WBW Cookbook, Post Your Recipes Here!!!

Quote:

Originally posted by Deucie

Montreal Steak Seasoning. Taste great on pretty much anything

Short and sweet babe. I it!

Microwave popcorn is OK if you use a microwave corn popper.
I have heard you can use a paper bag but I've never tried it.

Here's a recipe for Cajun Corn


Ingredients:
2-1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper

DIRECTIONS
Pour butter over warm popcorn.

Combine remaining seasonings and sprinkle over popcorn; toss to mix.

Bake in 300-degree oven for crispy popcorn.

Sweet! I'm totally trying that. I love anything that has heat to it.

Quote:

Originally posted by Deucie

Montreal Steak Seasoning. Taste great on pretty much anything

I wonder if Tone's Canadian Steak Seasoning is very similar. It's become a favorite easy seasoning mix in my household as well.

Kat, I'm lazy.
I just use melted butter with some minced garlic on my popcorn.
Since I can't use salt, I use Mrs Dash sometimes.
There are several varieties.
The extra spict, garlic and herb and zesty lime are good substitutes.

Quote:

Originally posted by ThreadKiller

Kat, I'm lazy.
I just use melted butter with some minced garlic on my popcorn.
Since I can't use salt, I use Mrs Dash sometimes.
There are several varieties.
The extra spict, garlic and herb and zesty lime are good substitutes.

TK,

I now pop in olive oil, and use olive oil as a drizzle instead of butter. Fine ground black pepper. Makes for some great popcorn. Though I do use my salt too. Salt free popcorn would have be a "By Dr.'s Orders" kinda thing only, fer shur.

Quote:

Originally posted by bustMall

...

TK,

I now pop in olive oil, and use olive oil as a drizzle instead of butter. Fine ground black pepper. Makes for some great popcorn. Though I do use my salt too. Salt free popcorn would have be a "By Dr.'s Orders" kinda thing only, fer shur.

I pop mine in olive oil also use it instead of butter.
When I say butter i mean shit that I hafta eat instead of butter.
yeah, Dr's orders.

More popcorn

Chili popcorn


Popped popcorn tastefully seasoned with Dijon mustard, chili powder, salt and ground cumin.

Ingredients:
3 quarts popped popcorn
2 tablespoons reduced fat margarine
1 tablespoon Dijon mustard
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin

DIRECTIONS
Place popcorn in a large bowl.

Combine the remaining ingredients; drizzle over the popcorn and toss until well coated.

Recipe yields 3 quarts Chili Popcorn.

I love this one too.

Pizza Flavored Popcorn


Craving pizza but don't think you should indulge in a whole pizza pie? Here's your answer! The Italian seasoning with garlic and paprika give this popcorn snack an authentic pizza flavor without all the pizza fat and calories.

Ingredients:
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
Dash pepper
2 quarts hot popcorn

DIRECTIONS
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about three minutes.

Place popcorn in large bowl; sprinkle with cheese mixture.

Toss ingredients gently to coat evenly.

Recipe yields 3 quarts of Pizza Flavored Popcorn.

While you eat your popcorn it's always nice to have a sip of something.

Mountain Man "Apple-Pie"... tastes just like a pie and that is why it will kick-ass....

1 Gal apple cider
3 cups 151 rum
1/2 cup brandy
3 Mexican cinnamon sticks

Take 2 cups of cider and put in a sauce pan crumble 2 cinnamon stick in and simmer for 20 minutes let this cool and then strain.
Add the rum and brandy and the last stick of cinnamon.

This is best if you can let it set for a week (never made it there myself). Now beware this is a sneaky kick your butt to the ground (think gravity storm) SO USE AT HOME OR WHEN YOU WILL NOT DRIVE.

I'm not too big on living, so I eat whatever I want that allows me to still be a pretty solid fighter.

...Which happens to be about everything I want, anyway.

Quote:

Originally posted by Notech_The_Abbot

While you eat your popcorn it's always nice to have a sip of something.

Mountain Man "Apple-Pie"... tastes just like a pie and that is why it will kick-ass....

