The Recipe Thread [Archive] - RonFez.net Messageboard

philby

08-30-2002, 11:40 AM

Sweet & Sour Brisket
Ingredients:
12 oz. can of beer (I use Bud)
1/2 c. ketchup
1 cup whole berry cranberry sauce
1/4 cup flour
4-5 lb. brisket
paprika
1 head garlic, peeled & crushed
olive oil
6-8 large onions sliced

Preheat oven to 400 degrees. Lower after 15 min. of cooking to 325 degrees.
Combine cranberry sauce, ketchup, flour, and beer in a medium bowl, whisk, & set aside. (Let the foam from the beer settle)
Rub the brisket with garlic, then sprinkle with salt, pepper, & a generous amount of paprika.
Heat oil in a dutch oven, or a very large saucepan, on high heat.
Sear on both sides, remove to plate. Add onions to pan, & saute until tender & brown. Make sure to scrape up browned bits from pan.
Place onions in a large roasting pan, and place the brisket on top.
Pour the beer mixture over the meat. Bake covered with foil for approx. 3 hours, till fork tender. Let cool B-4 cutting. Use the juices as gravy. Serve w/ mashed potatoes (garlic mashed are good too!).

This will melt in your mouth. I am printing it under protest from my wife.

<img src=http://www.ltrooster.homestead.com/files/Philby.jpg>
sig pic ltrooster THANKS

This message was edited by philby on 8-30-02 @ 3:55 PM

flavorsaver

08-30-2002, 12:53 PM

Poutine

6 red skinned potatoes
vegetable oil
2 cups cheddar cheese
1 can canned brown gravy
salt, pepper, ketchup to taste

Boil the potatoes in simmering water until they are cooked about
half way to two thirds of the way through. Remove from water, drain
and pour cold water over them. Remove peels at this point. Allow
potatoes to dry. Cut into sticks as you would for fries. Using a
large heavy skillet (a large cast iron one works well - or you can
use a pot with a French fry basket if you like) pour in enough oil
to fill a little less than half the pan. Heat to medium hot and
put in as many potato sticks as you can without crowding (there
shouldn't be any overlapping). Reduce heat to medium and fry until
potatoes evenly browned. This should go relatively slowly (about
10-12 minutes) - if the potatoes brown too fast, reduce heat. It
is important they don't get too brown, too fast. Meanwhile, heat
gravy and have cheese nearby. Drain French fries briefly on paper
towels or newspaper. Serve immediately by sprinkling cheese on
top of fries and then covering with gravy.

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seagullbeagle

08-30-2002, 05:55 PM

Easy shis-ka-bobs Ingredients: Whatever you like on your shis-ka-bobs 1) soak any meats,poultry,seafood pieces in Italian dressing for at least six hours 2)assemble ka-bobs and then baste/soak entire ka-bob in Italian dressing(one hour) 3)After soaking/basting apply a light amount of a pre bought steak seasoning(shaker type, not sauce) 4)grill to goodness 

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"For those who fought for our rights, and for those that gave their lives.And for the families who's loved ones died.Its Their honor for which we still fight." HATEBREED

A.J.

08-30-2002, 05:57 PM

Hamburgers

1. Heat George Foreman grill until light goes off
2. Place hamburger patties on grill
3. Set timer for 5 minutes
4. Place on sliced hamburger buns
5. Mangia

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Alice S. Fuzzybutt

08-30-2002, 06:27 PM

Put a Lean Cuisine in the microwave. Heat. Serve. Enjoy.

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Trainspotting

08-30-2002, 06:32 PM

Wiener Schitzel
1) Pound 4 Veal Cultets with a tenderizing mallets
2) In a food processor, turn stale high quality bread into breadcrumbs.
3) Scramble two eggs in a bowl and a little milk
4) Dip the cutlets in flour seasoned with salt and pepper
5) Then dip the cutlets in the egg mixture then into
the breadcrumps
6) Make sure cutlets are evenly coated
7) refridgerate cutlets for a couple of hours
8) Then fry the cutlets in a couple of tablespoons of oil and butter (until brown on both sides)
9) Remove cutlets and gently pat dry the excess oil
10) Serve with lemon wedges, fried egg optional,
sauteed red potatoes, and a glass of Pilsner Urquell.

See ya!
Trainspotting

TheMojoPin

08-31-2002, 08:36 AM

I know this great sausage place in downtown DC that my family have been going to for years...but you'll have to BEAT it outta me!!!

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-TMP

Bob Impact

08-31-2002, 12:03 PM

Not a recipe persay but my favorite marinade.
Mix:
1/3 cup dry white whine
3 Tablespoons of white vinegar
2 Tablespoons of minced shallots
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon garlic
1 tablespoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon marjoram
1/2 - 1 teaspoon salt (to taste)
1/4 teaspoon pepper

White wine works best with fish chicken or pork, red with beef, I find it's best to marinade with this for at least 48 hours, this makes enough for about a pound and a half of meat. Multiply as needed.

-Bob Impact
"Welcome the whole new pain and take comfort in what you've become. I waved as I passed myself along the way. I have arrived so unashamed but my reflection no longer seems the same. It seems much dimmer now."- AFI, Exsanguination

Hawiian shirt craig

08-31-2002, 12:50 PM

Put a Lean Cuisine in the microwave. Heat. Serve. Enjoy.

hehe hefty fuzzy but??

-Hawiian Shirt Craig
THIS IS WHY WE CAN'T HAVE NICE THINGS!!

<img src="http://home.ix.netcom.com/~camman/_uimages/HSC.gif">

Hawiian shirt craig

08-31-2002, 12:51 PM

MAGIC COOKIE BARS:

make a gram cracker crust (butter and crumbs) in a 9X11 or 8x8 or 9x9 pan.

spread over that sweatened condesnsed milk.

put on any thing you normally like in cookies, i use coconut, chocochips, walnuts...

you can also use stuff like other flavours of chips and nuts.

these are the best!

bake at 350 degrees, uncovered for about 20 mins until the crust browns and the coconuts toasts... eat them warm cold what ever.

-Hawiian Shirt Craig
THIS IS WHY WE CAN'T HAVE NICE THINGS!!

<img src="http://home.ix.netcom.com/~camman/_uimages/HSC.gif">

Gaia

08-31-2002, 01:52 PM

Crack open a can of lovely "Spam" and stick a fork in it. You can wear a bib; You know...If you like that sorta' thing.......

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Aggie

08-31-2002, 02:03 PM

Macaroni and Cheese: Buy either Kraft or Velveeta and follow directions.

HSCraig!! That is my favorite dessert! I can't get enough of those...and I get very selfish with them, I won't share.

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~Hey Ma What' up Let's slide all right all right~And we gon'
get it on tonight~You smoke I smoke I drink me too well good~
Cuz we gon' get high tonight~

philby

08-31-2002, 02:14 PM

Hey gaia aggie and the rest!

That's the problem with broads today! YOU CANT COOK AND DONT CARE!

Haven't you ever heard that the way to a man's heart is through his stomach? You don't want to be alone forever, do you?

<img src=http://www.ltrooster.homestead.com/files/Philby.jpg>
sig pic ltrooster THANKS

mindtank

09-01-2002, 05:39 AM

Easy Burritos

1 can black beans
1 pack of burrito wraps
1 garlic
1 pack of taco seasoning powder
1 bottle of REALLY hot sauce, or mild if you are a wimp
Pepperjack cheese
Lettuce and tomatoes

Fry the beans and garlic in a skillet with Olive oil and add the taco powder. When they reach the constency of refied beans set em aside, warm up the wraps and dice the lettuce and tomatoes, wrap the burritos with the beans cheese and lettuce and tomatoes, top with pure fire sauce (unless you are weak, then use "mild")
this is sured to impress anyone and will make them think you are a really good cook

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"I can hear you, I'm right next to you!"

This message was edited by mindtank on 9-1-02 @ 9:47 AM

blakjeezis

11-01-2002, 09:31 PM

I recently finally left the nest and now have to worry about feeding myself. Shitty takeout and fast food only get you so far. I am fairly proficient in the kitchen, but I don't really have any set recipes. I'm more of an "a little of this, a little of that" kind of a cook. I figure this thread can help me out, and we can all sample a taste of each others' favorite home cooked foods at the same time. It's open for breakfast, lunch and dinner, and any course: appetizer, entree and of course desert. Unfortunately, I have no recipe to add, so I guess that makes me a jerk. Lets see what RonFez.Net cooks and eats.

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DreamWeaver

11-01-2002, 09:45 PM

I have a great recipe for shit pie..I'll email it to you

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ADF

11-02-2002, 05:53 AM

ADF's "Breakfast Pasta"

Get a box of pasta, something like penne is good. Boil that so that it's al dente. At the same time, fry up some bacon or prosciutto. When the pasta is done, drain it and dump it into the same pan as the bacon and its grease. Stir it around a bit, then add as many eggs as you so desire. Mix that around until the eggs are cooked to the right consistency (I like mine a little runny). Remove the pasta from heat, then add as much parmesan and black pepper as you like. Enjoy!

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Ho! Ho! Ho! Merry Xmas!

Hawiian shirt craig

11-02-2002, 06:45 AM

"Craig's reall good fucking
chicken"

you'll need:

1 lb italian sausage
1 whole chicken in parts,
u can use more if u want
4 plum tomatoes
1 large yellow onion
3 cloves of garlic
4-6 large potatoes
1 green pepper
Parsley, a bay leaf and
some oregano

its pretty simple. put the
sausage in a large roasting
pan, with a lid... the
disposable ones dont work
for this. let it go on 400 for
about 15 mins. add the
chicken and onions and
garlic, salt and pepper, let
that go on 400 for 15 mins.
this is all UNcovered. then,
add everything else... cover
it, turn it down to 375 and let
it go for like an hour, hour
and a half. add more salt
and pepper... hot stuff,
whatever u like.

this is the best chicken
ever. ist like a blow job on
a bone.

-Hawiian Shirt Craig
THIS IS WHY WE CAN'T HAVE NICE THINGS!!

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San Diego Chargers 4-0

BrianTheBailBondsman

11-02-2002, 08:06 AM

"Craig's reall good fucking
chicken"

you'll need: 1 lb italian sausage ahh is that in the can?

Recipe: put the lime in the coconut and shake it all up

"Getting my 15 minutes of fame a few seconds at a time"

silera

11-02-2002, 08:19 AM

ist like a blow job on a bone.

That doesn't say much.

I thought you prefered handies.

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I can't stand myself either.</center>

LatinSpiceXoX

11-02-2002, 08:53 AM

1.800.Dominos

'..Keep your EYES on my BaBoomp BaBoomp Boomp!..'
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BrianTheBailBondsman

11-02-2002, 09:38 AM

My favorite Italian sausage sandwich all it needs is a little latin spice

"Getting my 15 minutes of fame a few seconds at a time"

LatinSpiceXoX

11-02-2002, 11:24 AM

My favorite Italian sausage sandwich all it needs is a little latin spice
Adobo? or Sazon?

'..Keep your EYES on my BaBoomp BaBoomp Boomp!..'
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Wolfchild

11-02-2002, 11:46 AM

Wolfchild's mad good pasta sauce:

1: 3 capfuls of extra virgin olive oil.

2: 12 cloves of garlic

3: 4 cans of crushed tomatoes

4: 4 shakes of salt, 4 shakes of pepper.

5: basil, oregano, balsamic vinegar to taste.

6: EAT!

Listen to them: the children of the night. What sweet music they make.

ToddEVF

11-02-2002, 12:35 PM

where's NJDM Moe when you need him? he could give some good baking recipes

But i have a nice recipe for reheating white rice

1st remove the metal part, followed by leaving the box open and placing it into the microwave. set for 1 1/2 mins on high (time varies depending on microwave) let it cool and enjoy

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TheMojoPin

11-02-2002, 01:56 PM

Adobo?

Now I gotta play some "Double Dragon".

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VP #2 for the Coalition of Angry Micks, and Minister of Bloody Mayhem.
"You can tell some lies about the good times you've had/But I've kissed your mother twice and now I'm working on your dad..."

Bridget

11-02-2002, 03:50 PM

Chicken Rollantine 
6 thin chicken cutlets 6 slices of proscutto 6 slices of provolone chopped parlsey 
Wash & dry the cutlets.Salt & pepper the cutlets.Throw the parsely on.On each cutlet, layer the proscutto & provolone.Roll up the cutlets and put a toothpick on a slant through each.Heat a pan with olive oil.Brown the cutlets.Don't throw away whats in the pan.Broil the cutlets.In the mean time heat up the pan scrap the brown bits.Add sherry (real cheap about $4.99, don't buy the cooking sherry)add some sliced mushrooms.Throw the cutlets in the broiler for about 3 minutes.Put cutlets on the plate and pour the suace over the chicken.

