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Posted: Sat Jun 07, 2003 10:23 pm Post subject:

www.pizzahut.com

EEps · Posted: Sat Jun 07, 2003 11:40 pm Post subject: Re: Weekend Homework

nattiebo wrote:
cough >> BAM <<cough

Did someone call? Big Smile

You need to have that cough looked at... Shocked

Posted: Sun Jun 08, 2003 9:27 am Post subject:

I like good hoosier comfort foods, yeah its hell on the workouts but sometimes its just too good not to do. Beef and Noodles with mashed potatoes.

2 lbs beef roast cubed (I cut the fatty section out and use that too but not in the finished pot.)
1 cup of rough cut celery and carrots (note this is just for favor and you remove them when they are limp and have given it up for the cause.)
2 onions rough cut diced (Also for flavor and to be removed before the end)
3 cloves of garlic miniced
1 fresh bay leaf (fresh bay is totally different that the dried, so if you dont like the tast select a smaller leaf)
spices are thyme, rosemary amounts vary from 1/8 to 1/4 a teaspoon
salt and fresh gournd pepper to taste at different times

I like to cube the beef into small bit size cubes and then grind pepper in to the raw beef before I lightly coat them with flour. THen I set them off to the side.

Its time to focus on the fatty bits that I have trimmed off during the cubing. This is the really important part and if not done right you have either a greyish color stock and a bland taste. On medium to med high heat I take the fatty beef and toss all the left over beef and fat in the pot. What you do is turn the lefts over every so often and let the fat render and the pieces almost burn. The bottom of the pot should start to thicken and blacken, (NOT BURNT) but it will be smoking a bit. Once the beef has turned almost to cracklens and the bottom of the pan has a darken with small pieces of beef, its time to take it off the heat and remove the fat and grissle from the pot. Whats important is at the bottom of the pot, the the color and the base flavor of it all.

At this point you can use switch up make either beef stew, beef and nooodles, or beef bourgain (sp). Depends on how you degasse the pot, for the first two I use water, for beef bourgain I use red wine. Degasse the pot and save everything in that pot, just set it off to the side.

Now you get to brown the beef cubes, and you do them in small lots. You just want to brown the cubes not cook them. Use a good 1/4 cup of oil.
After the beef is brown, in the same pot toss in the onions and garlic (sweat them dont burn them!. Burnt garlic is bad in any world. THen add the remain items. This includes the juices that degrassed earlier. Add enough water to cover everything in the pot. (Not too much water but just enough to cover). reduce the heat and cover. Time is now your friend, its beer time

Stir every now and then, make sure you scrap the bottom of the pot so you dont burn anything, you should feel something coating the bottom, but thats ok, just scrap it up and let it flavor the pot more. Taste and salt and pepper to taste. be sort of light on this since it will change during the cooking. Too much is not going to go away easily. You can away toss in a few potatoes to try and remove the salt (it works but just adds to the time)

Figure and about an 1.5 hrs or till its reduced in volume to where the stock has thickened. Now is the time to remove the veggies (rather the remains, no need to keep them in there. They have sacarficed all that is there to give. Just strain them out and toss them into the trash. The onions and garlic is almost like clear and like vapor. I dont sweat the small stuff, just want the big items outs and get the bay leaf out. So what left is just stock and th beef. Taste and see if you need to salt again. at this point you can set on lower heat just keep warm. but the stock should be thick enought to clinge to the beef if its too thick add small amounts of water to the thickenss you like. Too watery you can you either arrow root or flour or just cook longer to reduce.

Mashed potatoes are mashed real potatoes (NOT FROM A BOX) I typically do them about 30 minutes before serving. Noodles are egg noodles I get from the froozen food section and I just follow the the instructions on the package. Only I remove them from the boiling water 5 minutes before they are done and just add them to the beef and the stock. This way they get their final cooking with the beef and stock.

Whew, long writting for something that is a comfort food. As for serving put the mashed potatoes on the center of the plate and add the beef and noodles and stock on top of that. MMMMMM. can we say home sweet home.

EEps · Posted: Sun Jun 08, 2003 3:10 pm Post subject: Grilled Bacon Wrapped Asparagus

Ingredients:

Stalks of Green Asparagus, washed
Bacon (turkey or real)
Flat toothpicks
Grilling basket
Grill (gas/charcoal)

Fire up grill.
Separate asparagus into 4’s or 6's, yer choice.
Pin end of bacon to top of asparagus and spiral wrap around the stalks pinning it at the bottom with another toothpick.
Place in grilling basket.
Repeat for remaining stalks.
Close grilling basket and place over grill.
Grill until bacon is crispy (about 15-20 minutes). If it flames up, just lift the basket away from flames until it settles down.
Serve immediately and enjoy.

