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Thread: StevenT's Favorite Dishes, Please add yours

  1. #61
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Beef Tortilla Taco Casserole


    Ingredients
    1 lb lean (at least 80%) ground beef
    1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix
    2/3 cup water
    1 red bell pepper, cut into 1-inch strips
    2 3/4 cups salsa
    1 package (12 oz) frozen whole kernel sweet corn
    6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
    2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
    Powered by Chicory

    Steps

    1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.


    2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.


    3 Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.


    4 Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.


    5 To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

    --------------------------


  2. #62
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Watermelon and Cucumber Gazpacho


    1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
    1 small cucumber, peeled, seeded, diced (about 1 cup)
    1 medium red bell pepper, seeded, diced (about 1 cup)
    1 medium yellow bell pepper, seeded, diced (about 1 cup)
    1 small jalapeno chile, seeded, minced
    3 inner celery ribs, diced (about 1/2 cup)
    1⁄2 small red onion, diced (about 1 cup)
    1⁄4 cup finely chopped of fresh mint
    3 tablespoons fresh lime juice
    2 tablespoons red wine vinegar
    1⁄4 teaspoon salt
    1⁄2 cup creme fraiche or 1⁄2 cup sour cream


    Puree 4 cups watermelon in blender until smooth.
    Transfer puree to large bowl.
    Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
    Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
    Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
    Makes 4 servings.

  3. #63
    Administrator squirt's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours


  4. #64
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Crusted Steak With Lemon Butter


    Servies 4 (That would be servies 4 if you were in the U.K. at my house it servies 1, me)
    4 tablespoons butter, softened
    1 tablespoon chopped fresh parsley
    1 tablespoon fresh lemon juice
    1/4 teaspoon garlic powder

    Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
    Place butter mixture in plastic wrap and roll into a log shape.
    Chill until firm.
    Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
    Rub spice mix into both sides of steaks.
    Shake off excess.
    Place steaks on a hot grill and cook for 2 minutes.
    Turn and cook for 2 additional minutes.
    Move steak to a cooler section of the grill and continue to cook until desired doneness.
    Serve each steak with a slice of the lemon butter.

  5. #65
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Shrimp


    Servies 4 Again this servies 2 Lynn Egle and me)
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon garlic salt
    1/2 tablespoon black pepper
    1 tablespoon italian seasoning
    2 tablespoons brown sugar

    Directions
    In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp.
    The bag should look dark red.
    Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
    Light the grill and while it's heating place shrimp on skewers.
    When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
    Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
    Remove from skewers and serve hot.
    No dipping sauce required.
    This rub works well on chicken wings too!

  6. #66
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Porterhouse Steak With Paprika-Parmesan Butter


    Ingredients
    1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
    1/4 cup olive oil
    7 large garlic cloves, minced
    1 tablespoon fresh thyme, chopped
    1 tablespoon salt
    2 teaspoons ground black pepper
    1 teaspoon fresh rosemary, chopped


    Paprika-Parmesan Butter
    3 tablespoons butter, room temperature
    2 teaspoons grated parmesan cheese
    1 teaspoon paprika
    1/2 teaspoon Dijon mustard
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon ground black pepper
    1/4 teaspoon hot pepper sauce

    Directions
    Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
    Place steak in glass baking dish.
    Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
    Prepare grill, (medium heat).
    Remove steak from marinade; shake off excess.
    Place steak on grill; cover grill.
    Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
    Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
    Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
    Spread Paprika-Parmesan Butter over top of slices and serve.
    Last edited by stevent222; 09-02-2017 at 03:32 PM. Reason: renmoved signature photos

  7. #67
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Grilled Honey Garlic Pork Chops


    1 cup ketchup
    1/3 cup honey
    1/4 cup soy sauce
    2 cloves garlic, minced
    1 1/2 lbs boneless pork chops (6 4 oz. portions)
    salt and pepper

    Directions
    Combine ketchup, honey, soy sauce and garlic.
    Set aside.
    Lightly season pork with salt and pepper.
    Brush each chop with sauce to coat.
    Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

  8. #68
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    English Muffin Pepperoni


    1 English muffin
    2 tablespoons pizza sauce or 2 tablespoons marinara sauce
    1/4 cup mozzarella cheese or 1/4 cup pizza cheese, shredded
    3 pepperoni

    Toast english muffins.
    Put a spoonful of pizza sauce or marinara sauce on each side of english muffin.
    Top with cheese and pepperoni.
    Place in oven broiler or toaster oven until cheese is melted.

