Now I'm Starvin': The Unofficial RF.Net Cookbook [Archive]

Tenbatsuzen

05-23-2006, 01:55 PM

The unofficial start of summer is this weekend, and what better way to communicate using the intarweb than sharing recipes and such via RonFez.net. I just got done grilling a set of Ribeyes... check it out... <a target="_blank" href="http://img462.imageshack.us/my.php?image=steakfridays8tz.jpg"><img border="0" alt="Free Image Hosting at ImageShack.us" src="http://img462.imageshack.us/img462/8999/steakfridays8tz.th.jpg" /></a> Now, those are done to a perfect low medium-rare. And it's relatively simple... First and foremost - PRE HEAT THE DAMN GRILL. Too many people forget this. The first thing you should always do is make sure those grill plates are super-fucking-hot when the food hits, THEN turn the heat down. I set up my grill that there is medium to low heat on two burners, and the other burner is on high heat. 1) Put a small amount of rub on the meat first... do what you like... (no homo) - I like montreal steak seasoning, but Famous Dave's makes a couple of good rubs too.2) Rub some olive oil into the meat as well. 3) Put the steaks on the grill on as HOT a setting you can get on the grill, seasoned side down. Then put seasoning on the raw side, facing up towards you. Close the grill, give it two minutes. Reopen the hood, and using a spatula, turn the steaks a quarter turn. DO NOT FLIP. Let them sear another two minutes, hood closed. Then, after THAT two minutes, re open the grill, and flip the steaks onto the COOLER side of the grill (low-medium heat) for 4-5 minutes. After that, remove the steaks, and let them sit for 4 minutes. Voila. (I also grilled some onions, as you can see.. those were vidalias that I put into a wok on the grill and just sauteed them a bit... there's also some olive oil and rub on those...) Usually for grilling vegetables, I let them sit in Wishbone Italian Salad Dressing for a few hours, and then grill them on a grill-wok. So, what do you guys got? 

This message was edited by Tenbatsuzen on 5-23-06 @ 5:57 PM

Jennitalia

05-23-2006, 02:37 PM

Three words:  Beer Can ChickenTake a whole chicken, and stick a can of beer up it's hiney (or, you can use soda or fruit juice).  Baste it with a marinade of your choice.  Sit it upright on the grill and cook for about an hour, continually basting it with the other marinade.   Soo juicy... soo tender...sooooo good

Tenbatsuzen

05-23-2006, 02:39 PM

Jennitalia wrote: Three words: Beer Can ChickenTake a whole chicken, and stick a can of beer up it's hiney (or, you can use soda or fruit juice). Baste it with a marinade of your choice. Sit it upright on the grill and cook for about an hour, continually basting it with the other marinade. Soo juicy... soo tender...sooooo good   And make sure the can is OPEN.

FezPaul

05-23-2006, 02:40 PM

"Stick a potato up my ass, and watch me make french-fries!"

CruelCircus

05-23-2006, 04:08 PM

Tenbatsuzen wrote: 1) Put a small amount of rub on the meat first... do what you like... (no homo) - I like montreal steak seasoning, but Famous Dave's makes a couple of good rubs too.I have to second the Montreal Seasoning.   That stuff makes Awesome steaks! Works for burgers, too.The chicken version is good, too.

Sheeplovr

05-23-2006, 04:26 PM

Tofu and brown rice there my page slam um in a microwave or into a pan for a couple minuets bam you got a meal non of this asshole meat and rubdowns what ever

Bulldogcakes

05-23-2006, 04:49 PM

Here's a burger I'm in love with. Sort of an upscale, Cal-Mex twist on the same old same old. <a href="http://buildabetterburger.sutterhome.com/2004_grilled_avocado_burger.html" target="_self" title="Recipe">Recipe</a> <img width="175" height="236" border="0" src="http://buildabetterburger.sutterhome.com/images/burger_2004.jpg" /> Grilled California Avacado B-L-T Burger with Carmelized Chipotle Onions. Oh baby.

