The recipe you are proud of...

[westexasmoker]

Oldman, I only have put up recipes that have been published or I have found online, etc.
They are not my own recipes.  Do you still want them, like the Korean beef patties?
I know about a week ago I questioned if West Texas Smoker's mashed potato salad could be put on the forum - a not so subtle hint being made here ;).  Has that been added?  That would be so much easier than going back through older posts trying to locate a particular recipe.
This is a great idea, by the way.  I had not responded sooner though, because I can't take credit for those recipes.
Mrs.

Did I do something wrong?...Made it that way since Mom showed me how........Uhhh wait, I got published tater salad....!  Thats just weird!

C

[Habanero Smoker]

........I know about a week ago I questioned if West Texas Smoker's mashed potato salad could be put on the forum - a not so subtle hint being made here ;).  Has that been added?  That would be so much easier than going back through older posts trying to locate a particular recipe.

Mrs.

Sorry, I didn't catch your post. I only log on twice a day, and often there are two pages of posts. I attempt to read every post, but often do not have the time; so I go by subject title. I'm mainly focusing on those post that seem to require assistance, or advice, and new threads. If I read a post and someone has already provided an answer I go on to the next post. I make it a point to monitor this thread.

If anyone has a specific recipe that they feel should be on the recipe site you should post it on the recipe site, or if it is already on this board send me a PM with a link to the recipe. I will then contact the author, and begin writing it up.

[sodak]

Pens...

Haven't tried it with veggies...but it should work!

[pensrock]

Thanks, sodak  :)

[Tenpoint5]

Pico de Gallo

2 Jalapenos, sliced and diced                                         1 Lime, squeezed
4 Large red tomatoes, sliced and diced                         Olive Oil, 2-3 tblspns
¼ Onion, diced                                                               Spice to taste
Cilantro, Put leaves in cup and chop with scissors          Minced Garlic

Mix all together and let set before serving. Great with Chips, Meat, Bread, Rice, Pasta........

ADD IN'S:  Some different ingredients to give a little different taste when added
Sour Cream, Avocado, Black beans, Mango, Sugar or Honey

[Tenpoint5]

Bagel Dip

Ingredients

1 1/3 Cup  Sour Cream
1 1/3 Cup  Real Mayonnaise
2 Tblspoon Parsley or Parsley Flakes
2 Teaspoon Dillweed
2 Teaspoon Accent
2 Pkgs Buddig Corned Beef (Cut into roughly 1/4in squares)

Fresh Bagels cut into wedges.

Directions
Mix everything together except the bagels and refrigerate for a couple of hours for the flavors to blend.  Dip bagels in and enjoy.  Dip may also be served in a hollowed out bread bowl.

[Tenpoint5]

If I remember right i got this recipe from 3men a few years ago made some changes
Creamed Corn

2 lb frozen super sweet corn, thawed and drained
1 can Creamed corn (acts as a thickener) Optional
As much love as you can spare
1/2 stick butter, cubed
1/2 tablespoon sugar
1/8 to 1/4 cup whipping cream (Just use the whole little carton, why waste the little bit left over)
2 to 3 ounces of cream cheese, cubed (Tastes much better with 3/4 or the full 8oz package)
Sea salt and fresh ground pepper to taste
Add all ingredients except the salt and pepper to a pot and slowly bring up to a low simmer, stirring occasionally. Once the cheese has started to melt, lower the temp and allow the corn to thicken. Add salt and pepper to taste. Add sugar as needed to suit your sweet tooth.

This can be cooked in the oven in a casserole dish or for real large batches use a crock pot.

[Tenpoint5]

A family get together staple

Veggie Pizza
Ingredients:
•   1 (8-ounce) can refrigerated crescent dinner rolls
•   1 (4-ounce) can refrigerated crescent dinner rolls
•   1 (8-ounce) package cream cheese, softened
•   1/4 cup mayonnaise
•   1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
•   1 cup fresh broccoli flowerets, chopped
•   The smaller the better on the following ingredients
•   1/4 cup chopped celery
•   1/4 cup chopped carrots
•   1/3 cup sliced green onions
•   1/4 cup chopped red bell pepper
•   1/4 cup ripe olives (optional)
Preparation:
Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside.
Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve.
Makes about 24 slices of vegetable pizza.