Heather 8

11-02-2002, 05:01 PM

Back when I couldn't afford to eat more than once a day, I made something I called Breakfast Hash. Take large frying pan, spray with non-stick cooking spray (or use butter, if you prefer), and set on medium heat. Take a couple slices of bread, tear up into quarters, and put in pan, lightly toasting both sides. Next, put in a couple strips of bacon or a couple slices of ham and fry up to desired crispiness. Then, take two or three eggs, mix in bowl until completely scrambled, and pour over bread & meat. Cook until eggs are completely cooked. Sprinkle cheese if desired. Season to taste. Serves up to four people. 

http://home.earthlink.net/~hdm1976/_uimages/animetrishsig.jpg

SatCam

11-02-2002, 06:10 PM

SatCam's "Mamma's Tollhouse Chocolate Surprise Sandwhich"

OK, Its easy. You need your favorite bread, toasted. Then you look on the side of your unsweetened cocoa and find a recipie for some kind of chocolate stuff. Then you make it and throw it on your bread. The last step is eating it, but dont think that its so easy. *Evol Laff*

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<A HREF=http://www.satelitecam.tk>>>Site</A>
</CENTER>

FUNKMAN

11-02-2002, 06:24 PM

Pasta Ala Funkman

Ingredients

>1lb of your favorite pasta
>1 pack of fresh mushrooms
>2 green / 2 red - Peppers
>1 pack of sun-dried tomatoes
>1 whole group of garlic, not just one clove

* pour a cup or cup and a half of virgin olive oil into a deep frying pan and place on medium heat
* peel garlic cloves and chop into smaller pieces and place in frying pan
* add mushrooms and let cook approx 10 min, mushrooms will shrink
* add your sun-dried tomatoes and simmer,lowering heat betweem med/low
stirring occassionally
after 5 minutes
*cut into pieces and add your peppers and continue to cook an additional 10 minutes til peppers are ala dente and the sundried tomatoes begin to soften

cook your pasta Ala Dente and combine with your cooked vegetables...

IMPORTANT! Have a good Parmesan or Romano cheese available...

I've always been happy with the Colonna Imported, has alot of flavor...you can pick it up in most major food stores...

<img src="http://www.grandfunkrailroad.com/covers/closer100.gif">

This message was edited by FUNKMAN on 11-2-02 @ 10:43 PM

furie

11-02-2002, 06:37 PM

me no cook

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It means what it is
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A.J.

11-02-2002, 06:46 PM

I heat up the homemade gnocchi, manicotti, and stuffed shells my grandmother makes for me when I visit home.

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A Skidmark production.

Steels

11-02-2002, 06:46 PM

Maryland Crab Cakes

2 eggs
3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat
Preheat oven to 350 degrees F.

Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

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BIG HUG

11-02-2002, 07:32 PM

Me, my baby, and a chilled bottle of Chardonnay is my favorite recipe :)

TheGameHHH

11-02-2002, 07:51 PM

Watch the Iron Chef on the Food Network, there's some great stuff there.

IT'S TIME TO PLAY THE GAME-AHHH!

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Aggie rules!!!
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Mxyzptlk

11-02-2002, 07:59 PM

Here is my recipe for gayness: 
A message board A bunch of guys recipes 

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This message was edited by Mxyzptlk on 11-2-02 @ 11:59 PM

Death Metal Moe

11-03-2002, 10:45 AM

Now I gotta play some "Double Dragon".

WOW. NOw I gotta go play that retarded fighting option on the original NES game too. Thanks, commie.

Was that one of the 1st home fighters in the long line of games like Mortal Kombat and Street Fighter? Except for that crappy Karate game, I think it might be.

Oh, and you Mother FUckers be ready, cause I'm gonna bring my Fanny Farmer and Martha Stewart cook books with me to the comp next time. Then, your asses will be sorry.

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Geppetto

11-03-2002, 06:30 PM

The best money you will ever spend is on a good gas grill, it makes everything easier. Second to that is a crock pot. All you do with a crock pot is throw in some chunks of beef, they sell it cut up for stew at most grocery stores. Chop up an onion, a pepper, and some mushrooms. I go with every spice in the cabinet but you at least want garlic, salt, pepper,and maybe oregeno. Pour your favorite beer over it and let it sit on low heat for 6 to 8 hours. You do it before work and come home to a great diner. The best part is you can't over cook it. It just gets more tender. 

<IMG SRC =http://www.blakjeezis.homestead.com/files/geppetto.gif>

Geppetto

11-03-2002, 06:43 PM

Another good one if you like fish. (I have done this with salmon and cod.)Just put the filetes in a low glass dish but make sure the walls are higher than the fish. Pour orange juice over the fish until its almost covered, cover the dish with plastic wrap, put it in the fridge for at least four hours. Then dump the OJ. If you like some spice put cajun seasoning on it and bake it for the appropriate time and temp for whatever fish you use. The guy behind the counter at the store should be able to tell you how long and how hot. 

<IMG SRC =http://www.blakjeezis.homestead.com/files/geppetto.gif>

TooCute

11-03-2002, 07:54 PM

Here is a quick and easy
way to make a thai chicken
dish (you could make it
more traditional with real
chiles, and better by
chopping your own garlic,
but whatever. Be lazy. You
can barely tell the
difference).

Get one of those 1 lb pillow
packs of ground chicken
(requently buy one, get one
free - dont be afraid to
freeze).

Put all the meat into a wok
or large frypan and cook
until opaque. If it gets really
watery, drain it. You
shouldn't need oil.

Add about a tablespoon of
bruised chili-garlic sauce
(you can probably find this
and the rest of the
ingredients at the
supermarket in the
international food section,
though, they aren't really AS
good as the importend
varieties you get at the
asian market/china town), a
tablespoon of minced garlic
(easy from a jar), and
maybe 1/3 cup of oyster
sauce ( I dunno. who
measures these things? I
usually add a few good
dollops and then continue
adding till I think it is tasty
enough. You want enough
that there is a little extra in
the bottom of the wok, and it
boils and condenses a
little).

Finally, add the leaves from
a bunch of basil, coarly
chopped if you want. usually
I just tear them by hand. If
you can fund
purple/holy/opal basil that is
the BEST but sweet basil
works ok.

Serve it over jasmine rice.
yum yum yum, and not too
unhealthy either :)

<img src=http://members.hometown.aol.com/_ht_a/sheepyson/images/toocutesass344.jpg>

TooCute

11-03-2002, 08:04 PM

I forgot the best part. It's
cost efficient AND time
efficient.

You know your best bet is to
watch a lot of food tv and go
to foodtv.com

I have a gazillion recipies
for just about anything and
everything though so if
you're looking for
something in particular...

<img src=http://members.hometown.aol.com/_ht_a/sheepyson/images/toocutesass344.jpg>

fiestygal

11-03-2002, 08:07 PM

5 guys (preferably of different races)

1 girl

a bowl....=

a great BUKKAKI treat

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this pic is thanx to E2R..I'll get off my SOAP BOX now!...
I am a goofball & swell to boot

Earth2RON

11-03-2002, 08:10 PM

I eat whatever my mommy makes!

a great BUKKAKI treat
That is the first time i ever heard you tell a naughty joke:)

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A sad thing in life is when you meet someone who
means a lot to you, only to find out in the end that it
was never meant to be and you just have to let go

blakjeezis

11-04-2002, 02:00 PM

The guy behind the counter at the store should be able to tell you how long and how hot.
Now, I'm not sure about the rest of you guys, but I like my fishmongers like I like my bourbon, straight, with a little ice.
The recipes rule. ADF, I am making that dish for breakfast everyday for the rest of my life. It's delicious. Keep 'em coming guys, I'm starvin'.

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"What was the middle one?" - Otto, A Fish Called Wanda
<marquee>White people are so scared of blakjeezis</marquee>

EffMeBoobs

11-04-2002, 03:03 PM

Sauteed Sole

You can use any white meat fish like flounder, tilapia, or filet of sole for this.

Ingredients:
one filet of white fish; sole, flounder, tilapia

1 lemon cut in half

1/3 cup of flour

2 -1 tablespoon pats of butter; one tablespoon melted, the other used to butter the saute pan

3 cloves of garlic, minced

1/2 cup white wine

dash of kosher salt (you can use regular table salt but kosher salt is the best stuff)

a tablespoon of cornstarch mixed with less than a 1/4 cup of COLD water. (do the mixing of cold water and coldstarch at the very end of the last step, or else cornstarch will turn lumpy)

Wash the filet(s) thoroughly in water.

Pat dry with paper towels.

Dredge filet in flour and shake off excess.

Put a dash of kosher salt on the filet

Melt butter in a saute pan over medium heat.

Add filet and saute for approx. 2 minutes or until the edges of filet are opaque. If filet is thin, then one minute. If filet is thick and meaty than maybe 3 minutes. Make sure you constantly shake the saute pan back and forth so the filet doesn't stick to the pan.

Squeeze half a lemon on the filet with it's cooking.

After 2 minutes, carefully flip the filet and turn off the heat. Wait 1 to 2 minutes.

Remove filet from the pan and cover filet in a dish tightly with foil so it stays warm.

Turn the heat back on to medium-high heat and add the melted butter, minced garlic, and white wine. Saute until the garlic is browned, approx. 2-4 minutes. Add the cold water/cornstarch mixture and stir. Turn off the heat. Sauce will thicken in a matter of a couple of minutes.

Pour sauce over the filet. Serve with a wedge of lemon and enjoy!

Serves one person, and it only takes 4 minutes to cook! CONVENIENT!! Healthy too!

<img src="http://sweet201.net/LisBerrySig.gif"> 
Thanks to sweet201 for the "berry" sweet sig!

EffMeBoobs

11-04-2002, 04:07 PM

Candied Sweet Potatoes

Makes 4 servings

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready in: 40 Minutes

Ingredients

1 pound sweet potatoes, quartered
1/2 cup butter
3/4 cup brown sugar
1 1/2 cups miniature marshmallows, divided
1/2 tablespoon ground cinnamon
ground nutmeg to taste

Preheat oven to 400 degrees F.

Grease a 9x13 inch baking dish.

Bring a large pot of water to a boil.

Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.

In a large saucepan over medium heat, combine margarine, brown sugar, 1 cup marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.

Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.

Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Yummy!!!!! Especially around Thanskgiving time!

<img src="http://sweet201.net/LisBerrySig.gif"> 
Thanks to sweet201 for the "berry" sweet sig!

Death Metal Moe

11-05-2002, 05:56 PM

This is my FAMOUS peantu Butter Cookie recepie! It's EASY, faily auick, and not an expensive recepie to put together. I suggest using SUPER CHUNKY Peanut Butter.

Set oven to 350 degrees.

Cream together:
1/2 cup butter or margarine
1/2 cup peanut butter

Beat in:
1/2 cup brown sugar
1/2 cup white sugar

Stir in:
1 egg
1/2 Tsp. Vanilla
1/2 Tsp. salt
1/2 tsp. baking soda
1 cup flour (preferably Pastry)

Arrange by teaspoonfuls on greased cookie sheets.Press flat with floured spoon ormark with floured fork. bake until firm (About 10 minutes) makes 60

Oh, and that makes 60 is BULLSHIT! Maybe if you make little PUSSY sized cookies. I ALWAYS double he recepie, and make a NORMAL sized cookie. Oh, and use the FORK to flatten out the cookies. Press one way, then go the other way, so you get a cool 4 prong criss cross design on top of your cookies.

<IMG SRC=http://unhallowed.com/sigs/MaskedEarth.gif>
www.unhallowed.com
<marquee>THE BIG SEXXXY</marquee>
DEATH FACTION 4EVER!!!!

Death Metal Moe

11-05-2002, 06:03 PM

The BEST double crust recepie I EVER found!

Ingredients:

2 cups All Purpose flour
1/2 teaspoon salt
12 tablespoons unsalted butter( 1 1/2 sticks)
3 tablespoons margarine or shilled vegetable shortening
1/4 cup ice water (VERY IMPORTANT!)

Put flour and salt in food processor. Cut butter and margarine into small pices, and put in machine. Process for a few minutes, until mixture resembles coarse meal. Bit by bit, add the ice water to the mixture, processing breifly. This should only take about 30 seconds to a minute to complete, depending on how slowly you proceed. When it's a single ball of dough spinning around your food processor, you know it's ready! Remove, shape into a ball, adn chill in the fridge for at least 1 hour.

Now this is a top and bottom crust. That's what I meant by Double Crust. When you're ready to make your pie, remove it from the fridge, cut in 2 even balls, and roll it out.

I use a pastry cloth. I suggest using a cloth or plastic kitchen mat. These are great because you can just flour them, roll out the crust to the desired thickness and width, then flip it into your pie pan in one fluid motion. I've been frustrated more than once tring to unstick a crust from my counter or cutting board.

ENJOY! Look for my Apple Pie recepie to go with this soon!

<IMG SRC=http://unhallowed.com/sigs/MaskedEarth.gif>
www.unhallowed.com
<marquee>THE BIG SEXXXY</marquee>
DEATH FACTION 4EVER!!!!