Tenbatsuzen

05-23-2006, 05:13 PM

Sheeplovr wrote: Tofu and brown rice there my page slam um in a microwave or into a pan for a couple minuets bam you got a meal non of this asshole meat and rubdowns what ever    I guess that'll be a vegetarian meal for the wedding, then?

suggums

05-23-2006, 05:32 PM

Sheeplovr wrote: Tofu and brown rice there my page slam um in a microwave or into a pan for a couple minuets bam you got a meal non of this asshole meat and rubdowns what ever   <img width="200" height="150" border="0" src="http://www.usatvads.net/assets/images/wendys.jpg" />wheres the meat productz?

narc

05-23-2006, 05:34 PM

asshole meat sounds very unappetizing compared to other cuts of meat.

HBox

05-23-2006, 05:46 PM

Bulldogcakes wrote: Here's a burger I'm in love with. Sort of an upscale, Cal-Mex twist on the same old same old. <a title="Recipe" target="_self" href="http://buildabetterburger.sutterhome.com/2004_grilled_avocado_burger.html">Recipe</a> <img width="175" height="236" border="0" src="http://buildabetterburger.sutterhome.com/images/burger_2004.jpg" /> Grilled California Avacado B-L-T Burger with Carmelized Chipotle Onions. Oh baby.   <img width="213" height="278" border="0" src="http://www.easi.net.nz/images/homer.gif" />

mikeyboy

05-23-2006, 09:06 PM

What?  No baby recipes?

PapaBear

05-23-2006, 09:18 PM

I mentioned this recipe in an other thread. Boondocksaint PM'd me for the recipe and (if my memory is correct) he said it was great. My family loves it.Crockpot Pork ShoulderMix 2 cups of vinegar, 2/3 cup of Worcestershire sauce, 2 teaspoons of crushed red pepper, 2 tbls of salt, 1 teaspoon of thyme, about 4-6 tablespoons of mustard and a few dashes of hot sauce. Pour that over a 5 pound pork shoulder in the crockpot. Cook on low for 12 hours. Take the pork out and let it cool until you can handle it. Separate the fat. Spoon out the fat from the liquid that's in the pot. Put the pork pieces back in the liquid and cook on low for another 4 or 5 hours.

Plethora

05-23-2006, 09:58 PM

Now is the time for slow smoked pork sammiches.  Start with this recipe from Epicurious.  Make it a time or two and then start modifying the ingredients to suit your tastes... but the way it is, it's pretty damn close to perfect.<a href="http://www.epicurious.com/recipes/recipe_views/views/661" target="_blank">PORK BBQ SANDWICHES WITH COLESLAW</a> You can do it using a lil weber charcoal grill or a real smoker... Amazing.  And yes, you Savages, you have to make the coleslaw from scratch too.  It's soooo worth it. The rub is pretty good and I'd recommend using it or another made from scratch rub over the store bought ones... fresher is betterer.  Make an amount that will last a week or two and store it in an old spice jar with wax paper over the the top to preserve all that fresh goodness.

Alice S. Fuzzybutt

05-23-2006, 10:19 PM

I have a really easy recipe for real gaucomole.Get a ripe avocado (not sure the difference; I like the dark bumpy kind)A jar of salsa Mush the avaocado. Then add the salsa. Yummy and delicious. Plus it will keep the salza from turning brown.

Snoogans

05-23-2006, 10:31 PM

I have the best recipe for spare ribs and fried rice:<img width="150" height="244" border="0" src="http://www.e-magazin.com.ua/images/goods/900_panasonic-kx-a125.jpg" /> + <img width="750" height="999" border="0" src="http://www.chefexpressva.com/images/menu_2.jpg" /> 

This message was edited by Snoogans on 5-24-06 @ 2:32 AM

PapaBear

05-23-2006, 10:35 PM

I hope ag doesn't see this menu.

landarch

05-24-2006, 02:15 AM

Garlic and Cinnamon on your hamburgers next time.  Careful, it's easy to overdo the cinnamon.  Fucking phenomenal.Also, stir in a box of pistachio pudding (that has already been made and chilled) with a regular sized tub of cool whip, and use as a fruit salad topping.

