Yu-Gi-Oh! ETC Store
2
What are your favorite recipes? Share here for all of ETC to enjoy! I'll archive all of your recipes in this post for easier access. I'll start us off.
Chris's BBQ Sloppy Joes
Spoiler
1 Pound Ground Beef
1/2 Pound Bacon
1/4 Cup Onion Chopped
1/4 Cup Green Bell Pepper Chopped
1 Garlic Clove Minced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Frank's RedHot
1/2 Cup Ketchup
1/2 Cup BBQ Sauce
1/2 Cup Killian's Irish Red
3 Teaspoons Packed Brown Sugar
Salt to taste
Ground Black Pepper to taste
1/2 Pound Bacon
1/4 Cup Onion Chopped
1/4 Cup Green Bell Pepper Chopped
1 Garlic Clove Minced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Frank's RedHot
1/2 Cup Ketchup
1/2 Cup BBQ Sauce
1/2 Cup Killian's Irish Red
3 Teaspoons Packed Brown Sugar
Salt to taste
Ground Black Pepper to taste
- In a medium skillet over medium heat, cook bacon until crispy.
- Season ground beef with salt and pepper. Brown ground beef, onion, garlic, and green pepper; drain off liquids.
- Stir in the garlic powder, onion powder, mustard, ketchup, BBQ sauce, hot sauce, beer, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
- Serve on toasted burger rolls.
Chicken Quesadillas (Burning Vice)
Spoiler
4 Skinless, Boneless Chicken Breasts
1 Cup Asadero Cheese
1 Cup Queso Quesadilla
1 Cup Monterey Jack Cheese
1 Cup Mild Cheddar
1 tsp of Chili Powder
1 tsp of Cumin
Pinch of Sugar
2 Cups of Vegetable Oil
2 Flour Tortilla per Serving
Various toppings that you prefer
--- Mix together in a large covered dish the Cumin, Chili Powder, Sugar and the Oil.
--- Cut the Chicken into strips or cubes [Doesn't really matter, it is a preference] and then marinade it in the oil mixture at least 4 hours
--- After the chicken has marinated, melt some butter into a large frying pan and start toasting the bottom tortilla until it is light brown
--- Mix all of the cheese into a single bowl and start putting cheese and the chicken on the tortilla and then cover with the other tortilla, flipping when the cheese has started to melt.
--- To remove, put a plate on top of the pan and flip it over so that you don't leave behind a ton of your cheese and chicken in the pan. Repeat with each serving.
All that is left to do is cover it with your specific toppings such as sour cream, chives and jalapenos.
Serves 4-8 people
1 Cup Asadero Cheese
1 Cup Queso Quesadilla
1 Cup Monterey Jack Cheese
1 Cup Mild Cheddar
1 tsp of Chili Powder
1 tsp of Cumin
Pinch of Sugar
2 Cups of Vegetable Oil
2 Flour Tortilla per Serving
Various toppings that you prefer
--- Mix together in a large covered dish the Cumin, Chili Powder, Sugar and the Oil.
--- Cut the Chicken into strips or cubes [Doesn't really matter, it is a preference] and then marinade it in the oil mixture at least 4 hours
--- After the chicken has marinated, melt some butter into a large frying pan and start toasting the bottom tortilla until it is light brown
--- Mix all of the cheese into a single bowl and start putting cheese and the chicken on the tortilla and then cover with the other tortilla, flipping when the cheese has started to melt.
--- To remove, put a plate on top of the pan and flip it over so that you don't leave behind a ton of your cheese and chicken in the pan. Repeat with each serving.
All that is left to do is cover it with your specific toppings such as sour cream, chives and jalapenos.
Serves 4-8 people
Krizzrito
Spoiler
1 Lb. Ground Beef
1 Cup Chopped Onion
1 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Jalapeno
2 Large Minced Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1/2 Cup Ortega Taco Sauce (If you don't know how to make your own)
1 (16 oz.) Can Refried Black Beans
6 (10 Inch) Tortillas (I prefer flour, but corn or whole wheat are good too)
3/4 Cup Daisy Sour Cream
1½ Cup Shredded Cheese (Your choice. I prefer the bagged Mexican blend or sharp cheddar)
1 Cup Chopped Onion
1 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Jalapeno
2 Large Minced Garlic Cloves
2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1/2 Cup Ortega Taco Sauce (If you don't know how to make your own)
1 (16 oz.) Can Refried Black Beans
6 (10 Inch) Tortillas (I prefer flour, but corn or whole wheat are good too)
3/4 Cup Daisy Sour Cream
1½ Cup Shredded Cheese (Your choice. I prefer the bagged Mexican blend or sharp cheddar)
- Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain. Add the veg, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently.
- Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up.
- Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once. Top with dollops of the remaining sour cream.
Guacamole (MysticalDL)
Spoiler
• 3 ripe hass avocados
• 1 roma tomato, deseeded, diced
• 1/2 cup red onion, diced
• 1/2 cup cilantro leaves, finely chopped
• 1 large clove garlic
• 1 serrano pepper, with seeds*
• 1 TBSP lime juice, fresh squeezed
• 1 tsp distilled white vinegar
• 1 tsp salt
Directions
1.In large mortar and pestle, crush garlic, peppers, and salt to make a uniform paste.
2.Add lime juice and vinegar. Halve, pit, and peel the avocados as you need them to reduce oxidation. Add them to mortar. Mash until slightly chunky consistency.
3.Mix in red onion, tomato, and cilantro with a spoon. Taste and add more salt or vinegar, if desired. Spoon into a serving dish.
Serve guacamole dip immediately with restaurant-style tortilla chips. Enjoy!
• 1 roma tomato, deseeded, diced
• 1/2 cup red onion, diced
• 1/2 cup cilantro leaves, finely chopped
• 1 large clove garlic
• 1 serrano pepper, with seeds*
• 1 TBSP lime juice, fresh squeezed
• 1 tsp distilled white vinegar
• 1 tsp salt
Directions
1.In large mortar and pestle, crush garlic, peppers, and salt to make a uniform paste.
2.Add lime juice and vinegar. Halve, pit, and peel the avocados as you need them to reduce oxidation. Add them to mortar. Mash until slightly chunky consistency.
3.Mix in red onion, tomato, and cilantro with a spoon. Taste and add more salt or vinegar, if desired. Spoon into a serving dish.
Serve guacamole dip immediately with restaurant-style tortilla chips. Enjoy!
Chicken Cacciatore (MysticalDL)
Spoiler
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 green pepper, sliced
1 lg. onion, sliced
1 (8 oz.) pkg. fresh mushrooms, sliced
2 (1 lb.) cans peeled, low-salt tomatoes
1 (6 oz.) can tomato paste
1 garlic clove, crushed
2 tsp. basil
1/4 tsp. pepper
6 oz. water
1/4 c. grated Parmesan cheese (optional)
Place chicken pieces in a 3-quart baking dish. Layer green pepper, onion and mushrooms over chicken. In a bowl, mix tomatoes, tomato paste, garlic, basil, pepper and water. Break tomatoes into pieces with a spoon; pour tomato mixture over chicken. Cover and bake at 350 degrees for 45 to 60 minutes until tender.
Remove chicken to serving dish. If sauce is too thin, stir in 1/4 cup Parmesan cheese. Pour over chicken. Serve over unbuttered noodles or pasta. Yields: 6 to 8 servings.
1 green pepper, sliced
1 lg. onion, sliced
1 (8 oz.) pkg. fresh mushrooms, sliced
2 (1 lb.) cans peeled, low-salt tomatoes
1 (6 oz.) can tomato paste
1 garlic clove, crushed
2 tsp. basil
1/4 tsp. pepper
6 oz. water
1/4 c. grated Parmesan cheese (optional)
Place chicken pieces in a 3-quart baking dish. Layer green pepper, onion and mushrooms over chicken. In a bowl, mix tomatoes, tomato paste, garlic, basil, pepper and water. Break tomatoes into pieces with a spoon; pour tomato mixture over chicken. Cover and bake at 350 degrees for 45 to 60 minutes until tender.
Remove chicken to serving dish. If sauce is too thin, stir in 1/4 cup Parmesan cheese. Pour over chicken. Serve over unbuttered noodles or pasta. Yields: 6 to 8 servings.
