The Best Range Recipes

[35Pete]

Post your favorite recipe here for other Rangers to exchange and try.

This is the one that I serve to new girlfriends

Chicken Vermouth.

4 6 oz boneless, skinless chicken breasts
1 tsp cinnamon
1 cup chopped green onions
3 cups heavy cream
salt
1/4 cup of sugar
1 1/2 cups of vermouth
1/2 stick of butter

The sugar and vermouth need to be added to taste. They are not exact measurements. I never measure. I go by taste. But at least start with 1 1/2 cups of vermouth. For a figure of merit the sauce should be slightly sweet to compliment the flavor of the vermouth.


Set the 1 tsp of cinnamon aside. Use additional cinnamon to dust both sides of chicken pieces. Also salt the chicken.

Melt butter in saute pan.
Brown the chicken at medium heat for 3 minutes per side.
Remove chicken, place in 375 degree oven for 15 minutes
Retain drippings in saute pan.
While chicken is cooking, set burner for medium heat. Add cream, vermouth 1 tsp of cinnamon, and green onions. Bring to a simmer STIRRING CONSTANTLY.
Continue to vigorously stir the mixture until it has reduced by half.
Add sugar slowly until level of sweetness matches your preference.
Taste to see if vermouth flavor is well present. Add more to taste and reduce
Remove from heat.
Remove chicken from oven. Place chicken in sauce and pour drippings into sauce and mix.

Place chicken on plate and pour sauce over it.

Best served with asparagas and steamed carrots.

This recipe has such a unique flavor that you will swear that you have never had anything even close to it. And it is fantastic!! My very favorite dish. And I ALWAYS get "wows" for it. In fact you could easily eat several pieces of chicken it is that delicious.

[ticatfan3]

Pete, if you are ever doing a venison roast or moose,try putting in some allspice, it is a round hard berry ,the size of double 00 buck. I understand it only grows in new zealand and I see it in every spice sections in food stores,throw in about 6-8 of them in the bottom of the roast pan. It adds a really nice flavour and it is not strong.

[njsue]

Ingredients

1-lg head of garlic
extra virgin olive oil
10 large baking potatoes
2 sticks of butter
1/2 cup of low fat milk
salt
pepper

Roasting the head of garlic:

Preheat oven to 400F

Slice off top stem. Lightly brush the top with extra virgin olive oil.

Then place on a single sheet of aluminum foil. Close tightly.

While garlic is roasting:
Place the cubed potatoes in the water until fork tender.

When fork tender remove from water place in large mixing bowl. Add a pinch of salt and pepper to taste.

Then butter. Start mashing potatoes. Add milk. Squeeze the garlic pulp from the skin into the mashed garlic. Mix well.

Mangia!

[35Pete]

Pete, if you are ever doing a venison roast or moose,try putting in some allspice, it is a round hard berry ,the size of double 00 buck. I understand it only grows in new zealand and I see it in every spice sections in food stores,throw in about 6-8 of them in the bottom of the roast pan. It adds a really nice flavour and it is not strong.
I've got some wild boar in the freezer. Will it work for that? Usually I have to marinade the meat because it is just a wee bit gamey.

[ticatfan3]

I've got some wild boar in the freezer. Will it work for that? Usually I have to marinade the meat because it is just a wee bit gamey.It would work well for that. Just open the bottle and take a wiff and see what you think of it.

[ticatfan3]

Take a toasted bun,lightly buttered.
Take a fried weiner.
Split weiner if it did not split in the pan.
Fill split with peanutbutter.
Cover with onions and add pepper.

[gr8slayer]

Two large Avacados

a half a lime

tabasco sauce (as much as you can handle)

garlic powder

salt

one small tomatoe

Mash all that together for some great guacamole

[г]

geseunheit

[coastal]

Coastal's End of Week Steakout.

This ain't for no little GOP bitches.

Forget the filet's. Forget the a tenderloin. Even forget the primerib and strip steaks.


2.5 lb Hereford Sirloin
2 tablespoons whole peppercorns
2 tablespoons sea salt
1 tablespoon garlic powder
1-2 teaspoons peanut oil
European style salted butter.

With a mortar and pestle crack the peppercorns into course chunks and add the sea salt chunks and continue until they are broken. Add the garlic powder and mix. Season the steak with this rub generously. It is very important that your meat is room temp all the way through. Set the meat out on the counter top for a good couple of hours if need be.

Heat a cast iron skillet to just below the hottest setting. Add peanut oil (or other high temp oil) just enough to wet the surface of the skillet. I like to add the oil, swish it around the skillet and quickly dump out any excess.

Add the meat. Do not move the meat at all. Do not shake the pan back and forth to loosen the meat from the pan. You are searing and the two previous moves are the first mistakes by amateur cast iron/steak chefs. Let it sit for one to two minutes (no more), and then flip the steak. Immediately transfer the skillet with steak into a 400-450 degree oven. With a steak this large, 20-24 minutes should suffice. Flip the steak about half way through.

Push on the meat with your finger to test for doneness a few times towards the end.

Here's how...

http://www.ehow.com/how_17340_grill-steak.html

"Accomplished cooks test for doneness using a simple finger test. They press down on the meat during cooking to gauge how deeply the heat has penetrated. This is less complicated than it sounds. The meat will feel more firm as it cooks. You can begin to learn this by squeezing the meat when raw, and pressing it often during cooking."

Remove from the oven add a few dollips of the butter on top of the steak. As the butter begins to soften and melt, remove the seatk from the skillet and let stand for 2-3 minutes.

Best served with only one side, cuz the steak is the show. One or two crab claw meat stuffed tomatoes might be a good choice.

Drink a nice cold beer or coke in a glass with broken ice (for you non-ETOH consumers) with this meal.

