If I only had 1 sweet potato, I added a few russet potatoes)
    2 cans cooked garbanzo beans (I used 3 cups garbanzo beans and snuck in 1 cup of pinto beans also, I've also put in some kidney beans)
    2 cans veggie or chicken broth (I added water as needed and chicken bullion stock)
    2 med chopped tomatoes (I used 1 qt of diced tomatoes from my freezer)
    1 tbsp cumin (I used more than this)
    1 tsp paprika (optional)
    salt & pepper to taste

    I toss all ingredients into pot and cook til done. When potatoes are soft I stab around in there with a potato masher to thicken the soup.

    I added shredded chicken to one batch, it was great! You can make other substitutions and additions.

    This is amazingly good soup! It freezes well too.

    ******************************

    Thai Peanut Chicken Noodle Salad

    1 box linguine, cooked.
    1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
    2 Tbsp. soy sauce
    2 cooked boneless skinless chicken breasts, cut into chunks
    2 Tbsp. crunchy peanut butter
    2 Tbsp. honey
    1/2 tsp. crushed red pepper
    1 pkg. (1 lb.) thin spaghetti
    4 green onions, sliced
    1 cup chopped cilantro

    (I usually don't have green onions or cilantro on hand. Instead I chop up an onion and cook it a bit, and also add a bag of frozen stir fry veggies. It's great!)

    Directions

    Cook linguine as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

    Drain pasta. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

    *****************************

    .
    Yum I want to try these.
    One does not simply ride their bike into Mordor! - electrik

  12. #12
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    Sweet and Sour Portuguese Sausage (Hawaii)

    1 lb Linguica or Spanish chorizo (NOT Mexican)
    Green and Red Bell Peppers chopped
    1 Onion chopped
    1 can tomato paste
    1 can pineapple chunks in pineapple juice
    Rice vinager
    brown sugar.

    Slice sausages into bite sized slices
    Brown sausages and onion in skillet
    Add tomato paste, vinager, sugar, pineapple juice from can
    Add enough water to thin sauce.
    Add green bell pepper
    Simmer for 45 minutes

    Add water as needed.

  13. #13
    don't try this at home. rm -rf's Avatar
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    Risotto. This classic Italian dish of arborio rice, chicken stock, wine, shallots, and parmesan cheese is a lot of work. From this recipe:
    step 5 of 9 steps that take a half hour of careful attention:
    Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

    Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

    ~~~~

    Instead, I use a variation of the recipe from Barbara Kafka's microwave cook book. It's easy and fool proof.

    1/2 cup Arborio rice. This rice develops the creamy texture of the dish.
    1/2 cup onions, chopped. Saute in a pan with butter and olive oil, try 1/2 to 2/3 TBSP of each.
    Add the rice when onions are soft, to coat the rice. I don't cook the rice at all, just mix it in.

    In the microwave, in a large covered dish:
    The rice and butter and olive oil mixture
    1 & 3/4 cup chicken broth. (I dilute it with water, and use frozen home-made chicken broth that I freeze in ice cube trays, so I can thaw a few cubes)

    Microwave 9 minutes on high
    then
    Microwave 16-17 minutes on 20% power.

    Stir in pepper and freshly grated Parmesan cheese.
    Done!

    ~~~~~
    There's a lot of microwave risotto recipes on the web, with differing ingredients and microwave timings.
    Last edited by rm -rf; 05-11-14 at 07:04 PM.

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