flavopop

05-24-2006, 04:06 AM

I may be shunned from the family for giving this out,  but you guys crack me up so much on this board that I definitley owe yas...Papa Meatloaf2lbs ground meat, 2 eggs slighty beaten, 1.5 cups of SOFT Bread Crumbs, not store bought hard crunchy ones , but blend up about a dozen pieces of bread, 1/3 cup Ketchup, dash of garlic, 1 envelope of SPATINI (its a powdered Spaghetti Sauce, I know it sounds horrific but its the KEY ingredient), and 3/4 cup of mozzarella cheese.Pre heat oven to 350, In a huge bowl combine the Meat, eggs, bread Crumbs, ketchup and Spatini, ya gotta work it hard, kneed it, squish it but mix it good.  After its mixed, spread it flat in a bake pan, then sprinkle and make a line with the mozz cheese down the center.  Fold over the two sides to trap the cheese in the middle and seal up the ends of them meatloaf so the cheese bakes inside it.  Seal it up good or the cheese will ozze out the sides and top.Bake for 50 minutes to an hour.  Slice it up and YUM A DUM DUM!

KC2OSO

05-24-2006, 04:24 AM

Brilliant!PapaBear wrote: I hope ag doesn't see this menu.

mendyweiss

05-24-2006, 05:01 AM

Tenbatsuzen wrote: The unofficial start of summer is this weekend, and what better way to communicate using the intarweb than sharing recipes and such via RonFez.net. I just got done grilling a set of Ribeyes... check it out... <a href="http://img462.imageshack.us/my.php?image=steakfridays8tz.jpg" target="_blank"><img alt="Free Image Hosting at ImageShack.us" src="http://img462.imageshack.us/img462/8999/steakfridays8tz.th.jpg" border="0" /></a> Now, those are done to a perfect low medium-rare. And it's relatively simple...First and foremost - PRE HEAT THE DAMN GRILL. Too many people forget this. The first thing you should always do is make sure those grill plates are super-fucking-hot when the food hits, THEN turn the heat down. I set up my grill that there is medium to low heat on two burners, and the other burner is on high heat. 1) Put a small amount of rub on the meat first... do what you like... (no homo) - I like montreal steak seasoning, but Famous Dave's makes a couple of good rubs too.2) Rub some olive oil into the meat as well. 3) Put the steaks on the grill on as HOT a setting you can get on the grill, seasoned side down. Then put seasoning on the raw side, facing up towards you. Close the grill, give it two minutes. Reopen the hood, and using a spatula, turn the steaks a quarter turn. DO NOT FLIP. Let them sear another two minutes, hood closed. Then, after THAT two minutes, re open the grill, and flip the steaks onto the COOLER side of the grill (low-medium heat) for 4-5 minutes.  After that, remove the steaks, and let them sit for 4 minutes. Voila. (I also grilled some onions, as you can see.. those were vidalias that I put into a wok on the grill and just sauteed them a bit... there's also some olive oil and rub on those...) Usually for grilling vegetables, I let them sit in Wishbone Italian Salad Dressing for a few hours, and then grill them on a grill-wok. So, what do you guys got?      This message was edited by Tenbatsuzen on 5-23-06 @ 5:57 PM This looks like a beautiful meal. But what I do with the vegatables is put a little olive oil and salt and pepper, put them in a metal basket and put it on the grill.

Jennitalia

05-24-2006, 05:15 AM

stuffed tomatoes get some tomatoes, slice in half  scoop out the goodness, and mix with garlic, basil, mozz cheese and cut up roasted pepper.  pour the mixture back into the tomato.  maybe sprinkle a little more mozz on top, and bake for about 10 minutes.  tasty, and south beach phase 1 friendly

OGC

05-24-2006, 05:29 AM

Thanks for starting this thread AFTER I became involved in <a href="http://www.ronfez.net/messageboard/viewmessages.cfm/Forum/52/Topic/49316/page/Fat_Smash_Diet" target="_blank">this one</a> . Thank you Sheeplovr for posting something here that is compatible with the other thread

