Topic: THE RECIPE THREAD  (Read 44994 times)

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Offline oldmanken

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THE RECIPE THREAD
« on: July 22, 2004, 08:01:47 am »
It's been request many time, so here it is...

If you have a recipe...post it here.
If you are looking for something to cook...find it here.
If you have an ingrediant you want to know how to use...ask it here.

It's THE RECIPE THREAD...it's pretty self explanatory!

(moderators, please be so kind as to sticky this one)
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #1 on: July 22, 2004, 08:04:56 am »
Ok, so I'll make the first request.

Some friends and I want to get together this weekend and cook up a big ol' scoff (meal).  I'm a curry lover, and suggested we cook some up, and my friend suggested using pork rather than the standard beef, chicken, or lamb.

Does anybody have a good pork curry recipe?  Or perhaps you have a prok recipe that has a bit of bite to it?  All suggestions are welcome.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #2 on: July 22, 2004, 11:45:16 am »
Sorry folks, bumping this one...I needs me an answer.

*bump-diddily-ump*
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Khalee

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Re: THE RECIPE THREAD
« Reply #3 on: July 22, 2004, 11:52:32 am »
Never tried Curry and about the only pork I do Is sausage, pork chops, and or bacon.

But do a search for it, bet youll find all kinds of recipes for it.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #4 on: July 22, 2004, 12:03:36 pm »
1lb lean boneless pork, cut into 1 in. cubes
1 tsp. ground Coriander
1/2 tsp chili powder
1/4 tsp ground saffron
2 Tbsp minced onion
1 tsp minced garlic
pinch of ground ginger
1 bay leaf
2 drops of lemon extract
1/2 inch piece of cinnamon stick
1 tsp salt
1 Tbsp melted shortening
2 C water
(1 C first extract, 1 C second extract, is more is needed add second extract)
1 tsp lemon or lime juice
1 tsp ground mixed spices, cardamom, cinnamon, cloves

Mix all ingredients together, except water, lemon juice, and one tsp mixed spices and toss over pork. Put pork in saucepan and heat for ten minutes, or until and onion are golden brown and partly fried. Add water, cover and simmer for about 1 hour, or until gravy is thick and pork is tender. (Liquid should be reduced by 1/2). Stir occasionally to prevent sticking. Remove from heat, add lemon juice, and immediately sprinkle surface of curry with 1 tsp. mixed spices. Serve with rice or other accompaniments. Makes 4 servings.




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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #5 on: July 22, 2004, 12:06:56 pm »
1lb lean boneless pork, cut into 1 in. cubes
1 tsp. ground Coriander
1/2 tsp chili powder
1/4 tsp ground saffron
2 Tbsp minced onion
1 tsp minced garlic
pinch of ground ginger
1 bay leaf
2 drops of lemon extract
1/2 inch piece of cinnamon stick
1 tsp salt
1 Tbsp melted shortening
2 C water
(1 C first extract, 1 C second extract, is more is needed add second extract)
1 tsp lemon or lime juice
1 tsp ground mixed spices, cardamom, cinnamon, cloves

Mix all ingredients together, except water, lemon juice, and one tsp mixed spices and toss over pork. Put pork in saucepan and heat for ten minutes, or until and onion are golden brown and partly fried. Add water, cover and simmer for about 1 hour, or until gravy is thick and pork is tender. (Liquid should be reduced by 1/2). Stir occasionally to prevent sticking. Remove from heat, add lemon juice, and immediately sprinkle surface of curry with 1 tsp. mixed spices. Serve with rice or other accompaniments. Makes 4 servings.

Sounds good Is it real spicy

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #6 on: July 22, 2004, 12:12:18 pm »
You can make it more or less to suit your tastes. Add or remove spices to suit. Good cooks taste of their food as it is cooking. If it needs more spice, just sprinkle it on. If its too spicey, dip some out.




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Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #7 on: July 22, 2004, 12:18:53 pm »
That sounds quite good, and pretty much exactly what I was looking for.

I'll have to make some modifications, as a few ingrediants are impossible to get around here.  Saffron is hard to come by, and I'll have to use ground cinnamon instead of a 1/2 inch stick (unless we have some hiding in our pantry).  I may add some tomatoes as well, diced canned ones.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Capt. Mike

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Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #9 on: July 22, 2004, 05:41:16 pm »
Requesting that the "powers that be" sticky this thread? Thanks!




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Re: THE RECIPE THREAD
« Reply #10 on: July 22, 2004, 08:11:07 pm »
Yea, thanks guys! :thumbsup: :thumbsup:
 There are too many good recipes floating around here to waste. :multi: :multi: :multi:
« Last Edit: July 23, 2004, 12:44:45 am by Ravok »

Offline Khalee

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Re: THE RECIPE THREAD
« Reply #11 on: July 22, 2004, 10:36:35 pm »
Ok heres what I made tonight.

clove or two of fresh garlic some minced onion or fresh and heat it up for a bit couple minutes.

Add to it one or two cans of dinty moore beef stew.also add limon pepper seaoning and lawers seasoning salt to taste heat to boil then simmer for a bit. Enjoy

It tasted pretty good almost used too much limon pepper in it but I ate it.
« Last Edit: July 23, 2004, 02:50:46 am by Khalee »

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #12 on: July 22, 2004, 11:07:42 pm »
Thanks Blade for sticking this thread. :thumbsup:




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Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #13 on: July 23, 2004, 02:49:34 am »
Quick delicious pie.

1 box Coconut Bars
1 can cherry pie filling (store bought or homemade)
1/2-3/4 C sugar
Vanilla or Chocolate Ice Cream

Crush Coconut Bars and spread on a plate. In a saucepan combine pie filling and sugar, and bring to a boil to dissolve sugar. Pour filling/sugar over Coconut Bars and allow to set for 10 minutes. Serve a la mode while pie is still warm.




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Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #14 on: July 23, 2004, 03:09:50 am »
Nanner Puddin

1 hand of bananas
1 box vanilla wafers
1 can crushed pineapple
4 cups milk
2/3 cup sugar
1/3 cup cornstarch
3 egg yolks
3 tablespoons margarine
2 teaspoons vanilla

In a casserole dish, or other deep cooking dish, begin by first putting down a layer of wafers, then a layer of banana (cut into wheels or strips), then a very thin layer of crushed pineapple. Also add wafers to sides. Continue layering until wafers are used. One short can of pineapple should do for entire puddin. When finished, begin making vanilla pudding. (Instant can be used, but isnt as good).

Get out a 2 or 3 quart saucepan.  In it combine the sugar and cornstarch.  Gradually stir in the milk. Use a whisk to make sure the cornstarch doesn't lump. If the milk is cold, so much the better, cornstarch dissolves most completely in cold liquids.  Heat the pudding over medium heat.  You will have to stir it a lot.

Next put yolks into a small bowl. Ladle a small portion of hot liquid into bowl and quickly stir so that yolks do not cook. Scrape this egg/pudding mixture back into the saucepan.  Whisk it up smooth.  Bring the pudding back to a boil and then remove it from the stove. Drop in the margarine and measure in the vanilla.  Stir the margarine in until it melts.

Then, using a butter knife to make sure vanilla pudding flows to the bottom and sides, pour over wafers, bananas, and pineapple. Now you can top with meringue or mini marshmallows and place in oven at 350 until golden brown. It tastes better after it has been chilled.




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762_XC

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Re: THE RECIPE THREAD
« Reply #15 on: July 23, 2004, 11:47:09 am »
Nanner Puddin

1 hand of bananas
1 box vanilla wafers
1 can crushed pineapple
4 cups milk
2/3 cup sugar
1/3 cup cornstarch
3 egg yolks
3 tablespoons margarine
2 teaspoons vanilla


What, no magic photons?  ;D

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #16 on: July 23, 2004, 01:18:33 pm »
Nanner Puddin

1 hand of bananas
1 box vanilla wafers
1 can crushed pineapple
4 cups milk
2/3 cup sugar
1/3 cup cornstarch
3 egg yolks
3 tablespoons margarine
2 teaspoons vanilla


What, no magic photons?  ;D

Nah, those would make it salty!




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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #17 on: July 23, 2004, 01:31:22 pm »
My Marinade  I make enough to do just one steak at a time so you will have to adjust it for more, Also all is done to taste so measurements are approx except for the first one.

in shallow bowl or dish 1 cup Worcestershire sauce garlic powder to taste onion powder to taste pepper to taste mix after you add each ingredient so to see if its to your liking. now add French'es mustard mixing and tasting as you go along,( ive tried other brands But I like French'es). You can play with the spices if you like as I have put in Chili powder some cyan, Paprika, but ive normaly just stuck with the basics. Now get your steak ready put it bowl and make sure mixure gets on all sides, cover and set in fridge for at least hour perferably longer, overnight would be best. Then pan fry and or grill to what you like I like mine med well to well done and enjoy.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #18 on: July 23, 2004, 04:15:40 pm »
Here are a few more recipes.  ;D


MARINATED PORK LOIN ROAST

3-4 lb. Boneless roast
1 tsp. dry mustard
1/2  tsp. Onion powder
1/2  C. apple juice
1 tsp. Basil
1/2  soy sauce
Non-stick cooking spray

Combine all ingredients, except pork roast, in a small bowl. Place roast in a large plastic bag; pour sauce over roast. Press out air; close top securely. Marinate 2 hours or more, turning meat over occasionally. Remove roast, reserve marinade. Place roast on rack in shallow roasting pan, spray with non-stick cooking spray. Insert meat thermometer so that bulb is in thickest part of meat. Roast in 325ºF oven for 2½  hours, or until thermometer registers 170ºF. Brush roast with reserve marinade for last half hour of cooking time. Heat remaining marinade and serve with pork.