1 Gal apple cider
3 cups 151 rum
1/2 cup brandy
3 Mexican cinnamon sticks

Take 2 cups of cider and put in a sauce pan crumble 2 cinnamon stick in and simmer for 20 minutes let this cool and then strain.
Add the rum and brandy and the last stick of cinnamon.

This is best if you can let it set for a week (never made it there myself). Now beware this is a sneaky kick your butt to the ground (think gravity storm) SO USE AT HOME OR WHEN YOU WILL NOT DRIVE.

I have a jug of "white lightening" 180 proof shine, and my homemade apple pie in the fridge. I make it a little stronger though.

Chicken And Pepper Skillet

Ingredients:
1 lb. boneless skinless chicken breasts, chopped
1 green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
2 cups rotini pasta, cooked, drained
1 pkg. (8 oz.) shredded Mozzarella cheese, divided

Directions:
Cook and stir chicken in large skillet sprayed with no stick cooking spray 5 minutes. Add green pepper and onion; cook and stir until chicken is cooked through and vegetables are tender-crisp.

Stir in sauce, rotini and 1 cup of the cheese; cook until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 cup cheese; cover. Let stand 1 to 2 minutes or until cheese is melted.

Great Variation: Substitute shredded Mozzarella cheese for Mozzarella and Parmesan Italian Style Shredded Cheese.

Greek Pasta Salad

Ingredients:
1 pound rotini or penne pasta
3/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste
4 roma tomatoes, seeded and chopped
1 small cucumber, peeled and seeded (if seeds are coarse)
1/3 cup chopped red onion
1/4 cup chopped Italian parsley (flat leaf)
6 ounces feta cheese, crumbled
2/3 cup whole Greek olives

Directions:
Cook pasta, rinse and drain; set aside. Whisk together olive oil, lemon juice, garlic, salt and pepper in small bowl. Set aside.

In large salad bowl, combine all remaining ingredients with pasta. Toss well to distribute. Add as much dressing as desired to moisten pasta. Cover and refrigerate at least two hours before serving to allow flavors to blend. Recipe makes about six to eight servings.

NOTE: Traditional feta cheese comes packaged in a block. You will need to dice or crumble it. You can also purchase feta cheese crumbled in a package so you can merely add it to the salad. There are also several flavored feta varieties, such as sun-dried tomato and garlic or and herb, either of which could be used in the salad if you choose.

First of all I need to post this. My wife and I joke about this all the time...


Secondly does anyone remember this?

http://whatboyswant.com/forum_read/4522791/

I'm to understand you're not a cook pantsman.

That's a fine looking fatty, Mr. Pantsman. I posted one myself on the food porn thread some time ago. Heart Attack on foil.

Hi boys and girls, I'm back
Nice going Kat
I'll post a recipe later. You could get fat just reading this.

This is a close enough recipe for fried green tomatoes.
I would 1/2 cup of buttermilk to the gg mixture.
No buttermilk just add a splash of vinegar to the milk you have.

The mix can be used with most any veggie.

ingredients

4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil
print a shopping list for this recipe

preparation

1. Sprinkle the tomato slices with the salt and pepper; set aside.

2. Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.

3. Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.

4. Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.

5. Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.

6. Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Quote:

Originally posted by bustMall

That's a fine looking fatty, Mr. Pantsman. I posted one myself on the food porn thread some time ago. Heart Attack on foil.

I didn't make this. I was just reposting the thread from a while back.. Being its the cookbook I figured it should be linked.

webbie, I missed you!!!

Cheddar Horseradish Potato Salad


Ingredients:
2 pounds small redskin potatoes
1 teaspoon salt
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1/2 cup sharp cheddar cheese, grated
1/2 cup thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled (1/4 cup meat-free bacon bits may be substituted)
Salt and pepper to taste

Directions:
In large pot, cover potatoes with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are tender when pierced with a sharp knife, 12 to 15 minutes. Drain well.

Cut potatoes into 3/4 inch chunks. While potatoes are cooking, whisk together sour cream, mayonnaise and horseradish. Season with salt and pepper. Add warm potatoes, cheddar, scallions and bacon, and gently fold to combine.

Serve warm or cold. Makes 4 servings.