PapaBear

08-04-2006, 08:22 PM

I hated liver as a kid, but I cooked some for dinner tonight, and it was incredible.Here's the recipe...  INGREDIENTS: <ul><li>3 tablespoons vegetable oil </li><li>1 large onion, sliced </li><li>1 pound beef liver </li><li>1/2 cup all-purpose flour </li><li>1 teaspoon <a>salt</a>, or to taste </li><li>1/4 teaspoon ground black pepper, or to taste </li><li>1 (8 ounce) can tomato <a>sauce</a> </li><li>1/4 cup water </li><li>1/2 teaspoon dried oregano </li></ul><div /><div /><hr class="hr1" />DIRECTIONS: <ol><li><a>Heat</a> vegetable oil in a large skillet over medium heat. Saute <a>onions</a> until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane. </li><li>In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan. </li><li>Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. </li></ol><div /><div /> 

This message was edited by PapaBear on 8-5-06 @ 12:23 AM

FUNKMAN

08-04-2006, 08:45 PM

Baby Biscuits> six tender babies> six eggs> 6 cups of flour   

This message was edited by FUNKMAN on 8-5-06 @ 12:46 AM

pete_in_NJ

08-05-2006, 03:23 AM

Tenbatsuzen wrote: The unofficial start of summer is this weekend, and what better way to communicate using the intarweb than sharing recipes and such via RonFez.net. I just got done grilling a set of Ribeyes... check it out... <a href="http://img462.imageshack.us/my.php?image=steakfridays8tz.jpg" target="_blank"><img border="0" src="http://img462.imageshack.us/img462/8999/steakfridays8tz.th.jpg" alt="Free Image Hosting at ImageShack.us" /></a> Now, those are done to a perfect low medium-rare. And it's relatively simple... First and foremost - PRE HEAT THE DAMN GRILL. Too many people forget this. The first thing you should always do is make sure those grill plates are super-fucking-hot when the food hits, THEN turn the heat down. I set up my grill that there is medium to low heat on two burners, and the other burner is on high heat. 1) Put a small amount of rub on the meat first... do what you like... (no homo) - I like montreal steak seasoning, but Famous Dave's makes a couple of good rubs too.2) Rub some olive oil into the meat as well. 3) Put the steaks on the grill on as HOT a setting you can get on the grill, seasoned side down. Then put seasoning on the raw side, facing up towards you. Close the grill, give it two minutes. Reopen the hood, and using a spatula, turn the steaks a quarter turn. DO NOT FLIP. Let them sear another two minutes, hood closed. Then, after THAT two minutes, re open the grill, and flip the steaks onto the COOLER side of the grill (low-medium heat) for 4-5 minutes. After that, remove the steaks, and let them sit for 4 minutes. Voila. (I also grilled some onions, as you can see.. those were vidalias that I put into a wok on the grill and just sauteed them a bit... there's also some olive oil and rub on those...) Usually for grilling vegetables, I let them sit in Wishbone Italian Salad Dressing for a few hours, and then grill them on a grill-wok. So, what do you guys got? 

This message was edited by Tenbatsuzen on 5-23-06 @ 5:57 PM   Conrtolled heat, now here's a man that knows his shit. Yes, there's science to cooking! Damn those steaks look good. I almost printed it out and ate them. Ribeye is my favorite too. perfect marblization so they stay nice and juicey.<img border="0" src="http://www.ronfez.net/messageboard/tiny_mce/plugins/emotions/images/thumbup.gif" />

pete_in_NJ

08-05-2006, 03:29 AM

HBox wrote: Bulldogcakes wrote: Here's a burger I'm in love with. Sort of an upscale, Cal-Mex twist on the same old same old. <a href="http://buildabetterburger.sutterhome.com/2004_grilled_avocado_burger.html" target="_self" title="Recipe">Recipe</a> <img width="175" height="236" border="0" src="http://buildabetterburger.sutterhome.com/images/burger_2004.jpg" /> Grilled California Avacado B-L-T Burger with Carmelized Chipotle Onions. Oh baby. <img width="213" height="278" border="0" src="http://www.easi.net.nz/images/homer.gif" />    Damned that looks good. I lve chipotle ! I have pewdered chipotle in my spice cabinet . Just dump it over everything and you'll know you're in or a good time.

pete_in_NJ

08-05-2006, 03:31 AM

mikeyboy wrote: What? No baby recipes?   That would be listed in the Chinese food section.