BARBEQUED MEATBALLS

1 lb. ground beef
1 C. ketchup
Salt & Pepper to taste
3/4 C. Coca-Cola

Mix salt, pepper with ground beef, and make into very small (bite-sized) meatballs. Combine the ketchup and Coca-Cola and stir well, then cover the meatballs with liquid and cook over medium heat until thickened, about 30-45 minutes.


BRUNSWICK STEW

1 lb. lean boneless pork
1 small chicken, cut up and boned
2 lbs. ground beef
3-4 diced potatoes
2 C. cooked corn
1 C. lima beans
2-3 carrots, diced
2-3 onions, chopped
2 C. chopped tomatoes, juice or both

Add enough of each of the following to suit you taste: (all are optional)

Ketchup, chili powder, salt, pepper, ground red pepper, Worcestershire sauce.

Boil chicken and pork together until done, remove meat and cool. Reserve liquid. After they have cooled, grind meat in a food processors or mill. Sauté ground beef, then add all 3 meats and all of the vegetables back to reserved liquid and cook for 1-1½ hours. Season with last 6 ingredients as desired.


BEEF AND TOMATOES

1 C. cooked roast beef, cubed
1 1/2 C. raw potato, cubed
1/2 C. condensed beef broth
1-8 oz. Can stewed tomatoes
1/2 tsp. Seasoned salt
1-8oz. can pearl onions, drained

In a saucepan, combine ingredients except onions. Cover and cook until potato is tender, about 20-25 minutes, stirring occasionally. Add onions, heat through.


(These last three arent family recipes, but I like them).

TEXAS HASH

1 1/2 lb. ground beef
2 onions, diced
1 bell pepper, chopped
1 quart cooked tomatoes
1 C. uncooked rice
1/2  tsp. chili powder
2 tsp. salt
1/4 tsp. black pepper

Brown ground beef. Add onions & bell pepper and cook until onion is transparent. Stir in tomatoes, rice, chili powder, salt, and black pepper. Pour into greased 2 quart casserole dish. Cover with tinfoil and bake for 1 hour at 350ºF. Remove foil last 15 minutes.


EASY CHICKEN CASSEROLE

1 package Cornbread Dressing
1 stick butter
1 can, cream of mushroom soup
1 can, cream of chicken soup
4 large boneless chicken breasts

Stew chicken, but do not add salt to water. When chicken is cooked, reserve broth, then cool and dice chicken. Melt butter and stir into dressing. In a greased dish, 13X9 inch, put a layer of dressing crumbs, then a layer of chicken, then layer of mushroom soup diluted with 1 can of chicken broth. Again layer with crumbs, chicken, and cream of chicken soup diluted the same way. Top with crumbs and bake at 350ºF until brown, about 45 min. to 1 hour. Remember to use no salt at all.



FETTUCCINI ALFREDO

1 Tbsp. Butter
1 Tbsp. Plain flour
2 Tbsp. Cream cheese
2 Tbsp. Parsley
2 small garlic cloves, minced
1 1/3 C. skim milk
1 1/4 C. parmesan cheese, grated
Pepper to taste
4 C. hot cooked fettuccini

Melt butter in large pot. Add garlic and cook 2 minutes, stir in flour and cook until slightly brown. Stir in milk until smooth, add the cheeses and keep stirring until sauce is smooth and creamy. Add  parsley and fettuccini, stir to mix, add pepper and serve.




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Offline TheJudge

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Re: THE RECIPE THREAD
« Reply #19 on: July 23, 2004, 10:37:42 pm »
Judge's Moist Meat Loaf -

This is my personal recipe.  I do use meatloaf seasoning package, but ignore the recipe on the package.

3 lbs of Ground Beef (I prefer 90% Lean)
2 Eggs
2 8 oz cans of tomato sauce
1/2 cup of milk
2 handfuls of salad croutons (plain or garlic)
1 yellow onion
1 green bellpepper
1 pkg of Meatloaf seasoning mix (I prefer McCormiks, but just about any will do)

Mix Eggs, 1 can of tomato sauce, milk, and croutons in a large mixing bowl.  Dice onions and bellpeppers, add to mixture.  Sprinkle meat with garlic powder, add to mixture and make sure meat is thoroughly soaked.  Allow to marinate for 30 minutes.

Spread meat mixture into large glass pan.  Pour remaining can of tomato sauce over top and spread so that sauce fully covers top of meat.  Sprinkle salt, garlic powder, pepper, and basil lightly over top.  Cook in pre-heated oven at 400 degrees for 1 hour.

Creamy Garlic Mashed Potatoes

8-10 potatoes
1 can evaporated milk
Green onions
1/4 clove of garlic, minced

Cut potatoes into eights and add to pot of boiling water (I prefer to leave skins ON the potatoes).  Add minced garlic to boiling water.  Allow to boil until potatoes are tender (check with fork).

Drain potatoes in strainer and return to pot or mixing bowl.  Blend potatoes with mixer and add evaporated milk to desired creaminess (evaporated milk is MUCH better than regular milk - potatoes are MUCH tastier).

Salt and pepper to taste.

Chicken Parmesan and Garlic-herb baked chicken will be posted eventually.
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Offline Ferretlxix_XC

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Re: THE RECIPE THREAD
« Reply #20 on: July 24, 2004, 01:56:16 am »
Ferret's Chops (appox coocking time : under 20 min)
Four Porkchops
1 1/2 TBS of dark borwn sugar
1 1/2 TBS of Blasalmic vinager
I TBS Molassas
1Tsp lemon juice
I can Tomato soup



Sear Chops in a large skillet or sauce pan and drain
Lower heat to a simmer
Mix the other 5 ingredients together and add to chops
Cover till chops are cook thouroughly and then uncover to thicken sauce.
 

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #21 on: July 24, 2004, 11:53:58 am »
Ooh that sounds sweet. I make a Smothered steak that is similiar.

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Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #22 on: July 25, 2004, 04:13:41 pm »
Want to try something a little different for breakfast?

Capt Stumpy?s Kedgeree

This is my variation on the English version of the Indian dish Kicheri. This version is intended for breakfast but is good for lunch or dinner too. It's a quick and tasty use for leftover fish, lentels and rice from last night's dinner.

½ pound cold, cooked cod (or other fish) flaked
1 cup cooked lentils
2 cups cold, cooked white rice
2 hardboiled eggs, chopped
3 Tablespoons vegetable oil
½ Onion diced
1 clove minced garlic
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
dash cinnamon
1 bay leaf
Fresh Parsley sprigs.

Heat oil in wok or large skillet. Saute the onion and garlic until transparent but not browned. Stir in the spices and bay leaf. Add the rice and stir to coat the rice evenly with the oil and spices. Add the lentils and fish and cook over medium heat stirring occasionally for about 5 minutes or until heated through and slightly browned. Add a little water throughout the process until you reach a consistency you like (Some people like it almost like a soup, but I like this recipe drier so it makes a nice pile) Plate on a large plate or shallow bowl. Sprinkle egg on top, garnish with the Parsley.

Serves 4
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Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #23 on: July 26, 2004, 08:10:31 am »
Well Shadow, I never had the opportunity to try your recipe out.  It was bloody hot here on Sunday, so we decided to barbeque instead.  Picked up some nice steaks, put a little steak spice on them, and threw 'em on the barbie for a few minutes.  Those bloody things almost melted in our mouths...they were so good.

I'm going to have to give your recipe a try next week.  My parents are going on their vacation, so I will have the house to myself.  Perfect opportunity to have some people over for a meal.  Should be nice.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #24 on: July 26, 2004, 08:34:21 am »
This is the chili recipe that I normally use.  Quite different than a normal chili, but it tastes amazing.

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
3 round steaks, cubed (1 kg total)
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses

- Cook onions and garlic in oil, until Onions are soft.
- Add beef and cook until no longer pink.
- Add chili powder, paprika, cumin, coriander, allspice, oragano, cayenne, cinnamon, cloves, and mace.  Cook for one minutes while stirring.
- Add water, tomato sauce, red wine vinegar, molasses and bay leaf.  Let simmer uncovered for two hours.
- Remove bay leaf, salt and pepper to taste, and serve.

We normally serve it over rice, with some fresh buns as well.  Taste-wise it comes out both sweet and hot, and is really nice.  I normally avoid putting cloves in, or reduce the amount, as they have a rather strong taste.  Brown sugar can also be used in place of molasses.
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #25 on: July 26, 2004, 01:06:37 pm »
Well Shadow, I never had the opportunity to try your recipe out.  It was bloody hot here on Sunday, so we decided to barbeque instead.  Picked up some nice steaks, put a little steak spice on them, and threw 'em on the barbie for a few minutes.  Those bloody things almost melted in our mouths...they were so good.

I'm going to have to give your recipe a try next week.  My parents are going on their vacation, so I will have the house to myself.  Perfect opportunity to have some people over for a meal.  Should be nice.

Sounds good! Hope you like it. :thumbsup:




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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #26 on: July 27, 2004, 05:22:10 am »
Question how long can cooked rice last for. As I have desided to try a make some fried rice, but what I made up I know I wont be able to finish it all in one setting. So I thought make Half of it today for supper and the rest maybe thursday or friday. Could what I dont use keep that long.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #27 on: July 27, 2004, 02:18:33 pm »
It probably could, as long as you add some water and heat it back up to boiling.




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Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #28 on: July 27, 2004, 02:56:40 pm »
Question how long can cooked rice last for. As I have desided to try a make some fried rice, but what I made up I know I wont be able to finish it all in one setting. So I thought make Half of it today for supper and the rest maybe thursday or friday. Could what I dont use keep that long.

I find that cooked rice lasts 3 or 4 days. I always make my fried rice from previously cooked rice. Somehow the drier texture of the older leftover rice works better for frying.
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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #29 on: July 27, 2004, 03:33:53 pm »
That recipe sounds Good Cpt. Stumpy,I might have to try It out tomorrow.

Kinda OT. I got a Membership into the Cooking Club of America today in the mail. It's about a Buck a month, But It looks interesting.

