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Good Eats Recipes Please Keep it on Topic.


Banana Walnut Stuffed French Toast

1) loaf of un-sliced bread
2) bananas
3) chopped walnuts
4) brown sugar
6) corn flakes
5) french toast mix (substituting milk with vanilla soy milk is incredible)

Cut the slices of bread 2x as thick as normal. With a knife cut a slit in the side of the bread (enough to get your ingredients into without them flopping back out) Add banana slices and some brown sugar. dip the stuffed bread into the egg mix then into the corn flakes. Either cook on low heat in a pan or put them on a cookie sheet and bake at 350 (flip once). They are thick so it'll take some time.

The brown sugar will make them pretty sweet, so beware of how much syrup you use. I'd also suggest that instead of using maple syrup, you can use a strawberry syrup.


BEST (imho) Bloody Mary Mix:

Fill a glass with ice
Sprinkle Celery Salt
Sprinkle black pepper
Drizzle some tobasco sauce (to preferred hotness)
Squirt Siracha (Green Topped kind) (not a neccessity)
Drizzle w/ Worchestershire sauce
Add 2 teaspoons of pickle juice (or a pickle wedge mashed on the side of the glass)
Squeeze a med lime wedge
Add vodka (to taste)
Clamato and/or tomato juice (1:3)
Shake it
Dress with a beef stick and/or a stick of celery


New Member
Key lime White Chocolate Pie

1 cup whipping cream
1 (11-ounce) package white chocolate morsels
1 tablespoon sour cream
1 teaspoon grated lime rind
1/3 cup fresh or lime juice
1/4 cup of the mixture from the key lime bars by Krusteaz
1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe
Garnish: lime slices
Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.

Makes 1 (9-inch) pie


Hot Fudge - not crazy sweet. Goes great with fruit in fondu.

Hot fudge

1 cup cream
1 cup sugar
2 tbs karo
2 oz chocolate
1/4 tsp cream o tarter
Bring to boil for 2 mins

zero cool

New Member
Assssum Burgers

1-bag Terra Brand Bloody Mary Flavored Potato Chips (Beyerlys, Lunds, Etc)
1- Lb Hamburger
1- George Forman Grill

Place chips in a zip lock bag and crush very fine with any heavy object you can find. I used a prego sauce bottle, worked pretty good as a rolling pin. Take Hamburger and make a patty. then coat both sides of the burger patty with the chip particles. coat well!
Cook burgers on GF grill to your liking. the chips add salt and flavor and hold in the juices and make them very yummy! try it!

Big Nate

Chaos Engineer
Grammas Pasta Salad

Rotinni Pasta 1 sm box
Pepperoni 1 pkg quartered
White Cheese 1 pkg (Provolone, Parmesan) what ever you like
Red & Green Bell peppers ½ ea
Hot peppers to taste if you like
Green & Black Olives ½ jar and ½ can to taste, chopped
Red Onion sliced thin ½ or green onion tops chopped small or both
Italian Dressing 1 ½ bottles.
Throw all together and stir well. You can serve immediately but best if allowed to sit overnight, turning or stirring periodically so pasta will retain the tastes of all the ingredients.

ZoomZoom Diva

New Member
Thrilla From Wasilla Chili
2 TB Olive Oil
2 lb Round Steak, cut into 1-inch cubes
½ lb Lean Ground Beef
12 oz Chorizo sausage, casing removed cut into ½” cubes
1 large Yellow Onion, coarsely chopped
¼ cup Regular Chili Powder
6 cloves Garlic, chopped (can use 1 ½ tsp dry minced garlic)
2 tsp Cumin
1 tsp Cayenne Pepper or Crushed Red Peppers
1 tsp Basil
1 tsp Oregano
2 – 14 ½ oz Canned Peeled Whole Tomatoes, undrained
4 cups Beef Stock or water
1 cup Fresh Cilantro, chopped
1 Cinnamon Stick
3 Bay Leaves, whole
2 Jalapeno Peppers, slit lengthwise 3 times each
1 TB Yellow Corn Meal
1-2 tsp Salt (to taste)
½ - 1 tsp Black Pepper (to taste)

Sour Cream and Shredded Cheddar Cheese (optional for toppings)

In a large, heavy stockpot, heat the oil over medium heat. Add the Round Steak and brown in batches. Remove to a bowl with a slotted spoon. Add the Ground Beef, Chorizo, and Onion to the pot to brown, breaking up the meat. Drain off excess fat if there is a lot. Add Steak and all other ingredients to stockpot and bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes.

Before serving, discard the Cinnamon Stick, Bay Leaves, and Jalapeno Peppers. Serve topped with Cheddar Cheese and Sour Cream.


New Member
Taco Dip

1 lb. hamburger
1 bottle Ortega Thick & Chunky salsa
1 packet taco seasoning
16 oz. sour cream
3 cups shredded cheddar cheese
2 bags Tostitos chips

Cook and drain hamburger. Mix all ingredients (except chips) together and put into casserole dish. Cover with casserole lid or foil. Bake at 350 degrees for 30 minutes or until bubbly. Use chips to scoop up the dip and enjoy!

