This thread is for the great recipes all you good TH cooks bring to our games. So bring your Zingo Chicken, and your Bratton Borritos, put on your skirts boys & post those dishes!




I will start the show with my breakfast creation, the Potato Pan Casserole. An easy, one-pan dish, that feeds two adults & two kids, no problem.


Cost- like $2 tops, maybe?

Ingredients- Butter/oil/EVOO or other fatty spread, lawry's season salt (or plain salt, in a pinch), ground black pepper, one large potato, 4 eggs, and 2 to 4 oz. (depending on your love of cheese) of your favorite congealed milk solids.

Optional ingredients- Onion, green pepper, mushrooms, any other goodies you would like in an omelette.

Tools- Deep pan (with tight fitting lid, a plus), a heat source (adjustable, & equaling at least medium heat, on a electic range top), one scapula.



What to do-
Getcha pan warmed up to med. heat, while chopping up that tatter (half inch to one inch squares, depending on your liking), oh yeah, you can peel it first... if your a sissy.

Throw a slab o' butter & a dash of EVOO in the hot pan, follow with tatter chunks. If you have optional goodies, you may want to throw those in now, depending on what they is & how "done" you want them. I chuck in the onions now, wait a bit for the green peppers, a bit longer for fresh mushrooms (like with the cheese).

Season as you like, I toss in maybe a teaspoon of Lawry's & a dash of pepper.
Keep on med. heat, toss tatters every 3-4 min., or as soon as the bottoms are brown.

Taste one of the smaller chunks after a bit, if still tough, cook a bit more. When one of the smaller chunks are done, throw in the cheese (qubed or sliced, to quicken the meltin).

LOWER heat at this point, so you donts burns the cheeses. (maybe between WARM & 1 on a range/stove top)

Turn the mess fairly often, till all the cheese is ALL melted. Then crack in the eggs, flip it all around, till the eggs are as mixed as you like... more for a "scrambled" style, less for a fried type finish.

Turn UP the heat a bit, if you are going for a "fried" egg appearance (maybe 3 - 4), maybe only up a tad, if your going for scrambled (1 - 2).

When the eggs are almost done, put on the lid, then turn OFF the heat & let the mess sit for a bit (5 -7 min?)... to make sure the eggs are all done.

Wash the spatula, before srving finished food with it! (it still gots the unfinished egg on it... duh!)

Serve in bare hands, consume rapidly w/snarling sounds. Or use a plate & fork... if your a sissy.

That photo, is a representation of a manly egg meal... but for you, here is a salad & quiche... fancy pants!

I see no smiles. its just food.

334-347-3636 <- Papa Johns.

Heck yeah you are always welcome!!!!!!

Fairly fast Chicken Fettucine Alfredo

Time- 20 - 25 minutes

edit: If you have never made a cream sauce, make this one! Its really pretty easy, as long as you can be vigilant about stiring and temp on the sauce.

Junk you need- heat, a deep pan for boiling noodles, a medium pan for sauce, and something to warmup or cook the chicken in. To do this in a timely manner, you will want to cook/heat the three parts (noodles, chicken, sauce) at the same time.

Greedyents (serves 4/5)-

1/2 box (around 8-10 oz.)- Pasta noodles, it dont really matter what kind, if you have spaghetti or macaroni laying around it will work, its all the same crap in a different shape. But if you need to buy some anyway, get Fettucine noodles, since it is in the name of the dish and all.

1/2 - 1 lb.-Chicken, again it dont really matter... left over KFC or Popeyes, frozen pre cooked stuff, or grill up some fresh, whatever. To make a fast/easy dish though, I recomend a pre-cooked frozen type, like the Tyson bags. Breaded or not, no big difference, grilled is what I like. Pick one that has some kind of Spanish flavoring if you like, the last one I did was with "Tyson Fajita strips". If you use less chicken, chop it up real small so its more like a flavoring. If you use more, leave the pieces big. If your going to cook/grill chicken from scratch, obviously you will need oil, spices, etc. and you probably already know how to cook, or you would just be using frozen. If so, I would cook the chicken first, and set it aside while you do the noodles and sauce. You can cook the fresh chicken, noodles, and sauce at the same time, on one stove top, but if you can do that, my cooking tips are probably not needed by you.