I think I'll give It a shot.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline FVA_C_ Blade_ XC

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Re: THE RECIPE THREAD
« Reply #30 on: July 27, 2004, 04:34:58 pm »
Sour Cream Walnut Cake.

1/2  cup butter(unsalted)
1  cup sugar
2  eggs
1  teaspoon vanilla
1/2  pint sour cream
1  teaspoon baking powder
1  teaspoon baking soda
2  cups flour
7  walnut halves,whole

Topping:
1/2  cup chopped walnuts
1  teaspoon cinnamon
1/4 cup sugar

Mix topping ingredients set aside,Cream butter and sugar;mix in eggs and vanilla,then sour cream.
Sift together flour,soda,and baking powder;fold into butter mixture until smooth.

Pour 1/3 of batter into a greased,lightly floured bundt pan.
Sprinkle top of batter in pan with 1/3 of the topping mixture.
Repeat procedure 2 more times,Decoratively arrange the walnut halves on top of batter(sink them in a wee bit)

Bake at 350 degrees for 45 to 60 minutes.
Cake is done when it passes the toothpick test.
(note test often near the end to avoid over baking)

Let cake cool on a rack,when comfortable to touch,flip cake upside down,gently work the cake out.
Flip back over so that nuts are on top,let cool completely before serving.
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Offline Khalee

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Re: THE RECIPE THREAD
« Reply #31 on: July 29, 2004, 03:50:55 am »
Ok some one tell me how to make a good creamy potato soup. I like it But the few times Ive made it its allways been a little to runny.

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #32 on: July 29, 2004, 08:29:02 pm »
O.K.  Here's my Lumpia recipe I got from my Phillippino housegirl in '75 (and yes, my wife hired her..I ain't stupid)

Lumpia Wrappers (found in most oriental food stores)
Green beans (about 1 1/2 cups)
1 cup bean sprouts
1 cup carrots
1 cup celery
2 cups onions
1 1/2 cups green peppers (other colors can be substituted)
1 cup finely shredded cabbage
1 lb ground (add your own meat, combo, whatever)
1 cup soy sauce
3 cloves of garlic (or to taste)
1 cup of water

Slice green beans at 30 to 45 degree angle, finely, but not too
soak fresh bean sprouts
cut cabbage and put in large bowl
cut remaining vegetables in cubes or strips (your choice), but remember, they are going in Lumpia wrappers...put vegetables in the large bowl
brown and drain meat
sautee' onions, garlec and peppers until tender
Then add cabbage, then put all into the large pan..simmer 2-3 minutes
Add soy sauce
add green beans and sprouts
add 1 cup of water
add meat and simmer entire mixture 15 to 20 minutes on LOW heat

Let cool to room temp
Wrap mixture in wrappers (makes more than a dozen  :D )

Deep fry until wrapper is brown

The mixture can be seasoned to taste...we usually use beef or pork...

Dip in favorite sauce...serve with rice


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline S'Raek

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Re: THE RECIPE THREAD
« Reply #33 on: July 29, 2004, 11:00:05 pm »
Ummm ummmm....lumpia! 

Veritas vos Liberabit -- Semper Vigilo, Fortis, Paratus, et Fidelis

Offline Who

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Re: THE RECIPE THREAD
« Reply #34 on: July 31, 2004, 12:18:32 am »
Oh Great Scots!  You've got access to Lumpia??!!!
Then how about the recipe for Pancit!  You've got to get the recipe for Pancit!!! (you know the fried noodle dish)  Bring on the Pancit! :P

Offline Khalee

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Re: THE RECIPE THREAD
« Reply #35 on: August 01, 2004, 10:32:56 pm »
My Hamburgers enough for one or two people I suppose

1 or 2 lbs hamburger

One slice onion not to thick chopped up fine

Clove or two of Garlic chopped fine

Sauce; can use 57, A1,or Worcestershire sauce, or soy sauce I used combo of 57 and Soy tonight maybe 2 or 3 tablespoons of 57 and tablespoon of soy didn't measure so don't really know

Tablespoon paprika Tablespoon chili powder

Mix altogether let set preferably overnight if not then least hour in fridge then Grill or fry and enjoy


Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #36 on: August 01, 2004, 10:59:21 pm »
I like to put some onion soup mix or ranch dressing mix in my burgers. I also like to make double chili cheeseburgers using the same mixes.  :o




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Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #37 on: August 07, 2004, 10:41:34 am »
Pizza Crust Recipe

Very simple and easy to make, comes out fluffy and soft, but with a firm crust.

2 1/2 Cups Flour
1 Cup Warm Water
2 1/2 Tsp. Yeast
1 Tsp. Sugar
3/4 Tsp. Salt
2 Tbsp. Oil

- Place yeast in warm water, let sit for 5 minutes.
- Add sugar, salt and oil to yeast/water mix and stir.
- Fill bowl with flour, mix in yeast/water mix.
- Mix until sticking together, then take it out and knead it on the counter top.
- Place a small amount of oil in a bowl, slide the ball of dough in it and cover with wax paper and tea towel.
- Place covered bowl in warm (not hot) oven, and let sit for 1 hour.
- Take dough and knead out all the air.
- Spread on pizza tray, add toppings and cook at 425 for 15 to 20 minutes.

(Obviously toppings are personal choice, though I suggest making the sauce a half and half salsa and pizza sauce mix.  Add a nice taste and a bit of bite.)
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #38 on: August 20, 2004, 02:17:49 pm »
Well, not much action here recently, so, what I had last night

Cube Steak Parmesan

2 Cube steaks, wash in egg and a mixture of flour, bread crumbs and spices (your choice)
sear in pan with olive oil until brown on both sides
place in oven at 350 degrees for 35 minutes....

while this is going on, cook your tomato sauce

After 35 minutes, put your choice of cheese(s) on top and bake for another 10-15 minutes

during this time, cook the pasta of your choice

after the cheese is nicely melted, put some of your tomato sauce on the cube steaks, and bake until the pasta is done...no definate time as this can depend on altitude and humidity..


plate


enjoy, it was good


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #39 on: August 20, 2004, 02:32:57 pm »
I'm going to fix some Parmesian Pasta Tonight for the wife and Mother.

I went with Pasta Bows, and I made my Sauce using two pounds of finaly Grated Parmasian, a cup and a half of milnot, and A Spoonfull of Butter. (real butter mind you), I might add some Tiny shrimp to It, but I'm not sure.

Anyway, I'll sprinkle some ground Garlic over each plate, and use some store bought Breadsticks oven roasted.

Stephen getting hungry.

"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #40 on: August 20, 2004, 11:23:18 pm »
While I like the shrimp, they don't like me, an unfortunate alergy to shellfish..tho' I can eat freshwater clams and mussels...ah well...I enjoy what I can eat..and always use real butter...

Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #41 on: August 20, 2004, 11:31:48 pm »
Dang man, I'm sorry to hear that about shell fish.  trhough in some Broccili, Carrots, and Red pepper as filler and It came out Pretty good, Of course I'm Hungry again now. LOL

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #42 on: August 20, 2004, 11:45:07 pm »
Try a Papa Murphey's Pizza, a local (could be national) pizzaria where they make it, but you bake it...you can always add extras!!!!

Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #43 on: August 25, 2004, 09:39:50 am »
Been a little slow in here so I thought I'd post another of my favorite recipes.

Mrs Stumpy's Marinated Flank Steak.

This is done with a 2 to 3 pound cut. If you have a bigger cut of flank increase the portions of ingredients.

2 tablespoons honey
1/2 finely chopped onion
2-4 cloves garlic minced
1 inch slice of fresh ginger grated
1 cup light vegetable oil (canola)
1/2 soy sauce

Mix ingredients with a little hot water to melt the honey. Pour into shallow casserole dish or pan large enough for the cut of meat (it need not cover the meat). Marinate in Refrigerator for 6 to 24 hours. Turn the flank occassionally.

The way I cook it is on a Weber Kettle with Mesquite wood charcoal. Medium Rare. Do not cook it more than medium though. It also is fine under the broiler for those without a grill.

Now slicing. You want to slice it thin (electric knifes are good at this) and make sure you slice across the grain (very important). If you don't it will be tough.

Enjoy.
Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

It is impossible to reason someone out of something that he did not reason himself into in the first place. - Jonathan Swift

Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #44 on: November 14, 2004, 11:11:20 pm »
Have no idea why this thread died. Probably because I contributed to it.

I tried Ol'Mankens Chili recipe tonight and I have to say it kicks ass, but boy does it have to be cut with rice.

It reminds me of some Indian dishes. My poor Welsh stomach is not tuned to such levels of hotness but I enjoyed it.

I recommend a fine Lager. It is the only way to defeat an OldManken chili.

Cheers.
Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

It is impossible to reason someone out of something that he did not reason himself into in the first place. - Jonathan Swift

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #45 on: November 18, 2004, 12:16:47 am »
The thread died because of the election. Everyone was talking politics instead of potlickers.  ;)




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You can have peace. Or you can have freedom. Don't ever count on having both at once.-Robert A. Heinlein

Help control the idiot population. Have your liberal spayed or neutered!

Offline oldmanken

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Re: THE RECIPE THREAD
« Reply #46 on: November 19, 2004, 02:24:04 pm »
Have no idea why this thread died. Probably because I contributed to it.

I tried Ol'Mankens Chili recipe tonight and I have to say it kicks ass, but boy does it have to be cut with rice.

It reminds me of some Indian dishes. My poor Welsh stomach is not tuned to such levels of hotness but I enjoyed it.

I recommend a fine Lager. It is the only way to defeat an OldManken chili.

Cheers.

Glad you liked it Stumpy!  I haven't had an opportunity to make it in quite some time, though I'll probably do so not long after I return home for Christmas.  Rice is a must with this recipe, though pasta (spaghetti) might work equally welll...beer of any sort is the perfect thing to wash it down with, I agree.