A good dessert is a scoop of vanilla bean ice cream with some fresh sugared raspberries.

Top that bitches!!!!

[K-Gun]

a good recipe:

On the grill,

1 lb. jumbo shrimp, place on tin foil (to be wrapped and covered w/ foil after adding the following)

squizee 4 whole lemons over shrimp, add 1 stick butter, and a whole garlic clove (pressed). add salt and pepper to your liking.

wrap in foil and cook on grill roughly 10 minutes, makeing sure you don't over cook the shrimp, that's very important.

yummie

[35Pete]

a good recipe:

On the grill,

1 lb. jumbo shrimp, place on tin foil (to be wrapped and covered w/ foil after adding the following)

squizee 4 whole lemons over shrimp, add 1 stick butter, and a whole garlic clove (pressed). add salt and pepper to your liking.

wrap in foil and cook on grill roughly 10 minutes, makeing sure you don't over cook the shrimp, that's very important.

yummie


That sounds good. Marry this to coastal's steaks and you have a great surf and turf!

[Buffal0B1LLs_fan]

This is great, thanks Pete, and everyone who’s shared.

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This is a good standby for me, perhaps you’ve already heard of it in some fashion, but here goes:

Beer can chicken.

Create a rub of fresh ground pepper, salt (I prefer sea salt) cayenne pepper, and brown sugar.

Remove neck and giblets from chicken, rinse and dry the chicken. Oil the bird with olive oil, and then cover the whole chicken with rub.

Take a 12 oz can of beer, and with a traditional can opener open several holes on top.

Take a decent swig of the beer and then place the can down. Place the chicken cavity, legs down, over the can and place on heated grill with the can and the legs forming a tripod. Use indirect heat, I usually have a drip pan below the bird, and hot charcoal around the pan. Grill covered about an hour depending on size of course, till thigh temperature reaches 180.

Mighty tasty. Enjoy with an obligatory frosty brew :D

[TRIPLE P]

Super Sloppy Nachos

Ground Beef, Cook it in a frying pan.

Campbells Pepper Jack Soup, Heat in a sauce pan.

Chop up peppers and onions and jalepenos(?) and any other vegetables you like.

Get a cookie sheet or other flat, oven-able surface, spread tortilla chips over it.

Then layer meat, veggies, shreeded cheddar on the chips, put down a layer of chips on that, repeat the layering prcoess.

Heat in the oven, it dosen't have to be cranking, low temp should do, I don't pay attention to any exact specifics and neither should you, Super Sloppy Nachos arent't about specifics.

After cheese is all melty, drizzle Pepperjack Soup over the top. Quacomole and Franks can also be good on these.

[Fogwrestler]

a good recipe:

On the grill,

1 lb. jumbo shrimp, place on tin foil (to be wrapped and covered w/ foil after adding the following)

squizee 4 whole lemons over shrimp, add 1 stick butter, and a whole garlic clove (pressed). add salt and pepper to your liking.

wrap in foil and cook on grill roughly 10 minutes, makeing sure you don't over cook the shrimp, that's very important.

yummie

incredibly easy and so tasty, eat while still hot !

[Jro]

Milk + 3 Spoon Fulls of Hershey's Syrup

[nehemiah]

chicken gyro platter with a side of bleu cheese for the fries:

International Pizza House
941 Spruce St, Philadelphia, PA 19107
(215) 351-5356

free delivery - the best recipe.

[TRIPLE P]

chicken gyro platter with a side of bleu cheese for the fries:

International Pizza House
941 Spruce St, Philadelphia, PA 19107
(215) 351-5356

free delivery - the best recipe.


Thats how i cook too, with my phone.

[Jeanneret's LaLaLa]

Ok, go to Wegmans or Topps or whereever you get your chicken, and just buy a couple pounds of chicken wings and make them on the grill. I'm a huge wingeater and i must say that the ones we make on the grill are the best ever. The only problem is you gotta cook them for a long time, but it's well worth it.

[Fogwrestler]

Seriously, have you ever tried cooking fresh, organic brussel sprouts with a blow-dryer running off the cigarette lighter in your car in the parking lot at the local six?

[JayHall93]

chip gaining reply

[24Impala]

the best recipe always includes some chips

[gilchristfan]

Tex - Mex Enchiladas

One of the few things besides me that makes my wife O.

2- 2 1/2 lbs chuck steak or chuck roast
1 chopped med onion
1 tsp garlic powder
1 Tbsp Chili powder
(or substitue one package taco seasoning for above 3)
1 cup beef stock
chopped green onions
1 lb shredded jalepeno jack cheese
1 cup sour cream
peppers to meet your heat index, from green chilies to habeneros
1 16 oz bottle taco sauce
Flour tortillas -fajita size

Cut meat into 1/4 pieces, place meat, spices (or taco seasoning), beef stock and 1/2 cup water to a crock pot. Cook about 5 hours. (you need to be able to pull it apart.

Shred meat with 2 forks. Add peppers and mix about 1/2 cup taco sauce with about 1 cup meat juices. Pour enough of the the meat juice-taco sauce mixture to moisten the meat.

Fill toritillas with meat mixture and put a little shredded cheese in each. Pour a little taco sauce to moisten a 9 X 13 baking pan. place filled tortillas in the pan, and pour remaining taco sauce over the top, and spread around. Cover with remaining cheese.

Bake at 350 until cheese is melted, about 10-15 mins. Top with sour cream and green onions.

[Napalm]

I know this is an old thread an all, but I am looking for a recipe for Marinated Veggy Kabobs.

Any help will be appreciated!

[35Pete]

I know this is an old thread an all, but I am looking for a recipe for Marinated Veggy Kabobs.

Any help will be appreciated!
Try marinating in garlic, olive oil, balsalmic vinegar, and oregano.