TooCute

08-21-2006, 02:39 PM

If you try it, email me at aya_K_Alt@yahoo.com and let me know... thanks! This is an email I got from my brother...

Hey people. I'm attaching the final version of the cranberry-walnut
muffin recipe I've been working on this week. If any of you have time,
it would be great if you could try making it a let me know how it turns
out. The recipe is supposed to be pretty dumb-proof, so don't worry if
you have zero baking skills. Just let me know how they turn out in the
end and be honest if you think they suck.

thanks.

CRANBERRY WALNUT MUFFINS
MAKES 12 MUFFINS

If making this reciped without a stand mixer, be sure to whisk
vigorously when adding dry ingredients and stopping when just combined.
There should be no large pockets of flour in the batter, but small
occasional lumps are preferable to an overworked batter. If using a
stand mixer, be sure to fold in the cranberries and nuts in step 4 by
hand to avoid red cranberry-stained muffin batter. It may be hard to
resist tearing a piece off of a muffin fresh out of the oven, but it is
better to let them rest in the tin for a few minutes as some of the
moisture which would otherwise escape as steam is re-absorbed.
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (7 1/2 ounces) sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
3/4 cup milk, room temperature
2 large eggs, room temperature
2 tablespoons frozen orange juice concentrate, thawed
1/2 cup chopped toasted walnuts
2 cups frozen cranberries, slightly thawed
1. Adjust oven rack to middle position; heat oven to 350 degrees.
Spray standard twelve-well muffin tin with nonstick vegetable cooking
spray.
2. Whisk flour, baking powder, baking soda, sugar, cinnamon, and salt
in a medium bowl until combined. In a stand mixer fixed with a paddle
attachment, combine melted butter, milk, eggs, and orange juice
concentrate. Mix at medium speed until mixture is homogenous, about 20
seconds.
3. Add dry ingredients to wet ingredients in mixer bowl all at once
and mix on medium speed until just combined, scraping sides as
necessary with rubber spatula, about 20-30 seconds.
4. Remove bowl from mixer and fold in walnuts and frozen cranberries
with rubber spatula until berries and nuts are evenly distributed,
about 20-30 seconds (the batter will thicken considerably when the
semi-frozen berries are added). Do not overmix.
5. Use ice cream scoop or spatula to drop batter into greased muffin
tin. Batter should fill the wells about 2/3rds of the way. Bake until
light golden brown and cake tester or toothpick inserted into center of
muffin comes out almost clean, 20-25 minutes, rotating muffin tin from
front to back halfway through baking time. Remove from oven and let
muffins rest in the tin for 5 minutes. Invert muffins onto wire rack
and let cool for a further minute. Serve as is.

CRANBERRY WALNUT MUFFINS WITH
WALNUT STREUSEL

Follow recipe for Cranberry Walnut Muffins through step 4. In step 5,
measure 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and 1/2 cup
chopped walnuts into a medium bowl. Work in 1 Tablespoon softened
unsalted butter with finger tips, pastry blender, or two forks until
mixture forms coarse crumbs. Spread mixture evenly over batter just
before baking.