Anyway, on to a request.  Does anybody have a good recipe for Carbonara sauce?  Probably my favorite pasta sauce and the Chef here at Harlow does a good job with it (a little too much bacon), so I want to learn to make my own.  I'de ask the Chef, but he's a right surly bastard!
"Purgatory is kinda like the in-betweeny one. You weren't really sh*t, but you weren't all that great either. Like Tottenham." - Ray (Colin Farrell) in In Bruges

Offline Sethan

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Re: THE RECIPE THREAD
« Reply #47 on: November 23, 2004, 11:47:33 am »
I've got my family addicted to this one.  They make sure there is beer in the fridge just on the hope I might make it.

Beer Bread

3 cups self-rising flour
2 teaspoons sugar
1 bottle beer (not light / low carb)
1/2 stick butter
salt

Let beer sit out until it gets to room temperature.  Preheat oven to 350º.  Grease a loaf pan.

Mix flour, sugar, and beer.  Pour into loaf pan, and bake at 350º for 50-55 minutes.  Remove from oven.

Melt butter and pour over top of bread, then lightly salt top crust.  Let sit for about 10 minutes.

Garlic salt can be substituted for regular salt.

It is the mark of an educated mind to be able to entertain a thought without accepting it. --Aristotle

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #48 on: December 01, 2004, 03:26:00 pm »
I use that Same thing Sethan for a Batter with things like Fried Okra.

Anyway, Might as well post this, as I'm Making Jerky today.

Have the Meat sliced to your Preferance, Myself, I like It Very thin, with the Fat still on It.

anyway, Prepare a marinade with Worcestershire Sauce, Liquid Smoke, Garlic, and What ever Other Spices you like. Let the Meat Marinade overnight, and then Plug in the Dehydrater.

turn the Meat every 6 hours or so, and Cook for about 24 Hours.

I'm able to make about 6-7 lbs of jerky which Last's me Roughly one - Two days.

as a Side note, the Butcher I frenquent had his GF Go Psycho on him, and Broke his Laptop. He offered me Half a Deer +Parts, If I can fix It for him. I'll pick It up tomorrow and do my best to get that Laptop fixed, as I love Me some Venison.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Ravok

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Re: THE RECIPE THREAD
« Reply #49 on: December 01, 2004, 03:54:13 pm »
 Yum!!!!! Don't forget your friends ;D :lol:

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #50 on: December 01, 2004, 04:00:42 pm »
You know, I have to send Some Good American coffee over the Pond To VSF Andy this week, when the Jerky is Done , I could Send some your way also. Mind you, My Personal batch uses alot Of Crushed Red Pepper, and Cracked Black pepper, to make It good and Hot.

stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline dragoon

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Re: THE RECIPE THREAD
« Reply #51 on: December 01, 2004, 05:14:41 pm »
This recipe is over 150 years old. It originated in my village of Llangennech, near Llanelli. in south West Wales:This is what you need:

These ingredients make 6 x 2lb puddings.

350g/?lb self-raising flour

450g/1? teaspoons bicarbonate of soda

450g/1lb breadcrumbs

700g/1?lb currants

450g/1lb raisins

450g/1lb sultanas

450g/1lb brown sugar

1 teaspoon mixed spice

1 teaspoon nutmeg

450g/1lb cooking apples grated

450g/1lb prunes - hopped and ready to eat

450g/1lb grated carrots

110g/4oz ground almonds.

1 teaspoon vanilla

8 eggs

Lemon juice rind

450g/1lb melted butter

275ml/?pint brandy or stout

110g/4oz glace cherries, cut in half.

This is what you do:

Prepare all ingredients. Place all ingredients into a large mixing bowl, mix well by hand. Cover with a cloth and leave overnight.

Grease 6 x 2lb pudding basins, divide the mixture between the basins. Place a greased piece of grease proof on top then a piece of foil, with your hand roll a foil around the basin to secure. Place puddings into large meat tray. Cover the whole tin with a large piece of foil.

Then place the tray into the oven and pour in the boiling water to cover half the basins. Now secure the large piece of foil around the baking tray.

Bake in the oven for four hours at 150C/300F gas mark 2.

Check halfway if the water has evaporated, if so pour in more boiling water.
God said to the Welsh: 'I am going to give you this glorious land of lakes and mountains.' So where's the catch, asked the Welsh? 'Wait until you see the neighbours,' replied God.

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #52 on: December 04, 2004, 11:20:11 am »
Oh Great Scots!  You've got access to Lumpia??!!!
Then how about the recipe for Pancit!  You've got to get the recipe for Pancit!!! (you know the fried noodle dish)  Bring on the Pancit! :P

Going through my books in the garage...Pancit

1 Cup pork, beef, or shrimp (diced)
6 pieces of bacon, diced (drain fat)
1 small onion, chopped
2-3 cloves garlic, chopped
3-4 carrotts, cut to your desire
2 stalks celery, cut diagonally
1/2 lbs green beens, cut 2" in length
1/2 lb snow peas
1/3 head of cabbage, sliced 1' thick..salt and pepper to taste
2-3 tsp soy sauce ..to taste
1 pkg. rice noodles (follow the directions)

Brown bacon until half cooked, add meat until cooked.
Saute garlic and onions
add carrots and beans untils half done...Stir in noodles

Stir fry until noodles are cooked..add seasonings & soy sauce...

Stir fry for 2 minutes..add cabbage

Stir fry for 5 minutes...

Enjoy!!!

Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline toasty0

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Re: THE RECIPE THREAD
« Reply #53 on: December 17, 2004, 11:20:30 pm »
For those of you who've posted your recipes in this thread I just want you to know some of us are still chugging along with Recipe King at http://toasty0.ipbhost.com/index.php?s=a545760689a05f2635fbce7881bcaae5&c=9

Also thought you might like to see a screenie (and link) of the bare bones UI that we're hammering out.


MCTS: SQL Server 2005 | MCP: Windows Server 2003 | MCTS: Microsoft Certified Technology Specialist | MCT: Microsoft Certified Trainer | MOS: Microsoft Office Specialist 2003 | VSP: VMware Sales Professional | MCTS: Vista

Offline toasty0

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Re: THE RECIPE THREAD
« Reply #54 on: December 24, 2004, 11:28:07 am »
For those of you who've sent in suggestions about Recipe King please read this: http://toasty0.ipbhost.com/index.php?act=ST&f=25&t=674

Thanks.

Jerry
MCTS: SQL Server 2005 | MCP: Windows Server 2003 | MCTS: Microsoft Certified Technology Specialist | MCT: Microsoft Certified Trainer | MOS: Microsoft Office Specialist 2003 | VSP: VMware Sales Professional | MCTS: Vista

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #55 on: December 24, 2004, 11:34:48 am »
That's Awsome Jerry , thanks for the Mention.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Khalee002

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Re: THE RECIPE THREAD
« Reply #56 on: December 27, 2004, 10:57:44 am »
Heres one Thats allways been a favorite  Brownie Nuggets

2 Cups Sugar
1/4 cup Cocoa
1/2 cup milk
1/2 cup butter
Put all in sauce pan and bring to boil. Boil 1 min, remove from heat.
Stir in 1 teaspoon van
1/2 cup Peanut Butter
3 cups quaker oatmeal

Now you can either spoon it out like a cookie on wax papper, dont know how many it will make as I have never done it that way,or you can get a 9 by 8 pan and put it in that, the way I do it.
Either way allow it to cool before eating.  And its good eaten man.
« Last Edit: December 27, 2004, 02:19:34 pm by Khalee002 »

Offline TheJudge

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Re: THE RECIPE THREAD
« Reply #57 on: February 04, 2005, 02:04:29 pm »
LUMPIA!  Oh sweet heavens, the memories of our Master Chief making them once a month.  When I was messcranking he'd let us get first shot at them.  They were pure heaven and only made for the officers, chiefs, and those enlisted people who were, or had at one time, mess-cranked in the wardroom and CPO mess.


Now, here's my recipe for Biscuits and Gravy:

For the biscuits:

Preheat oven to 395 degrees.  Oil a flat cookie sheet and heat in oven.  Use a 1 to 3/4 ration of Flour to Buttermilk.  One tablespoon of Clabber Girl (yes, brand is important) for every cup of flour.  Mix thoroughly in large bowl.  Dough should be almost of a consistency with playdough.  Pour about two teaspoons of heated oil into dough and mix thoroughly.  Place rounded tablespoon of dough onto cookie sheet.  Bake about 15 minutes.

For the Gravy:

Cook 1/2 pound of sausage in large raised skillet.  Crumle into small pieces.  Do NOT drain grease from pan.  Add about six heaping tablespoons of flour over high heat.  Mix flour, meat, and oil together.  Pour about two cups of milk into mixture, adding pepper to flavor.  Stir frequently until gravy boils and settles. 

Pour gravy over biscuits and enjoy.

For chocolate gravy, add three teaspoons of Hershey's baking cocoa, six tablespoons of sugar, and a teaspoon of vanilla to flour mixture before adding milk.

« Last Edit: February 04, 2005, 02:40:30 pm by TheJudge »
He who can master the data controls the world.

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #58 on: February 04, 2005, 06:59:20 pm »
awesome Judge.  I started craving that when I saw your post over in Hot and Spicy where you mentioned this.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #59 on: February 25, 2005, 11:36:14 am »

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #60 on: February 27, 2005, 09:52:59 am »
How about 7-UP cake

1.5 cups butter
3 cups sugar
5 eggs
3 cups flour
2 TBLS lemon extract
3/4 cup 7-UP soda

Cream sugar and butter together until light and fluffy.  Add eggs, one at a time, and beat well.  Add flour.  Beat in extract and 7-UP.  Pour into a well greased and floured bundt pan or tube pan.  Bake at 325 degrees for 1.25 hours.

