| User |
Message |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Ok...we've been kickin' this around for a while so I've decided just to start a thread. I'll start off the recipes and everyone add their best and favorite recipes and I bet we get some good stuff!!
Brownie Trifle
2 - 21 oz pkgs chewy fudge brownie mix
1 - 8 oz pkg cream cheese, softened
1 - 7 oz jar of marshmallow cream
2 - 8 oz containers frozen whipped topping - thawed
3 cups fat free milk - or whatever you got
2 - 2.3 oz pkgs instant pudding mix in White Chocolate
1 - 12 1/4 oz jar of caramel topping (we used Smuckers)
Prepare brownie mixes according to package directions for CHEWY brownies - cool completely and break up into medium sized chunks - or you can cut in to cubes.
Beat cream cheese with electric mixer until creamy - beat in marshmallow cream. Stir in 1 container of whipped topping. Set aside.
Stir together milk and pudding mix stirring until thickened. Stir in remaining container of whipped topping.
layer trifle as follows:
1/3 the brownie pieces
Cream cheese mixture
1/2 the caramel
1/3 of brownies
Pudding mixture
1/3 brownies
rest of caramel topping
Cover and chill 2 hours.
|
| 09/30/04 08:39 |
Login to rate this user's post! |
KodiakRedClaw
Posts: 0
Joined: 08/19/2004
Credibility: 0 pts
|
Ok... doubt this qualifies, but its one of the only recipes I readily know and use.
This is a condiment... not so much an entree or dessert. I use it on everything from onion rings (NFL time) to burgers and sometimes coldcut sandwiches.
Its basically like the onion ring sauce you can get at your local Burger King.
1 cup mayonnaise
3 teaspoons ketchup
3 teaspoons prepared horseradish
1 teaspoon granulated sugar
1 teaspoon lemon juice
1/2 teaspoon ground cayenne pepper
Mix it all together... chill for at least an hour in the fridge.
If you're preparing this for a game, add some food color to match your teams color... always a big hit.
***THIS POST HAS BEEN EDITED***
|
| 09/30/04 13:48 |
Login to rate this user's post! |
areshawna
Posts: 0
Joined: 10/03/2004
Credibility: 0 pts
|
I also do medeival reinactment so most of my recipeis are geared twords that crowd.. a real pleaser weather your camping, going to work , or just too lazy to cook more that once a week is homemade hot pockets (aka pasties aka meat turnovers)
Ingredients
Buiscit Dough
This can be as simple as refrigerated premade dough you pop out of a can or as complex as scratch buiscits from moms favorite recipie..me i ue buisquick or Jiffy mix and make the drop buiscit recipie.
Filling
This is where it gets fun.... meat and chese are always a favorite, any sliced or cubed lucnh meatwill work and any cheese, though the more aged the cheddar the better it holds its flavor if thats your fave cheese. I like Monterey Jack and ham personaly. But dont stop there use pizza toppings or stir fry ingredients...just about anything works. for a desert flavor use pie filling and add sugar and cinamon to the dough.
THE WORK
This is the fun part though messy and kids LOVE to get involved.
Roll out your dough (one refigerator buiscit will make small pockets so i usualy use two) into mostly round shapes fairly thin. Flouring the counter and rolling pin help keep the dough from sticking to everything. Wax paper underneath keeps your counters form being too messy as well.
Add your fillng to the middle of the round.
Fold in half and pich the edges together (you should have a half circle/moon shape)
Trim off the excess dough and place on an ungreased cookie sheet.
Repeat until you are out of room on the cookie sheet and regrigerate the remaining dough till you clear the sheet for the next batch. (unless you are insane like me and make enough for 10 people at a time you may be able to skip this step)
Bake at whatever temperature your buiscit recipie call for usualy this is around 325 degrees f until golden
Let them cool to eating temperature and enjoy
Note: One of the reasons these are a favorite at my house is the freeze REALY well. I put one or two per freezer bag and fill the freezer to the brim when I make these. To reheat either alow to thaw in the sunshine if you are camping, or microwave for @2-3 min depending on your microwave.
Great for luch on the go or snacks anytime
|
| 10/03/04 02:50 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Ok...since Thanksgiving is just around the corner...here is a sweet potato casserole recipe that's REALLY good!
