[libertarian27]

Back from a too long hiatus.

Let's get cooking!

[libertarian27]

~Ping~ to the recipe thread

To be added/deleted to the ping list please PM me or message on this thread.

[Gaffer]

Here’s mine:

They’re call Nasty Dogs.

Two Hot Dogs, any type,
Two buns, preferably top split,
At least 6 slices of bacon,
A block of Sharp Cheddar Cheese,
An oven at 350 degrees F.

Put the dogs in the buns, put long slices
of cheddar equal to the length of the dog/bun,
wrap in 3-4 pieces of bacon around the bun/dog.

Put in a greased pan at 350 degrees for about 45 minutes or until the cheese oozing out turns near a browner, brown..

Greasy, caloric and the best damn dog you ever tasted.

[onyx]

GOOD to see you!
Thanks so much for our New Thread!

[rockabyebaby]

Please add me! Thank you!

[onedoug]

The Nancy Dish, after a much loved aunt:

2 cans spaghetti

1 lbs ground turkey or beef to taste

2 chopped green peppers

1 chopped onion

Sautee peppers and onion slightly in a large pan, then add s’getti and meat.

Heat ‘em up. “Yum, yum. Eat ‘em up.”

Thanks for the opportunity.

[pennboricua]

Best Flan you will ever have

2 cans carnation evaporated milk
2 cans carnation condensed milk
4 eggs
1 teaspoon vanilla

1 cup sugar

7 cup size ovenware dishes
deep pan to hold dishes

1/2 gallon hot water

Place sugar in small pan on stove heat sugar on high while stirring sugar will turn caramel colored and easy to pour,
being very careful pour about 1 tablespoon of syrup into one cup at a time swiring around to cover bottom and about half inch of sides.

setcups aside to cool

into an 8 cup pitcher empty all the condenseed and evaporated milk, in separate bowl break eggs and wisk together once blended, add to pitcher along with 1 teaspoon vanilla, stir everything together.

At this point you need a strainer fine meshed, holding over cups pour through strainer the flan mixture into each cup.

place all filled cups into deep pan and place in oven, pour 1/2 gallon hot water into pan, in essence a bain marie,

at 350 degrees bake for 1 hour or until toothpick comes out clean.

Remove from pan, set aside to cool, refrigerate til cold,
when ready to serve, run knife between pudding and cup, place saucer on top of cup, invert and shake to loosen from cup.

ENJOY

[beebuster2000]

I came across Dr. Maurice Codd’s rib recipe and tried it. Codd was a nobel prize winner in chemistry so I would imagine he understands the chemistry of this better than I do. But the ribs are amazing. Enjoy!

I am quite certain that after a long development process I have finally reached the perfection point in pork rib bbq. For years I hated rib recipes that slather ribs with gooey sweet sauce, and I preferred the dry rub ribs. Now, after countless hours in the “lab” I have captured both the crunch and tang of the dry rib, and the flavor of the sauce ribs.

Before I go through it, one key ingredient will be somewhat hard to get. Some time back, a wild swarm of bees showed up in the back yard. I caught them in a box, and then moved them to a hive I got. Since then they have yielded gallons of exquisite wild swarm honey. That is the key ingredient. And no, it doesn’t taste sweet. Here is the recipe:

Go get as many slabs as you want of tasty pork ribs, cut them up individually
Get a jug of apple cider vinegar, a jug of molasses.
Then go the fridge. Grab what you have: mustard, some ketchup, maybe even a left over bottle of barbeque sauce, left over red wine is good, you get the idea, forage for it.
Pepper, some salt.

Mix up the vinegar, molasses (a bunch) and the other ingredients in a big stainless pot or bowl. Dump the marinade and the ribs in a plastic bag and put them in the fridge for at least a day. The key ingredient here is the vinegar, don’t skimp on that.

Now to cook. The key here is low, low heat for a long time. If you can get your grill down to 200 degrees, that’s best. Sure throw in some wood chips or whatever if you want.