Khalee, you could try your Dr. Pepper as a substitute  :D 

Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

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it hasn't, it isn't, it even ain't, and it shouldn't
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Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #61 on: March 10, 2005, 05:20:45 pm »
Grandma's Meatloaf
 2Lb Hamburger
 1 cup Cracker crumbs
 1 Tablespoon Worcestshire sauce
 1 Teaspoon Garlic salt
 2 eggs
 1-1/4 cup Onion
  mix well form into Loaf bake for 1 hour at 350. last 15 min or so can put cheese on top

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #62 on: March 17, 2005, 02:51:31 pm »
In addition to billions of gallons of much needed crude oil to fuel our SUV’s there is yet another Alaskan bounty that we can enjoy. With all the predicted dead Caribou to come, it’s not too early to be thinking about how we can enjoy this unexpected treat.
----------------------------------------------------------------------


Recipe: A 1 Caribou Steak
A-1 Caribou Steak
Yield: 2 servings

1 lb Caribou steak
4 tb Butter; divided
1 sm Onion; chopped
2 tb Sherry
1 tb Worcestershire
3 tb A-1 steak sauce
1 tb Chopped chives
1 tb Chopped parsley
Salt & pepper
2 tb Brandy

Cook onions in 2 tbsp butter until golden. Pound steak to tenderize
and sear over high heat in butter & onion, about 2 min on each side. Add
sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and salt.
Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the
table, flame and serve.

--------------------------------------------------------------

Recipe: Caribou Marinade Iii Rosemary And Garlic
CARIBOU MARINADE III- ROSEMARY & GARLIC
Yield: 1 Batch

1 c Water
10 Peppercorns
1 Small onion, quartered
2 ts Rosemary leaves
1 c Dry red wine
2 Bay leaves
4 Garlic cloves

As for Marinade #1 above

----------------------------------------------------------------------------------

Recipe: Caribou Meatloaf Chinese Style
Caribou MeatLoaf- Chinese Style
Yield: 4 servings

1 1/2 lb Ground caribou
1/2 lb Ground pork
1/2 c Cooked rice
1 tb Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Anise or Chinese 5 spice
1/8 ts cayenne; opt'l
1 bunch radish TOPS; chopped
1 egg
Radish greens are good cooked as a pot herb and have a flavor similar to
Chinese parsley or Cilantro.

Combine all ingredients and shape by hand into a loaf. Place in a bread pan and
cook in a preheated oven for 50-60 min til browned and juices bubbling.

-------------------------------------------------------------------------------



Dozens More!


http://www.massrecipes.com/cats/Caribou

Stephen  ;)
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Ravok

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Re: THE RECIPE THREAD
« Reply #63 on: March 17, 2005, 03:00:30 pm »
 That sounds good. :) Im going to try Elk and see how it turns out.
Ive never shot a Carribou .and I only Hunt here, and in Colorado.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #64 on: March 19, 2005, 02:29:35 am »
I wasnt going to post anymore, but I just made a recipe I hadnt used in years...mainly because I forgot where I put it.

This recipe comes from a woman that married a relative of mine. She was a chef in a restaurant. It took a considerable amount of talking before she shared this recipe. It is for, IMHO, a truly great meatloaf.

Avis’ Meatloaf

Mix
1 16oz. Can Tomato Paste
½ C. Brown Sugar
½ C. Vinegar
2 Tsp. Mustard

Set aside.

Mix
2 lbs. Ground beef
2 finely chopped Celery Stalks
2 finely chopped Med. Onions
1 C. Cracker crumbs
1 Tsp. Salt
2 Eggs
½ Tsp. Pepper
½ Tsp. Oregano

Mix together beef, vegetables, crumbs, eggs, and seasonings. Add one half of tomato mixture to meat mix. When thoroughly mixed, place in baking pan, and form into loaf. Bake at 350°F for 1½ hours. Pour remaining tomato mixture onto loaf, turn off oven, and leave in oven until oven cools. Serve while warm. Makes 4-6 servings.




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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #65 on: March 19, 2005, 08:07:53 am »
That sounds good also Will.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #66 on: March 28, 2005, 01:02:03 pm »

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #67 on: March 28, 2005, 01:06:55 pm »
For you Hot Sauce lovers

http://www.sweatnspice.com/

Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #68 on: May 29, 2005, 09:31:03 pm »
Gregorio's Hemingway Fish Stew

I pieced together this recipe after reading Mary Welsh's (Ernest Hemingway's wife) biography where she mentioned a fish stew served up by Hemingway's Cuban first mate (Gregorio) of his boat Pilar. I had to guess on the proportions and I took liberty with a couple of ingredients but for the most part it is the same ingredients mentioned in the book "How it Was" by Mary Welsh Hemingway.

I've only done one test of this recipe but it turned out good enough and I think it is pretty much done.

2 pounds whitefish filets, (cod, snapper, halibut) lightly salted and cut into large (approx 1-inch) pieces.
2 tablespoons olive oil.
1 medium onion, chopped.
1 red bell pepper, diced.
6 medium cloves garlic, diced fine.
1 can diced tomato.
1 large fresh tomato seeded and chopped.
1 roasted red pepper, diced fine.
2 whole bay leafs.
1 tablespoon fresh oregano, finely chopped (or substitute 1 teaspoon dried and crumbled).
2 tablespoons capers
12 Kalamata olives, pitted, diced fine.
1/4 teaspoon black pepper
1/2 cup of dry sherry (white wine will do).

4 cups of cooked white rice.

In a large saucepan slowly saute the onion, fresh red bell pepper and garlic in the olive oil until transparent and semi-soft being careful not to burn. If it starts to brown turn down the heat. When ready, add the can of diced tomato, chopped fresh tomato, roasted red pepper, bay leafs and oregano and simmer stirring occasionally.

After 30 minutes simmering add the capers, diced olives, black pepper and sherry. After simmering and stirring occasionally for another 15 minutes or so, turn down the heat to a low simmer, turn the mixture one more time and carefully add the fish, pushing the fish into the mixture. Do NOT stir. The idea here is to poach the fish in the liquid without breaking it up into little pieces. Make sure you do not boil the fish and maintain a low simmer.

After adding the fish wait 7 minutes and then turn the mixture carefully once, trying not to break up the fish pieces and push any fish pieces sticking above the level of the broth back into the liquid. Wait 7 more minutes and the fish should be done, open one of the larger pieces to check for doneness.

Serve over a cup of the white rice.

Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

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Offline Sirgod

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Food Warning
« Reply #69 on: August 13, 2005, 07:21:04 am »
Man I woke up hungry this morning... anyway here's a food warning for you all...

A Doctor was addressing a large audience in Tampa.

”The material we put into our stomachs is enough to have killed most of us sitting here, years ago. Red meat is awful. Soft drinks corrode your stomach lining. Chinese food is loaded with MSG. High fat diets can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water. But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?”

After several seconds of quiet, a 75-year-old man in the front row raised his hand, and softly said, "Wedding Cake."

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Ravok

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Re: Food Warning
« Reply #70 on: August 19, 2005, 05:59:51 am »
Man I woke up hungry this morning... anyway here's a food warning for you all...

A Doctor was addressing a large audience in Tampa.

”The material we put into our stomachs is enough to have killed most of us sitting here, years ago. Red meat is awful. Soft drinks corrode your stomach lining. Chinese food is loaded with MSG. High fat diets can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water. But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?”

After several seconds of quiet, a 75-year-old man in the front row raised his hand, and softly said, "Wedding Cake."

Stephen

  :lol: :rofl: :rofl: :rofl: :thumbsup: Showed this to the wife,and just got whacked in the head! :)
 So i guess its true. ;)

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #71 on: October 06, 2005, 07:51:19 am »
So what side dishes go good with livernonions. Besides mashed potatos n gravy and corn on the cob.

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #72 on: October 06, 2005, 08:09:18 am »
I've always been kinda Partial to Fried Okra  with Liver and Onions. Maybe some toasted Rye on the side.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Ravok

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Re: THE RECIPE THREAD
« Reply #73 on: October 06, 2005, 08:41:45 pm »
So what side dishes go good with livernonions. Besides mashed potatos n gravy and corn on the cob.

 Green beans, with ham cooked in them.

Offline Nemesis

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Christmas Cookies
« Reply #74 on: December 01, 2005, 06:18:33 pm »
Quote
Christmas Cookies

Ingredients:
1 ) 1 cup of water
2 ) 1 tsp baking soda
3 ) 1 cup of sugar
4 ) 1 tsp salt
5 ) 1 cup of brown sugar
6 ) lemon juice
7 ) 4 large eggs
8 ) mixed nuts
9 ) 1 bottle Vodka
10 ) 2 cups of dried fruit

Sample the vodka to check quality.

Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and
drink.

Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK.

Try another cup .... just in case.

Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who giveshz a sh*t.

Check the vodka.

Now shift the lemon juice and strain your nuts. Add one table.

Add a spoon of sugar, or somefink. Whatever you can find. What the hell...Greash the oven and piss in the fridge.

Turn the cake tin 360 degrees and try not to fall over. Get up slowly if you do.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and kick the cat.

Fall into bed.

CHERRY MISTMAS!
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Offline Father Ted

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Re: THE RECIPE THREAD
« Reply #75 on: September 06, 2006, 11:46:36 am »
  Christmas Whiskey Cake

1 cup butter

2 cups sugar

6 large eggs

2 teaspoons baking powder

3 cups flour, sifted

1/2 t. salt

1 cup bourbon

1 pound pecans, chopped

3 cups white raisins (or use candied fruit)

1 t. nutmeg

AND

~ a very large bottle of bourbon whiskey ~

 

First, sample the whiskey to check for quality.

Assemble all of the ingredients. Check the whiskey again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat this step.

Turn on the electric mixer and beat one cup of butter in a large

fluffy bowl. Add one teaspoon of sugar and cream until beat.

Make sure the whiskey is still okay... try another cup.

