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Rat's Recipes

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Rat's Recipes

 

   Below are some of the recipes I have made or come across.  If you have any to add feel free to post them below and I will add them to this list as I get a chance to make them.

 

Chicken Diablo

Ingredients:

  • 2-Pound = Chicken
  • 2-Tablespoon = Olive Oil
  • ½-Cup = Onion (Diced) ~ 1-Tablespoon = Minced Onion
  • 1-Cup = Sweet Green Pepper (Diced)
  • ½-Cup = Water
  • 4-Tablespoon = Dry Red Wine
  • 2-Teaspoon = Garlic Powder
  • 1-Teaspoon = Salt
  • 2-Tablespoon = White Vinegar
  • ½-Teaspoon = Black Pepper
  • 2-Teaspoon = Cayenne Pepper (Add to Taste)
  • 4-Tablespoon = Tomato Sauce
  • 2-Teaspoon = Italian Seasoning

Directions:

  1. Cook chicken in olive oil until brown. (If using a pressure cooker, cook with both olive oil and an extra ½ cup water… It should take about 30 minutes if the chicken is frozen)
  2. Add onions and cook until they are clear. (If using minced onions, add them when you add the chicken)
  3. Add remaining ingredient in order, cover, and simmer 30 minutes. (If using a pressure cooker, simmer 15 minutes.)
  4. Remove lid and allow ½ of the sauce to evaporate.

 

The REAL, ORIGINAL, Nestle Toll House Chocolate Chip Cookie Recipe

Ingredients:

  • 2 1/4 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Cup (2 Sticks, 1/2 Pound) Butter, Softened
  • 3/4 Cup Granulated [White] Sugar
  • 3/4 Cup Packed Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Eggs
  • 2 Cups (12-Ounce Package) Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 Cup Chopped Nuts (Optional)

Directions:

  1. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  2. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
  3. Pan cookie variation: PREPARE dough as above. Spread into greased 15" x 10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

 

SluggerCat's Recipes

 

Sourdough Biscuits

Ingredients:

  • 3 Cups Flour
  • 1 Tablespoon Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Shortening
  • 2 Cups Sourdough Starter

Directions:

  1. Preheat oven to 425. Lightly grease cake pan or other pan with sides. (NO PAM)
  2. Sift together 3 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder and 1 teaspoon salt.
  3. Cut in 1 cup shortening then stir in with a fork 2 cups sourdough starter.
  4. Toss on floured surface until it’s not sticky.
  5. Knead lightly then roll to 1/2 inch thick.
  6. Cut and place on pan.
  7. Cover and let rise in warm draft free location for 15 minutes.
  8. Cook 10 to 15 minutes until lightly browned. Watch closely as they will burn easily.

 

Gumbo

Full Recipe Ingredients:

  • 12 Quart Pan
  • 6 Quarts Water
  • 4 Chicken Breasts
  • 3 Cups Celery
  • 6 Cups Okra
  • 2 Onion
  • 2 Garlic Clove
  • 2 Cup Shrimp
  • 2 Cup Sausage
  • 3 Cups Crawfish Tails
  • 30 Oz Tomatoes
  • 30 Oz Tomato Sauce
  • 2 Tablespoon Salt
  • Tabasco (To Taste)
  • 4 Teaspoons File’

Half Recipe Ingredients:

  • 6 Quart Pan
  • 3 Quarts Water
  • 2 Chicken Breasts
  • 1 ½ to 2 Cups Celery
  • 3 To 3 ½ Cups Okra
  • 1 Onion
  • 1 Garlic Clove
  • 1 Cup Shrimp
  • 1 To 1 ½ Cup Sausage
  • 1 To 2 Cups Crawfish Tails
  • 1 15 Oz Each Tomatoes and Sauce 
  • 1 Tablespoon Salt
  • Tabasco to Taste
  • 2 Teaspoons File’

Quarter Recipe Ingredients:

  • 4 Quart Pan
  • 6 Cups Water
  • Chicken Breast or Omit 3 Cups Water and Add 2 Cans Chicken Broth.
  • 1 Cup Celery
  • 2 Cups Okra
  • Small Onion or A Tablespoon Onion Flakes
  • ¼ Teaspoon Garlic Powder
  • 10 To 15 Shrimp - Size Matters
  • ½ to 1 Cup Sausage
  • 1 Cup Tails
  • Salt and Tabasco to Taste
  • 1 Teaspoon File’

Directions:

  1. In a 10-quart pan bring 6 quarts of water to a boil then add 4 chicken breasts skin on bone in. Boil until done should take about 30-40 minutes. Turn off heat and remove chicken from the stock and put it into a strainer that been placed in a bowl. When it’s cool - skin it, bone it and chop it up in bite size pieces.
  2. Add to the stock 3 cups chopped celery, 6 cups sliced okra, 1 large onion chopped, 2 crushed and chopped garlic cloves, 2 cups uncooked large shrimp shelled \ de-veined, 3 cups smoked sausage, 2 cups craw-fish tails cooked-shelled, 1 can 29 oz. tomato sauce, 1 can 29 oz. chopped tomatoes, 1 can tomato paste, 2 tablespoons sea salt for starters, ¼ teaspoon cayenne (optional), 1 teaspoon Tabasco (not optional) and the chicken. Bring to a slow boil then cut heat to low until shrimp is done. Turn off heat stir in 4 teaspoons file’ powder. Absolutely no cooking after file’ is added. Make a big batch of rice to go with it and eat.