  9. #69
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Corn Dog Muffins]


    SERVINGS 18
    2 (6 1/2 ounce) packages cornbread mix (I use Betty Crocker)
    2 large eggs
    1 1⁄2 cups milk
    1 1⁄2 cups shredded cheddar cheese
    8 beef hot dogs


    Directions
    Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
    Mix the cornbread mix, eggs, milk and cheese until blended.
    Cut each hot dog into about 15 pieces (or as big or as little as you like).
    Spary muffin tins with cooking spray.
    Fill tins about 2/3 full and cook for 14-18 minutes.
    Eat immediately or cool and put in fridge or freezer for later.
    If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

    I love these cause I butter the heck out of them and then dip them in ketchup or bbq sause.



  10. #70
    Administrator squirt's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours


  11. #71
    Jokeroo Enthusiast roadkill's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours


  12. #72
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Baked Chicken Tenders


    1 lb chicken tenders
    2 tablespoons light mayonnaise
    1/2 cup Italian seasoned breadcrumbs
    1/2 cup parmesan cheese


    Preheat Oven to 425°F.
    Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
    Mix bread crumbs and cheese in a gallon-size zippie bag.
    Prepare baking sheet with cooking spray.
    Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
    Place chicken tenders in a single layer on prepared baking sheet.
    Continue until all tenders are coated and on the baking sheet.
    Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
    Serve with your favorite dipping sauce.

  13. #73
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Baked Sweet Potato Chips



    1 sweet potato
    olive oil, spray
    sea salt
    pepper

    Preheat oven to 350.
    Peel the sweet potato and slice it with a vegetable peeler into thin strips.
    Lay them out on a parchment lined tray. Keep them seperate and not touching in a single layer.
    Spray them lightly with olive oil.
    Sprinkle with sea salt and pepper.
    Bake them about 20 minutes or until browned and crispy. Turn the tray about halfway through.
    Keep your eye on them and adjust the cooking time to acheive the desired crispy texture.

  14. #74
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Spaghetti Skillet


    1⁄2 lb lean ground beef
    1⁄4 lb bulk Italian sausage
    2 (8 ounce) cans no-salt-added tomato sauce
    1 (14 1/2 ounce) can stewed tomatoes
    1 cup water
    1 (4 ounce) can mushroom stems and pieces, drained (I will use fresh mushroom)
    2 celery ribs, sliced
    4 ounces uncooked spaghetti, broken in half
    1⁄4 teaspoon dried oregano
    salt and pepper

    In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until spaghetti is tender.


    I use lots of mushrooms too only cause I love them. Ha!

  15. #75
    Administrator squirt's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours


  16. #76
    Jokeroo Immortal stevent222's Avatar
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Tex-Mex Beef and Rice Skillet


    Ingredients
    1 lb lean (at least 80%) ground beef
    1 tablespoon vegetable oil
    1 cup diced yellow onion
    1 medium red bell pepper, diced
    1 cup fresh or frozen corn kernels
    1 can (10 oz) Old El Paso enchilada sauce
    1 package (1 oz) Old El Paso original taco seasoning mix
    3 cups cooked white rice
    1 cup shredded Mexican cheese blend (4 oz)
    2 tablespoons chopped fresh cilantro leaves

    Steps
    1 In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
    2 Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
    3 Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
    4 Top with cheese and cilantro.

    Comment yes I use Old El Paso I find it better then the others but that is just my own personal taste and it's not to hot cause you know me I am just an old Wisconsin boy raised on milk and cheese. HA!

  17. #77
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Creamy Garlic Chicken and Rice


    Ingredients
    1 pound chicken breast, cut into chunks
    1 teaspoon garlic powder
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 tablespoon olive oil
    3 cloves garlic, minced
    3/4 cup long grain white rice
    2 1/2 cups Progresso chicken broth
    2 cups baby spinach
    2 tablespoons heavy cream

    Step
    1 Toss the chicken breast with garlic powder, salt, and pepper.


