Topic: THE RECIPE THREAD  (Read 44992 times)

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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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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!
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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 »
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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 »