White Folk Sweet Potatoes
6 large sweet potatoes - baked, peeled and mashed (baked on foil lined cookie sheet at 350 until they were mushy - didn't watch the clock)
1/2 c sugar
1/2 c light brown sugar, loosely packed
1 - 2 Tbsp vanilla
1/2 c butter, soft
1/3 c orange juice
1/4 c whiskey ( I used Southern Comfort - can use Jack Daniels or whatever you like)
3/4 tsp salt
1/2 tsp allspice (I used more than a 1/2 tsp but I don't know exactly how much - probably more like a Tbsp)
2 eggs, beaten (I didn't use eggs this time because I mixed all this together and put it in the fridge overnight so I'd say they're optional)
Combine all ingredients, mix well. Spoon into a 2 quart casserole dish
Pecan Crumble
1/2 c flour
1 c light brown sugar, firm packed (I used 1/2 c light and 1/2 c dark cause it's what I had on hand)
1 c pecans, chopped
1 c grated coconut (I used the sweetened kind cause that's what the hubby brought home from the grocery store)
1 stick of butter, cold
Combine 1st 3 ingredients, mix well. Add coconut, mix again. Cut in butter with a pastry blender until crumbly.
Sprinkle evenly on top of potato mixture.
Bake at 350 for 45 minutes or until light brown and bubbly. Serve with warm whiskey sauce.
White Folk Whiskey Sauce
2/3 c packed light brown sugar
1/3 c light corn syrup
1/4 c water
1/4 cup butter
1/4 tsp ground mace
1/2 c whiskey
Combine first 5 ingredients in top of a double boiler, bring water to a boil. Reduce heat to medium, cook until thickened, stirring often. Remove from heat; stir in whiskey.
|
| 10/18/04 11:57 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Really good green beans!! A favorite at our house :) The Debbie in A'La Debbie would be my sister in law:
Green Beans A’la Debbie
2 lbs fresh green beans (frozen will do)
Small jar cheese whiz
1 lb of bacon
1 lb of fresh, sliced mushrooms
1 large onion, chopped
Cook green beans til almost done – about 7 minutes on low boil or defrost frozen. Cook bacon reserving about ¼ c drippings. Sauté mushrooms and onion over medium heat in bacon drippings - about 7 minutes. Combine everything except two TBSP bacon and cheese whiz. Put green bean mixture into shallow baking dish. Heat cheese whiz in the microwave. Pour cheese whiz over bean mixture, sprinkle bacon on top. Bake at 350 for 15 minutes.
|
| 10/18/04 11:58 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
And this one is for you Broken Claw!
Eggnog cookies
First published in Chatelaine's 11/2001 issue.
© Rogers Media Publishing Inc.Preparation time20 minutes
Baking Time15 minutes
Makes7-1/2 dozen
Ingredients:
2 cups ( 500 mL) all-purpose flour
1 tsp ( 5 mL) baking powder
1/2 tsp ( 2 mL) each of salt, cinnamon and nutmeg
3/4 cup ( 175 mL) unsalted butter
1 cup ( 250 mL) granulated sugar
2 egg yolks
1 tsp ( 5 mL) vanilla
1/2 cup ( 125 mL) eggnog
freshor ground nutmeg, or cocoa, or pecan halves (optional)
Directions:
1. Preheat oven to 325F (160C). Measure flour, baking powder, salt and spices into a bowl. Stir with a fork until well blended.
2. Measure butter and sugar into a large mixing bowl. Beat at medium speed using an electric mixer for about 2 minutes, or by hand until thoroughly combined. Beat in egg yolks and vanilla. While continuing to beat mixture, gradually pour in eggnog. (Eggnog substitute: if you do not have eggnog, use 1/2 cup (125 mL) milk and 1 egg yolk. This will mean a total of 3 egg yolks are added to the recipe.) Then, beating mixture on low speed, gradually and continually add flour mixture. Beat just until all flour is moistened. Overbeating at this stage will toughen the cookies.
3. Drop rounded teaspoons of dough onto an ungreased baking sheet, leaving at least 1-1/2 inches (3.5 cm) between cookies. If you wish, tops may be decorated with freshly grated nutmeg, ground nutmeg, cocoa or a pecan half.
