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 > Your search for posts made by 'Kebamo' found 7 matches.

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Meatball Sub. Casserole

Meatball Sub Casserole * Loaf of French bread * Butter or margarine * 1/2 teaspoon of garlic salt * 8 oz cream cheese, softened to room-temperature * 2 tablespoons of mayonnaise * 1/2 teaspoon of Italian seasoning * 1 pound of frozen, fully cooked Italian meatballs (thawed and cut in half) * 1 can Hunts Garlic and Herb Spaghetti Sauce * 2 cups shredded mozzarella cheese 1. Turn oven on to broil. 2. Slice French bread into thick slices (1-1.5 inch slices). 3. Butter one side of the bread slices. 4. Lightly sprinkle with garlic salt and place bread slices butter side up on a cookie sheet. 5. Broil bread until golden toasty on the edges. 6. Turn oven down to 350 degrees. 7. Spray a 9x13 metal or glass baking pan with non-stick cooking spray. 8. Place bread toasted side up into the pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. 9. In a medium bowl, combine the softened cream cheese, mayonnaise and Italian seasoning using an electric mixer on medium speed until smooth. Scrape down the side of the bowl as needed. 10. Using a spatula, evenly spread the cream cheese mix over all of the bread slices (creating a smooth, even layer all the way across the pan). 11. Place cut up meatballs evenly on top of the cream cheese mix. 12. Pour the can of spaghetti sauce evenly over the meatballs. 13. Evenly sprinkle mozzarella cheese over the sauce. 14. Bake for 30 minutes until heated all the way through and cheese is golden and bubbly. 15. Remove from oven and let rest for 5 minutes before serving. Frozen Italian meatballs are often sold in 2 pound packages so use only 1/2 a bag.
Kebamo 01/20/20 02:52am Camp Cooks and Connoisseurs
Polynesian Chicken Drummies

Polynesian Chicken Drummies Ingredients * 2-3 lbs chicken drumsticks or wings * 1 cup duck sauce or Saucy Susan * 2 tbs soy sauce * 1 tsp garlic powder optional * 2 tbs olive oil see NOTES Instructions * In a small bowl, mix the duck sauce, soy sauce and garlic powder (if using). * Preheat oven to 375 degrees F. Line a large baking sheet with non-stick parchment and I also advise spraying the parchment with non-stick spray as well. * Place drumsticks (or wings) on prepared pan. Brush with olive oil. * Bake for 25-30 minutes. * Coat the chicken with the sauce either by brushing it on or drizzling it over the chicken, but make sure that it's coated well. * Bake for an additional 10-15 minutes, or until coating is bubbly and chicken is nicely browned. Notes Crockpot method--do NOT brush chicken with the olive oil. Place chicken in the bottom of a large (6-7 quart) crock pot or casserole crock. Ideally, they should be in a single layer so I recommend the casserole crock. Cook on high for about 3 hours then drain off any liquid that accumulated. Pour sauce over chicken and cook for an additional 1-2 hours, or until chicken is done.
Kebamo 12/10/19 05:51am Camp Cooks and Connoisseurs
Old Bay Salmon Cakes

Old Bay Salmon Cakes INGREDIENTS * 2 6oz cans wild salmon, skinless and boneless * 2 teaspoons Old Bay seasoning * 2 eggs * 2 tablespoons mayonnaise * 3/4 cup panko * 1 small green pepper, finely chopped * 2 tablespoons chopped fresh chives * light olive oil for frying INSTRUCTIONS * In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. * Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned. * Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon. * Serve with a squeeze of lemon.
Kebamo 12/06/19 01:35pm Camp Cooks and Connoisseurs
Marinated Hotdogs

Marinated Hotdogs Who doesn’t love a good hotdog, well what about one that tastes absolutely amazing.  A few extra steps and I promise you may never go back to the classic grilled hotdog again. Ingredients: 8 Hotdogs, I prefer all beef 2 T BBQ Sauce 1T Ketchup 2tsp. Worcestershire Sauce 1/2 tsp. Yellow Mustard 1/2 tsp. Dijon Mustard (optional) 1/2 tsp. Minced Garlic 1/4 tsp. Onion Powder 4 tsp. Olive Oil Directions: -Mix all ingredients but hotdogs in small bowl. -Cut slits into one side of eat hotdog.  You don’t want them too deep, but you want them deep enough for marinade to go.  Depending on hotdog you can cut 5-8 slits. -Place hotdogs in closeable bag, pour marinade over them. -Place in fridge for at least 2 hours.  Remove and lightly wipe down hot dogs, too much marinade may burn before hotdog is done. -Grill hotdog to preferred doneness. Enjoy!
Kebamo 11/10/19 11:16am Camp Cooks and Connoisseurs
Best Braised BBQ Short Ribs

