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  1. #11
    Registered User 67temp's Avatar
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    My favorite food is American style tacos. Street tacos can be good too.

    Recently I've gotten really good at cooking venison back straps (aka, tenderloins, filet mignon). I can also make a decent risotto sometimes. To bring to parties I normally do a sausage jalapeno queso dip. For dessert I love to whip up some key lime pie.
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  3. #12
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    Re: Favorite foods/Signature recipes

    OK so here is a custom dish My mother used to make. its a mix of Polish and puerto rican food. My dad was Polish and my mom was Puerto Rican

    If you were going to call this anything it would be called Polish Kielbasa Guisado.


    INgerients:


    2 Polish Kielbasa
    Red Orange and Green peppers. 2 each
    1 Yellow or White Onion
    1 large can tomato sauce plain.
    2 small cans tomato paste
    oregano
    thyme
    1 packet Sazon Goya
    Salt
    Pepper
    1 Clove Garlic

    I forgot to add to smash the Garlic Clove.

    1 slice the Kielbasa into circles about 1/4-1/2 inch think
    2. Slice the peppers into 1-2 inch squares
    3. Slice the onion into 1-2 inch square
    4. fille a large pot with water, i think its a few cups like 5 or 6.
    5. put in everything the tomato paste and sauce, and the Sazon Goya.
    6. Coock on med-low for a few hours. the longer it cooks the better it is
    7. I recommend barely spicing it in the beginning.
    8. Wait at least 1 to 2 hours before putting the final spices in

    Side note when cooking u want it to simmer
    Last edited by sur3fir3; 05-15-2019 at 01:31 PM.
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    Craiga 01453 (05-15-2019),Dianne (05-16-2019),SilentHill (05-15-2019)

  5. #13
    Registered User SilentHill's Avatar
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    Re: Favorite foods/Signature recipes

    Quote Originally Posted by 67temp View Post
    For dessert I love to whip up some key lime pie.
    uhm....i've known you half of my life and i have yet to see you whip up a pie! get on it LOL
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  7. #14
    Registered User 67temp's Avatar
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    Re: Favorite foods/Signature recipes

    Quote Originally Posted by SilentHill View Post
    uhm....i've known you half of my life and i have yet to see you whip up a pie! get on it LOL
    Yeah because normally I'll make pumpkin or zucchini breads.
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  8. #15
    Registered User Skeptiball's Avatar
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    Re: Favorite foods/Signature recipes

    Cheeseburgers.

  9. #16
    Anti-Thread Necro Patrol
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    Re: Favorite foods/Signature recipes

    Quote Originally Posted by Skeptiball View Post
    Cheeseburgers.
    Are you...Iron Man?
    - Mason

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  11. #17
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    Re: Favorite foods/Signature recipes

    https://www.geniuskitchen.com/recipe...-chicken-45809

    Hope this link works. If you like it spicy use original recipe. If youd like a little less spicy Id use 1/2 tspn of pepper flakes instead of 3/4.


    Sent from my iPhone using Tapatalk

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  13. #18
    Registered User Skeptiball's Avatar
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    Re: Favorite foods/Signature recipes

    Quote Originally Posted by MasonC2K View Post
    Are you...Iron Man?
    Shhhhhh, not too loud, MasonC2K! But just between us - the truth is, I am Iron Man.

  14. #19
    BPnet Veteran JRLongton's Avatar
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    Eggplant Parmesan. I make it at home myself. In fact I think I'll make it this weekend.

    The trick is to use several different kinds of cheese, usually mozzarella, ricotta, provolone, TONS of parm, and lots of garlic. Also you need to purge the eggplant by slicing it, salting heavily and then let it sit for hours. The salt draws out all the bitterness and moisture but leaves the eggplant flavor. I find that the bread crumbs make a huge difference as well, but I haven't found just the right kind yet.
    \m/

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  16. #20
    BPnet Veteran Craiga 01453's Avatar
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    Re: Favorite foods/Signature recipes

    Quote Originally Posted by JRLongton View Post
    Eggplant Parmesan. I make it at home myself. In fact I think I'll make it this weekend.

    The trick is to use several different kinds of cheese, usually mozzarella, ricotta, provolone, TONS of parm, and lots of garlic. Also you need to purge the eggplant by slicing it, salting heavily and then let it sit for hours. The salt draws out all the bitterness and moisture but leaves the eggplant flavor. I find that the bread crumbs make a huge difference as well, but I haven't found just the right kind yet.
    For eggplant parmesan I use a blend of traditional Italian bread crumb and panko. I go flour, water, flour, water, bread crumb.
    ...life is beautiful...

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