ToddEVF

11-05-2002, 06:09 PM

Oh, and that makes 60 is BULLSHIT! Maybe if you make little PUSSY sized cookies. I ALWAYS double he recepie, and make a NORMAL sized cookie. Oh, and use the FORK to flatten out the cookies. Press one way, then go the other way, so you get a cool 4 prong criss cross design on top of your cookies.

wow. . . even Iron Chef Bakery, Death Metal Moe, shared his recipes. . . does this mean i have to give up my angelhair spaggitti with homemade sauce recipe now? The sauce you can make in a microwave. . . hmm. . . nah. . .

<IMG SRC=http://members.aol.com/vikorynotvengnce/images/toddmoe.gif>
<Marquee>todds the man - canofsoup15/todd is the shiznit! - Contra/Toddevf just rocks that much he gets two appriciation threads, but whatever - DCReed/dint mean to come down on him earlier. . . I like Todd - Doogie76/And he supports my nicotine-fits - DynamiteK/But it's great to see the end result with Todd!! - Gaia/How can I be the man if he's the man?!? - FlavorSaver/Todd Rocks and has a HUGE cock. . . so I heard!!!! - Green Lantern/i can actually say that i love the little fuck - GrlNiN/Todd Will always be a DARLING! - LatinSpiceXoX/your the bestest, greatest, coolest todd! - Lulu/TODD EVF RULZ THE SCHOOL - NJDMMoe/I like Toddevf. He seems like a fine young gentleman. - pinkyfloyd/I appreciate my Mini-Me! - RonFez Mark/So screw all the Todd-haters! - Shorty/I admire todd's ability to slyly and skillfully turn any and every thread into one about HIM - TheMojoPin</Marquee>

Death Metal Moe

11-05-2002, 06:14 PM

My FAVORITE Apple Pie recepie!

This is the GREATEST Apple Pie I've ever made!

Note: You MUST have a Double Crust ready. I have already put that recepie up above this one. Look for it. You MUST make it an hour before you start this pie.

Ingredients:
1 Double Pie Crust
9 to 10 tart apples,peeled, cored, and cut into small wedges (8ths or smaller)
Grated zest of 1 lemon(optional in Moe's opinion)
Juice of 1 lemon
1/2 cup sugar
1 Tsp. ground cinnamon
3 tablespoons butter in small pieces

Fit the bottom crust into 9" pie pan. Roll out other half for top.

Heat oven to 400 degrees.

Fill pie shell with apples. STACK THEM HIGH! THey WILL reduce in height as they cook! So get a FAT pie! If there's not enough apples, CUT MORE YOU LAZY BASTARD! You'll be happy you did as you're eating it.
Sprinkle with lemon zest, juice, sugar and cinnamon. Dot with the butter pieces. Cover with top, crimp edges of pie with fork, and trim excess. Cut vents in top!
Place pie in oven, and reduce temp to 375 degrees. Bake for 45 minutes until crust in brown and juices in pie are bubbeling.

Now YOU have the secret. Run with it.

<IMG SRC=http://unhallowed.com/sigs/MaskedEarth.gif>
www.unhallowed.com
<marquee>THE BIG SEXXXY</marquee>
DEATH FACTION 4EVER!!!!

jestah

11-06-2002, 04:48 AM

chicken cutlet cut in to bit size peices (the amount depends on the number of servings)
one or two bags of broccoli (also depends on number of servings)
1 large onion diced
2 cloves garlic diced
1 carrot grated (optional)
2 tablespoons oil

heat oil in fry pan and add onion, garlic and carrot (if used). cook over med heat until tender.
remove and set aside.

Add chicken to pan and cook until no longer pink.
Put vegtables back in pan and continue to cook about 2 minutes longer.
Add broccoli cook until tender (the brocolli can be fresh or frozen doesn't matter a whole lot but I've found frozen works better).
Tansfer to an oven proof pan sprinkle cheese on top (mozerella works well). place under brioler until cheese has melted.

This is pretty good served with rice. It's not at all difficult and it is pretty cheap to make.

<IMG SRC=http://blakjeezis.homestead.com/files/image2.gif>

thanks blakjeezis for the sig

Michael Fury

11-06-2002, 05:32 AM

Put an old knife on an electric stove burner. Let it get nice & red hot.

Get a paper towel tube & gather everyone around close.

Break off a tiny piece of hash.

Stand ready with the tube, press the hot blade against the bit of hash, and suck.

Take a big hit! The stuff will smoke uncontrollably till it's gone.

Repeat.

Your mom busted in and said, "What's that noise?"

Zoefus

04-16-2003, 05:40 AM

Roasted garlic gorgonzola bread.

Roast the garlic for about 45 mins @ 350 degrees. Let cool, then mix with some olive oil, spread it on the bread & put it under the broiler until just crispy.

1 pt. heavy cream, bring to a slow boil until reduced by 1/3, then add 8 oz. gorgonzola cheese. When cheese has melted let mixture cool for about 5 mins. to thicken up. Cut up the bread and dip away. You have dragon breath after you eat this, but if everyone has it, it's not a big deal.

my_mr_happy

04-16-2003, 05:47 AM

If you wantr to give any meat a great taste and tenderise it to perfection...

Take your steak, chicken and marinate it in Vodka for 4 hours prior to cooking....

I tell you I have done this for 10 years..

works wounders on any meat.

<IMG SRC="http://www.geocities.com/my_mr_happy/measoscar.gif">

Bill From Yorktown

04-16-2003, 06:21 AM

any tough steak - marinate in fresh lime juice and some cumin/pepper - throw on the grill

<IMG SRC="http://hometown.aol.com/billb914/sigpic.gif">

nellie

04-16-2003, 06:22 AM

cream sauce

1 stick butter
1 pt heavy cream
1 pkge (8oz) cream cheese

melt butter in a pot, add cream and let it heat, cut cream cheese into cubes and when the butter and cream are hot slowy wisk in the cream cheese, season to taste (i usually only add salt, pepper, and garlic powder), and let simmer while you make pasta. stir occasionally

<IMG SRC=http://wwfallon.homestead.com/files/RFnetNellie2.jpg>
thanks fallon :)
<a href="http://www.freeopendiary.com/entrylist.asp?authorcode=A935691">my poetry and other thoughts, a diary</a> I'd trade the sea for the breaze......

Bill From Yorktown

04-16-2003, 06:24 AM

dip chicken breast (boneless) in flour - sear in pan with olive oil and 1 pat of butter until golden - add pepper and low salt chicken broth - cook for 15 min - add some minced garlic - cook for 1 or 2 more min - throw in 3 huge handfull of cleaned fresh spinach (add a lot as it cooks down a lot), cover - lower heat and cook for 1-2 min - turn off heat and let sit for 5 min - serve over rice.

for variety, add fresh lemon juice with the spinach

always gets a thumbs up

<IMG SRC="http://hometown.aol.com/billb914/sigpic.gif">

DreamWeaver

04-16-2003, 06:56 AM

Lemony Goat Cheese Chicken

4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves,
1 teaspoon kosher salt
Freshly ground black pepper
1 cup low-sodium chicken broth(low-sodium is very important)
1 teaspoon grated lemon zest
2 Teaspoons fresh thyme
4 Ounces soft goat cheese

pound the chicken between 2 sheets of wax paper until they're of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, chicken broth, thyme, and lemon. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the goat cheese and pour the sauce over the chicken.

http://blakjeezis.homestead.com/files/ginani.gif

The real Kenny Allen

04-16-2003, 08:10 AM

1 bag microwave popcorn
1 bucket godiva milk chocolate ice cream

place popcorn in microwave on high 3 min
place godiva ice cream in microwave 9 sec
eat popcorn and ice cream simultaneously until both are finished. wait for results.

<IMG SRC="http://www.flowersanddragons.com/risky.gif">
Technically, Tom and Jerry is not a Looney Tune.

Johnathan H Christ

04-16-2003, 08:38 AM

i dont advise that you to make this:
5 kilograms of effedrin, 56 grams of red phospherous. distill through ether, allow to dry. repeat distilation and drying untill substance begins to appear translucent. the more times it is distilled, the harder it will be to breakup. eventually you will be left with what looks like rocksalt. ITS NOT.

<IMG SRC=http://subgenius.com/bigfist/pics8/heart-ignition2/funway.jpg width=100 height=100>

JerryTaker

04-16-2003, 08:59 AM

Die Eier von Satan

Eine halbe Tasse Staubzucker
Ein Viertel Teel”ffel Salz
Eine Messerspitze trkisches Haschisch
Ein halbes Pfund Butter
Ein Teel”ffel Vanillenzucker
Ein halbes Pfund Mehl
Einhundertfnfzig Gramm gemahlene Nsse
Ein wenig extra Staubzucker
... und keine Eier

In eine Schssel geben
Butter einrhren
Gemahlene Nsse zugeben und
Den Teig verkneten

Augenballgroáe Stcke vom Teig formen
Im Staubzucker w„lzen und
Sagt die Zauberw”rter
Simsalbimbamba Saladu Saladim

Auf ein gefettetes Backblech legen und
Bei zweihundert Grad fr fnfzehn Minuten backen und
KEINE EIER

Bei zweihundert Grad fr fnfzehn Minuten backen und
Keine Eier ..

:-)

<IMG SRC="http://afs30.njit.edu/~gsm2321/faramir.gif">

<marquee width=300 scrollamount="5">Wet and raving, The needle keeps calling me back.. To bloody my hands forever. Carved my cure with the blade That left me in scars, Now every time I'm weak, Words scream from my arm</marquee>

Patches

03-04-2006, 01:55 PM

I need an easy, yet tasty recipe that basically, a monkey with a spatula wouldn't fuck up.  I am having a certain someone over for dinner Wednesday night, and have to come up with something...Thanks in advance..

Sheeplovr

03-04-2006, 03:02 PM

Spaghettios

Bulldogcakes

03-04-2006, 03:08 PM

Quiche is probably the simplest thing to make. And most women like it alot. Buy a pie shell from the supermaket (freezer section)  1 1/2 cups heavy cream1 cup eggs (4 extra large) one teaspoon lemon pepper Step 1) Mix all together Small package frozen Broccoli (8-10oz)  8oz package Shredded Cheddar cheeseStep 2) Place the cheddar in the pie plate, then the broccoli (thawed) and cover with the cream mixStep 3) Bake at 350 for about 30-40 minutes. Pie will "puff up" when its done. Or use a knife, if it comes out wet, put back. If it comes out clean, its done. Nice thing about quiche is you can make it well in advance and it reheats very well. But if you're going through the trouble of cooking for a date, I'd want the "fresh aroma" brownie points.

torker

03-04-2006, 03:35 PM

There's your goddamn dinner.<img height="191" src="http://www.oldtimecandy.com/images/candypix-pages/zagnut_small.jpg" width="251" border="0" />

Jennitalia

03-04-2006, 03:59 PM

chicken francese:4 chicken breasts, sliced thinly 1 cup condensed chicken broth1/4 cup white wine1 lemon (juice)3 eggsparmasean cheseflour (i use whole wheat flour)1 clove garlic, crushed parsley1/2 cup unsalted butter<ol><li>dust chicken with flour. </li><li>In a flat container mix together eggs and enough parm cheese to create a thick batter (something like pancake batter). </li><li>Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides. </li><li>Remove all chicken to a platter- keep warm. </li><li>In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes. </li><li>Add broth, butter and let cook until butter has melted. </li><li>Add parsley, quickly whisking together. </li><li>Add lemon juice 1/4 at a time until desired taste. </li><li>Thicken if desired. </li><li>Ladle over chicken and pasta (linguini rocks) on individual plates, with a garnish of lemon wedges and parmesan cheese. </li></ol>

sr71blackbird

03-04-2006, 04:35 PM

Chicken Marsala<table cellspacing="0" width="46%" border="0"><tr><td colspan="3">Serves 2 2 chicken breasts, pounded thin flour, spread on a plate 1/4 cup olive oil 1/2 pound of mushrooms 1/2 cup Marsala wine 2 tablespoons of butter 1/2 cup chicken stock Salt and Pepper to taste</td></tr><tr><td colspan="3"><img height="17" src="http://www.ronfez.net/messageboard/replytotopic.cfm/Forum/69/Topic/49039/currentpage/Marinara_files/spacer.gif" width="412" border="0" /></td></tr><tr><td valign="top">1. </td><td> </td><td>Heat olive oil in large saute pan over medium-high heat.</td></tr><tr><td valign="top">2. </td><td> </td><td>When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.</td></tr><tr><td valign="top">3. </td><td> </td><td>Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. </td></tr><tr><td valign="top">4. </td><td> </td><td>Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.</td></tr><tr><td valign="top">5. </td><td> </td><td>Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.</td></tr><tr><td valign="top">6. </td><td> </td><td>Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.</td></tr></table><img height="303" src="http://www.acbarandgrill.com/images/menu/Dinners/chicken_marsala_large.jpg" width="437" border="0" /> You can make it with pasta as a side dish, and one of the bags of ready made salads and dressing.  Sauteed Broccoli Rabe is easy too.  You take a deep frying pan and you brown some garlic in it in olive oil.  Then, you take Broccoli Rabe and add it to the pan and cover it until it starts to collapse from the steam, while stirring while your making the other dish at the same time.  <img height="214" src="http://www.godfatherpizzeria.com/Images/broccoli_rabe.jpg" width="370" border="0" />Get a good wine and desert and you are good to go!