Turn off the mixer. Beat six leggs and add to the bowl,

then chunk in the cup of dried flut. Mix on the tuner.

Throw in two quarts of flour. Gradually pour in the cow.

Add 2 dried anything.

If the fried druit gets struck in the beaters, pry it loose with

a drewscriver. Sample the whiskey and check it again for tonsistency.

Next, sift two cups of salt. Or something. Who cares???


Check the whiskey again.

Now sift the nutmeg and strain your nuts. Add one table.

And the spoon. Of whiskee. Or something. Whatever you find left.

Grease the oven.

Turn the crake pan to 350 degrees. Don't forget to beat off the turner.

Pour the oven into the batter. Throw the bowl out the window.

Lick the batter off the floor.

Bake 300 minutes at 50 degrees.

Finish the blobble of whishy and flow to bed.


Captain: USS Majestik Moose NCC-1712


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Offline Father Ted

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Re: THE RECIPE THREAD
« Reply #76 on: September 06, 2006, 11:50:05 am »
 Nemesis,

I see you and I were thinking the same thing when we saw this thread.  :drink:

Captain: USS Majestik Moose NCC-1712


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Offline Father Ted

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Re: THE RECIPE THREAD
« Reply #77 on: September 06, 2006, 12:08:02 pm »
This is the chili recipe that I normally use.  Quite different than a normal chili, but it tastes amazing.

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
3 round steaks, cubed (1 kg total)
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses

- Cook onions and garlic in oil, until Onions are soft.
- Add beef and cook until no longer pink.
- Add chili powder, paprika, cumin, coriander, allspice, oragano, cayenne, cinnamon, cloves, and mace.  Cook for one minutes while stirring.
- Add water, tomato sauce, red wine vinegar, molasses and bay leaf.  Let simmer uncovered for two hours.
- Remove bay leaf, salt and pepper to taste, and serve.

We normally serve it over rice, with some fresh buns as well.  Taste-wise it comes out both sweet and hot, and is really nice.  I normally avoid putting cloves in, or reduce the amount, as they have a rather strong taste.  Brown sugar can also be used in place of molasses.

Father Ted's Chili

2 lbs. course ground beef(ask your butcher if they don't normally offer it)
2 lbs. soup/stew beef(cubed beef)
2 cans kidney beans(I'm not from Texas, so sue me ;) )
3 cloves garlic(diced)
1 large yellow onion(diced)
2 cans 8 oz. tomato sauce
1 can 16 oz. Rotel tomato and chilis(drain liquid or the chili will be too acidic and tart)
1 bag of Carroll Shelby's chili seasoning(it comes with chili powder, salt, cayenne, and even Mesa flower if you like it thick) If this stuff isn't available in your hometown, try ordering it online, or move. It's that good!
(optional) 1 lb crawfish tails with fat.

1. Brown beef and drain
2. Add onion, garlic, tomato sauce, Rotel, and Carroll Shelby's goodies then simmer for 45 minutes
3. Add kidney beans, simmer for another 45 minutes
4. (optional, add crawfish tails and fat, cook for another 10 minutes)

Serve with sour cream and cheddar. Fritos or crackers are optional.
« Last Edit: September 06, 2006, 04:41:17 pm by Father Ted »

Captain: USS Majestik Moose NCC-1712


"Live as brave men; and if fortune is adverse, front its blows with brave hearts." -Cicero
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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #78 on: September 17, 2006, 07:04:27 pm »
Saw this and thought IT fit pretty good for a gaming community that has a cooking thread.

"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline AlienLXIX

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Help Ferret Cook!
« Reply #79 on: October 18, 2006, 03:17:29 pm »
Well OK the real thing is that Ferret (Steve) has a 3 qrt slowcooker

in his room but is kinda limited on recipes and space.  Also this has to be stuff that he can cook either over night or within a few hours since a slow cooker with a removeable base is considered an open hot plate.  I guess hot plates are a big no no in barracks?  And he has to hide his in his locker!  LOL

Thanks guys YOU ROCK!
Aloha,
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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #80 on: October 18, 2006, 04:25:34 pm »
Oh this is gonna be an easy one. Of course, I'm sure he knows about Stews, and roasts and things like that, But HE can also do some Chicken and Dumblings. Just get a chicken quarter, and a Can of Biscuits, and dump in there with whatever seasonings he likes, in a few hours, He'll have a pretty good meal for him and a few buddies. + It's pretty cheap.

You can also do the Rotel / Velvetta with a bit of Hamburger or sausage, and do a Nacho type thing pretty quickly.

BTW, I still use that spice package idea with the aluminum foil he showed me when I visited.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Ferretlxix_XC

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Re: THE RECIPE THREAD
« Reply #81 on: October 20, 2006, 05:42:57 pm »
mmmmm nachos, sound so good right now.  I'll probably have to look at that as a nice snack/dinner combo for a movie night.
 

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #82 on: October 20, 2006, 06:07:37 pm »
mmmmm nachos, sound so good right now.  I'll probably have to look at that as a nice snack/dinner combo for a movie night.

Man that's just not right Steve. OK, someone tell me how to Freeze Dry Nachoes for my good friend here.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #83 on: January 17, 2007, 08:01:12 pm »
My Chili for one or two helpings  know this was all done to my taste But you can adjust to your tastes as needed
Pound to pound n half beef chicken turkey. I used beef

Three table spoons minced onion.

Half to table spoon minced garlic.

6 ounce can tomato paste, can n half to two cans of water. 

Chili powder to taste think I used four tablespoons

Brown beef add onion garlic  tomato paste mix together

start adding water to thin or thick you like it. add chili powder again on who spicy you like it.

Bring to boil for about 5 min thin simmer till your ready to eat.

Now for me this came out pretty good as I dont really like real spicy foods but again you can adjust it for yourself but it's a good start I think for somthing easy.

Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #84 on: June 02, 2007, 11:51:25 am »
Faux Phở

The Vietnamese beef noodle soup Phở is often eaten for breakfast. This particular recipe is a shortcut version that bypasses the day long process needed to produce the broth required of a real phở. While Faux Phở can't hope to hold up against the honest to goodness real Phở broth, its relatively quick preparation time makes up for some of it's shortcomings while still being a tasty breakfast alternative to more familiar breakfast fare.

If you care to make real Phở broth, even better.

----the Broth----
1 tbsp Canola oil
1/2 Onion chopped
1 inch fresh ginger sliced
3 cups beef stock (the clearer the better)
1 cup water
1 tbsp fish sauce
1 star anise
2 cloves
1 cinnimon stick
1/2 tsp sugar
pinch of fresh ground pepper

----to the Bowl----
2 servings bánh phở rice noodles
4 slices of deli thin sliced roast beef pulled into rough (approx 3 inch) pieces
1/4 cup onion sliced paper thin
1 green onion diced

----the Toppings----
1/2 cup cilantro
2 wedges of lime
1/2 cub bean sprouts or sliced green cabbage
Vietnamese hot sauce

In a medium pot on medium heat sweat the onions and ginger in the oil until the onions are translucent. Add the stock, water, fish sauce, anise, cloves, cinnimon, sugar and pepper and bring to a boil. While the stock is heating up, ready your noodles in a bowl of hot water. While the noodles are soaking, turn the heat down on the stock and simmer for 25 minutes.

After 25 minutes the noodles should be ready. Drain the noodles and separate into two large bowls. On top of the noodles arrange the roast beef, sliced onion and green onion.

Strain the contents of the broth and put the remaining broth back on high and bring to a quick boil. You want the broth to be as hot as possible. When hot, pour the broth into the bowls of beef, onion and noodle.

Top the finished soup with the cilantro, sprouts or cabbage, juice of the lime wedge and hot sauce to taste if desired.

Serves 2
Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #85 on: June 02, 2007, 12:07:30 pm »
Hey Can you post that Enchilada sauce breakfast recipe that you mentioned to me the other day. I did add something unusual to my Spinach Enchiladas, OF course it was mostly an Alfredo sauce, (Ricota , Cheese blend actually) but I added pine nuts to the layering sauce, and it turned out fantastic.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline CaptStumpy

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Re: THE RECIPE THREAD
« Reply #86 on: June 18, 2007, 11:35:44 am »
Hey Can you post that Enchilada sauce breakfast recipe that you mentioned to me the other day. I did add something unusual to my Spinach Enchiladas, OF course it was mostly an Alfredo sauce, (Ricota , Cheese blend actually) but I added pine nuts to the layering sauce, and it turned out fantastic.

Stephen

Sorry. Couldn't find that round tuit. Does anyone know where I could pick up a gross of those tuits cheap? (Posted in recipe thread too)

Stumpy's Slacker Especial

I have done a variation of this using green or red salsa for years. If you don't have enchilada sauce or if you'd just prefer salsa that's good too. Great way to use up those annoying left-over tortilla chip crumbs that never seem to get eaten and get thrown out.

1 tsp butter
4 whole eggs, 1 egg white, beaten with 1 tsp water
2 tbsp canned, diced, roasted, mild green chiles
1/3 cup enchilada sauce
1 cup tortilla chip crumbles
1/2 cup cheddar cheese, grated
1 tbsp sour cream
1 tbsp salsa
1 green onion, diced

Heat the butter in a non-stick skillet on medium heat and beat the eggs until smooth. When the butter starts to bubble, add the eggs and reduce heat to medium-low and scramble the eggs.

When the egg is just set, add the chiles and enchilada sauce and stir together until evenly encorporated. Now add the tortilla chip crumbles and cheese and toss.

Plate family style with the sour cream and salsa on top. Sprinkle with the green onion and garnish with whole tortilla chips. Might need a dash of hot sauce for those who prefer it more caliente.

Serves 2.
Insanity: doing the same thing over and over again and expecting different results. -Albert Einstein

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Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #87 on: June 30, 2007, 04:59:56 pm »
Guys, Khalee made this today, and I tell ya, IT was damn good.

