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Favorite Recipes! :)

tampa24

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Hi Everyone!

If we happen to share video recipes from YouTube that you want to prepare and use...I recommend actually going to the site and saving the recipes as favorites on your computer. That way you won't have to be on the Broke Straight Boys site watching in a tiny screen while you may have your laptop, tablet or PC turned on to a porn site with possibly company at home. haha

I also welcome you all to share favorite recipes that are simply written out with ingredients and instructions

Chicken Fettuccini Alfredo
Yum! :)


I admit I was all set to post this when I got the surprising revelation that the owner of the video has disabled its sharing on other sites. So you'll have to click on the link to the YT site to watch it anyway. Sorry about that. Hopefully most of the future recipe vids from YT won't have that issue.

Here is a favorite recipe I chanced upon in my travels a while back. I like it so much that I make it about once a month. Sometimes more. haha Plus it gives me leftovers for about two more meals. (That I can freeze and have much later if I don't want to have to use it up by having it several days in a row.)




I've also added fresh broccoli to it sometimes (in addition to the mushrooms) to give it more bulk and flavor. I usually cut the chicken slices into smaller more bite size pieces before cooking. I don't like having as much cutting and slicing while eating a hot plate of food. I figure that the less time slicing and dicing I have to do later on, the hotter the food will stay while I'm actually eating it. haha Though you have to keep in mind that cooking smaller pieces of chicken can lead to over-cooking and a slightly drier and tougher texture. So that's totally up to your own preference.

While I prefer the flavor of fresh chopped garlic, there's nothing to stop you from cheating a little bit on your prep time by using the pre-chopped garlic from a jar. :) In tweaking the recipe a little more to my own palate I prefer to go heavier on the garlic than the recipe calls for. The same for the opinions. I go a little heavier than half an onion.

Just as with saving leftover rice dishes where the rice can absorb some of the flavor and make it taste more bland later on... If you freeze or refrigerate the leftovers, the pasta can absorb some of the flavor. So I prefer to add some garlic powder and/or onion powder to the leftovers to give it back more of that extra zest. Also for my own palate I tend to go a little bit heavy on the salt with this dish. But again, it's your own choice. :)

Enjoy! :)
 
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Here's another chicken recipe I really like. It's very simple prep. With these first two chicken dishes I find it easier to use the frozen boneless, skinless chicken breasts that I can just pull out of the bag and thaw as needed. This recipe gives you the flavor very similar to the yummy chicken samples of honey chicken they offer to you in mall food courts. But cooked by you in the comfort of your own home. haha


 
I use to love cooking and baking.I even made my own bread and rye rolls from scratch, now I still make my own foodbut as easily as possible. For most of my adult life I was a vegan but after what I went through, healthwise I added cheese and low fat chicken & turkey.
 
Cool!

Why not share some of your favorite recipes with us. :)

I never recorded them. I always made them differently with dab ot that and bit of this. I tasted as I went along. Never caused me to gain wait. Ha! Ha! Sorry.
 
I do pulled chicken in an instant pot.

One 3-4 lbs package of chicken breasts
One large Vidalia onion
1.5 cups favorite bbq sauce (I use Sweet Baby Ray's honey bbq)
.5 cup zesty Italian salad dressing
A couple tablespoons of brown sugar
A good glug of Worcestershire sauce (maybe a 1/4 cup, I eye ball it)

Chop the onions, and put instant pot on sautee mode, cook the onions a bit (they cook but are slightly crunchy if you don't give them a bit of help in the beginning). Then switch to slow cooker mode on high, add the rest of the ingredients and stir to mix a bit. Slap on the lid and 3-4 hours later you have pulled chicken! Check the temp of chicken to make sure they are cooked through, pull from the sauce and shred with a fork, throw back in pot and enjoy over a nice kaiser roll or sub roll.
 
I do pulled chicken in an instant pot.

One 3-4 lbs package of chicken breasts
One large Vidalia onion
1.5 cups favorite bbq sauce (I use Sweet Baby Ray's honey bbq)
.5 cup zesty Italian salad dressing
A couple tablespoons of brown sugar
A good glug of Worcestershire sauce (maybe a 1/4 cup, I eye ball it)

Chop the onions, and put instant pot on sautee mode, cook the onions a bit (they cook but are slightly crunchy if you don't give them a bit of help in the beginning). Then switch to slow cooker mode on high, add the rest of the ingredients and stir to mix a bit. Slap on the lid and 3-4 hours later you have pulled chicken! Check the temp of chicken to make sure they are cooked through, pull from the sauce and shred with a fork, throw back in pot and enjoy over a nice kaiser roll or sub roll.

