Whats your favorite recipe?

[LilEMT]

Hello All,

I absolutely love to bake and cook or canning and am looking for new recipe's to try. Just wondering if anyone had any tried and true recipes that absolutely rock. Here are some of my favorites:

DOUBLE CHOCOLATE ZUCCHINI BREAD
2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon1/2 tsp. nutmeg
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet chocolate chips
Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans.
Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.
Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely.

For this recipe i usually double the chocolate, Cinnamon and vanilla and don't use nutmeg.

Or if you don't like chocolate...
ZUCCHINI BREAD
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspooon vanilla
2 cups coarsely grated zucchini (loosely packed)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tablespoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.
In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.
Spray two bread loaf pans (approximately 8"x4"x3") with Baker's Joy, or grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon.
Bake for approximately 1 hour or until done.
Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.


I'll probably add more recipes later.

[ehidle]

Unfortunately, I don't cook with recipes. I just kinda throw stuff in the pot, but here's something I made last night that has a lot of potential.

I'm going to GUESS at amounts here...

Repeat, the amounts are just a GUESS (except for the pasta, which comes in 1lb boxes, so I know how much I use)

Grate the following cheeses - 1 1/2 cups each

Extra Sharp Cheddar
Dubliner
Asiago
Velveeta
Gouda

Cut 1 pound of chicken into 1" cubes and sautee in olive oil, tabasco sauce, chili powder, garlic, and black pepper, until done, sear the outside for some taste

Boil 1 pound of Penne pasta and drain

Add 1 cup of heavy cream and the cheese to the pasta and melt it down - this basically makes a cheesy cream sauce.

Add the chicken and 1 cup of sliced jalapeños, mix well

[wa3ra]

8 parts dry gin
1 part vermouth.

[Bug44]

BBBEEEEEEERRRR!!!!

[tommy610]

In a .38 brass case, 2.5 gr of Trail Boss sprinkled lightly over a CCI 500 primer, topped off with a 148 gr LHBWC. Crimp to liking.

Edit: Do not take this as a good handload. I've never reloaded a single round in my life.

[Mrs. Pa Patriot]

8 parts dry gin
1 part vermouth.

WINNER! This is what I'm having tonight. lol

[7998]

Oh you guys are being hard asses, lol.

I love to cook, well kinda because my wife(hope she doesn't read this) isn't that good. She can bake though.

I have a few recipes that I came up with on my own and still work on them.
Mostly BBQ stuff and a really good chili.

Here my coleslaw

3 cups coarsely chopped or shredded cabbage
1 cup grated carrots
2 tbl wht vinegar
4-6 tsp. sugar
1/2 tsp kosher salt
1/2 tsp dry mustard
1/2 tsp wht pepper (opt.)
1/2-3/4 cup of hellmans mayo

[ehidle]

Oh, btw, here's my award-winning lower-cal margarita recipe:

Mixer:

1 Shot Key Lime Juice
1 Shot Regular Lime Juice
1 Shot Orange Juice
1 Shot Lemon Juice
3 Packets of Splenda (trust me, it works)
Enough water to fill a pint glass
Stir

Get a 16oz shaker and fill with ice cubes (NOT crushed ice)

Alcohol:

1 Tall shot Sauza Gold + another splash if you like them a bit strong
1 Tall shot Triple Sec
1 Splash of Blue Curacao for color

Put the alcohol in the shaker on top of the ice, then fill the shaker just below the rim with the mixer... cover, shake, and pour

[itsmyright]

Best damn Jamaican Jerked Chicken you will ever have!

Jamaican Jerked Chicken

Dry Ingredients
4 Tbl Allspice
4 Tbl Thyme
2 Tbl Cayenne Pepper
2 Tbl Black Pepper
2 Tbl Sage
1 Tbl Nutmeg
1 Tbl Cinnamon
8 Tbl Salt
8 Tbl Garlic Powder
4 Tbl Sugar


Wet Ingredients
1 Cup Oil
1 Cup Soy Sauce
3 Cups White Vinegar
2 Cups Orange Juice

Fresh Ingredients
12-20 Habanera
12 Scallions
4 Cups Onions
8 – 12 split chicken breasts skin on


Marinade
Mix all dry ingredients together, put aside. Use a food processor and puree all fresh ingredients along with wet ingredients, except oil, hold that for last. Add in dry ingredients and continue to puree. Depending on the size of your processor you may want to divide everything into two separate batches equally and mix together at the end. Add in oil and blend in. Marinade is now finished. Put chicken in a few very large zip lock bags, add in marinade and remove air. Seal bag and put in fridge for 24 hours.

Cooking
Remove chicken from marinade and place on a cooking rack inside of a cooking pan to catch juices in oven. If cooking on grill place chicken directly on grill. Brush on some marinade. Also brush on once or twice while cooking depending on how spicy you desire. Put remainder of marinade in a sauce pan and cook to a boil on stove. Cook chicken at 350-375 degrees until inside of chicken temp. reaches 160 – 180 degrees. Remove from oven; serve over fresh boiled rice with heated marinade juice on the side. All extra marinade can be frozen and used in the future.

[Xringshooter]

If you like a dark, rich, moist chocolate cake, pick up a can of Hersheys Special Dark Cocoa, the recipe is on the back along with the icing recipe. The cake is almost black in color. It is by far the best chocolate cake I have ever eaten. It is the one of the moistest cakes I have ever eaten. I suggest making it as a layer cake and use a lot of icing between the layers. Sorry I don't have the recipe in front of me, I'm in a hotel in Milwaukee, heading home tomorrow. I visited the Harley museum and took the Miller's Brewery tour this afternoon. Had some MGD's in the tasting room.