For the sause

1 pint- heavy cream/heavy whipping cream (substitute light cream/whipping cream by upping the butter a bit).
1 pint whole milk (sub. 2% or even 1% if you like, it will just lighten the sauce a tad)
1/2 stick butter (sub. more olive oil for less butter if you like)
2 tbsp. evoo extra virgin olive oil (or whatever olive oil you have)
1 cup grated parmesan cheese (fresh is great, bag is great, green shaker type is fine to!)
Any other cheese you like, you can sub. in for part of the paresan, or just add a bit on top of for a super cheesy sauce.
Spices- you gotta have garlic, a clove or two of fresh, or half a tsp. of powder, or some other form of garlic, but you gotta have it. Other spices are good to, your general "italian seasoning" shaker- a pinch or two of that. parsley- 1/4 cup fresh, or a few pinches of dried. A pinch of basil if you like. Salt / pepper to taste (as they say).


So, cream sauce... its not the easiest thing to make, but its not that hard either. The main thing is- getting it hot enough to melt the cheese, but not so hot you burn/curdle the cream.

=WARNING= If the sauce begins to boil, at ANY TIME, take it off the heat WHILE stirring. Turn the heat down a bit & replace, stay on it!

Some people do this by cooking the sauce the whole time on low... AAAAHHHHHHHGG! That takes for frigging ever. And it doesnt guarantee you wont burn it anyway, since it takes so long the temptation to walk off for a bit is greater, and even on low it can turn to crap if it boils for a while.

Heres howI do it.

1. Fill the large pot/pan about 1/3 - 1/2 full of HOT tap water, using cold adds 5 or so minutes to the boil time. Put it on the large back burner/element, crank it up to 11. Add a few shakes of salt, and a pat of butter or touch of evoo, if you like. When I boil long pasta, like spaghetti/Fettucine, I break it all in half. This lets you drop it all in the water, and makes stirring easy. I hold the whole stack of pasta and tap it on the counter to make it all even, then break the whole thing in half, right over the pot (to catch the bits that fall off). Put in the pasta as soon as it begins a full rolling boil, more on that below (1.5).

2. Preheat oven or convection deal, for chicken. Or if your going to use the micowave, just throw the chicken in the trash now, cause it will suck.

3. Put small pot/pan on front element, turn up to high, put in the oil and butter. As soon as the butter is fully melted, pour in the cream, then add the cheese. STIR CONTINUOUSLY! If at any time you need to walk away from the sauce, turn OFF the HEAT! Then give it an extra stir, before you walk leave. When you return, turn heat back up. Continuously check the temperature of your sauce, especially while heat is on high. I use my finger, yes thats ok, just wash it if you have a lick. Keep up steady stirring, untill it is too hot for your finger, then turn heat down to med/low (3ish on an electric). As you stir, bring up cheese off the bottom with the spoon, look for the bits to eventually disapear as they melt into the sauce. When all cheese is one with the sauce, turn the heat down to the lowest setting. Then add in the spices, keep stirring every minute or two. After 5 minutes of this, its pretty much done.

1.5 As soon as you toss in the pasta, stir it up, keep stirring fairly often (every 15 seconds or so), for the first 2-3 min. or so. After that, stir every couple of minutes. Check for tenderness as soon as the noodles start bending all the way over the spoon when you try to pick up some. As SOON as they are not chewy any more, strain the water & throw noodles into whatever your going to serve the pasta in. Make sure your serving bowl is big enough for sauce, chicken, and room to stir as well. Add an oz. of evoo & stir in, IF your not going to mix everything soon, this keeps the noodles from sticking together.

2.5 Pop in the chicken as soon as the oven is ready, when its done, take it out and set aside till your ready to mix it in.

When all 3 parts are done, mix into serving bowl. After it sits for a bit, it will thicken some. If it gets thicker than you like, use the whole milk to thin it out a bit. About 2-3 oz. at a time, mix ALL THE WAY in, and see if its the consistancy you like, repeat if needed. When its ready, top it with some grated cheese, and serve. The milk works to juice up leftovers as well.

Good luck wit it!

Nice!