legroommusic

03-04-2006, 05:10 PM

Here's a little recipe from wolfgang puck. make sure you alot time for marinading the lamb: <table cellspacing="0" cellpadding="10" width="100%" border="0"><tr><td colspan="3">Catalonian Fire Roasted Lamb Rack </td></tr><tr><td valign="top" width="341"><img height="1" src="http://www.ronfez.net/images/transp.gif" width="341" border="0" /> Serves 6 ingredients 1/2 cup of extra virgin olive oil 3 shallots, sliced 8 garlic cloves, sliced 1 dry ancho chile, roasted, crushed 2 scallions, thinly sliced into rounds 1 small handful of cilantro leaves Juice of 2-3 limes 1 tablespoon of honey 3 racks of lamb, chine bone removed Salt and pepper 1 recipe of Romesco Sauce Romesco sauce: 3/4 cup of extra virgin olive oil 2 dry ancho chilies, roasted, crushed 1 fresh Serrano or jalepeno chile, cored, seeded, chopped 1 red bell pepper, cored, seeded, diced 3 shallots, sliced 10 garlic cloves, chopped 4 whole tomatoes, cut in half 1 cup of tomato sauce Large pinch of saffron threads 1 tablespoon of cumin, toasted, crushed 1 tablespoon of coriander seeds, toasted, crushed A few basil and parsley leaves 3/4 cup of sliced almonds, toasted Juice of 1 or 2 limes Salt and pepper, to taste </td><td width="10"><img height="1" src="http://www.ronfez.net/images/transp.gif" width="10" border="0" /></td><td valign="top" width="260"><table cellspacing="0" cellpadding="0" width="255" align="center" border="0"><tr><td align="center"><img height="252" src="http://www.ronfez.net/images/wolfgang_puck/recipe/RE_WP114A.jpg" width="252" border="0" /> </td></tr><tr><td align="center"><img height="22" src="http://www.ronfez.net/images/wolfgang_puck/WP_RDaboutrecipe.gif" width="252" border="0" /> </td></tr><tr><td><img height="1" src="http://www.ronfez.net/images/transp.gif" width="233" border="0" /> This is a truly exciting dish and if you have an afternoon to devote to preparing a memorable dinner then this is the perfect dish. It combines two contrasting flavors, the first derived from the marinade and the second the Romanesco sauce. The presentation is dramatic and people can’t help but be impressed with the complex tastes they’ll discover. <img height="5" src="http://www.ronfez.net/images/transp.gif" width="1" border="0" /> </td></tr></table> </td></tr><tr><td colspan="3"><table cellspacing="0" cellpadding="0" border="0"><tr><td colspan="2"><img height="7" src="http://www.ronfez.net/images/transp.gif" width="1" border="0" /> </td></tr><tr><td valign="top"><img height="25" src="http://www.ronfez.net/images/wolfgang_puck/WP_RDmethod.gif" width="171" border="0" /> 1. Prepare the marinade. Heat the olive oil in a heavy skillet and add the shallots, garlic and ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey. 2. Remove the whole ‘eye’ from the rack, reserving the rib bones, and place in a non-reactive roasting pan with the marinade. Refrigerate, covered, for up to 2 hours. Slice the rib bones into 7 or 8 evenly, dividing meat at the bones. 3. Preheat the oven to 400 degrees F. 4. Prepare the Romesco sauce: In a shallow roasting pan, combine olive oil, ancho and serano chilies, red bell pepper, shallots, garlic, tomato, tomato sauce, saffron, cumin, coriander, basil, and parsley. Roast for 40 minutes or until

badorties

03-04-2006, 05:59 PM

Gvac

03-04-2006, 06:20 PM

I've yet to meet a woman who doesn't love pasta.  Any simple chicken or veal dish with a side of ziti and a nice bottle of red wine will usually win you rave reviews.

Death Metal Moe

03-04-2006, 07:37 PM

Patches wrote: I am having a certain someone over for dinner Wednesday night, and have to come up with something... Thanks in advance..I hope he knows you're not a cooking kind of guy.  Order out for him.

TooCute

03-04-2006, 07:56 PM

Came up with this one yesterday using some leftovers.

Chop several parsnips into chunks and put into a pot with enough water to
cover. I didn't bother to peel them, and I also added a carrot and a bit of
turnip because it was going to go bad and it was leftover.

Boil the hell out of them. As they're starting to get tender, add a knob of
ginger (say an cubic inch worth? you know, like a knob of it) peeled and
sliced. I just used that jarred minced stuff, about a tablespoon, because I'm
a lazy fucker.

Take off heat when all mushy, throw in blender/food processer/whatever
and puree it. It will be pretty thick and gloppy.

Add a hefty (like 2 tbsp) hunk of butter, and enough half and half (I used
soy milk because I've been on a health kick), milk, or cream or whatever
combo thereof you like (cream is going to make it really creamy.... I'd go for
half and half) to bring it to a soupy consistency. The amount won't be exact
since it depends on the amount of pureed parsnips, so just do it up until it
seems like a nice, creamy consistency that you would enjoy eating.

Add about 2 tsp cardamon (most important), and if you have them, a hefty
pinch each of cumin and allspice. Taste and add salt if it needs it (probably
does)

If you want to make it super smooth, strain it through a mesh sieve, but be
forewarned that that can take a long time with such a thick soup so you're
better off just blending the shit out of it in the first place.

If you have some shallow bowls, this is good: pile up some nice big croutons
(homemade if possible - so easy - just cut bread into cubes (or better yet, a
couple of thin baguette slices cuz then you KNOW they're homemade, I
mean where the hell are you going to buy baguette croutons) and saute in a
frypan in butter) in the middle and ladle the soup around them (the soup
should be thick, so they should stay piled) Garnish with a sprig of parsley or
whatever, and give it a good drizzle of olive oil (don't stir it in, just leave it
floating on top. It looks nice).

You could also try it with parsnip chips - just thinly slicy parsnips and fry
them in oil in a frying pan until crispy and golden brown... yum yum...

Parsnips are a SERIOUSLY underrated vegetable.

tele7

03-04-2006, 08:04 PM

Easy? 

TooCute

03-04-2006, 08:18 PM

that was fucking easy. chop shit, boil until mushy, puree. any easier and
you're talking canned.

tele7

03-04-2006, 08:38 PM

Sounds tasty, I think the whole mesh sieve kinda threw me. I really need to learn how to cook.  I'm getting tired of Spaghetti and Mexican food anyway.

Bulldogcakes

03-05-2006, 02:36 AM

<table width="23" height="30" cellspacing="1" cellpadding="2" border="0"><tr width="50"><td align="center"> </td>
<td> </td></tr></table> Sauteed Broccoli Rabe is easy too. You take
a deep frying pan and you brown some garlic in it in olive oil. Then,
you take Broccoli Rabe and add it to the pan and cover it until it
starts to collapse from the steam, while stirring while your making the
other dish at the same time. <img width="370" height="214" border="0" src="http://www.godfatherpizzeria.com/Images/broccoli_rabe.jpg" /> Dont forget to salt and pepper to taste. Broccoli Rabe is a little bitter and needs the salt.  Broil some fennel sausage (italian sausage) and serve with the broccoli rabe. Goes very nicely together. For another side idea, slice up a few portobello mushrooms (the really big ones) and sautee in garlic and oil . Again, you can serve with italian sausage. Actually, if you do that and serve it with some angel hair pasta with a store bought alfredo sauce, you have a nice meal. 

This message was edited by Bulldogcakes on 3-5-06 @ 6:49 AM

Bulldogcakes

03-05-2006, 03:03 AM

sr71blackbird wrote:Get a good wine and desert and you are good to go! Oops. Forgot dessert. Here's something very easy and fancy. Hopefully, like your date will be. Homemade Raspberry-Mint Coulis 3/4 cup sugar1/2 cup water2 mint leaves, chopped2 packages fresh raspberries Step 1) Bring the water and sugar to a boil, add the mint and raspberry and cook for additional 1 minute. Let cool. Serve over a good chocolate ice cream. I recommend Ciao Bella if you can find it. If you cant find raspberries, substitute one large (or 2 small) package of fresh strawberries and slice them up. EDIT-If you like the sauce a little thick (I dont), dissolve 1/2 tbs of cornstarch in the water before putting on the stove.   

This message was edited by Bulldogcakes on 3-5-06 @ 11:49 AM

Patches

03-05-2006, 07:05 AM

Death Metal Moe wrote: Patches wrote: I am having a certain someone over for dinner Wednesday night, and have to come up with something... Thanks in advance..I hope he knows you're not a cooking kind of guy.  Order out for him.OH SNAP!Ha... anyway... Thanks for the suggestions... Between these and some stuff I found on my own, I'll be in good shape for the next 10 years <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/thumbup.gif" border="0" />Some more dessert ideas would be sweet (get it?)... He's gonna love it!  DAMMIT MOE!!!!  SHE SHE SHE SHE!!!!

SinA

03-05-2006, 07:15 AM

Worst    thread,    ever.

West Side Claire

03-05-2006, 07:20 AM

Try foodnetwork.comThey've got millions of recipes for anything you might have in mind and...there's even a section for "quick and easy" recipes.

Death Metal Moe

03-05-2006, 07:31 AM

Patches wrote: Death Metal Moe wrote: Patches wrote: I am having a certain someone over for dinner Wednesday night, and have to come up with something... Thanks in advance..I hope he knows you're not a cooking kind of guy.  Order out for him.OH SNAP!Ha... anyway... Thanks for the suggestions... Between these and some stuff I found on my own, I'll be in good shape for the next 10 years <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/thumbup.gif" border="0" />Some more dessert ideas would be sweet (get it?)... He's gonna love it!  DAMMIT MOE!!!!  SHE SHE SHE SHE!!!!Yea, just some good natured ribbing bro.Good luck with the ladyfriend.  I would suggest you concentrate on making a few basic dishes really good instead of gambling on a more complex dish since you're not comfortable cooking yet.

Jennitalia

03-05-2006, 07:36 AM

I've said it before, and I'll say it once again: <img height="174" src="http://shop.thecheesecakefactory.com/images/thumbnails/07134.jpg" width="150" border="0" /> The Godiva Chocolate Cheesecake from Cheesecake Factory

Bulldogcakes

03-05-2006, 08:01 AM

Another simple dessert, and always a hit Chocolate Truffles One pound good quality semi sweet Chocolate chips1 cup heavy creamStep 1) heat the cream on the stove till boiling, add choc and stir till smooth. Let cool (a few hours) to room temp. Step 2) Scoop into balls with an ice cream scoop. Cover with sliced nuts and serve. For something fancier, add 2-3 tbs of your favorite liquor. I prefer a good bourbon, rum's good too. (or Raspberry liquor/Blackberry liquor/Gran Marnier/Triple Sec/Creme de Menthe etc) 

This message was edited by Bulldogcakes on 3-5-06 @ 12:03 PM

SatCam

03-05-2006, 12:54 PM

Just give her your meat

Death Metal Moe

03-05-2006, 10:18 PM

When she comes over, hang the ol' Keilbasa out your fly and keep asking her "Which way?!  Medium or Well Done?"

monsterone

03-05-2006, 10:48 PM

<hr color="cococo" align="left">TooCute wrote: Came up with this one yesterday using some leftovers.

Chop several parsnips into chunks and put into a pot with enough water to
cover. I didn't bother to peel them, and I also added a carrot and a bit of
turnip because it was going to go bad and it was leftover.

Boil the hell out of them. As they're starting to get tender, add a knob of
ginger (say an cubic inch worth? you know, like a knob of it) peeled and
sliced. I just used that jarred minced stuff, about a tablespoon, because I'm
a lazy fucker.

Take off heat when all mushy, throw in blender/food processer/whatever
and puree it. It will be pretty thick and gloppy.

Add a hefty (like 2 tbsp) hunk of butter, and enough half and half (I used
soy milk because I've been on a health kick), milk, or cream or whatever
combo thereof you like (cream is going to make it really creamy.... I'd go for
half and half) to bring it to a soupy consistency. The amount won't be exact
since it depends on the amount of pureed parsnips, so just do it up until it
seems like a nice, creamy consistency that you would enjoy eating.

Add about 2 tsp cardamon (most important), and if you have them, a hefty
pinch each of cumin and allspice. Taste and add salt if it needs it (probably
does)

If you want to make it super smooth, strain it through a mesh sieve, but be
forewarned that that can take a long time with such a thick soup so you're
better off just blending the shit out of it in the first place.