feralBoy

08-21-2006, 03:12 PM

I entered this recipe in a marlboro chili contest, and I was a runner up.  I won a carton of cigarettes.  I don't even smoke.  So, I always jokingly call it my award winning chili.  I think it's a pretty damn good chili, and it's pretty easy to make.  It's damn hot though, so if i'm making it for kids, I take out most of the crushed red pepper and jalepeno.Apple - Three Pepper Chili  Ingredients 3lbs beef stew meat (chuck or sirloin) cut into ¼ to ½ inch cubes2 tablespoons oil2 large onions chopped6 cloves garlic chopped3 8oz cans tomato sauce3 plum tomatoes chopped16oz of apple juice10 tablespoons of chili powder3 tablespoons cumin powder1 tablespoon oregano2 tablespoons black pepper2 tablespoons crushed red pepper1 jalapeno pepper sliced1 16oz can red kidney beans drained1 16oz can white kidney beans drainedShredded cheddar, Monterey Jack, and/or American cheese ( optional )Tabasco or hot pepper sauce ( optional )Flour Tortillas ( optional )  Heat oil in a large pot.  Brown beef over medium-high heat for 3-5 minutes (you may have to work in small batches.  If the meat is too crowded it won't brown).  Add garlic, chili powder, cumin, oregano, black pepper, crushed red pepper, and half of the  onion.  Saut‚ for two minutes over medium heat.  Add tomato sauce, chopped tomatoes, apple juice, and jalapeno.  Simmer for 1 hour uncovered.  Add kidney beans, and other half of onion.  Continue to cook for 10 - 15 Minutes.  Do not over cook, or onions will lose crispness.  Warm tortillas in frying pan over medium heat, about 1 minute per side.  Serve chili in a bowl and top with shredded cheese.  Serve warm tortillas on side.  Add Tabasco or hot pepper sauce to taste for those who like it extra spicy.

Tenbatsuzen

08-21-2006, 03:12 PM

We just got a crock pot from target and want to make a red chicken chili.  Any ideas?

PapaBear

08-21-2006, 03:22 PM

I always just Google "crockpot" followed by whatever recipe I want.

DreamWeaver

08-22-2006, 10:07 AM

<img src="http://img.photobucket.com/albums/v245/ginasigs/microwave-your-baby-d9c.jpg" border="0" />Microwaved BabySet on High for 5 minutes. Yum.

JustJon

09-01-2006, 06:59 AM

Out of curiosity, is there any interest in a RF.Net Cookbook in book form?

Tenbatsuzen

09-01-2006, 07:02 AM

JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form?    I could donate a few recipes from the vault.

Keotok

09-01-2006, 07:37 AM

JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form?   Yes Super Easy Peanut Butter Cookies.1 cup chunky peanut butter1 cup packed brown sugar1 egg  Heat oven to 375.  Mix all ingredients well.  Roll into 12 balls.  Slightly flatten.  Bake for 15-17 minutes.Cool on rack.   Makes a dozen.   Optional add ins @ 1/4 cup:chocolate chipsm&m's mini marshmallows

Don Stugots

09-01-2006, 07:52 AM

Tenbatsuzen wrote:  JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form?    I could donate a few recipes from the vault.  i too would donate a recipe or two.  my Sangria and veggie chilli for starters. maybe my grammys tomato sauce and easter pies, if you ask nicely.

ShelleBink

09-01-2006, 08:09 AM

STUGOTS1 wrote: Tenbatsuzen wrote: JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form? I could donate a few recipes from the vault. i too would donate a recipe or two. my Sangria and veggie chilli for starters. maybe my grammys tomato sauce and easter pies, if you ask nicely.  I could dig up some recipes too, like my mom's sweet and sour kielbasa.  everyone seems to like it...

JustJon

09-01-2006, 08:48 AM

Ok, then maybe we'll keep going on this idea. I have some idea how much it cost from a pay per printing printer that I found online.  If anyone is in the publishing industry and can help out, drop me a line.  Fluff offerred to do some art for it.If people are seriously interested, start looking for/posting recipes (if you don't want it posted, just in the book, that's fine too, just don't send it to me until I ask), and make sure they are original recipes.  I really don't want the hassles of some publisher  saying we're plagiarizing from them.

Tenbatsuzen

09-01-2006, 09:01 AM

ShelleBink wrote: STUGOTS1 wrote: Tenbatsuzen wrote: JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form? I could donate a few recipes from the vault. i too would donate a recipe or two. my Sangria and veggie chilli for starters. maybe my grammys tomato sauce and easter pies, if you ask nicely. I could dig up some recipes too, like my mom's sweet and sour kielbasa. everyone seems to like it...    Gee, you liking kielbasa?  Who would have guessed.

