I'm surprised I haven't made a thread like this yet.

RECIPE THREAD.

F-cking Pizza Balls. Balls of Pizza.

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)

60 pepperoni slices (2 per biscuit)

Block of cheese (Colby/Monterrey Jack or Cheese Stick)

1 beaten egg

Parmesan Cheese

Italian seasoning

Garlic powder

1 jar pizza sauce

Oven: 425

Directions:

Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds).

Flatten each biscuit and stack pepperoni and cheese on top.

Gather edges of biscuit and secure on top of 'roll'.

Line rolls in greased 9x13 pan. Brush with beaten egg.

Sprinkle with parmesan cheese, Italian seasoning & garlic powder.

Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.

That sounds tasty. I should cook more.

I'm going to post so much **** in here it'll be fantastic

And now I hunger

I'm bumping this because I made that shit and it was so tasty.

Very tasty. I've made something similar, but without the balls. Just flattened the biscuits out and made mini pizzas. Pretty much the same thing except I cooked them with the sauce.

Sweet and sour pork (The pic is from the first batch I made)

1 pound boneless pork loin (boneless loin chops work great) or pork sirloin

2 - 3 teaspoons soy sauce

Pinch of cornstarch

Sauce:

1/4 cup sugar

2 tablespoons ketchup

2 tablespoons dark soy sauce

1/4 teaspoon salt

1/2 cup water or reserved pineapple juice

1/4 cup vinegar

1 tablespoon cornstarch dissolved in 3 tablespoons water

Batter:

1/3 cup flour

1/3 cup cornstarch

1 egg white, lightly beaten

1 tablespoon vegetable oil

1/3 cup warm water, as needed

Other:

1 carrot

1/2 red bell pepper

1/2 green bell pepper

1/2 cup pineapple chunks

3 cups oil for deep-frying, or as needed (I have a deep fryer and it uses considerably more oil)

1 medium onion

Directions for sweet and sour pork

Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and slice on the diagonal into 1/4" inch slices. Cut the bell peppers in half, remove the seeds and cut into cubes. Cut the onion into one inch cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep fry in batches, taking care not to overcrowd the fryer. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again. This is what I did).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a large skillet or wok over medium heat. Add the carrot, green pepper, onion and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Fold in the deep fried pork. Serve the sweet and sour pork over rice.

Follow these instructions exactly and you'll have sweet and sour pork as good as any I've tasted in a restaurant. My family went apeshit over it and demanded I put it into rotation as a regular meal.

I love this thread. I've been doing a lot of cooking using fresh herbs and ingredients, and have learned a lot of techniques. Also, being a butcher/department manager means I have access to best of the best for proteins to work with. I cook almost every night.

Shrimp Fra Diavolo

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed

1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

1 cup dry white wine

3 garlic cloves, chopped

1/4 teaspoon dried oregano leaves

3 tablespoon chopped fresh Italian parsley leaves

3 tablespoon chopped fresh basil leaves (I have a Thai basil plant, and it works just as well)

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside.

Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve over linguini or your favorite pasta!

This is another one that in my opinion is restaurant quality. Make sure you use raw shrimp for this recipe and always take care not to overcook them. They will become tough and rubbery.

This one's a little work, but SO worth it. Especially on the cold winter nights ahead.

Meatballs

1 slice white sandwich bread, torn into small pieces

8 ounces 20-percent-fat ground beef (about 8 ounces)

2 sweet mild Italian sausages, casings removed

1 egg

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Hearty Meatball Stew:

1-2 tablespoons all-purpose flour

4 tablespoons extra-virgin olive oil

1 small onion, sliced (about 1 cup)

1 large red bell pepper, cored, seeded and cut into 1/2-inch strips

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound large white mushrooms, quartered

One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices

4 ounces green beans, trimmed, cut into 1-inch-long pieces

One 15-ounce can diced tomatoes, drained

1/4 teaspoon dried crushed red pepper flakes

1 1/2 cups chicken broth

For the meatballs:

Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. (Dipping your hands in water while forming your meatballs will prevent the mixture from sticking to your fingers). Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.

For the hearty meatball stew:

Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick or well seasoned cast iron skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.

Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. scraping up any black bits on the bottom of the skillet. It's all flavor! Add the meatballs. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

I serve this with biscuits for some serious stick to your ribs comfort food that tastes awesome!

Kung Pao Shrimp

1 pound raw shrimp, peeled and deveined

1 1/2 tbsp of an Asian chili sauce (Sriracha or Sambal)

1 carrot, sliced on the diagonal, 1/4" slices

1 medium onion, chopped

1 long hot pepper chopped (I used a Serrano pepper)

3 cloves of garlic, minced

3 green onions, cut in small pieces

8-10 dried Thai chiles

1 tbsp vegetable or peanut oil

1 cup chicken stock

1 tbsp soy sauce

a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)

1 tbsp peanuts.

Mix the shrimp together with the sriracha sauce and set aside.

Mix the chicken stock and soy sauce together and set aside.