Posted: Mon Jun 09, 2003 4:57 am Post subject:

MMMMH am going to have to try out these recipes!!!

For dessert last night I made something simple, yet tasty...

Dessert shell with kiwis and mandarines topped with whip cream and shredded walnuts.... MMMMH. Very summery!

Posted: Mon Jun 09, 2003 5:02 am Post subject:

Beer-Braised Pork Loin

Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté onions ad carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves. Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.
Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve.
Pork loin recipe serves 8.

Posted: Mon Jun 09, 2003 3:21 pm Post subject:

GOLABKI (Cabbage Rolls)
Its an old Polish recipe my grandmother used to cook.

1 large head of cabbage, center core removed
1 lb. each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1 1/2 soup cans water
1 Tbsp. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil,
nutmeg and Worcestershire sauce
1/2 stick of butter or margarine

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking sauté onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sautéed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 Tbs. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake at 325 F. degrees for 2 - 2 1/2 hours.

Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into zip lock bags and frozen up to 3 months.

Posted: Tue Jun 10, 2003 1:12 pm Post subject:

Gazpacho / cold soup
I will post this link http://www.globalgourmet.com/food/egg/egg0896/gazpacho.html
In the heat of summer it is a easy refreshing meal that doesn't heat the kitchen up.
best when made fresh out of the garden

Posted: Wed Jun 11, 2003 5:27 am Post subject:

When did this become the recipe thread? Oh well, lots of good provender ideas here!

Anyway..here's how I make salsa, I think.

I use a knife on most items to chop them up, unless otherwise noted.

2.5 lbs Roma Tomatoes (romas really work best)
- if you got crap tomatoes I've found that the can of hunts
finely diced tomoatos are an acceptable substitute.
1 Bunch of Green Onions (use 1/2 to 3/4's up the stalk)
3-4 cloves of garlic
1 medium Red or White onion
2 Pascilla Peppers
1 Bell Pepper (Red or Yellow)
2 Habanero Peppers (Chopped in food processor)
3 Cerrano Peppers (Chopped in food processor)
1 Small Can of Tomato Paste (makes stuff stick together)
1 Bunch Cilantro (Use 1/4 to 1/2 of the top leafy part - start with less cilantro and add more to taste)
Salt to Taste - I use about a Table Spoon

You can probably use any peppers you like and not use the ones above...Habanero's are the ones that have the burn in the back of the throat.

That makes like almost 1/2 gallon of salsa, and will last about a week...

EEps · Posted: Wed Jun 29, 2005 4:34 pm Post subject:

My pot stickers...

1/2 lb shrimp, raw, peeled and deveined
1/4 lb ground pork (you can make yer own ground pork by finely chopping up some in yer food processor or by hand)
soy sauce
sesame oil
garlic
salt
pepper
4 water chestnuts, chopped (optional)
1/4 cup fresh spinach, chopped (optional)
1 package of won ton wraps

small ziploc bag
big bowl
small bowl of water

steamer (I use a metal pan with holes in it from my pressure cooker and a wire tray to keep it out of the water with my wok and a tight fitting glass lid)
frying pan
nonstick spray

Marinate shrimp with garlic and sesame oil (20 min to 1hr) in the ziploc bag and place in fridge
Add some soy sauce to ground pork and marinate (20 min) covered in the fridge
Chop shrimp to 1/4" pieces (a food processor pulsed a few times fer 30 seconds will do just fine)

Mix shrimp and pork together
Add salt, pepper, water chestnuts, spinach
Using a teaspoon, take about 1/3 teaspoon of the mix and place it near the middle of a won ton wrap. Dip yer fingers in the water and put it on 2 edges of the won ton. Fold over in half and press it sealed. It should look like a triangle. Place on some wax paper or foil. Repeat fer as many as you think you can eat.

Fire up yer steamer. Make sure there isn't any water boiling into the basket. If it is, yer gonna have to empty out some water.

Spray some nonstick on the basket. Place the pot stickers in the basket so that they don't touch. Cover and steam fer about 6
minutes. While the pot stickers are steaming, fire up the fry pan on low and spray some nonstick in the pan.