4. Bake in centre of preheated oven for 15 to 18 minutes or until very lightly golden around edges. Remove to a wire rack to cool completely.
5. Cookies may be stored in a covered container in the refrigerator or frozen. These cookies are excellent with espresso.
And a recipe for home made Eggnog from Emeril...
1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs*, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish
In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.
In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.
In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.
In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.
To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."
|
| 10/18/04 12:14 |
Login to rate this user's post! |
DarkFreedom
Posts:
Joined: 12/31/1969
Credibility: pts
|
Chili Recipe
Gray 2-1/2 pounds of cubed beef chuck tender in 1 TBSP Crisco
Add
1 Can - Swansons Beef Broth
1/2 Can - Swansons Chicken Broth
1 - 8 oz Can - Hunts Tomato Sauce
Float 2 Serano Peppers
Bring to a boil and add the following:
First Spices
2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Wylers Beef Granules
1/4 TSP Salt
2 TSP Wylers Chicken Granules
1 TBSP Pendery's Fort Worth Light Chili Powder
2 TBSP Gunpowder Foods Texas Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp
Second Spices
2 TSP Pendery's Ground Cumin
2 TSP Granulated Garlic
1/4 TSP Gunpowder Foods Hot Stuff
2 TBSP Gebhardt Chili Powder
1 TBSP Pendery's Fort Worth Light Chili Powder
1 Packet Sazon Goya
Adjust liquid with remainder of chicken broth, if necessary, Cover and cook 30 minutes
Third Spices
1 TBSP Gebhardt Chili Powder
1 TSP Pendery's Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil, Cook 10 minutes
Adjust Salt, Cayenne, and Gebhardt Chili Powder to taste
|
| 10/21/04 09:13 |
Login to rate this user's post! |
SonOfDolomite
Posts: 0
Joined: 09/25/2004
Credibility: 0 pts
|
this a great recipe for fried chicken:
Southern Fried Chicken
Preparation Time: 2 1/2 Hours (marinating)
Cooking Time: 20 minutes
Ingredients
1 frying chicken, skin remove (or leave on depending on taste)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 garlic cloves, finely chopped
1 shallot, finely chopped
1/4 teaspoon celery seeds
1/2 teaspoon, sage, finely chopped
1/2 teaspoon thyme, finely chopped
2 tablespoons cilantro, finely chopped (optional)
1 cup all purpose flour
1 cup vegetable oil
Season chicken with salt, pepper, paprika, garlic, shallot, celery seeds, sage, thyme and cilantro. To marinate refrigerate for 2 hours.
Dredge the chicken in the flour until covered. Shake off any excess flour. Place oil in a skillet and heat. Arrange chicken in skillet and cover. Cook on all sides for 10 minutes on each side until lightly brown.
Stick the chicken with a fork and cook on all sides again until golden brown. This time leave the skillet uncovered. Place on a paper towel to drain. Serves 4.
***THIS POST HAS BEEN EDITED***
|
| 10/21/04 14:11 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Mmmmm...we're getting some good recipes...Keep em coming!!
I'm gonna try that chilli recipe as soon as we get our first cold front down here =)
And the fried chicken...definately gonna try that one! I've never fried chicken before.
|
| 10/25/04 11:17 |
Login to rate this user's post! |
Furyfire
Posts:
Joined: 12/31/1969
Credibility: pts
|
Super Garlic Shrimp Alfrado:
*I dunno the exact ingrediants.. I usually throw em together and it works ^^;*
2 sticks of butter
1-3 teaspoon garlic salt, or one full garlic clove(minced).
1 pound (at least) of salad shrip (The type they use in popcorn shrimp)
1-2 jars of Alfrado Sauce (For the extra garlic taste, get garlic Alfrado Sauce)
1 box of Fettucini.
----
Preheat top to Medium/Medium High heat. High heat for the water for Fettucini.
Take the butter and melt it in a frying pan, add Garlic Salt and mix well before adding shrimp.
Let the shrimp cook for about 15 to 20 minutes around medium to medium high, then simmer at low heat as you add the Fettucini to a pot of water on high and cook it until tender. Add sauce to another pot to heat up on the stove.
Drain shrimp in strainer then add to sauce, mix well... (If you minced the garlic clove, then add it to the sauce as well. For extra strong garlic taste, add the garlic butter to the sauce as well..)
