Topic: THE RECIPE THREAD  (Read 88218 times)

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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
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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
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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.

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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.

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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.


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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


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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!
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