This part is important: don’t put the ribs on the grill, put them on a rack, and put aluminum foil under them so there are no flare ups. Indirect heat for a long time is key. If you must, do a little basting but you really don’t need to.

Cook until the meat shrinks back from the bone, that could be an hour or it could be two depending on the grill and the ribs. Tip a few while this is going on. It won’t help the recipe but you will feel better.

Now the honey part. Take the ribs off the grill and pull out the aluminum foil. Put the foil where the dog wont get it, you will regret it if he does. Put the ribs in big bowl and drizzle the honey on each rib till they are coated.

Turn the heat up to high in the grill. Quickly put the ribs directly on the grill. This part should take maybe a minute or two. Keep turning the ribs until the honey caramelizes, you don’t want any un-caramelized honey left or the ribs will taste too sweet. You will have to play with this to be able to see when they are done, but you have to stay on it, turning them.

Take the ribs off and go to town. The outside of the ribs will be crunchy, not sweet, and the inside will fall off the bone and be tangy. The combination of the two is amazing.

Perfect ribs are that easy!!

[Liz]

RED LOBSTER'S BOSTON ICED TEA / nice holiday drink

Stir/dissolve cup sugar (moreorless) into gallon boiling water. Add 15 tea bags; steep to desired strength.

Stir in 12 oz can frozen cranberry juice concentrate; cool.

SERVE over ice in stemmed goblets with a slice of fresh orange.

[Liz]

Welcome back.

Recipe thread is fun——a nice respite from the news.

[FlJoePa]

Doing a calzone roll today. Made some pizza dough in the food processor (flour, olive oil, salt, yeast water).

Once I pound it down once, I’ll let it sit a little longer. Then roll it out into a rectangle and spread ricotta on it. Follow that with thawed frozen spinach, genoa salami, ham, and provolone.

Roll it up, give it an egg wash, and bake it! Yum!

[sockmonkey]

So glad to see the Recipe Threads back..Thanks so much.

[fkabuckeyesrule]

One thing I do what might seem a bit odd is when I am heating up some eggs I will throw some blueberries into the skillet. It will change the color of your eggs a bit but the warmed up blueberries with the eggs tastes really good.

[null and void]

I haven't tried this one yet, but I intend to...

Baked Eyeballs Casserole
By: Campbell's Kitchen

This image courtesy of campbellskitchen.com

With mozzarella cheese and black olive "eyeballs," this cheesy pasta bake is not your average dinner dish. Perfect for Halloween, this crowd-pleasing dish from Campbell's Kitchen looks spooky but tastes delicious. There's nothing quite like wowing your dinner guests with wild and wacky easy casserole recipes like this one!

Serves: 8 (about 1 1/4 cups each)

Preparation Time: 15 min

Cooking Time: 25 min

Ingredients

Vegetable cooking spray
1 jar (24 ounces) Prego® Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
3. Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
4. Bake for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Notes

Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.

[Bizzy Bugz]

This is the very best pie crust I have ever used.
2 1/2 cups f;our
1/2 teaspoon salt
1 1/2 sticks butter - very cold
1/2 cup shortening - very cold
4 to 6 tablespoons water
Mix in processor just til holding together
dump out and gather into a ball. wrap in cling wrap and chill for 1 hour.
Roll out and place in pie dish and fill with your favorite filling and bake

[TEXOKIE]

greeneyes and I were talking on another thread about cooking in a thermos. I was telling about my favorite morning cereal mix. Greeneyes has been experimenting with thermos cooking for past few days, and has a wowzer recipe for her favorite homemade “hamburger helper” and it works great in a thermos!

I get snack-sized ziplocks and put one serving portions of the following into them [with calorie designations]. I will make 2-3 weeks’ worth ahead of time:

ONE SERVING OF TEXOKIE’S MORNING MIX:
1 tbsp. rolled oats 25 cal
1/2 tbsp. chia seeds 30 cal
2 tbsp. rolled barley 20 cal
1 Tbsp. oat or wheat bran 15 cal
1 tsp. bee pollen 20 cal
1 tbsp. ground flax 30 cal
___
TOTAL CALORIE COUNT FOR MIX 140 cal

Most days I will add a tbsp. (30cal) of coconut flour for the extra protein and medium chain triglycerides. [http://coconutketones.com/] Also a tsp. of coconut oil (30 cal)for the medium chain triglycerides.