If you have some shallow bowls, this is good: pile up some nice big croutons
(homemade if possible - so easy - just cut bread into cubes (or better yet, a
couple of thin baguette slices cuz then you KNOW they're homemade, I
mean where the hell are you going to buy baguette croutons) and saute in a
frypan in butter) in the middle and ladle the soup around them (the soup
should be thick, so they should stay piled) Garnish with a sprig of parsley or
whatever, and give it a good drizzle of olive oil (don't stir it in, just leave it
floating on top. It looks nice).

You could also try it with parsnip chips - just thinly slicy parsnips and fry
them in oil in a frying pan until crispy and golden brown... yum yum...

Parsnips are a SERIOUSLY underrated vegetable.
<hr color="cococo" align="left">

monsterone

03-05-2006, 10:49 PM

TooCute wrote: Came up with this one yesterday using some leftovers. Chop several parsnips into chunks and put into a pot with enough water to cover. I didn't bother to peel them, and I also added a carrot and a bit of turnip because it was going to go bad and it was leftover. Boil the hell out of them. As they're starting to get tender, add a knob of ginger (say an cubic inch worth? you know, like a knob of it) peeled and sliced. I just used that jarred minced stuff, about a tablespoon, because I'm a lazy fucker. Take off heat when all mushy, throw in blender/food processer/whatever and puree it. It will be pretty thick and gloppy. Add a hefty (like 2 tbsp) hunk of butter, and enough half and half (I used soy milk because I've been on a health kick), milk, or cream or whatever combo thereof you like (cream is going to make it really creamy.... I'd go for half and half) to bring it to a soupy consistency. The amount won't be exact since it depends on the amount of pureed parsnips, so just do it up until it seems like a nice, creamy consistency that you would enjoy eating. Add about 2 tsp cardamon (most important), and if you have them, a hefty pinch each of cumin and allspice. Taste and add salt if it needs it (probably does) If you want to make it super smooth, strain it through a mesh sieve, but be forewarned that that can take a long time with such a thick soup so you're better off just blending the shit out of it in the first place. If you have some shallow bowls, this is good: pile up some nice big croutons (homemade if possible - so easy - just cut bread into cubes (or better yet, a couple of thin baguette slices cuz then you KNOW they're homemade, I mean where the hell are you going to buy baguette croutons) and saute in a frypan in butter) in the middle and ladle the soup around them (the soup should be thick, so they should stay piled) Garnish with a sprig of parsley or whatever, and give it a good drizzle of olive oil (don't stir it in, just leave it floating on top. It looks nice). You could also try it with parsnip chips - just thinly slicy parsnips and fry them in oil in a frying pan until crispy and golden brown... yum yum... Parsnips are a SERIOUSLY underrated vegetable.

monsterone

03-05-2006, 11:03 PM

Patches

03-08-2006, 05:05 AM

Jennitalia wrote: chicken francese:4 chicken breasts, sliced thinly 1 cup condensed chicken broth1/4 cup white wine1 lemon (juice)3 eggsparmasean cheseflour (i use whole wheat flour)1 clove garlic, crushed parsley1/2 cup unsalted butter<ol><li>dust chicken with flour. </li><li>In a flat container mix together eggs and enough parm cheese to create a thick batter (something like pancake batter). </li><li>Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides. </li><li>Remove all chicken to a platter- keep warm. </li><li>In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes. </li><li>Add broth, butter and let cook until butter has melted. </li><li>Add parsley, quickly whisking together. </li><li>Add lemon juice 1/4 at a time until desired taste. </li><li>Thicken if desired. </li><li>Ladle over chicken and pasta (linguini rocks) on individual plates, with a garnish of lemon wedges and parmesan cheese. </li></ol>       Thanks for all the help... this thread could be a good resource for us fellas trying to look like we have a slight bit of class (fat chance on that one, sweetheart)I'm going this route (tomorrow now, instead of Wednesday), with a nice bottle of white wine (i'll have it already- its in the recipe)... , and I think freshly baked brownies, french vanilla ice cream, whipped cream w/ a cherry for dizzurt.  Now I'm fuckin starvin.

angrymissy

03-08-2006, 07:01 AM

I might be too late, but this Recipe is delicious (although super fattening):INGREDIENTS: 2 cups Burgundy wine 3/4 cup canola oil 3/4 cup soy sauce  2  teaspoons garlic, minced  1 teaspoon dried oregano  4 (6 ounce) fillets filet mignon Topping  1/4 cup butter, softened  1 teaspoon Burgundy wine  2 teaspoons minced shallots  2 teaspoons minced green onions  1 teaspoon ground white pepper DIRECTIONS: In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours (I only do it for an hour). In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Broil marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted. Serve with some homemade mashed potatoes:Cut potatoes into quarters and boil until fork tender, mash by hand or put through a ricer, and add heated milk and butter until they reach the consistency you like, season with some salt and pepper

This message was edited by angrymissy on 3-8-06 @ 11:02 AM

angrymissy

03-08-2006, 07:04 AM

Another good one - Cajun Chicken Pasta:INGREDIENTS: 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese --------------------------------------------------------------------------------DIRECTIONS: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Patches

03-08-2006, 07:11 AM

damn, they both sound awesome.This thread can get us laid like train tracks, boys <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/thumbup.gif" border="0" />

Jennitalia

03-08-2006, 07:25 AM

Yay, I won! This thread is really great. I'm always looking for new recipes.Here's another one that I make all the time and it's always a big hit. Not sure on exact measurements, though, and it's fattening.4 chicken cutlets sliced thinMozzerella cheese (part skim) (sliced thin)1 cup white wine1/2 cup butter (you may be able to substitute it with chicken broth)Bread crumbs (I use low carb)Flour (I use wheat)2 eggs4 toothpicksTake cutlet, smear some butter on one sideTake 1-2 slices of cheese and put it on top of chickenRoll cutlet so the cheese is insideStick toothpick(s) to secureDip in flour, egg and breadcrumbs, place in baking trayRepeat for each cutletPour in 1/2 cup wine and 1/4 butter or chicken brothCook at three fiddy for about 15 minutesPour the remaining wine and butter/broth in baking pan, and cook for about another 30 minutes.Serve with rice or pasta. You can either use a tomato sauce, or use the extra juice from the chicken to pour over pasta/wineSimply to die for

Patches

03-10-2006, 04:15 AM

Jenn-That was AWESOME- went over really great!I accidentally used regular chicken broth instead of condensed, but i thickened it up with some flour- and next time I think I'll use a bit more wine (cooking with wine is great- built in excuse to get drunk), and a bit more lemon juice- but great all around!

Jennitalia

03-10-2006, 05:57 AM

aweseome, patches, i'm glad it was a hit.  and i hope she showed you how much she liked it :)

Patches

03-10-2006, 07:16 AM

Jennitalia wrote: aweseome, patches, i'm glad it was a hit.  and i hope she showed you how much she liked it <img src="http://www.ronfez.net/messageboard/images/smile.gif" border="0" /> <img src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/smoke.gif" border="0" />

PapaBear

07-07-2007, 10:16 PM

I want to cook a Boston Butt (yeah... I said "butt") in a crock pot in a very easy way. Which one of these sounds better?

First One:

Crock-pot Pulled Pork

1 Pork Shoulder "Butt," preferably boneless*
1 19oz. bottle of BBQ sauce, plus another for serving

Rinse and pat the pork butt dry. Place a thin layer of BBQ sauce in the bottom of your crock-pot. Place the pork, fatty side up, into the crock-pot and slather with the rest of the BBQ sauce in the bottle. Cover and cook on low for 8-10 hours.

When finished, the meat will be extremely tender; a steak knife will easily poke through. To shred, cut chunks from the butt and pull apart with two forks. Serve with the liquid in the crock-pot (run the liquid through a fat separator (http://www.amazon.com/gp/product/B0002YTGIQ/103-6998319-8971836?v=glance&n=284507)) and additional BBQ sauce, if desired. It’s great on a bun, mixed with rice, or all by itself.

Second One:

In slow cooker put a 4lb. pork shoulder (no bone), one bottle beer, one beer bottle full of orange juice. Cook until pork is falling apart (about 8 hours). For pulled pork, mix with favorite bbq sauce

The first one got some really good ratings, but I don't want to mess with a "fat separator". What I like about the second one is the orange juice. It does a good job of making the meat tender.

sailor

07-08-2007, 05:12 AM

sailor

07-08-2007, 05:14 AM

I've yet to meet a woman who doesn't love pasta.  Any simple chicken or veal dish with a side of ziti and a nice bottle of red wine will usually win you rave reviews. 

next event my wife comes out to i'll be sure to introduce her to you.

sailor

07-08-2007, 05:31 AM

this is a great side or vegetarian entree:

ingredients:

1 1/2 lb fresh asparagus trimmed
2 tsp dried italian herbs (whatever you like. think basil, oregano, etc. i use this mix (http://www.penzeys.com/cgi-bin/penzeys/p-penzeysitalianherb.html) and thoroughly recommend their site for herbs/spices)
2 TBSP extra virgin olive oil
kosher salt and fresh ground black pepper to taste (everyone owes it to themselves to get a pepper mill and buy whole black pepper.)
1 oz. parmesan cheese, shaved (not cardboard box stuff)

directions:

1. preheat oven to 450. heat heavy shallow baking pan 5 minutes (i also use aluminum foil in the bottom to ease the clean-up, but i'm lazy)
2. meanwhile toss asparagus, herbs, oil, salt/pepper in large bowl
3. in the hot pan, spread the asparagus in one layer. return to oven and roast uncovered for 10-12 minutes, until fork tender, turn/mix once during cooking. it's just a feel thing, you don't want the asparagus to be limp, but you don't want them hard either.
4. transfer asparagus to serving platter (use tongs, not a fork) and sprinkle with shaved parmesan

as a side dish, serves 4-6
as main course, serves 1-2

it's super-easy, quick and tasty. total prep time is like 5 minutes (while oven's coming up to temp), then 10-12 minutes in oven. counting time for the oven to hot up it's like 20-25 minutes start to finish.

drjoek

07-08-2007, 05:56 AM

The best thing you can make is reservations

PapaBear

07-08-2007, 08:33 PM

it might turn out great, but the OJ is a little off-putting to me. just doesn't sound "right". y'know? i've never used a fat separator, a strainer (http://www.amazon.com/AquaBrew-Cuisipro-3%252dpc%252e-Strainer-Set/dp/B000HSBVQM/ref=sr_1_39/103-2236173-3418258?ie=UTF8&s=kitchen&qid=1183900197&sr=1-39) should do the trick.

btw, the slow cooker is the 2nd greatest kitchen gadget, right behind the bread machine. made a nice pumpernickel last night. damn, i love that machine!
You don't end up tasting the OJ. I use it when I slow cook ribs. If you mix a half cup of oj w/ a bottle of bbq sauce, and cook it for about 4-6 hours, it comes out amazingly tender. The citrus in the oj is what makes the pork so tender.

BeltOfScotch

07-08-2007, 09:02 PM

As was mentioned earlier in this thread, foodnetwork.com is a great place to find recipes. I got these two in the last couple of weeks and both turned out great.

Turkey Meatloaf

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)

Chicken Stir-Fry
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce (I didn't have this, looked around in other recipes and switched in sesame oil, worked fine)
2 teaspoons packed light brown sugar (optional)
1 teaspoon dry sherry (optional)
2 tablespoons peanut or vegetable oil
3 tablespoons sliced green onions
2 cloves garlic, minced
2 teaspoons minced gingerroot (I just used extract powder)
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips (I used pre-cooked chicken and just severely cut down the time it was cooking with the oil)
3 cups mixed vegetables (I used broccoli, red peppers, carrots and celery)

To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin (or sesame oil), sugar, and sherry, if using, whisk, and set aside.

Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes (because mine was cooked already, I only had it in there for about 30-45 seconds). Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes (here about 30 seconds because cooked already). Remove the chicken and vegetables from the pan. Serve over white or brown rice.

BeerBandit

03-25-2008, 06:42 AM

For all of you .netters who enjoy the culinary arts, or just cook because you're human and need sustenance, here is the thread to share your recipes with those of your ilk. We listen to the same radio shows, why not eat the same food.

Up first, an Italian dish that's a favorite of the Bandit Clan. Unfortunately I don't know what the Guineas call it but in my house we eat:

Prosciutto and Peas with Angel Hair

1/2 lb Angel Hair
zest of one lemon
1/3 cup heavy cream
1/4 lb Prosciutto, chopped
1/3 cup white wine
4 tsp lemon juice
1 cup frozen peas
1/3 Grated cheese

Cook pasta. You should all know how to do that. Heat cream and zest to simmer for 3 minutes. Add Prosciutto, wine, lemon juice and peas. Bring to simmer for 2 minutes then remove from heat. Add grated cheese and toss with pasta.