NOTE: Appearances can be deceiving! It looks a little... dull... but it tastes amazing! It's a perfect thing to serve at Superbowl parties; sometimes even a double batch.


110 HP of FURY!
Made this one this weekend: http://www.foodnetwork.com/recipes/giada-de-laurentiis/brown-butter-risotto-with-lobster-recipe/index.html

The costly part is about $40-$50 for the 1lb lobster.


* 1 pound (about 2 medium) frozen lobster tails, thawed
* 4 1/2 cups reduced-sodium chicken stock
* 4 tablespoon butter, at room temperature
* 1 cup finely chopped onion
* 1 1/2 cups Arborio rice
* 1/2 cup brandy
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives
* Kosher salt and freshly ground black pepper


Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.


Found this on lifehacker a while back and just recently got around to trying it out. It was quite good for the minimal work required...

Crockpot Chicken Tacos: http://www.wikihow.com/Make-Crockpot-Chicken-Tacos

Boneless, Skinless Chicken boobs
Packet of Taco Seasoning
Bell Pepper (optional)
Onion (optional)

Additional Ingredients:
Taco fixins... Tortillas or shells, cheese, salsa, guac, lettuce, etc...

1. Put chicken boobs in the crockpot.
2. Pour Taco seasoning and salsa on top.
3.(Optional) add chopped onion and pepper
4. Cook on High for 4-6 hours or low for 6-8 hours.
5. Remove chicken from crockpot and shred with fork.
6. Make tacos.
7. Nomnomnom

ZoomZoom Diva

New Member
Cocktail Kielbasa

2 pounds keilbasa
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared yellow mustard

Slice Kielbasa 1/2-inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir every 20 to 30 minutes.

I double the batch for my Christmas party, and it all was scarfed down!


Staff member
Been looking for this recipe for ever!


1 cup warm water (110 degrees F)
1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
1/4 cup oil
3 1/2 cups all purpose flour, divided use
4 Tbsp. honey
1 Tbsp. sugar
2 tsp. sesame seeds

Pour warm water into a large bowl; sprinkle with yeast. Add 1 tsp. sugar and let stand until bubbly (5 to 12 minutes).

Add salt, oil, and 2 cups flour. Beat with an electric mixer at medium speed for 5 minutes.

Using a spoon or a heavy-duty mixer, stir in 1 1/4 cups more flour to make a soft dough. Sprinkle about 1/4 cup more flour on a board. Turn out dough and knead until smooth and satiny (about 10 minutes--this is where I use the dough hook attachment for my electric mixer). Transfer to a greased bowl, turn over to grease top of dough, cover, and let rise in a warm place until almost doubled (about 1 hour).

Punch down dough. Turn out onto a lightly floured board and knead for 1 minute. Shape into a rectangle. With a floured knife, cut rectangle into quarters, then cut each quarter into thirds. Shape dough pieces into balls and let stand on a lightly floured board, covered, for about 20 minutes.

Mix honey, 1 Tbsp. sugar, and sesame seeds. Set aside until it's time to fill the buns.

Roll each ball into a 5-inch round. Lightly moisten edges of dough with water; then pull edges up around 1 tsp. of the filling and twist at top to seal.

Place buns, sealed side down, on 2-inch squares of wax paper or parchment paper. Then set the buns, paper side down, in a steamer about two inches apart from each other. Steam the buns for about 15 minutes.

Click here to view: http://www.recipelink.com/msgbrd/board_14/2007/AUG/27846.html


Staff member

Made this for a chili contest. It was amaze-balls!

Serves: 6-8
  • 3 pounds boneless skinless chicken breast halves
  • 3 tablespoon olive oil, divided
  • 2 tablespoons plus 2 teaspoons chile powder,*divided
  • 3 tablespoons cumin, divided
  • 1 teaspoon salt, divided, plus more, to taste
  • ½ teaspoon cayenne pepper or to taste
  • 3 cups chopped onion (2 medium)
  • 3 tablespoons minced garlic or more if you love garlic (4-5 large cloves)
  • 3 15-ounce cans white beans, drained
  • 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
  • 2 teaspoons oregano
  • 4-6 cups low-salt chicken broth
  • 6 cups shredded cheese, divided (half Monterey Jack, half cheddar)
  • 2 cups sour cream, divided
  • Garnish:
  • Chopped scallions
  • Chopped cilantro leaves
  • Your favorite hot sauce
  • Sour cream
  • Shredded cheddar or Monterey Jack cheese

  • **A note on chili powder: One of my secrets to great chili is to use two or three different chili powders for a great depth of flavor. For this chili I used New Mexican and Chipotle chile powders.

  1. Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
  2. Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
  3. Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean's richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don't boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
  4. Serve chili in bowls with garnishes on top or on the side.