I flavor it up with stevia, a little bit of vegesal, and cinnamon and add a 1/4 of a banana diced (approx. 25 cal).

Over this I will pour boiling water, stir, and cover with a saucer. About 15 minutes later, the chia and other grains have taken in the water and expanded and is hot and ready to eat.

For variety, I will use in addition or substitute the following ingredients:

rolled quinoa 1 tbsp. = 30 cal
rolled spelt 1 tbsp. = 20 cal
rolled rye [I’ve lost my piece of paper with that cal count
I think it is in the 25-30 cal range per tbsp.]

I haven’t done it yet, but recently I was able to obtain a grain flaker and I have plans to try rolling my amaranth seed and see how that works in my cereal mix.

All of this would work fine in a thermos as well, but it also works surprisingly well just in a bowl with the boiling water! 15-20 minutes after putting the saucer lid on!

I suspect if I wanted to cook the Scottish/steel cut oat meal, that would require the thermos.

[Lurkina.n.Learnin]

Bookmark

[virgil283]

Quick and easy BBQ Pork Chops......pat each chop with dry rub (you can use bought rub but its easy to make a dry rub with brown sugar and spices ) place on outdoor grill, after three minutes flip and you’re done. you won’t believe how good these are and so simple...

[W.]

Found this page months back, six types of gravy [basic pan, red eye, sawmill, cream, pot roast & giblet], worked for me!

The Art of Gravy

I'd never made it until I read that page, have EVERYTHING at hand and stir, stir, stir!

No more jar gravy for this boy! Got chixleg quarters in the electric skillet, the juice makes great gravy, give it a go!

[V K Lee]

Thank you thank you thank you. This thread has always been a favorite.

CABBAGE PATCH STEW
1 head cabbage (chopped
1 yellow onion (sliced)
1 pound ground beef
1 can Ranch Style Beans (brand name)
1 can tomatoes

Brown beef, and saute cabbage and onions in the fat remaining in the skillet. Combine the mixture with the canned tomatoes and beans. Add favorite seasonings (salt,pepper, red pepper flakes, cumin,chili powder, garlic powder,your choice of spices along with beef broth and a little water or V8/tomato juice. I usually peel and chop potatoes at this point and add those or use elbow macaroni. Let it simmer and age....it does age well. Serve with bread, cornbread or crackers.

BEEF BEANS AND RICE
Brown 1 pound ground beef, add cumin, garlic powder, onion powder, cook till done. Add 1 can Ranch Style Beans (brand name) undrained, a bag of cooked boil in minutes instant rice. Allow to simmer till hot. This can been eaten as is with chips and a side dish of fruit or can be wrapped with tortillas or put on chips for with cheese and jalapeno peppers for nachos.

[Just mythoughts]

I discovered a wonderful sweet potato recipe.

Lemon Glazed Sweet Potato

serves 4
total time: 55 min

Oven temp 350

Ingredients

3 medium sweet potatoes
1 tablespoon unsalted butter (salted works just fine)
3 tablespoons dark-brown sugar
1/2 cup fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Directions

1. Preheat oven to 350 degrees. Peel sweet potatoes and cut into 1 inch thick slices. Keep slices in water until ready to place in cooking dish. Butter a 13/9 glass baking dish and arrange sweet potatoes in a single layer Place in single layer in a glass dish.

2 Mix brown sugar, lemon juice, cinnamon, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.

3 Remove foil, turn each slice of sweet potato over, and bake 5- 10 minutes longer for the glaze to become syrupy.

Serve immediately or let cool and store in the refrigerator, reheat in a warm oven.

I like to add bite size pieces of Aidells Chicken & Apple smoked chicken sausage or turkey ham to fill the spaces between the sweet potato slices.