Bill From Yorktown

09-01-2006, 09:03 AM

ShelleBink wrote: I could dig up some recipes too, like my mom's sweet and sour kielbasa.  everyone seems to like it...    - you know you're opening up for wiseass comments, dontcha?

This message was edited by Bill From Yorktown on 9-1-06 @ 1:04 PM

ShelleBink

09-01-2006, 09:09 AM

Tenbatsuzen wrote: ShelleBink wrote: STUGOTS1 wrote: Tenbatsuzen wrote: JustJon wrote: Out of curiosity, is there any interest in a RF.Net Cookbook in book form? I could donate a few recipes from the vault. i too would donate a recipe or two. my Sangria and veggie chilli for starters. maybe my grammys tomato sauce and easter pies, if you ask nicely. I could dig up some recipes too, like my mom's sweet and sour kielbasa. everyone seems to like it... Gee, you liking kielbasa? Who would have guessed.    In all honesty, I hate the shit, I had it once and vowed to never have it again.  Now if all of my life choices were like that, I wouldn't be in half the shit I am now :oP

feralBoy

09-01-2006, 09:25 AM

I'll definitely donate some recipes to this.  Is there going to be a theme, or anything goes.  This would be awesome if it comes together.

JustJon

09-01-2006, 09:30 AM

Right now, anything goes.  Maybe we'll see how it goes then group them up, i.e. snacks, entrees, desserts, etc.

JustJon

09-01-2006, 09:32 AM

And I'd like to add that this is open to all Ron & Fez fans, so if you are a new member, a lurker or just a fan of the show, you are welcome to contribute too.

Tenbatsuzen

09-01-2006, 09:35 AM

Liz and I will go over our recipe collection tonight and I'll PM you with material, Jon.

fleshysilo

09-03-2006, 03:11 PM

Damn i'm starvin, Earl got a tuna taco laying around?

PapaBear

09-21-2006, 07:51 PM

I made black beans and rice today, and it was incredible.<div>1 1/2 c. black beans 4 slices bacon, chopped & fried 1 clove garlic, crushed 1 onion, chopped 1 tsp. chili powder Salt & cayenne pepper Meat stock or broth 2 c. cooked rice</div> <div>Wash beans, cover with 5 cups water. Soak overnight (or bring to boil, boil 2 minutes, cover and let stand 1 hour). Boil beans in salted water until tender. Drain. Add bacon, garlic and onion. Season with chili powder, salt, cayenne. Add broth to cover beans and simmer until beans fall apart. A little and make thick sauce. Pour over rice. Serves 4-6.</div><div /><div>I didn't measure the beans. I just used a whole bag of dry black beans. For the rice, I used a little over 1 cup of rice (before cooking).</div>

Skellington

09-22-2006, 06:21 AM

Ranch Chicken Bake:Butter up a small pyrex (9x9), place 2 boneless-skinless chicken breasts in center of pyrex, beat 1 egg and pour over chicken, pour breadcrumbs over chicken, flip chicken and pour breadcrumbs on the other side, add salt pepper onion powder and garlic powder over chicken, put a pad of butter on top of each breast, then pour ranch dressing over each breast.  cover pyrex with aluminum foil and bake for 30 minutes at 350.  After 30 minutes, take the foil off, top with shredded mozzerella cheese and set oven to 450 and cook another 15-30 minutes, until top layer is brown and cripsy.  Mmmm.By baking the chicken this way (foil first at lower setting), you allow the bread layer to crisp up and form a shell around the chicken sealing in all the juice and making it tender.  By taking the foil off the last 15 minutes and raising the temp, you make the shell really cripsy and sear the juices inside the chicken spreading the flavor throughout.

Tenbatsuzen

09-22-2006, 06:23 AM

Liz and I are experimenting with a crock pot.  So far, we had one of the Banquet crockpot meals (not so good) and Marie Callendar crockpot meals - very good. Now I have to make home-made stuff.

