Recipe of the Week

Dagney · 05-04-2003, 08:18 PM

Not quite sure how this is going to work, but I thought that seeing how most of us love to cook, and generally can find our way around a kitchen, that a place to share recipes would be somewhat handy.

Add at will!

Dagney

Dagney · 05-04-2003, 08:26 PM

Meatball Sub Casserole
1/3 c chopped green onions
1/4 c seasoned bread crumbs
3 T grated Parmesan Cheese
1 lb ground beef
1 loaf Italian bread, cut into 1-inch slices
1 package (8 oz) cream cheese, softened
1/2 c mayonnaise
1 t Italian seasoning
1/4 t pepper
2 c (8 ounces) shredded Mozzarella cheese - divided
1 jar (28oz) spaghetti sauce
1 c water
2 garlic cloves - minced

In a bowl, combine onions, crumbs, and Parmesan cheese. Add beef and mix well. Shape into 1-in balls; place on a rack in a shallow baking pan. Bake at 400. for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 9X13 pan. Combine cream cheese, mayonnaise, Italian seasoning, and pepper. Spread over the bread. Sprinkle with 1/2 c mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture, sprinkle with remaining mozzarella. Bake uncovered at 350. for 30 minutes or until heated through.

xoxoxoBruce · 05-04-2003, 09:35 PM

14 0z sweetened condensed milk
2 cups semi-sweet chocolate chips

microwave together for 1.5 to 2 minutes (chips won't look melted)

stir in 1 tbs almond extract.
optional; nuts, raisins or leftovers to suit.

cool and eat great fudge.

Griff · 05-08-2003, 11:46 AM

I've been using this recipe about once a month for quite a while now. It stays interesting. I've fooled with it a bit but this is the basic recipe.

1 can black beans
2 medium onions chopped
5 cloves garlic minced (use fewer if not a garlic freak)
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
3 tsp minced hot chiles (or whatever sauce or pepperoncinis)

sautee above in 1/4 cup butter or oil adding beans after onions/garlic are fully cooked

add
1 medium tomato chopped
splash of lemon juice (original recipe called for juice of two oranges)
bake or fry your tortillas
layer lettuce and shredded cheese top with bean mixture and guacamole or sour cream

That Guy · 05-13-2003, 11:18 PM

Pork Spare Ribs:

3 to 4 lb rack pork spare ribs (~1lb per person)
1/2 large yellow (sweet) onion
(sea/kosher) salt
pepper
garlic powder
cayenne/cajun spice blend
1/2 bottle of (good) beer
brown sugar
aluminum foil
BBQ grill

The cayenne/cajun seasoning that I use is a mixture of 5 spices, mixed in a ratio that I found in a book long, long ago. Feel free to use Emeril's Essence, or play with another blend of your own. I think this one was garlic powder, cayenne, paprika, salt, white pepper, and maybe some onion powder.

I cut the rack of ribs in half to make it more manageable, and rub in some salt (sea or kosher salts work better here), coarsly ground pepper, and garlic powder. Once each side of both racks is nicely seasoned, I sprinkle on the spice blend, but not much because the cayenne will heat up quite a bit. I use about 1T per side. Wrap in a dish and let it sit for a while.

About an hour before grill time, pull them from the fridge (assuming they're in there), and let them get to about room temp. Heat the grill up to as high as it will go, preheat the oven to 225F, and get sheets of foil ready that will accommodate the ribs fully. My foil is the regular length (as opposed to the restaurant-style extra-wide), so I have to fold three sheets together to make it wide enough. Put the ribs on the hot grill, and dice up the onion.

The ribs should sear for about 3 minutes per side before taking them off. Place the racks on the foil, and liberally toss the onion on both sides. Fold the top and one side tightly closed (be carefull not to tear the foil anywhere), and pour about 1/4 of the bottle per rack in to the foil envelope. Fold the remaining side tightly.

Bake in the oven for 2 to 2.5 hours.

Fire up the grill again.

Take the ribs out of the oven, and carefully open each package (watch out for the steam). Enough of the juices should be left for a good basting, so pour it all in a bowl. Turn the oven off, and put the ribs back on the grill. Sprinkle the brown sugar on each side, and baste away. Use all the juice in the bowl -- you won't need it for anything else. They should be on the grill this time for no more than 4 or 5 minutes per side with continuous basting.
Carve between the bones and enjoy.