Serve with garlic bread and enjoy a after dinner mint (You better.. with that much garlic.. :3)
***THIS POST HAS BEEN EDITED***
|
| 10/25/04 12:15 |
Login to rate this user's post! |
Furyfire
Posts:
Joined: 12/31/1969
Credibility: pts
|
I really should try that chili out..
Looks good.
|
| 10/25/04 12:21 |
Login to rate this user's post! |
DarkFreedom
Posts:
Joined: 12/31/1969
Credibility: pts
|
I'm very glad that everyone likes my Chili Recipe. I love hot and spicy foods. Makes the winters more interesting =) As a ex second cook, I have a few interesting recipes to share.
Food that does not bite back is just a sacrafice.
My Girl friend calls it my toture rack but in my kitchen I have a rack of spices. Over 30 diferent Hot sauses, 20 rubs. As well and can, jars and bags holding all kinds of diferent peppers.
|
| 10/26/04 14:12 |
Login to rate this user's post! |
DarkFreedom
Posts:
Joined: 12/31/1969
Credibility: pts
|
Chipotle Chicken Vegetable soup
1 6 lb. roasting chicken
1 32 oz can chicken stock
1 cup coarsley chopped celery (Save all veggie trimmings for stock)
1 cup diced red bell pepper
1 cup sliced carrots
2 medium onions coarsely chopped
1 cup corn kernels
1 16 oz can diced tomato
1 cup chipotles in adobo sauce
1/2 tsp thyme
cracked black pepper to taste
salt to taste (I use heavy chinese soy sauce)
Roast chicken in oven till done, cool overnight.
Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.
In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally.
Strain through a collander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato.
While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or untill the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chileheads delite, but may be too much for some gringos to handle!
This makes a big old pot full which would probably serve 20 or 25 people. Good for freezing and serving at a later time.
You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin' better to do...
|
| 10/26/04 14:38 |
Login to rate this user's post! |
Arzada_Solace
Posts: 0
Joined: 08/26/2004
Credibility: 0 pts
|
all my stuff is over on bobs cookbook of goodies in the main forum.
"Look I'll kill the rat for you and give you the experience. It would have slaughtered you anyway." Aeris.- www.VGcats.com
Who Are You in the 10K Commotion? (10 Questions to Find Your Inner 10K Star)
brought to you by Quizilla
MMORadio Writer
Arzada = The loveable Cat Nip Thief
|
| 10/27/04 12:22 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Recipes from Bob's thread in the main chat:
Bobs' Bobs' Koolaid
Place 3 - 4 cups of Sugar (more or less to taste) in a large plastic pitcher. Empty 2 packets of Kool-aid into pitcher. Add cold water and ice to make 4 quarts; stir to disolve..add 1 to 2 cans of RED BULL.
DO NOT STORE IN METAL CONTAINER.
For a better blast add caffeinated
wateBobs Tacos
1.) 1 LB of ground beef
2.) Grated Sharp and Chedder cheese
3.) Lettice
4.) Tomato (though Bob hates Tomamatos)
5.) Onion (yeah same deal)
6.) Sour cream
7.) Hard Taco shells or Corn Tortilla
8.) 1 tea spoon of garlic salt
9.) 1 packet of Taco seasioning
10.) Salsa
Now Bob uses ground surloin instead of regular ground beef this makes a huge diffrence. oh and use 2 types of cheeses to give a good mix of flavor, now with the Corn tortilla you can heat these up and just roll them into tacos (its what bob does) the garlic salt goes in to the meat for flavor and make the taco seasioning as it says....with the Salsa your on your own Bob wont tell me how to make his salsa. maybe you can get it out of him.?
CHICKEN AND VEGETABLE EGG ROLLS
1/2 cup dried mushrooms
1 each chicken breast, skin, split
1 each clove garlic, minced
1 tablespoon oil
1 can 16-oz bean sprouts, drained
2 cup small spinach leaves
1/2 cup green onion thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 each egg roll skins
oil for deep-fat frying
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes. Add vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt. Stir into chicken minture; cook and stir until thickened. Cool. Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up.
Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.
Apple Barbecue Brisket
This trimmed brisket recipe starts out in a dutch oven then finishes up on the grill to add smoky flavor.
