Share your recipes and requests
so good

Somerset, KY

#2482 Apr 16, 2013
Fry cook wrote:
Skillet Casserole
1 pound lean ground beef
1 large onion, diced
fresh potatoes, peeled and diced
sliced fresh carrots
1 can cream of mushroom soup
additional liquid as needed (water or milk, milk makes a richer casserole)
Soft cheese (cheddar or Colby in slices or shredded)
Brown hamburger in a large heavy skillet with a tight-fitting lid. Drain the meat well and top with onions, potatoes, and carrots. Put mushroom soup over all, then top with a soft cheese. Cover and simmer for 45 minutes. Check occasionally adding water or milk as needed. Serve hot.
This was SO good and so simple! My family has requested it twice already.Thanks!
so good

Somerset, KY

#2483 Apr 16, 2013
recipe wrote:
<quoted text>so would i
There should be at least one on here for fried chicken.There are some awesome recipes throughout this one,it just takes a while to look for what you need.Im not a great cook but everything I have tried has been outstanding!
Bump

United States

#2484 Jul 18, 2013
Best thread on here.. I get recipes at least once a week on here and all of them have been outstanding.. Thanks to fry cook and others who posted them
Fry cook

Paris, KY

#2485 Jul 21, 2013
Sweet corn is now getting ready to pick. Try something new this year.

Sweet Corn Fritters

What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack.

Ingredients
2 ears fresh corn (to yield 2 cups kernels)
½ cup flour
1/3 c cornmeal
1 tsp salt
½ t baking powder
½ c milk
1 egg
4 T olive oil

Method
Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches. Yields 10-12 fritters.

Grown up Embellishment: 2 T chopped scallion & ¼ tsp crushed red pepper mixed into corn.
Fry cook

Paris, KY

#2486 Jul 21, 2013
Baked zucchini w/tomatoes

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.
Fry cook

Paris, KY

#2487 Jul 21, 2013
Baked Parmesan Zucchini Fries

Ingredients
1½ pounds zucchini, trimmed
½ cup all-purpose flour
2 tsp. kosher salt, divided
¾ tsp. ground black pepper, divided
3 large eggs
1½ cups plain bread crumbs
½ cup grated Parmesan cheese
1 Tbsp. chopped dill (optional)
Instructions
Preheat oven to 425°.
Arrange an oven rack in the lower third of the oven and a second one in the center.
Line 2 rimmed baking sheets with parchment paper.
Cut zucchini into thick French-fry-size sticks, about 3 inches long.
Arrange 3 shallow, wide bowls or pie plates in a row.
In the first bowl, stir together flour, 1 tsp. salt, and ½ tsp. pepper. In the second bowl, whisk together eggs,½ tsp. salt, and ¼ tsp. pepper.
In the third bowl, combine bread crumbs, Parmesan, dill (if using), and ½ tsp. salt.
Working in batches, first dip zucchini in flour, shaking off excess.
Transfer to egg mixture and toss until coated.
Let excess egg run off, then coat zucchini in bread crumb mixture.
Arrange zucchini, without crowding, in a single layer on the prepared pans.
Bake 15 minutes and then rotate the pans.
Continue to bake until bread crumb coating is golden and crisp, 7 to 12 minutes more.
Fry cook

Paris, KY

#2488 Jul 22, 2013
SPECIAL FRUIT SALAD
1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce)box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)

Directions:

1 In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2 This includes the juices from the cans.
3 Mix well until pudding is dissolved.
4 Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5 Chill.
Fry cook

Eustis, FL

#2489 Nov 7, 2013
flip to the top
Benge

United States

#2490 Nov 11, 2013
Emmmm ya all make me hungry
indy

United States

#2491 Nov 14, 2013
I miss fry cook. Lots of good tomatoes this summer in indy. Need good pea salad receipe.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2492 Aug 5, 2014
Hello, Fry Cook.
Hope you and family are well.

Time to bump this thread up..
This is a recipe that I recently tried, and was a winner.

EASY GRILLED CORN ON THE COB
Printed from COOKS.COM
__________
Remove husks and silks from ears of corn. For each ear, dampen one paper towel (towel should be wet and slightly--but not completely---wrung out) and wrap around corn.

Wrap in two sheets of aluminum foil. Grill on barbecue, covered, at medium heat (300 to 325°F degrees) for thirty minutes, turning every five to six minutes.

Turns out perfectly moist every time.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2493 Aug 5, 2014
indy wrote:
I miss fry cook. Lots of good tomatoes this summer in indy. Need good pea salad receipe.
Me too..
I do alot of cooking, but I've never made this.