Tonight was the first time that I seasoned overnight, and the meat slid off the bones.

©T, 2003

warch · 05-14-2003, 11:41 AM

Damn that sounds good. I've never done ribs but now I'm gonna. I'll let you know how it turns out.

BrianR · 05-21-2003, 07:41 PM

Lemon-Blueberry Pancakes

1 egg
1 cup flour
3/4 cup milk
1 T sugar
2 T vegetable oil
1 T baking powder
1/2 t salt
2 t grated lemon rind
1 t lemon juice
1/2 cup fresh or thawed blueberries

Beat egg until fluffy; beat in remaining ingredients except blueberries, just until smooth. Stir in blueberries.
Grease heated griddle.

For each pancake, pour about 3 T of batter from a large spoon or from a pitcher on to hot griddle.
Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown.

BrianR · 05-28-2003, 06:33 PM

Seafood Crepes

3 tablespoons minced shallots or scallions
5 tablespoons butter
4 tablespoons flour
1 cup hot chicken broth or fish stock
1/2 cup light cream
3 tablespoons dry sherry
2 cups flaked (insert seafood of choice here)
dash or two of Tabasco
salt to taste
six crepes or french pancakes (Freedom pancakes?)
1/2 cup heavy cream
nutmeg to taste
minced parsley (for garnish)
lemon slices (for seasoning and/or garnish)

**********

Preheat oven to 350. Butter a 15x9x2 inch baking dish. Saute the shallots or scallions in the butter for two minutes. Sprinkle on the flour, stir and cook for two more minutes. Slowly pour in the broth or stock, stirring constantly Stir until thick and smooth, then add light cream and sherry. Cook for five minutes, stirring constantly, until sauce is thickened and smooth. Add the fish and season with Tabasco and salt (as desired).Stir until well mixed, then remove from heat.

Fill each crepe with approx 3 T of filling. Roll and place seam side down in the baking dish. Spoon extra filling around and between the crepes. Lightly whip the heavy cream, add in a little nutmeg and spread over the crepes.

Bake for 20-25 minutes or just until the sauce bubbles. Sprinkle top with parsley and garnish with lemon slices. Serves six.

xoxoxoBruce · 06-17-2003, 09:52 PM

Instant Ice Cream. Mix cream, sugar, fruit, eggs and flavorings. Add liquid nitrogen and stir for 30 seconds. Mmmm...ice cream.
This came from Popular Science Mag.

BrianR · 07-15-2003, 08:45 AM

1 rabbit or 2 squirrels
seasoned flour
2-3 slices bacon

Dip meat into seasoned flour. Place in frying pan and top with bacon. Fry until browned and reduce heat. Add a small amount of water. Cover; cook until tender.

Suggestion, add sweet potatoes and carrots with water for a good pan meal that is sure to scare away all future dinner guests, and is delicious too!

BrianR · 07-15-2003, 08:47 AM

Quote:

Originally posted by warch
Damn that sounds good. I've never done ribs but now I'm gonna. I'll let you know how it turns out.

Well? It's been two months now and we haven't heard from you!

Brian

"Nosy minds want to know!"

That Guy · 07-18-2003, 02:22 AM

Quote:

Originally posted by BrianR

Well? It's been two months now and we haven't heard from you!

Brian

"Nosy minds want to know!"

Crazy enough, I was just thinking the same thing.

I've done this recipe two or three times since, and have honed it down to what people have called "restaurant quality." I guess if this "work" thing doesn't cut it...

warch · 07-30-2003, 03:57 PM

Quote:

Well? It's been two months now and we haven't heard from you!

Yeah yeah. I'm all gas marks.
I have been grilling though. I'm still learning how to do good grilled meat. I have made this twice since my BBq declaration.

New York Strip-
- rub cut of meat with balsamic vinegar.
make a paste of minced garlic, rosemary, salt, peppa, olive oil. Schmere on meat. wrap in plastic for 2-3 hours.

