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What are your favorite recipes?

Huskermedic

Retired
15 Year Member
Welcome to Max's Kitchen what are your favorite recipes?

Enjoy!
 
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4evrHusker

All Big 10
10 Year Member
I will contribute the first one. This was a hit this past Thanksgiving & Christmas. I will be making it again.

Cornbread and Sausage Stuffing

Ingredients
• 2 (12 ounce) packages corn bread mix
• 2 pounds sausage, cooked and drained
• 2 tablespoons butter
• 1-1/2 cups chopped onion
• 6 stalks celery, chopped
• 2 heads, garlic, peeled & diced
• 2 teaspoons dried thyme
• 1 tablespoon and 1 teaspoon ground sage (I used Jimmy Dean's Sage sausage & omitted this)
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups vegetable broth

1. One to two days ahead, make cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

3. In a skillet, cook onion, garlic and celery in butter and sausage drippings until soft. Remove from heat, allow to cool.

4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, salt and pepper. Mix well.

5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
 

werewasi

Recruit
5 Year Member
How many does this stuffing serve 4 ever? Sounds like a lot.

Peanu Brittle

2 cups raw Spanish peanuts
2 cups sugar
1 cup Karo syrup
1/2 cup water
After cooking:
1 tsp baking soda
1 tsp vanilla

Stir peanuts, sugar, karo syrup and water together. Use candy thermometer. Take off burner when thermometer when it reaches 290 degrees. (Hard crack is 300 degrees, but it's better to take off at 290 so it doesn't burn. It continues cooking)
Stir in baking soda and vanilla immediately. Stir like crazy for 30 seconds. pour onto greased cookie sheet. The smaller the pan the thicker the brittle. Let cool. Eat
 
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FCHusker

#1 Husker Fan
10 Year Member
I will contribute the first one. This was a hit this past Thanksgiving & Christmas. I will be making it again.

Cornbread and Sausage Stuffing

Ingredients
• 2 (12 ounce) packages corn bread mix
• 2 pounds sausage, cooked and drained
• 2 tablespoons butter
• 1-1/2 cups chopped onion
• 6 stalks celery, chopped
• 2 heads, garlic, peeled & diced
• 2 teaspoons dried thyme
• 1 tablespoon and 1 teaspoon ground sage (I used Jimmy Dean's Sage sausage & omitted this)
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups vegetable broth

1. One to two days ahead, make cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

3. In a skillet, cook onion, garlic and celery in butter and sausage drippings until soft. Remove from heat, allow to cool.

4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, salt and pepper. Mix well.

5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
I make one very similar but use Chorizo!
 

McLaughlin

5-Time National Champion
5 Year Member
Well, this new Forum is RIGHT UP MY ALLEY.

I recently graduated from Culinary School. In the next few days/weeks, I'll sit down and post some of my favorite recipes from school.
 

Nishioka

Junior Varsity
5 Year Member
Well, this new Forum is RIGHT UP MY ALLEY.

I recently graduated from Culinary School. In the next few days/weeks, I'll sit down and post some of my favorite recipes from school.
Great, please do. My idea of cooking is overcooked meat + jar of sauce.
 

BuffSurveyor

All American
10 Year Member
Not sure whos idea Max's Kitchen was, but it awesome!!!!
Thank you very much! :thumbsup: Now you can send some of your best cooking to me for some professional taste testing.

PM me for my address. LOL! Like anyone actually would!

Seriously, I was lurking around some other team sites and came across several that had food (and drink) related forums. Boy, some of those guys (and gals) sure can cook from what I saw from the photo's they posted of their labors. I have seen some great ideas not only for grilling and smoking, but but even for stews, roasts, fried chicken, Cajun food, breads, pies, and "stuff" that I've never seen before. They even know how to build smokers and grills for the home and for tailgating.

I'm thinking Husker fans can really put on a cooking show.

Now let's get at it! I'm starved!

GBR!
 

redarmy

Starter
5 Year Member
Beef Tips.

2 cans of Cambells cream of mushroom soup.
1 cup of sprite
1 package of liptons onion dry soup mix
mix together.
add 1 1/2 lbs of stew meat.

cook at 275 to 300 for 4 hrs.

serve over rice or egg noodles.

You can thank me later.
 

FCHusker

#1 Husker Fan
10 Year Member
Thank you very much! :thumbsup: Now you can send some of your best cooking to me for some professional taste testing.

PM me for my address. LOL! Like anyone actually would!

Seriously, I was lurking around some other team sites and came across several that had food (and drink) related forums. Boy, some of those guys (and gals) sure can cook from what I saw from the photo's they posted of their labors. I have seen some great ideas not only for grilling and smoking, but but even for stews, roasts, fried chicken, Cajun food, breads, pies, and "stuff" that I've never seen before. They even know how to build smokers and grills for the home and for tailgating.

I'm thinking Husker fans can really put on a cooking show.

Now let's get at it! I'm starved!

GBR!
Your good peoples!!
 

FCHusker

#1 Husker Fan
10 Year Member
We are gonna have to have to hit fjbfour up for a new category! Favorite recipe! Should be fun!
 
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Ackos

Heisman
15 Year Member
About time! I was thinking about recommending something like this for a long time :thumbsup:
 

ThotDoc

Tom Osborne
5 Year Member
This is a great idea. I'm more an eater than a cook, but I can get some of these made for my personal culinary enjoyment.
 
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