Servo

09-22-2006, 07:32 AM

Here's a simple recipe for some great pasta e fagioli (otherwise known as "pasta fazool"):Sautee three or four cloves of chopped garlic, and three slices of bacon (cut into half-inch pieces) in about 3 tablespoons olive oil, until slightly browned.Add one 16 oz. can of small white beans (cannellini or great northern) and sautee for about 10 minutes.Meanwhile, boil 1/2 pound of elbow macaroni.  Add 8 oz. tomato sauce/puree to the beans, plus 12 oz. water.  Add a basil leaf, and salt and pepper to taste.  Simmer for 20 mins.Remove basil leaf, then add the cooked pasta to the beans.  Serve in soup bowls and top with some grated parmesan cheese.  Mangia!

Tenbatsuzen

10-10-2007, 04:19 PM

Bump.

Tonight I stole from Alton Brown and made his grilled cheese, which is very easy and surprisingly good.

I used Potato bread for mine, which is a good, hearty bread. I think rye will probably stand up to this as well.

I put my own spin on it as well:

2 slices of potato bread

1 slice cheddar

1 slice provolone

Hot Dijon Mustard

I Can't Believe it's Not Butter

Olive Oil

2 frying pans

Aluminum foil.

Instructions:

The first frying pan is one you're going to be cooking on. The second is a "top". Turn the cook pan on to a medium heat. Turn the top pan on to a high heat.

While the pans are heating up, slather one side of the bread with the dijon mustard. Assemble the sandwich with the cheese. Then cover the exterior (ONE SIDE ONLY) with the I Can't Believe it's not Butter. (So it's facing up)

Drop the sandwhich, butter side down, onto the pan. quickly drizzle the olive oil on the "naked" side of the sandwhich. Just a little bit.

Immediately put a small piece of tin foil over the sandwich (not wrapping it, just like a "roof" and then put the "top" frying pan on top of the sandwich.

Cook for three minutes.

Remove pan and tin foil.

Flip sandwich to brown on olive oil side for thirty seconds.

Done.

PapaBear

10-14-2007, 10:10 PM

Sometime this week, I'm going to cook this...

<table border="0" cellpadding="0" cellspacing="0" width="99%"><tbody><tr><td style="border-top: 1px solid rgb(238, 238, 206); border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); color: rgb(140, 170, 158); font-size: 18px; padding-left: 10px; padding-right: 10px;" align="left" bgcolor="#ffffcc" nowrap="nowrap">STUFFED PORK ROAST</td><td style="border-bottom: 1px solid rgb(238, 238, 206);">
</td></tr><tr><td style="border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); border-bottom: 2px solid rgb(221, 221, 157); padding: 20px;" colspan="2" bgcolor="#ffffcc">1 pkg. onion soup mix
1 (10 oz.) pkg. frozen chopped spinach
1/2 lb. Italian sausage
1/2 c. bread crumbs
1/2 c. slivered almonds, toasted
2 eggs
2 tbsp. parsley
1 tsp. chopped garlic
2 1/2 lb. boneless center cut pork loin roast
1-2 tbsp. oil
Preheat oven to 350 degrees. In bowl combine onion soup, spinach, sausage, bread crumbs, eggs, parsley, and garlic; set aside. Butterfly roast. Spread spinach mixture evenly on cut side. Roll and tie with string. In roasting pan (on rack) place pork seam down. Rub roast with oil. Poke chopped garlic in fork holes. Roast 1 1/2 hours or until thermometer reaches (165 degrees for medium or 180 degrees for well done. Makes 8 servings. Salt and pepper, to taste.
</td></tr></tbody></table>I have two boneless center cuts of pork, but they are 2 pounds each, and the recipe calls for 2.5 pounds. Should I go ahead and do it according to instructions, or should I try to cut all of the ingredients by 1/5th?

And, yes... You're seeing it right. It's dead pig, stuffed with more dead pig. I can't wait!!!