Feel free to leave feedback and discuss, but I'm going to make an effort to keep this thread as easy to navigate as possible, so don't be surprised if non-recipe posts disappear from time to time.

4.08 VLSD, NICO 8-way ECU, full exhaust with custom headers,
Tokico Blues with Eibach springs, Stillen FSTB, 20mm RSB

http://forums.nicoclub.com/zerothread?id=343215

http://forums.nicoclub.com/zerothread?id=361919

How could I forget the thread that got this sticky in the first place?

http://forums.nicoclub.com/zerothread?id=409394

Chicken and rice casserole:

Ingredients:

4-6 boneless/skinless chicken breasts, depending on size.
1 can cream of chicken soup
1 can cream of celery soup
1 can worth of sour cream
Hungarian paprika
black pepper
garlic powder
2 small or 1 large pack Mahatma saffron rice
Ritz crackers
shredded Cheddar cheese

Directions:
Boil chicken breasts until mostly cooked. Remove from water and cool. Shred or pull the breasts.
While shredding, start the rice to cooking.
In a large bowl, combine cans of soup and sour cream. Add a pinch or two of garlic powder, a few dashes of black pepper, and between a teaspoon and a tablespoon of paprika, depending on taste. Add shredded chicken and stir.
Before the rice has cooked all the way, remove it from heat and place it in a greased 9x13" pan in an even layer. Add chicken mixture over the rice. Combine Ritz crackers, a handful of shredded cheddar, and some black pepper in a plastic bag. Crush crackers and mix ingredients. Layer mixture over chicken in pan.
Cook in a preheated oven at 350*F until rice and chicken are through cooking, usually until the cheese is melted and it bubbles through the top. About a half hour to an hour and a half, depending on how cool you let everything get when you were assembling it.

I may add some more recipes later. I've just had a jones for this stuff and haven't made it lately.

Not all who wander are lost.

FAQ/Write-up: S13 HVAC/climate control and dash switch light bulb replacement.

Not a recipe for food, but I thought it'd be nice to share some drinks from other countries.
http://forums.nicoclub.com/zer...-soda

Mmmm

Another one... for easy grilling.

Cut up some of your favorite meats... (I put beef, chicken, shrimp, and pork all together) cut up some veggies you like... (onions and potatoes are a unless you just hate onions) put it all in a bowl and mix it well with your hands. Add seasonings you like. Place handfuls of the mixture onto aluminum foil and seal the foil to make a closed pouch around the mixture. Throw the pouches on a hot bbq grill for a couple hours while you drink beer and lie to your friends about your sex life. Take them off and open them and eat up! Some people (men) usually eat them straight our of the pouch but ya may wanna empty the pouches onto plates. Make at least one pouch for each person. If they are small pouches... make 2.

Mmmm

Another one... for easy grilling.

Cut up some of your favorite meats... (I put beef, chicken, shrimp, and pork all together) cut up some veggies you like... (onions and potatoes are a unless you just hate onions) put it all in a bowl and mix it well with your hands. Add seasonings you like. Place handfuls of the mixture onto aluminum foil and seal the foil to make a closed pouch around the mixture. Throw the pouches on a hot bbq grill for a couple hours while you drink beer and lie to your friends about your sex life. Take them off and open them and eat up! Some people (men) usually eat them straight our of the pouch but ya may wanna empty the pouches onto plates. Make at least one pouch for each person. If they are small pouches... make 2.

Preheat oven to 350*
Remove innards from a whole chicken and rinse the bird inside and out.
Season the bird inside and out with whatever rub, seasoning or marinade you want.
Pop the top of a 12 oz. can of Kerns fruit nectar (favorites around here are the peach and the apricot flavors), pour out 1/3 to 1/2 the liquid into a cup, use a church key opener to punch 2 or 3 more openings in the top of the can.
Add 1 tsp. Wright's liquid smoke to the can.
Lower the chicken onto the can, inserting the can into the opening and forming a tripod using the can and two legs to stand the chicken vertically in a roasting pan or baking dish.
Bake in the oven for 1 1/2 hrs.

The chicken comes out incredibly moist and flavorful.

I experiment all the time with it, using fruit juices, canned sodas and beer. Any flavor or combination of flavors works. The only real caveat is that you don't use any diet drinks because the chicken picks up a chemical taste from the artificial sweeteners.

Additionally, places like Bed, Bath and Beyond, Target and Wal-Mart sell little stands that the can fits into and you just slide the chicken on to. Using the stand, the chicken can't tip over.

Easy and people love it!

Brackin Champ (my Irish family's recipe for traditional mashed potatoes)

5 lbs Gold Skinned Potatoes (yukon gold is good)
6 Scallions
1 Tbl Fresh Chives
1 pt Heavy Cream
1 stick of real cream unsalted butter

Slice scallions, chop chives, and set aside. Skin the potatoes, cut into cubes, and boil until cooked. While potatoes are cooking simmer the heavy cream and add scallions. Cook scallions in cream for about 2 minutes, the goal is to take away the strong smell of the scallion. Rough mash the potatoes so as to give them lots of texture and not smooth. Mix in the heavy cream and scallions slowly until you get a creamy mix but not runny. Salt and pepper to taste. Serve in a bowl and make a crater with a spoon in the middle of the mash. Cut a hearty chunk of butter and place in the crater.

Serves 6 people

The traditional Irish way to eat this is to eat from the outside inward, dipping the potatoes in the melted butter with each bite. Can't go wrong with this recipe and it tastes nothing like your regular mashed potatoes.

Cheers and happy eating from the Brackin family!

Modified by TBrack at 6:59 PM 11/8/2009