This is what the recipe I was given says. You can try it this way and then tailor it afterwards. I usually use the juice from the entire lemon that I've just zested. Then I'll add the wine and juice first so as to reduce the sauce further without rubberizing the prosciutto. Plus you can alter the pasta and grated cheese amount to your proportions and tastes. I've also found a nice blend of Romano/Parmesan and Asiago really tops it off nicely. Enjoy!

BeerBandit

03-25-2008, 06:47 AM

If you'd like to pair your dish with you ideal wine, feel free to do so. The above dish goes magnificentlly with a nice buttery chardonnay. Piuki and I prefer Toasted Head Chardonnay.

Chip196

03-25-2008, 07:00 AM

joethebartender

03-25-2008, 07:07 AM

Marinated Skirt Steak:

1 Large Yellow Onion
4 Cloves of Garlic
1/4 Cup Olive Oil
Kosher Salt
Ground Pepper
Juice and Zest of 1 lime
1 Pound Skirt Steak

Throw everything (except the steak) in a blender or food processor and mix until it turns in to a paste. Cover the skirt steak and let it sit for at least 3 hours (overnight is better). Grill is to your favorite doneness ... I throw it on a hot grill long enough to sear both sides, medium rare inside. This is great with baked potatos with the works and a New Castle ... a nice peppery Shiraz if you want Wine instead of beer.

I add a little soy to the marinade.
while the steak is resting from off of the grill...
sautee some onion & pepper slices on the side.
Cut the whole steak into strips (against the grain of the meat)
Roll the onion, pepper, and steak in tortillas --serve with rice and beans.
Awesome fajitas!

angrymissy

03-25-2008, 07:07 AM

I have this assembled and uncooked in the fridge right now, read in the reviews of the recipe that it makes it taste better and the flavors meld together if you put it in the fridge overnight. I've made it a bunch of times, but always cooked it right away

INGREDIENTS
1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Jujubees2

03-25-2008, 07:08 AM

I'll bring dessert:

Cappuccino Cheesecake
Ingredients - Cheesecake:
1-1/2 cups finely chopped nuts (any variety)
1 cup plus 2 Tablespoons granulated sugar
3 Tablespoons butter, melted
32 ounces cream cheese, softened
3 Tablespoons all-purpose flour
4 eggs
1 cup sour cream
1 Tablespoon instant coffee
1/4 teaspoon cinnamon
1/4 cup orange juice
Topping for cooled cheesecake:
1 cup mini chocolate chips
1/3 cup heavy cream
mixture of cocoa powder, cinnamon, and sugar
2 Tablespoons espresso or very strong coffee

Cheesecake:
Combine nuts, 2 Tablespoons sugar, and butter in a bowl and mix. Pour into 9-inch springform pan and press onto bottom. Set aside.
In a food processor combine cream cheese and remaining cup of sugar. Mix until light and completely combined.
Add flour and eggs, one at a time.
Add sour cream and cinnamon.
Combine the instant coffee and orange juice to dissolve the powder, then add to cream cheese mixture.
Pour into pan and place in a 350-degree oven for approximately 1 hour. Check for doneness by shaking gently. Cool completely.
Topping:
Heat all ingredients and stir until melted.
Drizzle topping heavily in a zigzag pattern over cheesecake.
Sprinkle with mixture of coco powder, cinnamon, and sugar.
Garnish plate with an additional sprinkle of the sugar mixture around the plate highlighted with a chocolate-covered strawberry.

newport king

03-26-2008, 11:36 AM

Twinkie Tiramisu

i've made it and its delicious

8 cream-filled twinkies
1 cup espresso or strong coffee, unsweetened
1 1/2 cups heavy cream
1/3 cup sugar
2 (8 3/4-ounce) packages mascarpone cheese, at room temperature
Yellow food coloring
10 vanilla wafers

Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan. Drizzle half the coffee over them.
Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving.

joethebartender

03-26-2008, 07:03 PM

The best money you will ever spend is on a good gas grill, it makes everything easier. . 

<IMG SRC =http://www.blakjeezis.homestead.com/files/geppetto.gif>

I understand the convenience of a gas grill but it will never match the heat or the flavor from a charcoal grill. For anyone who says it's too much work...just get the grill going before you start with preparing the meat inside. In 15 minutes you're ready to go!

BeerBandit

03-27-2008, 05:55 AM

We had Orange Roughy last night. Here's the recipe we used.

1 lb Orange Roughy filet
Grated Cheese
Cayenne Pepper
1 Zucchini
1 Red Pepper
Salt

Sprinkle grated cheese and cayenne pepper on roughy filets. Place 1/4 inch slices of zucchini an julienned red pepper on filets. Sprinkle with salt. Place filets and vegetables on foil and fold up foil and seal tightly. Grill foil bag on low heat for 10-12 minutes or until fish flakes off.

It was a delicious first foray into Orange Roughy for us. We're in a dry phase right now due to certain "expectations, (http://www.ronfez.net/forums/showthread.php?t=68227&highlight=piuki)" but this would go well with a Brotherhood Winery Seyval Blanc. It's the perfect fish wine, soft and citrus-y.

booster11373

03-31-2008, 03:32 PM

A good sauce that goes great with anything grilled

Tzatziki......

2-3 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 container (about a pound) plain yogurt or whatever the large size is
1 tablespoon olive oil
1 teaspoon lemon juice
salt to taste
dill
garlic, minced

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

I shred the cucumbers in the food processor

this is the base recipe that Ive adapted and do on auto pilot

I use lots of garlic and dill and just eyeball the oil and lemon juice

angrymissy

03-31-2008, 03:46 PM

Dinner last night:

Fried Chicken

Place cut up chicken pieces in a container and cover with buttermilk. Let sit in fridge for a few hours
Prepare coating of 3cups flour, 1/2 cup seasonings (I used Emeril Essence), put in large freezer bag
Shake chicken pieces to coat
Let pieces sit for 15 minutes, heat oil in deep fryer to 350
Fry until chicken rises to the top of the oil

Scalloped Potatoes

Heat Oven to 375
Slice 1lb Potatoes very thin (use mandolin or food processor attachment)
Heat 2 cups heavy cream, add sprig of fresh thyme, 1tsp nutmeg, 1 clove garlic
Arrange 1 layer of Potatoes in overlapping pattern in buttered casserole dish
Cover Potatoes with some heated cream
Cover cream with grated Parmesan cheese
Season a bit w/ salt and pepper
Repeat until you have used all the potatoes
Bake for 1 hr.

BeerBandit

03-31-2008, 06:06 PM

Dinner last night:

Fried Chicken
Place cut up chicken pieces in a container and cover with buttermilk. Let sit in fridge for a few hours
Prepare coating of 3cups flour, 1/2 cup seasonings (I used Emeril Essence), put in large freezer bag
Shake chicken pieces to coat
Let pieces sit for 15 minutes, heat oil in deep fryer to 350
Fry until chicken rises to the top of the oil
Scalloped Potatoes
Heat Oven to 375
Slice 1lb Potatoes very thin (use mandolin or food processor attachment)
Heat 2 cups heavy cream, add sprig of fresh thyme, 1tsp nutmeg, 1 clove garlic
Arrange 1 layer of Potatoes in overlapping pattern in buttered casserole dish
Cover Potatoes with some heated cream
Cover cream with grated Parmesan cheese
Season a bit w/ salt and pepper
Repeat until you have used all the potatoes
Bake for 1 hr.
Just made Fried Chicken using Buttermilk for the first time last weekend. I can't believe how I lived before.

jauble

04-01-2008, 01:47 PM

Jauble's Red Sauce for 6-8 people

• 1 lb Italian Sausage
• 2- 14 oz cans crushed tomatoes
• 2-6 oz cans tomato paste
• 1 white onion
• 3 cloves garlic
• 2 red jalapeño peppers
• 1 bunch spinach
• 1.5 oz sun dried tomato
• 2 oz olive oil
• Fresh parmesan
• Dried basil leaves
• 1 cup merlot
• Cook sausage separate (set aside)
• Chop onion, peppers, and garlic (add to sauce pan w/ olive oil-sauté)
• Add chopped tomatoes, paste, wine, spinach, and sun dried tomatoes, and chopped sausage
• Grated parmesan and basil (salt and pepper optional)
• Simmer and stir 45 mins to 1 ½ hour

Sausage can be substituted for any other thing but it works well.

enjoy

grlNIN

04-01-2008, 02:19 PM

Move to H&F?

TooLowBrow

04-16-2008, 08:34 AM

i just picked up a ton of chicken cutlets, im gonna make some chicken parmesan.
what should i do with the rest?

reillyluck

04-16-2008, 08:43 AM

Marinated Skirt Steak:

1 Large Yellow Onion
4 Cloves of Garlic
1/4 Cup Olive Oil
Kosher Salt
Ground Pepper
Juice and Zest of 1 lime
1 Pound Skirt Steak

Throw everything (except the steak) in a blender or food processor and mix until it turns in to a paste. Cover the skirt steak and let it sit for at least 3 hours (overnight is better). Grill is to your favorite doneness ... I throw it on a hot grill long enough to sear both sides, medium rare inside. This is great with baked potatos with the works and a New Castle ... a nice peppery Shiraz if you want Wine instead of beer.

I marinated the steak overnight with your marinade recipe and broiled it last night. Fan-Fucking-Tastic!!

:thumbup: :thumbup: :thumbup: :thumbup:

topless_mike

04-16-2008, 09:29 AM

weekapaugjz

04-16-2008, 10:38 AM

Marinated Skirt Steak:

1 Large Yellow Onion
4 Cloves of Garlic
1/4 Cup Olive Oil
Kosher Salt
Ground Pepper
Juice and Zest of 1 lime
1 Pound Skirt Steak

Throw everything (except the steak) in a blender or food processor and mix until it turns in to a paste. Cover the skirt steak and let it sit for at least 3 hours (overnight is better). Grill is to your favorite doneness ... I throw it on a hot grill long enough to sear both sides, medium rare inside. This is great with baked potatos with the works and a New Castle ... a nice peppery Shiraz if you want Wine instead of beer.

i have this marinating in my fridge right now. it looks and smells great! thanks for the idea chip! i also picked up some tortillas as joe the bartender advised for some delicious fajitas tonight. i can't wait.

Jimsy's Girl

04-16-2008, 03:20 PM

i have this marinating in my fridge right now. it looks and smells great! thanks for the idea chip! i also picked up some tortillas as joe the bartender advised for some delicious fajitas tonight. i can't wait.

oh were they good....

just finished with dinner. chip, that marinade is fantastic. the lime juice and zest really sets it apart from others i have used. this marinade is going to be used a lot at my place now.

RAAMONE

04-22-2008, 07:27 AM

i really like to cook and love food but i hate looking up recipes online and finding hundreds for the same dish..

So do you have one thing that you are great at making...like if your having someone important over you would do this meal or make this?

if so post it here...like to get some new ideas and you guys seem like you know good food

Mine would be my spinach artichoke dip...people always want me to make it...i just usually eyeball it but heres the basic recipe

2 small jars marinated artichokes (drain and chop)
about 16 ounces frozen spinach Thaw and drain)
2 packs cream cheese
pack of shredded mozz (use fresh if you want)
3/4 cup parm cheese (use the expensive reg if you want)
4 tablespoons mayo
splash of milk

throw the last 5 ingredients into the microwave until creamy then add the spinach and chokes...put in a spoon of minced garlic and put in gresed bowl. Cook covered at 375 for about an hour, then uncover and splash some lemon juice on it and cook for about 10 more minutes untill its brown. sprinkle some chopped tomatos on top and serve with whatever...usually use itaian bread

its really easy to make but everybody i know loves it...and its way better than any i've had out to eat

so lets hear yours

Thebazile78

04-22-2008, 07:31 AM

Never mind.

RAAMONE

04-22-2008, 07:32 AM

oh...thanks

Jennitalia

04-22-2008, 07:43 AM

chicken with salsa

2 tbsp olive oil
2 tbsp chopped fresh basil
2 cloves garlic, chopped
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/4 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)

Salsa
1 lb fresh tomatoes, diced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 edium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 tsp minced garlic
1 tbsp chopped fresh oregano
Vegetable oil cooking spray

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

Jennitalia

04-22-2008, 07:51 AM

here's another one...it always gets rave reviews when i make it.

eggplant rollatini

1 1/2 pounds whole milk ricotta
Olive oil, to coat pans
2 large eggplants
5 eggs
Salt and freshly ground black pepper
All-purpose flour, for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 to 3/4 pound shredded mozzarella

Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.
Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.

Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.

Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

weekapaugjz

05-04-2008, 10:09 AM

this is what i am currently preparing for my chick when she gets home from work:

Chicken Wing Soup - comes from the kitchen of my mom and is a favorite of anyone who has tried it. its fantastic.

6 cups milk
3 - 10 3/4 oz - condensed cream of chicken soup undiluted
3 cups chopped chicken - (about 1 lb. but you can always had more to make it a bit more meaty, today im putting in 1.5 lb.)
1 cup sour cream (8 oz.)
1/4 - 1/2 cup Frank's Red Hot

combine all ingredients and heat on low till heated through. my mom recommends to make sure all the sour cream is melted through before adding the chicken.

serving it tonight with a tossed romaine salad with some chopped vidallia onion, green peppers, and tomatoes and a loaf of garlic sourdough bread.

is always great with a sandwich.

enjoy!