Sopapilla Cheese cake

2 8oz pk cream cheese soft
3/4 cup sugar
1T vanilla
2 cans crescent rolls
Topping
3/4 cup sugar
1 stick butter
1 T cinnamon

Pre heat oven 350 degreese

Spread 1 can rolls on bottom. Beat together cream cheese,sugar,vanilla, spread over rolls.
spread other can on top. melt butter,sugar,cinnamon and stir well untill blended, pour over topof rolls. Bake uncovered 25 to 30 minutes untill brown.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline Nemesis

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Re: THE RECIPE THREAD
« Reply #88 on: December 18, 2007, 08:17:36 pm »
Rum Balls

1/2 pound vanilla wafers crushed
1 cup icing sugar
2 tbsp Cocoa
1 cup finely chopped pecans
1/2 cup light corn syrup
1/4 cup rum
icing sugar or chocolate shot

Roll wafer into very fine crumbs.  Mix with 1 cup icing sugar and cocoa add chopped nuts, syrup and rum. Stir until blended and stiff. Shape into balls 1 inch size. Let stand 1 hour.  Roll in icing sugar or chocolate shot.  You may put a 1/2 pecan on top to decorate if desired.  Store in tightly sealed container for 3 days before serving.  Makes 5 dozen.

p.s.  when shaping balls coat hands with icing sugar.
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Offline Nemesis

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Re: THE RECIPE THREAD
« Reply #89 on: December 18, 2007, 08:22:04 pm »
Fudge

2/3 cup can evaporated milk
1 2/3 cup sugar
1/2 tsp salt
2 tbsp butter
2 cups small marshmallows
1 1/2 cup chocolate chips ( or any flavour you
like...butterscotch is really good too)
1/2 cups walnuts (optional)
1 tsp vanilla

Mix first 4 items together.  Boil 5 minutes. Stir constantly.  Remove from heat.  Add marchmallows and chips  return to heat stirring constantly until melted.  Remove from heat and add nuts and vanilla stir until well mixed .  Put in a 8 in pan well buttered cool in fridge.  Cut unto squares and enjoy!
Do unto others as Frey has done unto you.
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I believe truth and principle do matter. If you have to sacrifice them to get the results you want, then the results aren't worth it.
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Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #90 on: April 12, 2009, 12:15:07 pm »
sauteing onions how long do you do it for. Gonna make some fried rice and it says to saute the onions but not for how long. What is the rule of thumb on sauteing stuff like this.

Offline marstone

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Re: THE RECIPE THREAD
« Reply #91 on: April 12, 2009, 12:21:17 pm »
sauteing onions how long do you do it for. Gonna make some fried rice and it says to saute the onions but not for how long. What is the rule of thumb on sauteing stuff like this.

put in oil of choice (half olive oil, half butter for me), add onions and cook slowly on low heat.  Time is only a few minutes.  For a sauted onion, they will turn translucent and soften.  Keep heat low so they don't brown and carmelize (flavor will be different, but you can try that also in the receipe you might like the taste)
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Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #92 on: May 18, 2009, 06:30:51 am »
My  Breading
1Enough flour to get a good coating on, Think I used about a cup.
2 I had some plain bread crumb mix left so I used that as well, maybe a half cup.
3 Some all spice, season all,lemon pepper for some kick. I suppose I used a table spoon or two of each
4 A egg wash I used two pulse a little milk.
5dreage your chicken in the egg wash then flour                       

6Heatenough oil to cover about half of your meat, cook on low to mediumfor about 25 minutes, and enjoy.

 Now why no exact measurements,Well unless I'm following a recipe from a list or the box I do things by taste, of course I couldn't with this but it turned out pretty good.
And why chicken It's what I had thawed out at the time. :)

Offline marstone

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Re: THE RECIPE THREAD
« Reply #93 on: May 18, 2009, 06:47:07 am »
My  Breading
1Enough flour to get a good coating on, Think I used about a cup.
2 I had some plain bread crumb mix left so I used that as well, maybe a half cup.
3 Some all spice, season all,lemon pepper for some kick. I suppose I used a table spoon or two of each
4 A egg wash I used two pulse a little milk.
5dreage your chicken in the egg wash then flour                       

6Heatenough oil to cover about half of your meat, cook on low to mediumfor about 25 minutes, and enjoy.

 Now why no exact measurements,Well unless I'm following a recipe from a list or the box I do things by taste, of course I couldn't with this but it turned out pretty good.
And why chicken It's what I had thawed out at the time. :)

you might want to try a first dip in a mix of just alittle flour and maybe some seasonings before the eggwash.  It helps the next coat stick on better by drying the moisture on the surface, giveing a dry for the next wet to stick to.
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Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #94 on: July 24, 2009, 12:25:49 pm »
Hot dog chilli cheese sandwich

 Home > GMA > Recipes Home > Hot Dog Chili Cheese Sandwich

Hot Dog Chili Cheese Sandwich
What You Get When You Cross Left Over Hot Dogs and Chili
Font Size   Print Full Page | 3x5 | 4x6E-mailShare this recipe with friendsFacebookRedditTwitterStumbleUponMoresandwich(ABC News)From the kitchen of Jessica Tingler
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2 Comments
Difficulty: Easy
Cook Time: 1-30 min
What happens when you cross left over hot dogs and chili? You get a hot dog chili sandwich! Jessica Tingler from St. Joseph, Missouri came up with the sandwich when that is all she could find in the fridge one day.

Do you think you make the best sandwich in the country? Click here to tell us how you do it.


Ingredients
bread (2 to 4 pieces, depending on how big you want your sandwich)
butter
chili
hot dogs
cheese
onions
chili dog toppings

Cooking Directions
Take two or four pieces of bread (depends on how big you want your sandwich) and butter the outsides. I use a griddle to cook these and place one of the pieces of bread on the griddle. I use left over chilli and cut up a few hotdogs. You can put cheese, onions, or any other chilli dog toppings on that you wish. Grill it on the griddle as you would a grilled cheese and then enjoy.

Every time we get ready to have chilli dogs now my boyfriend asks for a chilli dog sandwich instead. You can serve it however you want we eat ours with chips or french fries .



Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #95 on: July 24, 2009, 12:36:28 pm »
Variation on the above recipe the hot dog taco cheese sandwhich

Make up a batch of taco meat I used a pound of meat follow direction on package.
 slice or not your choice on the hotdogs heated up or not again your choice.
hotdog buns .

now make it like a chili dog but using the taco meat instead, I also added onions to mine, and put taco sauce over it or whatever you like sauce wise and enjoy. It actually tasted pretty good to me.

Oh refrigerate or freeze any leftovers.

Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #96 on: October 19, 2009, 09:42:25 pm »
Need help with your basic baked beans.

Right know I got a pot of beans going but kinda tired of the same ol same ol.

I put some onion in it ,paprika and chillie powder not too sure of what else to put in it tho, I do have some bratwurst and some kilbasa may try the brats, I'm just kinda stuck in a rutt when it comes to baked beans.

So gimmy some ideas.

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #97 on: October 19, 2009, 11:58:12 pm »
more onion, always need more onion.

Brats would be good with them. maybe a touch of BBQ sauce cooking with it to give it that extra umf.

Stephen
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Re: THE RECIPE THREAD
« Reply #98 on: October 20, 2009, 01:29:55 am »
 What kinda beans are you trying to make??

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Re: THE RECIPE THREAD
« Reply #99 on: October 20, 2009, 06:25:50 pm »
Need help with your basic baked beans.

Right know I got a pot of beans going but kinda tired of the same ol same ol.

I put some onion in it ,paprika and chillie powder not too sure of what else to put in it tho, I do have some bratwurst and some kilbasa may try the brats, I'm just kinda stuck in a rutt when it comes to baked beans.

So gimmy some ideas.

Bacon, brown sugar, onion, and green peppers.




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Ravok

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Re: THE RECIPE THREAD
« Reply #100 on: October 20, 2009, 07:45:16 pm »
Need help with your basic baked beans.

Right know I got a pot of beans going but kinda tired of the same ol same ol.

I put some onion in it ,paprika and chillie powder not too sure of what else to put in it tho, I do have some bratwurst and some kilbasa may try the brats, I'm just kinda stuck in a rutt when it comes to baked beans.

So gimmy some ideas.

Bacon, brown sugar, onion, and green peppers.

 Try adding a little molasses as well.

Offline Grand Master of Shadows NCC37385

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Re: THE RECIPE THREAD
« Reply #101 on: October 21, 2009, 01:38:44 am »
Need help with your basic baked beans.

Right know I got a pot of beans going but kinda tired of the same ol same ol.

I put some onion in it ,paprika and chillie powder not too sure of what else to put in it tho, I do have some bratwurst and some kilbasa may try the brats, I'm just kinda stuck in a rutt when it comes to baked beans.

So gimmy some ideas.

Bacon, brown sugar, onion, and green peppers.

 Try adding a little molasses as well.

Molasses can be substituted for brown sugar. Thats basically what brown sugar is. Molasses that has been crystalized.




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You can have peace. Or you can have freedom. Don't ever count on having both at once.-Robert A. Heinlein

Help control the idiot population. Have your liberal spayed or neutered!

Offline Nemesis

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Re: THE RECIPE THREAD
« Reply #102 on: October 31, 2009, 12:18:10 pm »
Do unto others as Frey has done unto you.
Seti Team    Free Software
I believe truth and principle do matter. If you have to sacrifice them to get the results you want, then the results aren't worth it.
 FoaS_XC : "Take great pains to distinguish a criticism vs. an attack. A person reading a post should never be able to confuse the two."

Offline marstone

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Re: THE RECIPE THREAD
« Reply #103 on: November 01, 2009, 01:25:45 am »
Link to Open Cola Recipe


I am going to make this sometime.  But the oils cost about $200 (you will make alot of soda for that tho) Some are really expensive, most aren't.
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Offline Khalee1

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Re: THE RECIPE THREAD
« Reply #104 on: November 15, 2009, 06:02:35 am »
 how do you Cook chillies. trying out a new dish and it has a packet of 5 little red dried chillies in it.