I'm betting, Fry Cook, would have the recipe you are requesting, tho.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2494 Aug 5, 2014
GRILLED SHRIMP:
1 pound large raw shrimp, preferably already peeled
3 tablespoons butter
2 tablespoons Dijon mustard

Preheat the gas grill to medium-high, about 400 degrees.(Or use charcoal.)

Peel and devein the shrimp, if necessary. Secure the shrimp on metal skewers* by piercing them twice, first through the tail section and then through the body, forming a C shape.

Place butter in a 2-cup glass measure or bowl, and microwave uncovered on high, until almost melted, about 30 seconds. Whisk in mustard, blending well.

Brush both sides of shrimp with sauce.
Brush grill grates with vegetable oil, or spray with nonstick grill spray.
Grill until just pink on the first side, about 2 minutes. Turn and grill just until shrimp turn pink throughout, about 2 minutes. Serve at once.

* Notes
The recipe is easily doubled, or tripled.
If using wooden skewers, soak in water first for 15 minutes to avoid burning.
Serve as an appetizer, or over rice.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2495 Aug 5, 2014
Fried Green Tomatoes

Ingredients:

6 green tomatoes
1/2 cup buttermilk
1 cup Panko
1/2 cup cornmeal
1/2 cup flour
1/2 cup grated Vella Dry Jack cheese (can substitute Parmesan)
1 1/2 teaspoons chipotle powder
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
4 cups oil

Preparation:

Slice off ends of tomatoes and portion remainder into three slices per
tomato. Place the buttermilk in a shallow bowl.

In another bowl mix together Panko, cornmeal, flour, cheese, chipotle,
paprika, salt and pepper.

In a heavy bottom skillet, heat oil up to 350 degrees. Place green
tomatoes in buttermilk, allow excess buttermilk to fall free and toss
in flour mixture. Place tomatoes in oil and cook for 1 minute on each
side, remove and season lightly with salt and pepper.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2496 Aug 5, 2014
FRIED GREEN TOMATOES:

In large zip lock bag mix.

1/2 cup corn meal
1/2 cup corn flake crumbs (finely crushed)
1/2 cup flour
1/2 teaspoon Montreal Steak seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Beat two eggs.
Place sliced tomatoes in egg-wash and drop into bag.
Shake, and then fry in very hot oil until golden.
Place on paper towels and pat dry.
Dip in ketchup or ranch dressing.

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2497 Aug 5, 2014
Since a friend will have an abundance of tomatoes, one more..

FRIED GREEN TOMATOES
Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes.

Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs.

In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed.

Season to taste with salt and pepper.
indy

United States

#2498 Aug 8, 2014
Thanks for posting all of fry cook and all other reciepes.Com puter went down and lost them all. 3137Have enjoyed them all.Happy eating from Indy.
indy

United States

#2499 Aug 21, 2014
Any one have recipe for beef noodles.
Onionhead

Flat Lick, KY

#2500 Aug 22, 2014
indy wrote:
Any one have recipe for beef noodles.
http://www.campbellsoup.com/Images/products/2...

“While My Guitar, Gently Weeps”

Since: Mar 09

~~ Into The Mystic ~~

#2501 Aug 23, 2014
Old South Pulled Pork on a Bun
serves eight

1.2 kg pork butt (or shoulder), trimmed of excess fat
2 onions, finely chopped
6 cloves of garlic, minced
1 Tbsp smoked paprika
1 tsp cracked black peppercorns
1 cup of your favorite barbecue sauce
1/4 cup packed dark-brown sugar
1/4 cup raspberry vinegar (or cider)
1 tsp liquid smoke
1 Tbsp Worcestershire sauce

The night before your dinner, make the sauce. Finely dice the onions and fry in a pan with olive oil for a few minutes until they are beginning to soften. Add the garlic and fry another minute. Add the paprika and the peppercorns and stir. Add the barbecue sauce, brown sugar, liquid smoke, vinegar and Worcestershire and stir, bringing to the boil. Turn the heat off, cool and store in the fridge overnight.

The morning of your dinner, place the pork in the slow cooker and pour over the sauce. Cook for an hour or two, or however long you can, on high and then turn the cooker to low before you go to work. I let mine cook for one hour on high and 10 hours on low. You could cook it on high for six hours instead. The pork should be falling apart.

Transfer the pork to a big glass bowl, leaving the sauce in the cooker. Pull the pork apart using two forks, and discard any fatty bits you find. Put the pulled pork back in the cooker and turn to coat evenly with sauce.

Spoon onto big, fluffy white buns, like onion buns or kaisers.

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