RAAMONE

08-06-2008, 11:57 AM

Lady Resin

08-06-2008, 12:14 PM

i'm gonna try this...do you add raw or cooked chicken...cause i was just gonna buy that already cooked grilled chicken and just chop it up a little

I would add cooked chicken. I always get a little leary adding raw chicken when I make chicken soup. That recipe sounds awesome!! I'm going to have to try it.

WhistlePig

08-18-2008, 03:19 PM

Thebazile78

08-19-2008, 06:18 AM

I'm looking for a delicious but easy chocolate layer cake recipe. I'm tired of making cakes from box mixes that taste like chemicals but I'm a little scared to make something from scratch so it has to be simple for a not very good cook.

I need a delicious frosting recipe, too. Anything but chocolate so I can color the frosting and it would be nice if it tasted good, too. Not just sugar and shortening flavored.

Despite the perception that they are difficult, cakes are RIDICULOUSLY EASY to make.

You just neet the right tools - a stand mixer, good cake pans, parchment paper, spatulas for frosting - and fresh ingredients.

A lot of recipes (Alton Brown) call for WEIGHING the ingredients rather than measuring them. So get a reliable kitchen scale too.

Try this one; it measures and weighs the ingredients, so you can try it without weighing and adjust accordingly:

"Easy" Chocolate Cake (http://www.cacaoweb.net/easy-chocolate-cake.html)

Thebazile78

08-20-2008, 05:02 AM

Taco Bake

Ingredients:

1 packet reduced-sodium taco seasoning (I use Old El Paso)
1 lb. ground meat (I use turkey breast or chicken breast most often)
1 15-oz can black beans, drained and rinsed (store brand is OK)
1 cup frozen corn kernels, thawed slightly
6-8 oz. shredded cheese (I use reduced-fat cheese)
4-5 burrito-size flour tortillas (I use the whole-wheat kind)

Equipment:

1 pie plate (the disposeable aluminum kind is fine; "deep dish" style will be least messy)

Method:

(1) Preheat your oven to 350 degrees F.
(2) Follow seasoning packet instructions for cooking meat and adding seasoning. Add drained beans & corn kernels along with seasoning packet.
(3) When most of liquid is absorbed (about 3-5 minutes) turn off heat and stir in cheese in small amounts until desired amount of cheese is added.
(4) Place one tortilla in the bottom of the pie plate. Top with about 1/4 of the meat mixture and then layer with another tortilla. Repeat until meat mixture runs out; your top layer should be a tortilla.
(5) Bake at 350 F for 15-20 minutes; let stand on counter 5 minutes before serving.

Enjoy with your favorite salsa or taco sauce.

Freitag

08-20-2008, 09:50 AM

Thebazile78

08-20-2008, 09:51 AM

Starving.

Tomorrow.

Jennitalia

08-21-2008, 04:02 PM

goat cheese and spinach stuffed chicken breasts.

ok, so my guy isnt a fan of goat cheese, and i dont care for olives, so i used a little mozzerella and roasted peppers in its place (i'll find any way to add roasted peppers to a recipe). this was really good:

serves 4

2 large (10-12 oz) boneless, skinless chicken breasts
4 oz goat cheese, crumbled (replaced with mozz)
1 cup spinach, washed and coarsely chopped
1/2 tsp salt
1/2 freshly ground black pepper
1 tbsp olive oil
1 14 oz can artichoke hearts, drained & quartered
2 tbsp pitted kalamata olives, coarsely chopped
1 tbsp sherry vinegar
1/2 cup low sodium chicken broth

preheat oven to 400. slice chicken breasts almost in half horizontally and open them like a book. combine goat cheese with chopped spinach and divide the mixture between the 2 breasts. season with salt & pepper. roll each breast into a tight log. using kitchen twine, tie logs at 1 1/2 inch intervals, or secure with toothpicks.

heat olive oil in an ovenproof skillet and brown breasts evenly for about 10 minutes. add artichoke hearts, olives and vinegar and cook for 2 minutes, or until most of the vinegar evaporates. add chicken broth and cover pan tightly with aluminum foil.

place skillet in the oven and cook for about 12 minutes. when pierced, the chicken should be moist, but juices should have no traces of pink. place breasts on a cutting board. when cool enough to handle, revove strings or toothpicks and slice breasts into 1/2 inch thick pieces and divide among 4 plates. top each with artichokes, olives and pan juices & serve

tele7

08-25-2008, 09:23 PM

1 gallon (approx) glass jar----save lid

10-12 kirby pickles (dry-look like small cucumbers)
1 bulb garlic
1 or 2 bushells of fresh dill (depending on size)
3/4 to 1 cup of white wine vinegar
1/3 cup of salt
Filtered water

Very simple:

1) Put pickles in empty jar
2) Mince entire garlic bulb (not just one clove)
3) Add vinegar, garlic and salt to jar
4) Fill jar with filtered water (3/4 to top)
5) Add the dill (you may even have to stuff it in)
6) Add more water if needed ('till close to brim)
7) Put lid on and gently shake
8) Remove lid and cover with cheesecloth or foil w/many holes
9) Keep on counter top and let sit for 7 days
10) Remove dill and put the lid back on. Place in the fridge

Tip....After day one, dip a spoon to taste the juice. This is what your pickles will taste like. Adjust slightly if needed. Usually only vinegar or salt.

Simple recipe, but It's the best pickle I've ever had. Please try this!

hedges

08-26-2008, 05:15 PM

What is a good way to grill scallops; I'm assuming on skewers. How do you know when they're done. What's a good marinade for them. I like to stick to the tried and true sesame
flavoring. What would work? I'm going crazy here because down at the market they've got huge scallops and I want to grill them, but do it right the first time.
Any ideas on fish would be welcome too. I'm going to backtrack into this thread and see if there are some good fish recipes. The butcher had cod, salmon, halibut, orange roughy, and tilapia. I'm not experienced with seafood.

joethebartender

08-26-2008, 11:40 PM

What is a good way to grill scallops; I'm assuming on skewers. How do you know when they're done. What's a good marinade for them. I'm going crazy here because down at the market they've got huge scallops and I want to grill them, but do it right the first time.
Any ideas on fish would be welcome too. The butcher had cod, salmon, halibut, orange roughy, and tilapia.

1/3 cup soy sauce
juice of a lemon
1 clove of garlic through a press or finely minced
1/3 cup olive oil
1 tablespoon of creole seasoning or "old bay"
a pinch of brown (or regular) sugar

1.--whisk the shit out of all this stuff in a plastic or glass bowl and then throw the (rinsed & patted dry) scallops in and mix them in the marinade. (don't leave them in for more than 30-45 mins)

2.--skewer the scallops with 2 skewers per kebob (to make it easier to flip them, otherwise some turn and some get loose...especially those big ones) only put a few on each kebob and keep them together closer to the point of the skewers.

3.--Get the grill as hot as you can, Fold a piece of aluminum foil in half lengthwise, shiny side out, and use it to cover a 6" strip of the length of the grill closest to you. (The strip will shield the "handle part" of the bamboo skewers from burning.)

4.--Grill the scallops over the heat, just in front of the foil. flip the kebobs once after about 2&1/2 minutes and finish cooking on the other side for another 2-3 minutes.

I hope you like them. This can be done with shrimp as well.

hedges

08-27-2008, 03:43 PM

Thanks Joe! I'm going to give it a try tonight. I'll let you know the results.

hedges

08-27-2008, 06:23 PM

Just got done eating Joe. That was delicious. Thanks for the recipe.

joethebartender

08-27-2008, 07:45 PM

glad you liked it!

hedges

08-27-2008, 08:04 PM

The scallops were U-10s, six to a lb., big fuckers.

PapaBear

08-27-2008, 08:46 PM

I'm cooking a couple of them tomorrow. I plan on roasting them. Any good suggestions or tips?

Thebazile78

08-28-2008, 04:41 AM

I'm cooking a couple of them tomorrow. I plan on roasting them. Any good suggestions or tips?

There was an entire episode of Good Eats on this exact subject.

Here's A.B.'s recipe from episode "Fowl Territory":

Cornish Game Hen with Bacon and Onions (http://www.foodnetwork.com/recipes/alton-brown/cornish-game-hen-with-bacon-and-onions-recipe/index.html)

I can say that I have made multiple recipes from Good Eats, as have my sister-in-law and former roommate, and we have always had good luck with them!

Jughead

08-28-2008, 04:55 AM

Grill or bake you a pork loin... The sauce (1 cup Ketchup 1 Cup Mustard 3/4 cup brown sugar) put in sauce pan low heat don't burn...... I kinda adjust the sugar to take the tartness out of the sauce.........Baste with this sauce while cooking...When done right before serving so they don't get soggy...Crunch up Chili Cheese Frito's (not to fine)....Sprinkle a lot on top serve with left over sauce ....I also use this sauce for Beef Kabob's......Hope you try this family favorite...:smile:

Jughead

08-28-2008, 05:00 AM

I'm cooking a couple of them tomorrow. I plan on roasting them. Any good suggestions or tips?

I rub mine down with choice chili powder and deep fry them....After they cool crushed fine rosemary....If you are in to that deep frying thing..:smile:

Jennitalia

09-03-2008, 06:23 PM

Chicken in Pomegranate Sauce

(ready in 35 minutes, makes 4 servings)
1/2 cup chopped walnuts
1 tbsp olive oil
1 1/2 lb chicken breast tenderloin
2 medium onions, halved and sliced
2 cups 100% pomegranate juices
1/4 cup lemon juice
sea salt to taste

1. heat a large skillet over medium high heat. add the walnuts and toss until browned, then place on a plate.

2. pour oil in pan, then add tenderloins. brown on both sides, then put on another plate.

3. add onions to skillet, moving them around so they pick up all the chicken drippings. when onions have softened and browned, add pomegranate and lemon juices. add salt to taste. allow to remain at a vigorous simmer for about 10 minutes, then add chicken back to pan. simmer vigorously until sauce has reduced, about another 10 minutes. serve with walnutes sprinkled on top.

ChimneyFish

11-02-2008, 09:24 AM

Posted this in the slow cooker thread, and I figured I'd repost here. For winter 'tis a comin', and this is a tasty wintery time/snow day meal to cook.
And very easy.:happy:

Italian Sausage and Scalloped Potatoes

2 1/2 pounds of potatoes, sliced 1/4-inch thick
1 pound fully cooked Italian Sausage, sliced 1/2-inch thick
2 medium onions, chopped
1 10 3/4-ounce can of condensed cheddar cheese soup
1 10 /34-ounce can of condensed cream of celery soup

Layer one-third of the potatoes, one-third of the sausage, one-third of the onion and one-third of the cheddar cheese soup. Repeat layers two more times. Top with cream of celery soup.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours.

BeerBandit

11-02-2008, 05:05 PM

This is another one of our favorites. Piuki really nails this one.

Chicken Saltimbocca

1lb thin sliced chicken breast.
1/4 lb thinly sliced proscuitto
10 oz fresh spinach
1/4 mozzarella cheese, sliced
14 oz chicken broth or white wine (we've also used beef broth, or a combination of wine and broth totally 14 oz)
2 tbsp lemon juice
salt, pepper, sage, Extra Virgin Olive Oil

1. Place chicken flat on work surface. Sprinkle w/ salt, pepper and sage. Lay one slice of proscuitto on each cutlet.

2. Season spinach w/ salt and pepper. Drizzle w/ olive oil. Arrange spinach over prosciutto. Top w/ mozzarella.

3. Roll chicken. Secure w/ toothpick.

4. Heat oil in heavy skillet over high heat. Add chicken, brown, 2 minutes per side. Add broth/wine and lemon juice. Scrape browned bits in pan. Bring liquid to boil. Reduce heat to medium, cover and simmer 8-10 minutes until chicken is cooked through.

5. Transfer chicken to platter. Simmer 5 minutes or until reduced to 2/3 cup.

We enjoy this with a Pinot Grigio. Tonight we enjoyed Mezzacorona Pinot Grigio as recommended by Chip196. Thanks budday!

biggestmexi

11-16-2008, 01:33 PM

TjM

12-06-2008, 07:45 AM

Going to try this Sunday

I'll let you know if it's good

http://breadandcheeseplease.blogspot.com/2007/03/irish-food-day-3-guinness-beef-stew-and.html

Coach_Mac

12-10-2008, 12:01 PM

This one's for my northern friends that are looking for a good southern meal. This one takes a while but well worth it for an occasion.

Country Fried Steak
1 (1 1/2 to 2 pounds) flank steak
Salt and pepper
2 1/2 cups flour
Creole Seasoning, recipe follows
2 eggs, beaten with 2 tablespoons milk
Vegetable oil for frying
3 cups whole milk
Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Creole Seasoning. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper.

Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Braised Collard Greens, Mustard Greens, and Red Swiss Chard

3 tablespoons olive oil
1/2 pound bacon slices, roughly chopped
4 garlic cloves, thinly sliced
2 cups chicken stock
1/3 cup cider vinegar
2 tablespoons sugar
1 bunch collard greens, ribs removed
1 bunch mustard greens, ribs removed
1 bunch red Swiss chard, ribs removed
Salt and freshly ground black pepper

In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.

Baked Macaroni and Cheese

Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2-1/2 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

weekapaugjz

12-29-2008, 09:10 PM

easy recipe for chicken "gravy" for biscuits or waffles:

2 cans cream of chicken soup
2 cans cream of celery soup
1 rotisserie chicken
1 cup cooked peas
1 cup cooked sliced carrots
salt and pepper to taste

shred up a rotisserie chicken and combine the rest of the ingredients in a large pot and cook until heated through.

im a big fan of this and is simple as can be. its a little bit healthier than actual gravy. i usually use the cambell's healthy request cans of soup to cut down on the sodium a little bit.

TjM

12-31-2008, 12:46 PM

Gravy on waffles? That's crazy talk

jauble

12-31-2008, 10:10 PM

Gravy on waffles? That's crazy talk

Lets just say your avitar may disagree

Gritty

01-04-2009, 10:13 AM

My buddy Cowbell gave me these recipes and both are fantastic.

COWBELL CHILI FOOLE

2 pounds ground turkey or use what you like
1 cup chopped anchos
1 med sweet onion chopped / diced
2 tea garlic powder, black pepper
1 tea paprika, oregano, cumin
3 table chili powder
1 can 15.5 oz light kidney USE THE LIQUID FROM THE CAN
1 can 15.5 oz dark kidney USE THE LIQUID FROM THE CAN
12 table spoons of SRIRACHA SAUCE MADE BY HUY FONG FOODS. (There is a rooster on the bottle do not use any other sauce…. THIS IS THE SECRET INGREDIENT FOOL!)
1 LARGE 28 oz CAN CRUSHED TOMATOES LOW SODIUM = CENTO BRAND
1 SMALL CAN STEWED TOMATOES = NO SALT ADDED
1 6 oz tomato paste
1 large can water from the crushed tomatoes 28oz

Chop onion and peppers and sauté until onion is starting to caramelize
Add crushed tomatoes to a 5 qt pot heat on low/ med heat
When pepper and onions are done add to the pot
Brown turkey 1 pound at a time when done drain fat and add to the pot
While turkey is browning add all ingredients to the pot
Note: use fluid from kidney beans/ add the whole can and chop the stewed tomatoes as they cook.

Stir often but never scrap the bottom of the pot.
Cook for 1 hour

Note on the SRIRACHA SAUCE (http://www.spicesetc.com/product/2578/8): this stuff is GREAT… we use it on everything!
Great flavor and tasty heat only at asian markets… USE THE BRAND BY HUY FONG (http://www.huyfong.com/no_frames/sriracha.htm), THIS IS THE BEST!
.
Cowbell Bloody Mary
VODKA
16 oz tomato juice = low sodium
1 tbl spoon sriracha sauce
couple of sprinkles of: garlic powder, celery seeds and black pepper and stir

Coach_Mac

01-20-2009, 02:39 PM

I made the easiest desert last night and it was so good. Just take a regular box of brownie mix and as you pour it into the pan to cook, put 3 giant tofee bars (I used Hersheys Symphony) in between 2 layers of batter. It makes a great tofee brownie.

Aggie

01-30-2009, 09:56 AM

This chocolate cake is magical!

The Best Chocolate Cake Ever:

1 package of chocolate cake mix
1 package of instant chocolate pudding (3.9 oz)
2 cups of sour cream (this is the secret)
1 cup of butter - room temperature
5 eggs
1 tsp vanilla
2 cups chocolate chips

Grease a 10 inch bundt pan. Stir together cake mix and pudding in a mixer bowl. Make a "well"/hole in the center and add sour cream, butter, eggs and vanilla. Beat on low until blended. Scrape bowl and beat again. Fold in chips. (Batter will be really thick, mousse consistency). Pour into pan.

Bake 60-70 minutes on 350 - this may vary by oven so keep an eye on it towards the end

Let cool in pan for 10 minutes then turn over onto wire rack or plate. Sprinkle with powdered sugar if desired.

Thebazile78

03-16-2009, 05:13 PM

Ingredients:

1 lb. ground meat (turkey breast)
1 packet taco seasoning (Old El Paso 40% less sodium)
1 15.5 ounce can black beans, drained & rinsed
1 cup frozen corn kernels, thawed
1 16 ounce package pepper & onion strips, thawed
8 ounces prepared salsa (smooth style or picante sauce)
2 ounces shredded pepper-jack cheese AND 1 cup shredded Mexican blend cheese, tossed and divided
1 9.2 ounce package instant polenta
1 tsp. chipotle-lime butter
(flour-and-water slurry, if needed)

Hardware:

Colander
Deep nonstick skillet
2 quart saucepan
2.5 quart round ceramic or glass baking dish with deep sides

Instructions/Method:

Preheat oven to 375 degrees Fahrenheit

(1) Set a colander in the sink & drain the can of beans into it. Rinse with cold water until the beans stop foaming; add the corn kernels and package of peppers & onions and set aside.
(2) Brown ground meat in nonstick skillet and add seasoning packet according to packet instructions. (Old El Paso says to brown the meat, drain (if using beef), add seasoning packet and 1/4 cup water.)
(3) Add the contents of the colander and the salsa to the skillet and mix thoroughly.
(4) Lower the heat and simmer for 3-5 minutes to thicken the sauce; if it still looks runny, make a slurry of 1Tbsp. flour and 2 Tbsp. COLD water mixed until smooth, add slurry to the pan and simmer 1-2 minutes more.
(5) Pour the meat mixture into the baking dish and top with half the cheese; set aside.
(6) Prepare polenta in the saucepan according to package instructions; do not forget to salt the water thoroughly. When the polenta has thickened, stir in the chipotle-lime butter to finish. (You can add more or less butter to taste.)
(7) Spread the prepared polenta over the top of the meat mixture in the baking dish; top with remaining cheese.
(8) Bake in oven for 15 minutes or until cheese melts and polenta is set. Remove from oven and let stand 5 minutes before serving.

hedges

04-01-2009, 03:02 PM

This is a good crock pot creation

1.5 pounds ground beef
1 onion
1 brown gravy packet
20 oz. hash browns
16 oz. can creamed corn
1.5 cup shredded cheddar cheese
1 can cream of celery or cream of mushroom soup
1/2 cup evaporated milk

Put browned and drained meat in crock pot along with chopped onion. Mix brown gravy packet in. Spread cream of corn over top. Put half of cheese over top. Add hash browns evenly. Cover with rest of cheese. Mix evaporated mild with soup and cover top layer.
Slow cook 6 to 8 hours.

joethebartender

04-06-2009, 12:38 PM

This was last night's dinner, and it was so good that I wanted to post it.
(very cheap & just in time for BBQ weather):

Steak & Pineapple Skewers

2-2.5 lbs. boneless chuck steak. cut into one inch cubes
16oz can pineapple slices
1/4 cup olive oil
1/2 cup teryaki (or soy) sauce (I use Kikoman)
1/3 cup pineapple juice (from the can of slices)
1/4 tsp crushed red pepper flakes
1/4 tsp cumin
1/2 tsp black pepper
3 cloves garlic thinly sliced

1) combine everything but the steak cubes and the pineapple in a bowl and whisk the shit out of it.

2) put the steak in a large ziplock bag along with 2 diced pineapple slices then pour the marinade into the bag. (u can use a ceramic or plastic bowl instead of the bag if u want)
-Let it sit in the fridge overnight...at least 8 hours. The chuck steak is so tough it needs the time for the marinade and the enzymes in the pineapple to break it down a little)

3) cut a few pineapple slices into quarters and put 2 pieces in between each cube of steak. skewer the steak so that you get 3 pieces of steak, and 4 chunks of pineapple per skewer. (keep it all tight together at the end of each skewer.) reserve marinade.

4) grill over med high direct heat... use a strip of folded aluminum foil to protect the "handle" part of the skewers from burning if you're using bamboo. cook for 2-3 minutes on all four sides of each kebab. grill any extra pineapple rings too

5) bring the remaining marinade to a boil in a small pan. turn the heat down and simmer.

I served the kebabs over some rice and put maybe a tablespoon of the hot marinade over the rice. Sauteed snow peas on the side. We broke out the chopsticks. and have enough left over for lunch.

TjM

05-01-2009, 06:42 AM

Got a new marinade recipie for beef

6 oz sweet baby rays (Don't you dare use a different sauce fuckers!)
6 oz italian dressing
3 oz red whine viniger
3 oz dry white wine

bigredd

05-19-2009, 06:08 PM

Mix the following for the glaze.
1 box brown sugar
1 1/2 cup Jack Daniels (I used Maker's Mark)
1/2 cup honey
2 cups prepared BBQ sauce
Juice from 3 lemons
Juice from 3 oranges

Soak your cedar plank in water for a couple hours. Brush the fish with the glaze and let it sit while the grill heats up. Heat your grill to medium or around 350. Brush the cedar plank lighty with olive oil and sprinkle a lil coarse ground sea salt on the plank. Set up for indirect grilling and put your plank on the cooler side of the grill and heat up for a few (3-5) minutes. Put your fish on it and cook it over the indirect heat for 30-40 minutes or until done to your liking. Yummy.

falcon95

05-19-2009, 10:15 PM

heres a great recipie take boneless chicken breast and boil them with taco seasonings when the chicken is done boiling shred it then take a large size flour tortilla shell and first put in refried beans then add velveta cheese and sour cream and hot tomatoes if u want to then add the boiled and shreded chicken then fold the shell until closed the cook in a skillet with oil until golden brown...then enjoy... try this out its really good:thumbup:

PapaBear

08-26-2009, 11:46 PM

Ron mentioned an inside-out omelet today. I've never heard of such a creation. I googled it, and only found one (http://www.capecodonline.com/apps/pbcs.dll/article?AID=/20090520/LIFE/905200301/-1/LIFE0203). It looks pretty damn good! I think I may try this out. I just need to find an extra large muffin tin.

hanso

12-23-2009, 10:46 AM

http://img24.imageshack.us/img24/6183/avocadosalad.jpg

Avocado salad

2 avocados
2 medium tomatoes
200 g peeled shrimp
1 clove
1 tablespoon butter for frying
1 tablespoon sour cream or heavy cream
2 teaspoons lemon juice
bunch fresh basil (or substitute 2 tsp dried)
a little sharp mustard
salt
white pepper
a few drops of Worcestershire sauce - optional
a drop of honey - to the amateur

Preparation of salad and peel avocado

Tomatoes are cleared from the skin and seeds, chop the flesh into small cubes.
Shrimp fry quickly in butter with chopped garlic, cool, mix with diced tomatoes.
Fresh basil finely chopped. . Stir in sour cream (cream), lemon juice, basil, mustard, salt and pepper, Worcestershire sauce and honey. The resulting sauce, pour tomatoes with shrimp.
Cut avocados in half and carefully remove the pulp with a spoon, cut it into small cubes and mixed with the main mix. The resulting cocktail lay in the skin, avocado, garnish with basil leaves, whole shrimp, olives, etc.
If not all fit in the lettuce halves peel avocados, then all that is left can be submitted on a plate on lettuce leaves.

Приятного аппетита! Bon Appetit!

ANC

12-23-2009, 10:57 AM

TjM

04-28-2010, 08:48 AM

Anyone have a good Chicken Marsala recipe?

Alice S. Fuzzybutt

07-11-2010, 08:19 PM

The ONE thing I can make WITHOUT following a recipe (measurements are approximate and for wusses!!)

Rice and beans with kielbasa
(heats up really well as left overs)

1/2 tbsp olive oil
1 small onion, chopped
1/2 small green pepper, chopped
(1/2 red pepper, chopped-- optional)
(1 cup frozen corn-- optional)
1 lb kielbasa, sliced into "coins" then halved
1 can stewed tomatoes, drained (withhold liquid to cook rice)"
2 cans kidney beans, drained (withhold liquid to cook rice)*
Cajun seasoning, to taste, or your own seasonings (EXPERIMENT!)

4 cups hot white or brown rice* (replace equal amounts of liquid from canned tomatoes and beans for water if desired. I add it to avoid waste)

In a large skillet, sautee onion and pepper(s) in olive oil until onion is translucent but not browned (add corn when onion is cooked). Add kielbasa, tomatoes, and beans. Simmer on low heat for 10 minutes. Add cajun seasoning to taste.*

*Seriously experiment! I've used

paprika, cumin, garlic
chili seasoning
cayenne pepper, chili powder, cumin

My husband likes Emiril's Bayou seasoning. BAM!!!!!!