That sounds really good!
 
Speaking of the pulled chicken... Does anybody have a good crockpot recipe for making pulled pork? I love pulled pork in BBQ restaurants. :)
 
Since I can't sleep here is another...

2 jars of your favorite pasta sauce (regular size)
1 lbs ground beef
1 lbs sweet Italian sausage
1 can stewed tomatoes 28 oz or so
1 can Cento San Marzano tomatoes (don't skimp, get the good San Marzano tomatoes, your sauce and taste buds will thank you, they have more tomato and less seeds) 28 oz or so
1 huge Vidalia onion
2-3 Tbsp tomato paste
Italian seasoning (marjoram must be first ingredient!)
Garlic powder
Salt/pepper
Worcestershire sauce

In a large pot brown beef and sausage, season with garlic, Italian seasoning, and salt and pepper, when about half cooked add onions, reseason again with garlic and Italian seasoning (I don't usually add more salt and pepper beyond the first time). When meat and onions are cooking, open the cans of tomatoes and give them a quick whizz in the food processor or blender just to break them up, I'm not a fan of huge chunks of tomatoes, but don't puree them. When meat is done browning, add the tomato paste to the bottom of the pan and cook it for a minute or so. Then add the tomatoes and jarred sauce. Season again with garlic and Italian seasoning, some Worcestershire sauce (tbsp or two), and a good pinch of sugar. Simmer on low just enough to bubble for 30-45 min. Serve over your favorite pasta.
 
Wow. That sound amazing. You had me at sweet Italian sausage. haha I really prefer a mix of beef and Italian sausage in pasta sauces and dishes.
 
When I became disabled I switched from a vegan diet to include cheese & turkey & chicken. However while I never gave up cock, sadly that has been long in my past making images and videos a substitute.
 
"Greek pasta salad"

One box of mezze penne pasta cooked al dente
Half red onion chopped fine
Half cucumber chopped into tiny cubes
Half geen pepper (have substituted red and was good too) in small chunks (almost cubed)
Pound of feta cheese crumbles
One bottle of Greek salad dressing

While cooking pasta to al dente, in a very large bowl combine the cucumber, red onion, and green peppers, drain pasta and pour over veggies. Add one bottle of Greek dressing and mix pasta and veggies. Once combined, add in the feta crumbles. I usually have a bowl while hot as I love it so much, but best served chilled.
 
"Greek pasta salad"

One box of mezze penne pasta cooked al dente
Half red onion chopped fine
Half cucumber chopped into tiny cubes
Half geen pepper (have substituted red and was good too) in small chunks (almost cubed)
Pound of feta cheese crumbles
One bottle of Greek salad dressing

While cooking pasta to al dente, in a very large bowl combine the cucumber, red onion, and green peppers, drain pasta and pour over veggies. Add one bottle of Greek dressing and mix pasta and veggies. Once combined, add in the feta crumbles. I usually have a bowl while hot as I love it so much, but best served chilled.

That sounds very good Chac! I'm really fussy though on the type of feta that I like. If it's a high quality, more modest aroma with a great texture...I love it! If it has a really sharp and pungent aroma (like smelly feet, lol) I'm not such a fan. haha And I love Greek salad dressing. :)
 
I've bookmarked it as well! Though I will have to go buy a pressure crooker first. haha

An instant pot is worth every penny spent. I can cook a fork tender pot roast meal in about 90 minutes in one. Apparently you can even bake a cake though I have not tried that yet.
 
Is an instant pot and a pressure cooker the same thing? For instance, I had never heard of a pressure cooker having a simmer setting.
 
How sad is it to loose all desire to cook and have pain when eating but on the other hand nI am better off than many my age. This is said not to illicit sympathy but just a matter of fact.
 
Is an instant pot and a pressure cooker the same thing? For instance, I had never heard of a pressure cooker having a simmer setting.

Yes, they do both pressure, sautee and slow cook settings.
 
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