I
NGREDIENTS:
1 brisket of beef (2-1/2 pounds)
3 1/2 cup apple cider
1/2 cup white wine
1/3 cup honey
1/4 cup soy sauce
1/4 cup molasses
1/4 cup cider vinegar
2 tablespoon yellow mustard
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
salt and pepper to taste
How to Fix:
Mix Wine, vinegar, Cider, Honey, mustard, soy sauce, molasses, garlic, salt, pepper, ginger root in Dutch oven or heavy roasting pan. Add the brisket. Cover & place in oven. Be sure to pre-heat oven to 375 degrees F and cook for 50 minutes Remove brisket from cooking liquid, cover and set aside. Transfer liquid to a pan & cook over medium heat until reduced to a glaze and fairly thick. Use covered grill get coals and either hickory, apple, or mesquite going and smoke brisket 1 hour. Turn the meat & brush on glaze of sauce every 20 minutes. Be sure to keep the coals going!
This flavorful mop will keep your brisket full of flavor and add moisture during the smoking process. Remember to get the mop on the meat and not to worry about the fat.
INGREDIENTS:
1 12 oz beer [this is best made with Bud light]
1/2 cup cider vinegar
1/3 cup water
1/3 cup light oil (Canola is good)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cayenne
PREPARATION:
Mix all ingredients together in a sauce pan over low heat. Cook until thoroughly dissolved. Mop over brisket ever hour until Brisket is cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at about 200-220 degrees.
Russian Mustard
1 cup dry mustard
2 tablespoons cold water
1 1/2 cups boiling water
3/4 cup granulated sugar
3 tablespoons white vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
In a bowl mix together the dry mustard and cold water to form a stiff paste. Smooth down the mixture with a rubber spatula.
Pour 1/2 cup of the boiling water over the mustard; do not stir. Let the water sit on top. Allow to cool and carefully pour the water off. Pour another 1/2 cup of boiling water over the mustard and repeat the procedure. Repeat once more with the last 1/2 cup. When this last is cooled and poured off, whisk in the sugar, vinegar, oil, and salt. Blend well. Keep in a well-sealed container and allow to stand overnight before using.
Serve with broiled fish or cold vegetables. Add to taste to vegetable soups.
Big Red cake
2 c flour
1 1/2 c sugar
3 1/2 tsp baking powder
1 tsp salt
1/4 c stick margarine, softened
1/4 c shortening
1 c milk
1 1/2 tsp vanilla extract
3 eggs
1 can Big Red Soda Water
1 {3oz} box vanilla instant pudding
1 {9oz} container whipped topping
1 {3oz} box strawberry gelatin
Dump first 9 ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9"X13" cake pan.
Remove cake from oven and poke holes throughout cake with handle end of wooden spoon. Mix package of gelatin with Big Red and pour over hot cake. Refrigerate.
Prepare vanilla pudding, using ONLY 1 cup of milk. Mix with whipped topping; spoon over cooled cake. Keep refrigerated and covered.
Culann SunStorm's Cowboy Beans...
1 pound Ground Chuck
2 #5 cans of Bush's BBQ Baked Beans
1 Onion
1 Green Bell Pepper
A-1 Bold and Spicy Sauce
To fix:
Peel and chop your onion into very tiny bits..about a cup worth. Sit this aside.
Core your pepper, clear away the seeds and the veiny sections, and chop the pepper into tiny bits as well..the entire pepper.
Now brown your Ground Chuck completely. Make sure you use a spatula, spoon or similiar instrument to chop the Ground Chuck as fine as you can possibly get it...it should be uniformly broken into -very- small bits. Pour off the excess grease so the Ground Chuck is alone.
Open both #5 cans of the Bush Baked beans. Holding the lid in place, drain the liquid from ONE ...I repeat..ONE of the cans down the drain, then pour the entire can into the Ground Chuck. Take the other can and pour it, liquid and all into the Ground Chuck next.
Fold the Ground Chuck and Baked Beans as you add in the onion and bell pepper. Stir the entire entree so that the peppers, onions, Ground Chuck and Beans are all well mixed.
Use A-1 Bold and Spicy to flavor to taste.
Spoon into bowls and serve with Texas Toast and ice tea or your choice of beers..personally if I am eating Cowboy Beans and want alcohol..I go for Chaucer's Mead mixed in with the spices.
