Does anyone have easy but good recipes? I love to swap recipes with you.

2015-05-20T17:51:06-04:00

I am very passionate about food, so I am interested in what you have to say.

Response by SrA Edward Vong made May 20 at 2015 6:29 PM

2015-05-20T18:29:02-04:00

For steak

I prefer to use ribeye, strip, or tenderloin.

- Use room temperature steak, salt and pepper the steak.
- Heat your pan (use cast iron or stainless steel)
- Oil the pan (I use olive or vegetable, whatever your preference)
- Once the pan is hot enough, put the steak into the pan with your hands, slowly facing away from you
- Sear on both sides, as soon as you flip to the second side, throw in about 2 tbspns of butter
- Once the butter melts, throw in 2 crushed garlic cloves, and some thyme.
- Tilt the pan and baste the steak by scooping the garlic butter onto the steak.
- If there is fat on the sides, turn the steak with fatty side on bottom and sear the fat in the garlic butter

Results are above.

Response by 1SG Private RallyPoint Member made May 20 at 2015 7:54 PM

2015-05-20T19:54:31-04:00

I came up with this from what I could scrounge in Iraq. It turned into a Sunday night staple.

My (semi) World Famous Iraq Broil Steak Recipe

Salt pan with Kosher (non-iodized) salt. Sea salt works, but not as well.
Lay out preferred meat cuts in pan. I like a Porterhouse. Bone-in steaks work better.
Perforate the steak thoroughly with a meat fork
Liberally salt the upside of the steak
1 tsp Coarse ground Black pepper

Marinade, direct to the meat (actual measurements vary by cut and marbling) -
3 parts Texas Pete
1 part Green Jalapeno Tobasco
1 part Green Habenero Sauce
When done, the meat should be fully covered.

Sprinkle crushed red pepper over the top.

Cover and let marinade for three days. The hot sauce works into the meat, and breaks it up. Good quality meat will actually pull apart with a fork if you do it right.

Cook to taste. Should be no more than medium rare, unless you are some kind of fascist. Make sure you let it stabilize for 5-10 minutes on a plate before serving.
Everyone I know says it is the best they've ever had. It looks spicy, and it is, but not overpowering.

Response by SFC Stephen King made May 20 at 2015 8:01 PM

2015-05-20T20:01:20-04:00

Grill rub

Chicken, Steak or pork rub
Rub down w/ Olive oil

Season Salt, garlic & onion salt Ground pepper sea salt cayenne for heat dash of cinnamon

Response by Sgt Aaron Kennedy, MS made May 20 at 2015 8:26 PM

2015-05-20T20:26:29-04:00

Simple eggs:

Butter in pan, medium heat. Crack eggs in. Sprinkle on salt, & pepper. Wait for egg whites to start to turn, start to scramble 'lightly.' This will keep the yolks and whites from getting overly mixed, so you get 'splashes' of flavor, vice the usual watered down "scrambled eggs" that many people get with traditional scrambled eggs.

Response by MAJ Ken Landgren made May 20 at 2015 8:29 PM

2015-05-20T20:29:19-04:00

I have pork shoulder recipe.

Place a pork shoulder in a slow cooker
Sprinkle some sea salt on it
Pour a tablespoon of liquid smoke on top of the meat
Put on ripe banana peel on top of the meat

Cook overnight

Response by SrA Edward Vong made May 21 at 2015 8:38 PM

2015-05-21T20:38:18-04:00

Here's my chicken picatta recipe.

Season chicken with salt and pepper. Dip the chicken into flour. In a large skillet over medium high heat, melt butter with tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook until chicken is browned, then remove from the pan.

Into the pan add the lemon juice, stock, white wine and capers. Return the pan to the stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer. Remove chicken to platter. Add more butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with some extra slices of lemon and parsley.

Response by SPC Private RallyPoint Member made May 21 at 2015 8:58 PM

2015-05-21T20:58:47-04:00

My buttercake and cherry cobbler.
1 box of buttercake mix
2 cans of cherry pie filling
1 stick of butter

Place both cans of pie filling in 9x13 pan, then add the cake mix. Cut the stick of butter in small slivers and cover the top. Bake in oven for 30 min at 400 degrees.
And you're done!

Response by SGM Erik Marquez made May 21 at 2015 9:13 PM

2015-05-21T21:13:25-04:00

Define simple?
I made Blacked Ahi tuna steaks tonight with a Mango Salsa http://allrecipes.com/recipe/mango-salsa/ , Large fresh artichokes and pasta stuffed with spinach, artichoke and a bit of cheese.

Artichokes, large, fresh, open... prepped and placed in steamer, drizzled with olive oil, sprinkled with basil, minced fresh garlic, lemon juice and a few red pepper flakes. Steam for about 50 min. Served with the same seasonings in melted butter for a dipping sauce.

Pasta is ravioli... I cheated tonight and bought some store made... that is stuffed with Artichoke, spinach and cheese. .. But make my own when time permits..

Ahi Tuna is the best I can get in Texas, meaning wild caught but previously frozen..
Hot skillet, drizzled with olive oil. Med heat, steaks drizzled in olive oil, sprinkled with blackening seasoning, cooked 2~2.5 min per side.