    2 Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds more.


    3 Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.


    4 Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.


    5 Remove lid and stir well. Stir in cream and serve.

  18. #78
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Skillet Pork Chops


    Ingredients
    2 tablespoons butter
    2 (3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup thinly sliced yellow onion
    1 clove garlic, finely chopped
    1 cup Progresso chicken broth (from 32-oz carton)
    1/4 cup heavy whipping cream
    1/2 cup uncooked regular white rice
    2
    tablespoons chopped fresh Italian (flat-leaf) parsley leaves

    Steps
    1 In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
    2 Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
    3 Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.

  19. #79
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Boneless Short Rib Shepherd’s Pie



    Ingredients

    Potatoes
    3 lb russet potatoes (4 large), peeled and cut into 1 1/2-inch pieces
    1/2 cup heavy whipping cream
    4 tablespoons butter
    3/4 teaspoon salt
    1 cup shredded Gruyère cheese (4 oz)
    Beef and Vegetables
    2 lb boneless beef short ribs, trimmed and cut in 1-inch pieces
    2 tablespoons Gold Medal all-purpose flour
    1 1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    3 tablespoons vegetable oil
    2 cups diced onions Save
    1 cup diced carrot Save
    1 cup diced celery
    1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
    2 tablespoons soy sauce
    1 clove garlic, finely chopped
    1 tablespoon chopped fresh Italian (flat-leaf) parsley

    Steps
    1 In 4-quart saucepan, heat 1 inch water to boiling; add potato pieces. Cover and heat to boiling; reduce heat to low. Cook 20 to 24 minutes or until very tender; drain, and return to saucepan. Shake saucepan gently over low heat 1 to 2 minutes to dry potatoes. Remove from heat. Add whipping cream, butter and 3/4 teaspoon salt to potatoes in saucepan; mash with potato masher or electric mixer until potatoes are light and fluffy. Stir in cheese. Set aside.
    2 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Toss beef with flour, 1 1/2 teaspoons salt and the pepper.
    3 In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 5 to 7 minutes or until browned on first side; stir. Cook 5 to 7 minutes longer, stirring frequently, until browned on all sides. Spread in baking dish in single layer.
    4 Add remaining 1 tablespoon oil to skillet. Add onions, carrot and celery; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Stir in tomatoes, soy sauce and garlic; cook 3 to 5 minutes, stirring frequently, until liquid evaporates. Spread evenly over beef in baking dish. Spoon potato mixture over vegetable mixture; spread evenly.
    5 Bake uncovered 30 to 35 minutes or until beef is tender and top of potatoes are crispy. Top with parsley.

  20. #80
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    Default Re: StevenT's Favorite Dishes, Please add yours

    Banana Cake With Cream Cheese Frosting





    1 1⁄2 cups bananas, mashed, ripe
    2 teaspoons lemon juice
    3 cups flour
    1 1⁄2 teaspoons baking soda
    1⁄4 teaspoon salt
    3⁄4 cup butter, softened
    2 1⁄8 cups sugar
    3 large eggs
    2 teaspoons vanilla
    1 1⁄2 cups buttermilkBanana Cake With Cream Cheese Frosting

    Frosting
    1⁄2 cup butter, softened
    1 (8 ounce) package cream cheese, softened
    1 teaspoon vanilla
    3 1⁄2 cups icing sugar

    Preheat oven to 275°F (135C).
    Grease and flour a 9 x 13 pan.
    In a small bowl, mix mashed banana with the lemon juice; set aside.
    In a medium bowl, mix flour, baking soda and salt; set aside.
    In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
    Beat in eggs, one at a time, then stir in 2 tsp vanilla.
    Beat in the flour mixture alternately with the buttermilk.
    Stir in banana mixture.
    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
    For the frosting, cream the butter and cream cheese until smooth.
    Beat in 1 teaspoon vanilla.
    Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
    Spread on cooled cake.
    Sprinkle chopped walnuts over top of the frosting, if desired.

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