Get the grill rolling. Lay that meat down and grill over the hot spot for 5 minutes. Flip and give it 5 more. Take it off. (this is where I always choked before) Trust that it is done to perfection. It should be pink. It will keep cooking. It will be juicy. And so it was.

I'll get to the ribs. I'm working my way up.

Griff · 07-30-2003, 04:24 PM

*mouth watering* mmmmsteak

Spiedies tonight! They've been marinating for three days, time to light the charcoal. No gas marks tonight.

05-04-2003, 08:18 PM	#1
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	Recipe of the Week Not quite sure how this is going to work, but I thought that seeing how most of us love to cook, and generally can find our way around a kitchen, that a place to share recipes would be somewhat handy. Add at will! Dagney __________________ The Constitution gives every American the right to make a total fool out of himself. But that doesn't mean you need to.

05-04-2003, 08:26 PM	#2
Dagney The Prodigal Brat Returneth Join Date: Dec 2002 Location: North Cackalacky Posts: 1,107	Meatball Sub Casserole Meatball Sub Casserole 1/3 c chopped green onions 1/4 c seasoned bread crumbs 3 T grated Parmesan Cheese 1 lb ground beef 1 loaf Italian bread, cut into 1-inch slices 1 package (8 oz) cream cheese, softened 1/2 c mayonnaise 1 t Italian seasoning 1/4 t pepper 2 c (8 ounces) shredded Mozzarella cheese - divided 1 jar (28oz) spaghetti sauce 1 c water 2 garlic cloves - minced In a bowl, combine onions, crumbs, and Parmesan cheese. Add beef and mix well. Shape into 1-in balls; place on a rack in a shallow baking pan. Bake at 400. for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 9X13 pan. Combine cream cheese, mayonnaise, Italian seasoning, and pepper. Spread over the bread. Sprinkle with 1/2 c mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture, sprinkle with remaining mozzarella. Bake uncovered at 350. for 30 minutes or until heated through.

05-04-2003, 09:35 PM	#3
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	14 0z sweetened condensed milk 2 cups semi-sweet chocolate chips microwave together for 1.5 to 2 minutes (chips won't look melted) stir in 1 tbs almond extract. optional; nuts, raisins or leftovers to suit. cool and eat great fudge. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

05-08-2003, 11:46 AM	#4
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	Black Bean Tostadas I've been using this recipe about once a month for quite a while now. It stays interesting. I've fooled with it a bit but this is the basic recipe. 1 can black beans 2 medium onions chopped 5 cloves garlic minced (use fewer if not a garlic freak) 1 1/2 tsp ground cumin 1 1/2 tsp ground coriander 3 tsp minced hot chiles (or whatever sauce or pepperoncinis) sautee above in 1/4 cup butter or oil adding beans after onions/garlic are fully cooked add 1 medium tomato chopped splash of lemon juice (original recipe called for juice of two oranges) bake or fry your tortillas layer lettuce and shredded cheese top with bean mixture and guacamole or sour cream __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

05-21-2003, 07:41 PM	#7
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	recipe of the week redux Lemon-Blueberry Pancakes 1 egg 1 cup flour 3/4 cup milk 1 T sugar 2 T vegetable oil 1 T baking powder 1/2 t salt 2 t grated lemon rind 1 t lemon juice 1/2 cup fresh or thawed blueberries Beat egg until fluffy; beat in remaining ingredients except blueberries, just until smooth. Stir in blueberries. Grease heated griddle. For each pancake, pour about 3 T of batter from a large spoon or from a pitcher on to hot griddle. Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown. __________________ Never be afraid to tell the world who you are. -- Anonymous