Yesterday was Rotisserie pork roast, spiked with garlic cloves, glazed with a chipotle raspberry sauce. Cooked to Med well at 50 min in my small Rotisserie. Fresh brussel sprouts.. Small ones.. cut in 1/2, sauteed with jalapeno, garlic salt and pepper in a heavy skillet and some olive oil. And "smashed potatoes"
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

The night before ...well you get the idea...I like to cook, always have, as does my wife, as does my sons,,,, one of which is a chef in Oregon

Crash Hot Potatoes

Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon...and while we're on the subject, have I ever shared with you that we almost named her "Sydney" as a nod to ...

Response by SGM Erik Marquez made May 21 at 2015 9:19 PM

2015-05-21T21:19:18-04:00

Tomorrow is stuffed bell peppers
And a Cesar salad

2 Red, 2, Yellow, 2 Orange bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped bell peppers ( i use red)
1/2 pound ground beef (extra lean)
1/2 pound ground pork (I used medium hot sausage)
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice 9if your on low carb, use "riced Cauliflower"
8 ounces tomato sauce
Water
Directions
Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 1 to 2 minutes. Remove with a slotted spoon and dry on
paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring,
until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is
browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir
well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture
and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.

Response by SSG Richard Reilly made May 22 at 2015 12:53 PM

2015-05-22T12:53:12-04:00

Sausage and Spinich.

Need:
1 package of itialian sausage (hot, mild, or sweet your choice but I prefer hot)
1 Garlic clove
Olive oil
1 package of frozen spinich(doesn't have to be frozen but it's quicker)
penne pasta(your option of pasta but again penne is my choice)
parmesian cheese.

cook the sausage until brown. w/ diced garlic clove
throw frozen spinich on top with some olive oil and cover
when the spinich is done(thawed and still green) serve over the noodles.
Add parmesian cheese.
Done.

Response by SSG James Yellis made May 22 at 2015 12:52 PM

2015-05-22T12:52:54-04:00

Crock Pot Parmesan Honey Pork Roast!! ((SHARE to keep on your page))
Ingredients:
1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Response by SSG Richard Reilly made May 22 at 2015 1:04 PM

2015-05-22T13:04:45-04:00

Rallypoint cookbook in the making?

Poorman stroganoff.

What you need;
1 crock pot
1 beef broth
1 cheap package of beef
1 family size can of mushroom soup.
1 package of noodles of your choice.
onion powder

slice the beef to the size of your choice.
throw everything in the crockpot minus the noodles.(and only about half a thing of beef broth)
cook noodles and serve over.
cook for about 6-7 hours.

Response by SGT Jeremiah B. made May 22 at 2015 2:45 PM

2015-05-22T14:45:40-04:00

It's not MY recipe, but do this with a pork tenderloin (instead of the loin it calls for) cooked MR...hot damn.

Orange, Cumin, and Cilantro Grilled Pork Loin

Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an intensely flavored "jus" for serving.

Response by SGT Cody Skinner made May 22 at 2015 3:27 PM

2015-05-22T15:27:36-04:00

Depends on what you want to cook. I love to cook and love to experiment with food. My biggest failure in it is not writing down the recipes while I cook and can never remember exactly what I did. I'm getting better though and do have a few great recipes I have created over the last few years.

Response by Sgt Kelli Mays made Mar 25 at 2017 9:16 PM

2017-03-25T21:16:42-04:00

MAJ Ken Landgren What kind of food? What kind of meat? I have lots of recipes.

Response by SGM Private RallyPoint Member made Mar 30 at 2017 2:47 PM

2017-03-30T14:47:10-04:00

I have a dish I really like that is dead simple.

Get a pork roast, shoulder, butt, or loin.
Put in a crock pot.
Add one large can frozen apple juice.
Add seasonings (I use cloves, jalapeno slices, garlic, and red pepper)

Cook about 8 hours on medium.

Response by SSG Private RallyPoint Member made Apr 14 at 2017 11:15 PM

2017-04-14T23:15:36-04:00

Before I knew what ingredients actually go into Beef Stroganoff, I invented this version of Poor Man's Stroganoff as a teenager. It fed a family of four easily for under $10 (back in the 90s).

Ingredients: 1 lb of stew cubes, meat tenderizer and pepper, 1 can of Condensed Cream of Mushroom Soup, egg noodles, optional frozen peas

Tips: Don't use a non-stick skillet, don't use oil, and it is best to use an old-school electric skillet.

1. Cut the stew cubes into nibblets.
2. Season the nibblets with as much tenderizer as your taste buds can handle salt.
3. Heat the skillet to medium-high and sear the nibblets by scraping them off the skillet as they stick. Adjust the heat to find the right sticking point.
4. Don't worry about over-cooking the stew cubes, just make sure that you form a crust on the bottom of the skillet.
5. When the crust on the skillet is nice and thick and a nice brown, pour in about a cup of water, and deglaze the skillet, stirring the crust into a watery gravy. Add pepper to taste.
6. Simmer the nibblets in the watery gravy for 20 minutes to make them tender.
7. Add the cream of mushroom soup and frozen peas and add water to your preference for gravy thickness, or simmer longer to reduce the wateriness.
8. Serve over egg noodles.