Mediterranean angel hair pasta
Ingredients:
1 T. olive oil
2 cloves garlic, chopped
2 T. pine nuts
1 10-oz. package frozen chopped spinach, thawed and drained
1/3 c. sliced kalamata olives
2 c. whole-wheat spaghetti noodles, cooked
1/3 c. crumbled low-fat feta cheese
Instructions:
Place olive oil, garlic and nuts in a medium skillet. Cook and stir over medium-high heat until fragrant, approximately 1 minute. Add spinach and olives. Cook and stir until heated through. Remove from heat. Serve over hot noodles and topped with cheese.
|
| 11/02/04 15:37 |
Login to rate this user's post! |
Sarrana
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
Hoping it will get cold down here soon so I can make this again...
Frito Pie
2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds beef bottom round, cut into 1/2-inch cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/2 cup tomato paste
2 cups beef stock
2 cups canned dark red kidney beans
1 1/2 tablespoons masa
1 1/2 tablespoons all-purpose flour
1 bag Frito Chips
1 1/2 cup grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the beef , chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and flour together with a little liquid from the stockpot. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
|
| 11/02/04 15:39 |
Login to rate this user's post! |
Arzada_Solace
Posts: 0
Joined: 08/26/2004
Credibility: 0 pts
|
awww. *sniffle sniffle* what about my recipes.
"Look I'll kill the rat for you and give you the experience. It would have slaughtered you anyway." Aeris.- www.VGcats.com
Who Are You in the 10K Commotion? (10 Questions to Find Your Inner 10K Star)
brought to you by Quizilla
MMORadio Writer
Arzada = The loveable Cat Nip Thief
|
| 11/03/04 15:33 |
Login to rate this user's post! |
Warbride
Posts: 0
Joined: 07/26/2004
Credibility: 0 pts
|
I might have to try that frito pie recipe.
"You wouldn't be so brave if you'd ever smelled the Bog of Eternal Stench."
|
| 11/04/04 11:56 |
Login to rate this user's post! |
Furyfire
Posts:
Joined: 12/31/1969
Credibility: pts
|
Mmmm pie
|
| 11/08/04 07:25 |
Login to rate this user's post! |
DarkFreedom
Posts:
Joined: 12/31/1969
Credibility: pts
|
Been to quite here, so will add another favoite.
Spicy Pulled Pork Sandwiches
2 Pork butts, boned or pork shoulder ( 4 – 5 lb. total )
¼ cup Chipotle Hot Sauce
1 cup chicken stock, 1/4 cup BBQ sauce,
French bread.
Rinse the pork and pat dry. Pierce the pork deeply all over with a fork. Rub the meat with the marinade mixture place in an air-tight bowl and refrigerate over night. Cut two pieces of heavy duty foil 16 X 24. Place the pork in the center of the foil. Lift the foil around the meat to form a tent. Pour about a ¼ cup of water in the tent. Seal all edges. Set in a deep pan. Bake at 400 degrees until meat is very tender, about 4 ½ hours. Carefully remove the meat from the foil. Pour two cups of the reserved juices in a pan and skim away the fat. Using a fork, tear the pork apart in chunky shreds and keep warm. Meanwhile, add the chicken stock, Chipotl Hot Sauce and BBQ sauce to the juice pan. Bring the mixture to a boil and then simmer for 10 minutes. Mix the sauce with some of the pork. Serve on French bread or flour tortillas.
Marinade
1/2 cup Roasted Red Pepper Hot sauce, ¼ cup Liquid hickory smoke, one cup chicken stock, 2 Tbs. salt, 1 Tbs. pepper, 1 Tbs. chile powder, 1 Tbs. garlic powder, 1 Tbs onion powder. Mix all of the dry ingredients together and rub the meat on all sides. Mix the smoke, chicken stock and the hot sauce and pour over the meat. Make sure all the meat is in contact with the marinade. Marinate over night.
|
| 12/01/04 14:22 |
Login to rate this user's post! |
KraZeDKaoZ
Posts: 0
Joined: 08/12/2004
Credibility: 0 pts
|
They should think about selling an MMORadio Cookbook lol.
|
| 12/03/04 21:00 |
Login to rate this user's post! |
|
|
