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Thread: How about a Recipe Swap?!
07-08-08, 10:05 AM #46
07-08-08, 10:16 AM #47
A number of years ago (back in the 70's), San Francisco's own Marine Artillery General (Brigadier) Tiago, requested/ordered that a recipe for the Marine Corps famous S.O.S. (creamed beef on toast) be developed so that it could be serve to a small group of about eight persons, this way the general could have his wife make it at home. The official recipe for the mess halls is for serving 300 or more. This challenge was taken up by his chief field artillery cook, MSgt Bernie Parker. After many tries and a few mistakes "Top" Parker came up with the following, near perfect, recipe.
Recipe for "Marine Breakfast" Camp Lejeune SOS.... (Serves 8, or two hungry Marines)
1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. each of Salt and Pepper (to taste)
8 slices of dry toast
Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute). Serve over the toast. Salt & pepper to taste.
IN LOVING MEMORY OF MY LATE HUSBAND, SSgt Roger A. Alfano, USMC
ONE PROUD MARINE
Once a Marine...Always a Marine
07-08-08, 11:41 AM #48
REAL Chicken Noodle Soup
1 pkg boneless skinless chicken breast
2 boxes and 1 can of chicken broth
4 sticks of celery
1-2 Tbsp poultry seasoning
1/2 bag of egg noodles
salt & pepper to taste
In a large pot cook chicken in chicken broth. Once almost all the way cooked through, take chicken out and put in vegetables. Cut up the chicken while the veggies are cookin. Meanwhile in a separate pot, boil your egg noodles. Once the chicken is cut up, put it back in the broth.
Season the broth with the poultry seasoning and salt & pepper. Strain egg noodles and add to the pot. Make sure you taste it after you add the egg noodles b/c it tends to "water it down." Salt & Pepper to taste.
Serve with biscuits or cornbread
07-10-08, 05:52 PM #49
Anyone have any really good casserole recipes?
07-10-08, 06:05 PM #50
Casserole...Hello! Bulkykers "poor mans thanksgiving". just add noodles and grease hehe
07-10-08, 06:52 PM #51
LOL! I meant other than that. My aunt has an asparagus casserole that is AWESOME but I can't get my hands on it .. at least for now.. and there are a few others that I actually take the time to make. Every family has something interesting.
07-10-08, 08:10 PM #52
Fried Chicken Bites
Fried Chicken Bites- used to make this for gator tail, since I live in California now I use it for chicken. Outstanding recipe.
3 pounds fresh chicken breast, cubed
4 cups canola oil
For the egg wash:
4 beaten eggs
1/2 cup millk
Louisiana hot sauce to taste
For the dry mix:
3 cups Drakes Crispy Fry mix
2 cups Vigo Italian style bread crumbs
3 tbsp dry parsley
4 tblsp Everglades season mix (or any "southern" seasoning you like)
4 tblsp Garlic Powder
2 tblsp dry thyme
1 tblsp dry dill
Cayenne and black pepper to taste
07-10-08, 08:53 PM #53
Quick 'n' Dirty Breakfast Britto
1 baker potato
1 large tortilla
Frank's Redhot Sauce
scramble or fry eggs, poke holes in tater and microwave, scrape innards and eggs onto tortilla, season to taste and fold, yumbo
07-10-08, 09:27 PM #54
07-10-08, 10:23 PM #55
Bar-None Smashed Taters
4 pounds Idaho spuds
2 cups sour cream
1 stick unsalted butter
3 tablespoons prepared horseradish
2 tablespoons cooking water
2 bay leaves
salt and pepper
Skin taters and dump into large pot, add bay leaves, 2 tablespoons salt, and cover with cold water.
Bring water to boil over medium-high heat and cook until spuds tender; about 20 minutes. (cube and cook longer at high elevation)
Remove bay leaves and reserve 2 tablespoons of the scummy top cooking water.
In large bowl add taters, sour cream, butter, horseradish, reserved cooking water and smash em.....salt and pepper to taste.
Garnish with chives and bacon bits. Thats what i'm talkin bout.
07-10-08, 10:26 PM #56
07-11-08, 07:45 AM #57
Uncle Larry's Sausage Stuffing
1 reg sized pkg jimmy dean sausage (you can use sage sausage if you don't want to use actual sage)
1 tsp sage
celery chopped (some people like celery, some don't. Add to your heart's content!)
1 - 2 cups Coarsely ground bread crumbs
salt & pepper to taste
Brown your sausage in a skillet. Do not drain. Add celery and cook through for about 5 minutes. Add your bread crumbs and seasonings and stir thoroughly. Let the juices from the sausage soak up into your bread crumbs.
This is actually one of my Cpl's fave recipes.
07-14-08, 12:26 PM #58
Green Sauce and Spaghetti
This is a family recepe that has never been let out of the family till now, I am giving it to all yall my family away from home.... My Marine Corps Family....
When I met my husband I was told I could not marry him unless he liked Green Sauce. it is a very importnat recepe in my family.... anyways here goes...
1 Cup Olive Oil
I block of Cream Cheese
1/3 Cup Paremsean Cheese
1 Clove of fresh Garlic
1/4 Cup Butter
2/3 Cup Boiling Water
2 Tbs Parsley
2 Tbs Basil
1/2 tsp pepper
In pot mealt Cream Cheese, butter, and parm cheese together. Put in Garlic, Parsley, Basil, pepper, and Olive Oil. Boil ingredients together. Use boilin water to help mix the oil in.
Make some angel hair pasta or spaghetti pasta.
Put Spaghetti on plate and put Green Sauce on top.... Warning, A little goes a LONG way!!!! it is very rich in taste...
Can also make chicken to go with...
07-14-08, 12:34 PM #59
My own invention
One night my husband came home from work, and we had little to no food. we had potatoes, ground beef, and bbq sauce.... so i invented.....
1 Lb ground beef
1/2 Cup bbq sauce (more if you want)
About 6-8 potatoes
sour cream (for the tops if you like)
Shreadded cheese (for the top if you like)
Cook you potatoes in the oven. while thos are cooking, brown your ground beef, drain the fat, and add bbq sauce. When potatoes are cooked, cut them in half and take the potato out of the skin... keep the skins... in a mixing bowl mix potato and ground beef with bbq sauce together. then put the mixture back into the potatoe skins.. add cheese to the top, and put the on a cookie sheet back into the oven... till cheese is mealted... take out and enjoy.....
07-14-08, 12:48 PM #60
Good Old fashioned Chicken Dressing
1 pan cornbread (make according to self-rising cornmeal package. Use buttermilk if possible)
1 chopped onion
3-4 Tbsp Sage
1 lb boneless skinless chicken breast
2 boxes of Chicken Broth (the swanson boxes.. not a case)
Salt & Pepper to taste
Make your cornbread in advance and let cool (if you don't your hands will suffer!)
Preheat oven to 375 degrees.
Cook chicken thoroughly in chicken broth in a large pot/stockpot. Remove chicken and shred it! (usually your fingers do the best job so it's a good idea to let the chicken cool). Add onion to the broth and let that cook for about 10 mins over medium heat. Remove stockpot from heat. Crumble your cornbread into the stockpot and make sure everything is crumbled finely (use your hands--works best). Re-add Chicken and mix thoroughly. Add Salt & Pepper and Sage to taste.
Pour mixture into LARGE casserole and bake 30 mins to an hour (watch the mixture after 30 mins. You only want to bake it long enough for the juices to evaporate a little bit).
The dressing shouldn't be watery.. or really dry. It should be moist and delicious!
Serve with cranberry sauce of your choice. <3
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