NOTE: All ingredients are estimates use what you got. Experiment! If you like shrimp, then put more in and the same goes for sausage and crawfish tails. Use polish sausage, oysters, crab-meat whatever floats your boat but don’t vary much on the vegetables - more okra is better.

 

Oatmeal Cookies

Ingredients:

  • 2 Cups Flour
  • 2 Teaspoon Baking Powder
  • 2 Teaspoon Baking Soda
  • 1.5 Teaspoon Salt
  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1 Cup Brown Sugar (Can Mix 2 Cups White Sugar + ½ Cup Molasses’s as A Substitute)
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Oats
  • 2 Cups Coconut
  • 1 To 2 Cups Raisins

Directions:

  1. Preheat oven to 350
  2. Sift flour, baking powder, baking soda, salt, and set aside.
  3. Cream shortening and sugar (white and brown).
  4. Add eggs and mix well.
  5. Add vanilla and flour.
  6. Slowly mix in oats, coconut, raisins until well mixed.
  7. Place on ungreased cookie sheet in golf ball sized balls
  8. Bake for 12 to 15 minutes or until light brown.
  9. ENJOY

 

MokiePoet's Recipes

 

Etoufee

Ingredients:

  • 12 Tbs. Butter
  • 6 Tbs. Flour
  • 1 Small Chopped Onion
  • 8 Chopped Green Onions
  • 2-3 Chopped Bell Peppers
  • 4-5 Chopped Celery
  • 4 Cups Chicken Broth
  • 2-3 Lbs. Prepared Shrimp
  • 2-3 Lbs. Crawfish
  • ½ Cup Chopped Fresh Parsley
  • 1 Bay Leaf
  • Tobacco to Taste
  • 1-2 Tsp Sea Salt to Taste
  • Black Pepper to Taste
  • 1 Tbs. Créole Seasoning (If Possible)
  • 1 Tsp. Paprika
  • ½ Tsp. Cayenne Pepper to Taste)
  • ½ Chili Powder
  • 3 Cups Cooked Rice

Directions:

  1. In a large skillet, melt butter over med heat, add the flour and stir until golden brown. Add the vegetables and cook until they are tender, then add the broth, parsley, seafood, seasoning. Simmer on low heat for 30-45 minutes. If mixture seems to thin, thicken with corn starch. Serve over hot rice.

 

Chicken Cordon Bleu (with White Sauce)

Main Ingredients:

  • 4 Boneless, Skinless Chicken Breast
  • 4-8 Slices of Swiss Cheese
  • 4-8 Thin Slices of Ham
  • 2 Cups Bread Crumbs
  • ½ Cup Flour
  • 2 Tsp. Salt
  • ½ Tsp. Pepper
  • 2 Eggs Beaten
  • Approx. ¼ Cup Oil
  • Toothpicks

White Sauce Ingredients:

  • 4 Tbs. Butter
  • 4 Rounded Tbs. Flour
  • 1 3/4 Cups Milk
  • 1/8 Cup Cream
  • 1/8 Cup White Wine (Optional)
  • ½ Tsp. Salt

Main Directions:

  1. Stir bread crumbs, flour, salt and pepper together. Next pound chicken with a mallet as flat as can be. Place enough swiss cheese and ham over flattened chicken, roll the chicken up as tight as possible and secure with toothpicks. Roll in eggs and bread crumb mixture. Then heat oil in large frying pan on med-high heat. Cook about 10 mins and then turn with tongs and cook another 10 mins until golden brown and no longer pink inside. Drain on paper towel and allow to cool enough to remove toothpicks.

White Sauce Directions:

  1. Melt butter in sauce pan, mix flour, salt, wine and let it bubble slightly, and then slowly add milk. After sauce has thickened, turn off the heat and add cream. Let cool slightly before topping the chicken.
  2. Serve with garlic mashed potatoes and asparagus & or sugar snap peas.

 

Spaghetti

Ingredients:

  • 1 Box Thin Spaghetti or Angel Hair Pasta
  • 2 Large Cans of Tomato Sauce Or 1 Large Sauce And 1 Large Puree` Tomatoes
  • 2 Medium Cans Diced Tomatoes Or 4-6 Fresh Roma Tomatoes Diced
  • 2-3 Cloves Garlic
  • 1 Small or Med Onion
  • Olive Oil
  • 1 Lbs. Hamburger or Italian Sausage
  • 1 Med Or 2 Small Cans Mushrooms Or 1 Package Fresh Sliced Mushrooms (Portabella If You Can Find It)
  • Salt 1-2 Tsp.
  • 1-2 Tsp. Oregano
  • 1 Bay Leaf
  • 1-2 Tsp. Basil
  • 1-2 Tsp. Parsley
  • ¼ Cup Red Wine (Optional)

Directions:

  1. Coat a large sauce pan with olive oil. Dice onion and garlic and brown in pan under med heat. Add diced tomatoes, tomato sauce wine, and all the spices. Simmer under low heat for no longer than 2 hours. While sauce is cooking, cook the meat in a separate pan, drain and add to sauce. Then add mushrooms. Cook the pasta according to package directions.
  2. Serve with a salad and garlic bread, top with Parmesan and or Romano cheese.

(Once again, feel free to post any recipes you love below and I'll add them to my list above as I get to try them.)

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