When you remove the pot stickers from the steamer, the won ton should be wrinkled and the insides bubbly. Place the steamed won tons in the pan and turn up the heat to medium. Put more won tons in the steamer. Keep an eye out on the water in the steamer. Add as necessary.

Flip the won tons over in the pan after about 3 minutes. Yer looking to crisp up the outside so that it's nice and crunchy but not burnt. I usually go fer a nice golden brown. Continue until you've steamed and fried up all the won tons. You will probably sample them as you go along so you know if they are well cooked.

If you need to, you can always microwave them to cook them thoroughly... Wink Smile

Serve them with some of yer favorite duck/orange sauce or with some soy sauce. Yummies! Big Smile

seca111 wrote:
First you get a cooler and fill it with ice
then you get in your vehicle and drive to the nearest liquor store.
Buy mass quantities of your favorite brew.
Take the beer out of the packaging and put it in the cooler with the ice.
Get back in your vehicle.
Drive to KFC
Order whatever chicken tickles your fancy.
Drive home.
Unload cooler and bucket of KFC beside your couch.
optional (strip down to your boxers and turn on tv)
Enjoy Ice cold beer and chicken at leisure..

That my friend .....sounds darn good.

Posted: Wed Jun 29, 2005 7:17 pm Post subject:

Panko breaded chicken tenders

1 cup all-purpose flour
3 eggs, lightly beaten
2 cups Spiced Panko Bread Crumbs
Canola oil, for frying
4 large skinless chicken breasts, pounded as needed for consistent thickness
Kosher salt and freshly ground black pepper to taste

1. Place the flour, eggs, and panko crumbs in 3 separate shallow dishes.

2. Heat a large, heavy sauté pan over high heat. Pour in 1/2 inch of oil and heat. Meanwhile, season the breasts with salt and pepper. Dredge them in the flour, shaking off the excess. Dip the breasts in the eggs and then the panko, and fry the breasts, turning once, until they are golden brown and their juices run clear when the breasts are pricked with the tip of a knife, 3 to 5 minutes per side. Remove and drain on paper towels.

Can make different additions to this recipe. Use group hot pepper in the batter and salsa for dipping. Or use italian seasoning for really good chicken breat for chicken parmesean and goes good with marinara dipping sauce.

Pizza dip (this works really well if you double the recipe)

1 8 oz. package cream cheese softened
1 t. dried Italian seasoning
1 C. mozzarella cheese shredded
3/4 C. parmesan cheese
1 8 oz. can pizza sauce
2 T. green pepper chopped
2 T. green onions sliced

any other toppings you like

Preheat oven to 350°F. Combine cream cheese and Italian seasonings, spread onto a 8" pie pan.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions. Bake for 15-18 minutes
serve with french bread

Sausage balls

1 pound of bob evans hot sausage in the big plastic roll (spicier the better)
2 cups bisquick
1 1/2 cups of shredded cheddar cheese

mix all ingredients together in a bowl with your hands.
roll into balls close to the size of a ping pong ball.
preheat oven to 350
cook for 15 to 18 minutes

that's enough for now...

Posted: Wed Jun 29, 2005 7:37 pm Post subject:

WRATHIRONS MEAT BALL and CHEESE HOAGIE SANDWICH
This get's you at least 15 balls...
Hoagie <sourdough> bread I think

tomato sauce

1t salt
1t pepper
1 egg
1 onion chopped
200 gr of grinded pork
200 gr of beef(this stuff you can get mixed at the supermarket..we still have the luxury of butchers here in Spain . Razz

)

Plate with bread crumbs

1. Place the meat in a dish and mix meat if not already mixed. Crack egg in there mix it with hands. Add chopped onions

2. Add salt n peppa

3. Heat Large pan with 2 inces olive oil

4. Make the sausages size of a ping pong ball.

5. Roll them in egg yolk and bread crumbs.

6. Put in your pan

6. Once you have them all in there, add the tomato sauce. medium heat. 10 -15 your set.

7. I usually heat bread and cheese in oven. THis is entirely up to you. If you can't make this your stupid.

Bobs your uncle. It's 5:35am

Posted: Thu Jun 30, 2005 3:29 am Post subject:

Wrath's meatballs:

1. Walk up to wrath
2. Unbutton his pants
3. Watch pants drop.

Posted: Thu Jun 30, 2005 3:29 am Post subject:

By the way, Love the recipe add-ons, ya'll.