Recipe Request...

9/6/2013 | US Navy Vet

[US Navy Vet]

Looking for something yummy to make for this weekend, Beef, Chicken, Pork any suggestions?

[gundog]

Those are all ramen noodle flavors.....

[Rio]

Whatever happened to that monthly recipe thread?

Good question. It looks like the last one was end of May this year.

[TangledUpInBlue]

Hey,

Ok, well - I wasn’t sure of the protocol and wanted to be careful about making a mistake.

I have my own website, which is centered around wine reviews and recipes. Here is a link to the Home Page. From there, there’s a page to all the Recipes I’ve created.

Let me just say that my website is only a blog. I sell nothing. I make no money from it.

www.tuscanvines.blogspot.com

Thanks

[machogirl]

thank you. i would have no clue without input.

[machogirl]

thanks for the link

[TangledUpInBlue]

Hi,

You’re welcome. Long time favorites are the Tilefish Recipe (oddly, the most popular article of all time) the “Sunday Gravy” and the Bolognese Recipe. The last two are perfect for football season.

J

[bgill]

Tonight, we’re finishing up a bbq pork loin I made yesterday. Yum. Loin in the oven, no seasoning. In a pan, empty out all those nearly empty bottles of bbq you’ve had in the fridge forever. Add ketchup, liquid smoke, a spoon of sugar, a bit of lemon juice and whatever spices that will perk up the sauce. Drain the juice off the cooked loin into the dog’s bowl. Shred or slice the meat and add the bbq sauce. Slice up a couple of pickles and a ton of onions. Enjoy.

[LibWhacker]

Just found out there is a YouTube video of Oliver making his carbonara recipe. Helps a lot in making it. Dead simple. As you can see, it's not exactly heart healthy! :-)

[machogirl]

Thanks! Do you care if I share? (your blog? I just wanted to rhyme today)

[TangledUpInBlue]

No, of course not. Sharing is central to wine. :) I do appreciate. Just no way I’d blab about it here. Let me know if you make anything and how it goes.

Thanks,
J

[Clarence Boddicker]

Thanks so much! Your search for weekenders has yielded several entertaining ideas for my own.

You must work for the gubmin, cuz I gotz sumtin fo nuttin! :)

[June2]

Beef collerado burritos ( modified from the Chef in Training website)

1.5 lbs stew meat
2 beef bullion cubes -crushed
1 can of enchilada sauce - I use El Rio mild enchilada sauce (15 oz)

Put above ingredients in crock pot for 7-8 hours (until meat is tender)

Warm a tortilla and add beef (you can add refried beans or cheese if you like....or anything else. I like to microwave and cube a potato and put a few cubes in with the beef)

Roll into a burrito and place in greased pan.

Pour some more enchilada sauce(I heat the sauce up on the stove before i coat the burritos to help speed things along) over burritos and bake for 10 - 15 minutes at 375. Remove from oven, top with cheese, put back in oven to melt cheese (2-3 min). Makes 5-7 burritos depending on how big you make them.

Yummy!

[Finny]

That sounds totally delish. Question: What size cans of tomatoes? Regular ol’ 14-ox (I think) dog-food sized? And the beans — you mean the size can that’s about twice as big? So two regular cans of beans?

[reformedliberal]

bkmk for L8R

[Mr. K]

this makes a big batch, so I use the big cans of tomatoes

and the beans are regular size (16oz)

but you can adjust it - I put the beans in LAST so they don’t overcook - just when I am ready to turn it off

[workerbee]

So..... What’dya go with!?!?!

[kevkrom]

You don’t have to drink beer to enjoy cooking with it. I don’t drink it either.

Yeah, I'm not a beer drinker either, but I do cook with it. Aside from beer-batter frying (which always rocks), there's poaching in beer, and I love (though I can't have it now that I'm low-carbing again) this oatmeal bread recipe:

1 c. quick oats
1 c. boiling water
2 T. butter
2 t. salt
1/2 c. brown sugar
1 12-oz beer (I like Guiness, but any lager should do)
1 packet active dry yeast
1/2 to 1 c. whole wheat flour
appx. 5 to 6 c. bread flour

1. Add boiling water to oats, butter, and sugar, mix.

2. Add beer, ensure that resulting mix is in the right temperature range for yeast, then add yeast and whole wheat flour.

3. (Preferably using a stand mixer with dough hook) Add bread flour in small amounts, letting it work into the mix, until the dough is stiff enough
that it no longer sticks to the dough hook.  Transfer to another bowl if you want your mixer bowl back.

4. Dust with about 1/2. c more bread flour, cover with a clean towel, and set in a warm place.

5. Let rise about 90 minutes, then punch down and knead, re-cover and repeat once.

6. Shape into 2 loves or 24 balls for rolls. Let proof at least 30 minutes before baking at 375 - this might take up to an hour for loaves or about 15 minutes for rolls.

These go great with soups and stews, or even Thanksgiving dinner.

[Finny]

Thanks!!!

[Mr. K]

it freezes well too

so you can make a big batch and save some

[kalee]

For later