[Ka Honu]

10.5 - I use exactly the same ingredients (slightly different proportions) for my Pico de Gallo except for the olive oil. Guess I better try it in the next batch to see what I'm missing.

[HawkeyeSmokes]

Black Bean Dip

3 16oz cans black beans Drained and rinsed very well
1 16 oz can whole corn drained (White or yellow works)
4 or 5 Roma tomatoes seeded and diced
6 to 8 jalapenos seeded, deveined and minced. I will leave some seeds in for heat
1 onion diced
1/2 bunch cilantro chopped
juice of 2 limes

Combine all ingredients and mix. Refrigerate several hours before serving with tortilla chips. I like to use scoops for this as it's much easier to dip with. Amounts on ingredients for the recipe can be adjusted to taste.

Hint: You cannot over rinse the beans. If not rinsed well, they will turn the other items black, it will taste fine but the appearance is not that good. Also can use a 1 lb bag of dried black beans cooked, drained and rinsed in place of the canned beans.

[Habanero Smoker]

10.5 & HawkeyeSmokes;

Thanks for the recipes. When they are typed I will send you a PM with a link to them.

[HawkeyeSmokes]

Cole Slaw Dressing

1/2 C Sugar
1 t salt
1/2 C Salad Oil
1 small onion grated
1 1/2 t dry mustard
1/3 C vinegar
1 t celery seed

3 to 4 lb head cabbage thinly shredded
1 or 2 grated carrots

Whisk the dressing and pour over the cabbage and carrots. Mix well, refrigerate for several hours or more. This slaw keeps well and will store for 3 or 4 days easy.

[Oldman]

Thanks all... as far as using copyrighted materials you would need the permission from the author. However, if you take a base recipe and modify it to your taste then we should be safe in adding to the site.

[FLBentRider]

FLBentRiders Cold Smoked  - Braised Baby Backs and  it makes its own Sauce

Recipe inspired by Alton Brown

This recipe is scaled for 2 racks of baby back ribs. I usually make six racks.

Remove the membrane from the back of the ribs. If this takes you more than 10 minutes, return the ribs to the

refridgerator for 30 minutes or so.

put the ribs in the Bradley and apply up to 1:40 of your favorite smoke. I use Hickory.

I rested them in the fridge for an hour to chill them a little more, then applied this rub:

Dry Rub: - This is for 2 racks

    1/2 Cups light brown sugar, tightly packed
    1 tablespoon kosher salt
    1 tablespoon chili powder
    1 1/2 teaspoon ground black pepper
    1 1/2 teaspoon cayenne pepper
    1 1/2 teaspoon Old Bay Seasoning
    1 1/2 teaspoon rubbed thyme
    1 1/2 teaspoon onion powder

I wrap each rack in foil, leaving a "spout" at one end.
Use all the rub. If you have extra, distribute it among the racks. This rub will end up flavoring your sauce.
Back into the refridgerator for at least 3-4 hours.

I mixed up a braising liquid:

1 cup white wine ***I would NOT use "cooking wine" here - it has too much sodium - makes the sauce too salty***
(I use a full-bodied white - "twisted chard"
2 tablespoons white wine vinegar (I have used red wine vinegar and apple cider vinegar as well)
1 tablespoon honey
2-3 cloves garlic, chopped

Mix all the ingredients except for the garlic. Microwave on high 1 minutes. add garlic, stir, let rest 10 minutes.

you should have about 1 1/3 cups of liquid at this point. Add 2/3 of a cup to each boated rack.
Tilt the foil boat to even distribute the liquid.

2.5 hours in a 250F oven.

Take the ribs out of the oven, pour the liquid from each foil boat into a pot to make the sauce.

re-close the foil boats, put the ribs back in the oven on "warm"

I skim the fat off the top with a ladle.

Bring the sauce to a boil, until it reduced in volume by at least 1/2 and starts to thicken.

remove the ribs from the foil boats, mop with the sauce, and place under the broiler to "set" the sauce.

[Habanero Smoker]

FLB;

Thanks for the recipe. I may have to try this one.