Best Braised BBQ Shortribs Ingredients * 1 tablespoon olive oil * 1 Large onion (chopped) * 6 cloves garlic (peeled and chopped) * 1 jalapeño pepper (chopped with seeds) * 2 teaspoons dried oregano * 2 teaspoons cumin seed * 1 teaspoon kosher salt * 1/2 teaspoon ground black pepper * 3 bottles lager beer * 1 dried bay leaf * 5lb beef short ribs (look for large meaty ribs) * 1 cup ketchup * 2 tablespoons molasses * 1 tablespoon balsamic vinegar * 2 teaspoons Worcestershire sauce * optional: hot pepper sauce, to taste * 2 tablespoons olive oil for brushing ribs before grilling * kosher salt and black pepper for seasoning ribs before grilling Directions Braise the ribs 1. In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are very tender when pierced with the tip of a knife, about 2-3 hours. (braising time will depend upon size of ribs) Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid. Strain the braising liquid through a fine mesh strainer into a large bowl and discard the solids. Cover and refrigerate the cooled ribs and the braising liquid (separately) until chilled, about 2 hours (or overnight if you wish). Make the sauce 2. Skim the fat from the surface of the liquid. Pour the liquid back into the stockpot (now clean) and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature. Finish the ribs 3. Remove the ribs from the refrigerator and cut off any large pieces of exterior fat; this will minimize any grill flare-ups. Brush the ribs with the oil and season evenly with the salt and pepper. Preheat the grill to medium and brush the cooking grate clean. Grill the ribs over medium heat until warmed through and the exterior is beginning to turn crispy, turning several times, about 10 minutes. Brush the ribs generously with the sauce. Turn the heat up and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce Braised BBQ Shortribs
Kebamo 11/09/19 02:52am Camp Cooks and Connoisseurs

GRILLED MARINATED LONDON BROIL Ingredients * 2 pounds London Broil For the London Broil Marinade * 2-3 spicy chili peppers I used 2 red Fresnos, 1 habanero and 1 ghost pepper * 2 cloves garlic chopped * 1 teaspoon sugar * 1 tablespoon white vinegar * ½ cup soy sauce * 2 tablespoons apple cider vinegar * 2 tablespoon olive oil * 1 teaspoon cayenne pepper * 1 teaspoon dried oregano * 1 teaspoon dried thyme * 1 teaspoon salt * 1 teaspoon black pepper Instructions 1. First, make your chili paste by adding chili pepper, garlic, sugar and white vinegar to a food processor. Process to form your paste.Mix it together with the remaining ingredients. 2. Score the London Broil on both sides with a crosshatching pattern, about ¼ inch deep to allow the marinade to penetrate the meat. 3. Add the meat to a large baggie or into a dish and pour the marinade over it. Rub the marinade into the meat and cover. 4. Refrigerate at least 6 hours, though it is best to marinade overnight for better flavor. 5. Heat a grill to medium-high heat. Very lightly oil the grates. 6. Grill the London Broil for 5 minutes, then flip and grill another 5 minutes. 7. Check the temperature. You’ll want 125 degrees F internally for medium-rare or 130 degrees F for medium. Continue to grill and flip until you reach your desired temperature, up to 20 minutes TOPS. 8. Rest for 10 minutes, then slice up against the grain and serve.
Kebamo 11/09/19 01:49am Camp Cooks and Connoisseurs
Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce

Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce Chicken and Bacon with Sun-Dried Tomato Cream Sauce - Gluten free, low carb, high protein, KETO friendly recipe. Perfect if served with asparagus, spinach, broccoli, brussels sprouts Ingredients Chicken Breasts * 4 garlic cloves minced * 6 oz sun-dried tomatoes in oil in a jar * salt * 2 tablespoons olive oil either from the jar of sun-dried tomatoes, or just use olive oil * 1/4 teaspoon paprika * 2 lb chicken breasts large, halved horizontally Cream Sauce * 1 cup heavy cream * 1 cup milk * 1 cup mozzarella cheese shredded * salt and pepper to taste * 1 teaspoon dried basil * 1/4 teaspoon crushed red pepper flakes at least, add more to taste * 12 strips bacon cooked and crumbled Instructions How to cook chicken breasts in a skillet on stove top: 1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below: 2. In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.? 3. Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side. ? 4. Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.? 5. Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness. How to make cream sauce: 1. Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices).  Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.? 2. Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer. ? 3. Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine. ? 4. Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm.
Kebamo 11/04/19 10:57pm Camp Cooks and Connoisseurs
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