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Thread: Share your recipes or cooking tips!

  1. #21
    Flirting With The Redline 6000 Posts! atomicalex's Avatar
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    #1 tip - Superior Touch Better than Bullion soup base. There is also a more professional one out there that I have trouble finding, but is also top notch.Can't remember the name right now, though.

    Fish Katherine

    1 bell pepper
    1 zucchini
    1 onion
    1tsp butter or olive oil
    2 large filets white fish, about a pound total
    salt and seasoning to taste

    Chop pepper and zucchini into sticks and onion into wedges.
    Heat oil or butter in large frying pan to warm.
    Add vegetables and sauté until beginning to clear.
    Season with salt, pepper, and herbs to taste. I recommend sage and thyme.
    Reduce heat.
    Add fish on top of vegetables.
    Cover pan and allow fish to steam until cooked.
    Serve by turning fish and veggies out of pan as a unit, so veggies are on top of fish. Remove veggies to side. Serve with potatoes.

    The fish is basically steamed by the water in the veggies, so it takes on the veggie flavors. We experiment with various fresh herbs when we do this.
    Katherine goes to Fahrschule - the German rider training thread :: Nine Days in the Alps :: BRC 2014 :: Finding GS Land
    2012 CBR250R (sold), 2001 Super Sherpa, 2004 BMW F650GSa - not a big Ford truck...

  2. #22
    Flirting With The Redline 8000 Posts! Trials's Avatar
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    Quote Originally Posted by Missy B View Post
    Recipes on a biker board?

    WHAT IN THE HELL is this world coming to?

    Smoke free 2-stroke Race Fuel Recipe :

    2/3 gallon 94 Octane Pump Gasoline
    1/3 gallon 110 Octane Race Fuel
    1.28 oz. Amsoil 100:1 full synthetic pre-mix 2-stroke oil

    Blend ingredients, add mixture to 2-stroke motorcycle and ride until completely consumed by fun and/or exhaustion.

  3. #23
    Flirting With The Redline 2000 Posts! AlwaysLearnin's Avatar
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    Quote Originally Posted by Missy B View Post
    Recipes on a biker board?

    WHAT IN THE HELL is this world coming to?

    Gotta keep up your energy for more riding...or is that what BBQ joints are for?

    Sent from my SCH-I535 using Tapatalk
    Quote Originally Posted by Lezbert View Post
    * Passhole -- Aggressive driver who stops at nothing just to get in front of you, saving him/herself a whopping 10 seconds.
    -2000 Road King Classic with lots of sentimental value
    -M.I.T.G.C. #72

  4. #24
    RiderCoach 5000 Posts!
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    Quote Originally Posted by ds5160 View Post
    Put meat on smoker for many hours at a low temperature.

    Eat.
    Don't forget a rub!

  5. #25
    Flirting With The Redline 2000 Posts! AlwaysLearnin's Avatar
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    Quote Originally Posted by Sxy Rdr View Post
    Don't forget a rub!
    Back, foot, or other?

    Sent from my SCH-I535 using Tapatalk
    Quote Originally Posted by Lezbert View Post
    * Passhole -- Aggressive driver who stops at nothing just to get in front of you, saving him/herself a whopping 10 seconds.
    -2000 Road King Classic with lots of sentimental value
    -M.I.T.G.C. #72

  6. #26
    RiderCoach 5000 Posts!
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    Turn your broiler to high.

    Butterfly a 3-4lbs chicken (cut out the spine, open like a book, may need to cut membranes holding breasts together).
    Mix any combo of spices/seasonings you like with a little bit of softened butter or olive oil to make a paste. (We tend to use garlic and thyme a lot.)
    Smear paste under skin of chicken and lightly coat the outside of the skin.
    Broil breast side up about 10 mins or so until skin is nicely browned.
    Flip it over and broil another 12-15 mins or until it's done (about 160-165 internal temp).
    Place chicken on cutting board, cover with foil and let it sit.

    Use the drippings to make a nice sauce/au jus/gravy:
    Skim fat, put broiler pan on stove top burner on high, deglaze with a little wine or broth, scraping up the brown flavorful bits. Add 1 cup of whatever liquid you chose to use along with maybe some garlic and herbs (same flavor profile as the rub you put on the chicken) and bring to a boil, reduce heat, simmer for a few mins to reduce.

  7. #27
    Flirting With The Redline jdoorn14's Avatar
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    Quote Originally Posted by Sxy Rdr View Post
    Don't forget a rub!
    Another of my favorites!!!


    Sent from my iPhone using Tapatalk

  8. #28
    RiderCoach 5000 Posts!
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    Quote Originally Posted by NoCo Gal View Post
    Whew! I saw that Missy B posted in the recipe thread, and I got scared for a minute.
    Quote Originally Posted by Missy B View Post
    You are a smart lady.
    LOL

    Here's something Missy shouldn't be able to screw up...


    Fruit smoothie

    In blender combine:
    1 cup milk
    1 cup yogurt (plain or vanilla)
    1 cup fruit of choice

    Blend.

    If fruit is not frozen to begin with, add ice cubes and blend until of desired consistency.

    I actually used to make this with a scoop of protein powder added, poured into popsicle molds, frozen, and allowed my boys to have "popsicles" for breakfast on the way to daycare. Then at daycare they ate crappy cereal or waffles. They loved having popsicles for b-fast and I liked knowing they'd gotten a little fruit and protein to start their days.




    Quote Originally Posted by AlwaysLearnin View Post
    Back, foot, or other?
    Hmm.... other.... or whatever works.

  9. #29
    Contributor We've stopped counting... Bugguts's Avatar
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    Quote Originally Posted by Clair View Post
    I swear we've had a BBO recipe thread in the past ... but maybe Im off my rocker ...


    okay found it ... http://www.beginnerbikers.org/showth...light=recipies
    And this one;
    http://www.beginnerbikers.org/showth...light=cookbook

    And the original cookbook thread;
    http://www.beginnerbikers.org/showth...light=cookbook
    Last edited by Bugguts; 05-29-2014 at 09:55 AM.
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  10. #30
    RiderCoach 5000 Posts!
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    That thread was short lived....

    I searched for recipes... not cookbook.

    If mods want to merge the threads, I'm cool with that.

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