How hot are those things and how do you cook them directions really don't say.

Offline Enigma

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Re: THE RECIPE THREAD
« Reply #105 on: August 12, 2010, 04:46:12 pm »
Its not a food recipe but an after dinner drink! You may have seen this one before out there but what the heck bottoms-up!

Real Romulan Ale recipe:
Scale ingredients to 1 equal parts serving, chill for a couple hours in the deep freeze.

375 ml Bacardi® 151 rum
375 ml Everclear® alcohol
375 ml Blue Curacao liqueur

If you want to live long and proper, don't be a Romulan! j/k lol

PS: Roast your chillies!

Member of the Kung-fu fight club

Offline brentl

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Re: THE RECIPE THREAD
« Reply #106 on: July 11, 2011, 09:03:50 pm »
Has anyone tried Pad Thai? It is an oriental dish from Thailand which uses a lot of seasoning, which they claim to be healthy. All I could figure out from the taste would be fish sauce, chili garlic, soy sauce and some herbs I have no idea of. Anyone knows the other components of it? I have tried scavenging over the internet but had no luck about it.

Offline FoaS_XC

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Re: THE RECIPE THREAD
« Reply #107 on: July 12, 2011, 09:52:25 am »
Never heard of it, though I'm not well versed in Thai cuisine. - Welcome, btw. I see you're new here ^_^
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Offline knightstorm

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To Serve Man
« Reply #108 on: July 12, 2011, 11:15:28 am »
How to prepare a human steak
http://www.spiegel.de/international/zeitgeist/0,1518,511775,00.html
Quote
I sauteed the steak of Bernd, with salt, pepper, garlic and nutmeg. I had it with Princess croquettes, Brussels sprouts and a green pepper sauce,

Offline marstone

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Re: THE RECIPE THREAD
« Reply #109 on: July 12, 2011, 02:53:00 pm »
try this one as a base.  could change out the tofu for a meat probably.

http://www.foodnetwork.com/recipes/alton-brown/pad-thai-recipe/index.html
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Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #110 on: October 30, 2012, 06:22:52 pm »
A neat recipe I picked up in Nashville at the Christian Music Summit....

Squash and Apple Harvest Soup

1 Butternut squash or acorn squash, peeled and cubed
2 Tbl olive oil, divided
1 medium onion, diced
1 large Granny Smith apple
2 tsp fresh ginger
4 cloves of garlic
1 15 oz can garbanzo/chick beans
1 tsp dreid thyme
1/2 tsp dried sage
3 cups vegetable broth
1 cup water
2 cups apple juice
salt and pepper to taste

Preheat oven to 350 degrees.  Place squash on baking sheet, drizzle with 1 Tbl olive oil, salt and pepper, and roast for 30 minutes or until soft.  Add rest of oil to a pot over medium heat.
Saute onion and apple for about 5 minutes.  Add ginger and garlic and saute for an additional minute.
Add beans, squash, thyme and sage.  Cover with broth and apple juice and bring to a boil.
Once boiling, reduce heat, cover and cook until vegetables are soft, about 15-20 minutes.
Blend soup...serve hot


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline Vipre

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Re: THE RECIPE THREAD
« Reply #111 on: October 30, 2012, 07:45:29 pm »
That looks interesting, wish I'd had it back when trying to find something to do with the Butternut squash I had.

Here's a dessert "I invented", in quotations because everyone thinks of everything before I do so it has to already be out there, based on a no-bake peanut butter pie recipe.

1 Eight-ounce package of cream cheese
1 & 1/2 cups of  confectioner's sugar
2 (6 or 8 ounce) Yogurt cups any flavor
1 16-ounce package of frozen whipped topping, thawed
2 9-inch prepared graham cracker crusts

Beat together cream cheese and sugar. Mix in yogurt. Beat until smooth. Fold in whipped topping. Spoon into crusts. Cover and freeze until firm.

I tend to split this in half and make two pies of different flavors.

For the PBP replace the yogurt with 1 cup of peanut butter and 1 cup of milk, replace "Mix in yogurt" with "Mix in PB and milk"


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Re: THE RECIPE THREAD
« Reply #112 on: October 30, 2012, 09:51:54 pm »
 Thanks Mike !! That looks really good !! :)

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #113 on: December 01, 2012, 06:29:23 am »
Some Christmas cheer.....





Eggnog Bars
 
Ingredients:
 
1/2 cup butter, softened

 1/2 cup sugar
 1 cup all-purpose flour
 5 egg yolks
 1/4 cup sugar
 1 1/4 cups whipping cream
 1 tbsp rum or 1 teaspoon rum extract
 1/4 tsp ground nutmeg
 1/2 tsp ground nutmeg
 


1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.
 
2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.
 
3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.
 
4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.


Mike
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Ravok

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Re: THE RECIPE THREAD
« Reply #114 on: December 10, 2012, 11:06:47 pm »
 BTW Mike that soup recipe is outstanding !! My family, and everybody we have served it to,loves it. :)

 Thanks again !!

Offline Capt. Mike

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Re: THE RECIPE THREAD
« Reply #115 on: June 06, 2013, 09:53:22 pm »

BLT Dip

 Ingredients:
 1-1/2 pound bacon, cooked, drained, crumbled, and divided
 2 cups shredded mozzarella cheese
 2 (8-ounce) packages cream cheese, softened
 1/2 cup sour cream
 1/4 cup mayonnaise
 1 cup cheddar cheese (shredded) or to taste
 1/2 teaspoon Italian seasoning
 1/2 teaspoon garlic powder (or to taste)
 1 tablespoons mustard
 2 cups chopped seeded tomatoes
 1-1/2 cup shredded Iceberg lettuce
 pepper an salt to taste

 Toasted bread rounds, crackers, or pita chips.

 Directions:

 Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

 Set aside 3/4 cup crumbled bacon.

 In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.
Summum ius summa iniuria.

The more law, the less justice.

Cicero, De Officiis, I, 33

"It doesn't, and you can't, I won't, and it don't
it hasn't, it isn't, it even ain't, and it shouldn't
it couldn't"
FZ, 1974

My chops were not as fast...[but] I just leaned more on what was in my mind than what was in my chops.  I learned a long time ago that one note can go a long way if it's the right one, and it will probably whip the guy with twenty notes.
 --Les Paul

Offline Sirgod

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Re: THE RECIPE THREAD
« Reply #116 on: June 07, 2013, 04:42:45 pm »
Oh my, that sounds damn good Mike. I'll have to try it next week.

Stephen
"You cannot exaggerate about the Marines. They are convinced to the point of arrogance, that they are the most ferocious fighters on earth - and the amusing thing about it is that they are."- Father Kevin Keaney, Chaplain, Korean War

Offline knightstorm

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Re: THE RECIPE THREAD
« Reply #117 on: July 08, 2014, 10:22:26 am »
Courtesy of National Geographic
http://theplate.nationalgeographic.com/2014/07/01/3-recipes-that-could-help-end-world-hunger/

Orthopteran Orzo

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size. At this stage in life the young crickets lack wings and ovipositors, the chitinous tubes through which the adult females pass their eggs. Their limbs are skinny, so there’s no need to remove them before cooking. Likewise for the antennae, which, at less than a quarter of an inch, should pose no obstacle to enjoying this meal.

3 cups vegetable broth
1 cup orzo
1/2 cup grated carrot
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 tablespoon butter
1 clove garlic, minced
1/2 cup chopped yellow onion
1 cup frozen two- or three-week-old cricket nymphs, thawed
2 tablespoons chopped fresh parsley

1. Bring the broth to a boil, then stir in the orzo.

2. Continue boiling the orzo until it is tender, about 10 minutes; drain any extra liquid, then quickly add the carrot and red and green peppers. Mix evenly and set aside.

3. In a separate skillet, melt the butter and add the garlic, onion, and crickets. Sauté briefly until the onions are translucent and the garlic and crickets have browned.

4. Combine the cricket mixture, including any liquid, with the orzo and vegetables, top with the parsley, and serve.

Yield: 6 servings

Scorpion Scaloppini

2 cups low-fat milk
8 frozen desert hairy scorpions or a similar species, thawed, venom gland removed
1 cup white cornmeal
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

1. Pour the milk into a medium bowl. Add the scorpions to the bowl and set aside while preparing the rest of the ingredients. Spread the cornmeal on a plate and set aside.

2. In a large skillet, melt the butter over high heat. Working with one scorpion at a time, remove it from the milk, allowing the excess to drain off. Dredge the scorpions through the cornmeal, shaking off any excess.

3. Place the scorpions in the hot butter and cook until they are golden brown, about 2 minutes. Then turn the scorpions over and cook until done, about 1 minute more.

4. Drain on paper towels. Sprinkle with lemon juice and chopped parsley and serve.

Yield: 6 servings

White Chocolate Wax Worm Cookies

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups white chocolate chunks or morsels
3/4 cup (about 375) frozen wax worms, thawed

Wax Worm Cookies

1. Preheat the oven to 375°F.

2. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.

3. Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.

4. Drop the batter by rounded teaspoonfuls onto nonstick baking sheets.

5. Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

6. Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.

7. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack

Yield: about 3 dozen cookies

Offline knightstorm

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Re: THE RECIPE THREAD
« Reply #118 on: July 05, 2015, 10:17:30 am »
Since President Obama, Jeb Bush, and Will Wheaton have all seen fit to weigh in on this recipe, I feel it would be remiss not to post the infamous NY Times pea guacamole recipe here.
INGREDIENTS
½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
¾ teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
 Zest of 1 lime
 Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
 Flaky sea salt, for serving
 Tortilla chips, for serving
 Lime wedges, for serving
PREPARATION
Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.