In a large nonstick skillet or wok over a medium high heat, add the shrimp and half the oil and sauté for 2-3 minutes on the first side and 1-2 minutes on the second side then remove the shrimp from the pan and set them aside.

Add all of the veggies to the pan with the rest of the oil and dried chilies. Sauté over a high heat for about 3 minutes stirring frequently.

Add the chicken stock and soy sauce to the pan and bring it to simmer. Slowly stir in the corn starch slurry until thickened, then add the shrimp back to the pan and simmer for another minute.

Stir in the peanuts then serve. Garnish with additional scallions if desired.

This cooks fairly quickly, and it's important to cook the ingredients in order for it to turn out. Done right, and it's freaking delicious! I do all my prep work as far as chopping everything up and peeling shrimp before adding anything to the wok. That way you can just dump everything into it in the right order without scrambling at the last minute.

Just had breakfast and Pogre makes me hungry again already. lol

Those sound and look delicious.

No freaking kidding. These look delicious.

I wish my boy would eat chinese. That looks so good

Start him off with some shrimp rolls. No man can resist those.

Can't say I personally have much to add to this one, but my parents make steak with a marinade made of equal parts bourbon, Worcestershire sauce, Soy sauce, and ranch dressing, and its great. I'd much rather have a lower quality cut with that marinade than a filet at a fancy restaurant even.

Most of those recipes are from the Food Network with a little bit of my commentary or some tips added. The recipes themselves are pretty much verbatim from the originals though. I can say I've made them all more than once and will vouch that they're all awesome.

I started watching a lot of cooking shows, Googled some of the recipes that looked really good and stumbled across the Food Network's website. I also noticed from watching those shows that some of the really good chefs had excellent knife skills. I've been using knives every day at work for almost the last thirty years and I know my cuts, so I figured I'd go for it. I picked up a good sharp chef's knife about a year ago and just ran with it. I've been trying new recipes and working with different herbs and ingredients since. It's a ton of fun.

Love this thread, gonna have to add something soon.

Steak Butter

1/2 pound unsalted butter, softened

1 tablespoon roasted garlic

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon finely chopped shallots

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh sage

1 teaspoon finely chopped fresh rosemary

Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid.

Cut into 1/4-inch slices as needed. Serve on top of your favorite steak.

Grill your steak as normal, seasoned with salt and pepper. Put a pat of this butter on top of your steak when you serve it and let it melt...Om nom nom nom

Is it bad I read the recipe as steak budder? lol

Gumbo

This is a Paula Deen recipe. I scaled it back a little because she tends to make enough for an army.

2 boneless skinless chicken breast halves

salt and pepper

1/4 cup vegetable oil

12 oz - 1 lb Andouille (or hot, or smoked) sausage, cut into 1/4-inch slices

1/2 cup all-purpose flour

5 tablespoons margarine or butter

1 large onion, chopped

8 garlic cloves, minced

1 green bell pepper, seeded and chopped

3 stalks celery, chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley (cilantro), stems and leaves, coarsely chopped, plus chopped leaves for garnish

4 cups hot water

5 beef bouillon cubes

1 (14 ounce) can diced tomatoes (I use Rotel), with juice

2 cups sliced frozen okra

4 green onions, sliced, white and green parts

1 lb raw shrimp, peeled and deveined

Season the chicken with salt and pepper. Heat the oil in a large soup pot. Cook the chicken until browned on both sides and remove to a plate or bowl (dice into 1" cubes when cooled). Add the sausage and cook until browned, then remove to a plate or bowl. Sprinkle the flour over the oil, add 2 tablespoons of margarine or butter and cook over medium heat, *stirring constantly, until brown, about 10 minutes. Let the roux cool.

*The roux (A mix of oil and/or butter and flour) is probably the most important component of this recipe. It will be in viscous and bubbly puddles as it cooks and will not cover the entire bottom of the pot. Keep it moving and cook over medium - medium high heat. Watch and stir constantly, adding more oil or butter if it clumps up. Look for a golden to deep brown color.

Once it's a rich brown color, it's done. Remove from heat immediately and let it cool before continuing!

It's really easy to burn your roux. You can always put it back on the heat if it's not dark enough, but you can't uncook it. Light to dark brown is what you're going for. The darker it is, the richer it will be.

Return the soup pot to low heat and melt the remaining 3 tablespoons margarine or butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes (By now it smells so good you're ready to eat it right there!). Add Worcestershire sauce, salt and pepper to taste, and the 1/4 bunch cilantro. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes, stirring occasionally. Add tomatoes and okra. Cover and simmer for 1 hour, also stirring occasionally. Add the raw shrimp for the last five minutes, then just before serving add the green onions and chopped cilantro leaves.

Serve over or with rice.

This is another one that requires a little work, BUT IT'S SO GOOD!

Is it bad I read the recipe as steak budder? lol

That my friend, is a completely different recipe.

Gumbo is only good if you eat it in LA. True fact.

Gumbo is good everywhere. Unless you sensually pour it scalding hot all over your body. That's a story for another thread though...