05-13-2003, 11:18 PM	#5
That Guy He who reads, sometimes writes. Join Date: Sep 2001 Location: at the keyboard Posts: 791	Pork Spare Ribs: 3 to 4 lb rack pork spare ribs (~1lb per person) 1/2 large yellow (sweet) onion (sea/kosher) salt pepper garlic powder cayenne/cajun spice blend 1/2 bottle of (good) beer brown sugar aluminum foil BBQ grill The cayenne/cajun seasoning that I use is a mixture of 5 spices, mixed in a ratio that I found in a book long, long ago. Feel free to use Emeril's Essence, or play with another blend of your own. I think this one was garlic powder, cayenne, paprika, salt, white pepper, and maybe some onion powder. I cut the rack of ribs in half to make it more manageable, and rub in some salt (sea or kosher salts work better here), coarsly ground pepper, and garlic powder. Once each side of both racks is nicely seasoned, I sprinkle on the spice blend, but not much because the cayenne will heat up quite a bit. I use about 1T per side. Wrap in a dish and let it sit for a while. About an hour before grill time, pull them from the fridge (assuming they're in there), and let them get to about room temp. Heat the grill up to as high as it will go, preheat the oven to 225F, and get sheets of foil ready that will accommodate the ribs fully. My foil is the regular length (as opposed to the restaurant-style extra-wide), so I have to fold three sheets together to make it wide enough. Put the ribs on the hot grill, and dice up the onion. The ribs should sear for about 3 minutes per side before taking them off. Place the racks on the foil, and liberally toss the onion on both sides. Fold the top and one side tightly closed (be carefull not to tear the foil anywhere), and pour about 1/4 of the bottle per rack in to the foil envelope. Fold the remaining side tightly. Bake in the oven for 2 to 2.5 hours. Fire up the grill again. Take the ribs out of the oven, and carefully open each package (watch out for the steam). Enough of the juices should be left for a good basting, so pour it all in a bowl. Turn the oven off, and put the ribs back on the grill. Sprinkle the brown sugar on each side, and baste away. Use all the juice in the bowl -- you won't need it for anything else. They should be on the grill this time for no more than 4 or 5 minutes per side with continuous basting. Carve between the bones and enjoy. Tonight was the first time that I seasoned overnight, and the meat slid off the bones. ©T, 2003

05-14-2003, 11:41 AM	#6
warch lurkin old school Join Date: Oct 2001 Location: Minnesota Posts: 2,796	Damn that sounds good. I've never done ribs but now I'm gonna. I'll let you know how it turns out.

05-28-2003, 06:33 PM	#8
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	Seafood Crepes Seafood Crepes 3 tablespoons minced shallots or scallions 5 tablespoons butter 4 tablespoons flour 1 cup hot chicken broth or fish stock 1/2 cup light cream 3 tablespoons dry sherry 2 cups flaked (insert seafood of choice here) dash or two of Tabasco salt to taste six crepes or french pancakes (Freedom pancakes?) 1/2 cup heavy cream nutmeg to taste minced parsley (for garnish) lemon slices (for seasoning and/or garnish) ********** Preheat oven to 350. Butter a 15x9x2 inch baking dish. Saute the shallots or scallions in the butter for two minutes. Sprinkle on the flour, stir and cook for two more minutes. Slowly pour in the broth or stock, stirring constantly Stir until thick and smooth, then add light cream and sherry. Cook for five minutes, stirring constantly, until sauce is thickened and smooth. Add the fish and season with Tabasco and salt (as desired).Stir until well mixed, then remove from heat. Fill each crepe with approx 3 T of filling. Roll and place seam side down in the baking dish. Spoon extra filling around and between the crepes. Lightly whip the heavy cream, add in a little nutmeg and spread over the crepes. Bake for 20-25 minutes or just until the sauce bubbles. Sprinkle top with parsley and garnish with lemon slices. Serves six. __________________ Never be afraid to tell the world who you are. -- Anonymous

06-17-2003, 09:52 PM	#9
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Instant Ice Cream. Mix cream, sugar, fruit, eggs and flavorings. Add liquid nitrogen and stir for 30 seconds. Mmmm...ice cream. This came from Popular Science Mag. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump. Last edited by xoxoxoBruce; 04-07-2007 at 06:08 PM.

07-15-2003, 08:45 AM	#10
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	odd recipe for rednecks 1 rabbit or 2 squirrels seasoned flour 2-3 slices bacon Dip meat into seasoned flour. Place in frying pan and top with bacon. Fry until browned and reduce heat. Add a small amount of water. Cover; cook until tender. Suggestion, add sweet potatoes and carrots with water for a good pan meal that is sure to scare away all future dinner guests, and is delicious too! __________________ Never be afraid to tell the world who you are. -- Anonymous

07-30-2003, 04:24 PM	#14
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	mouth watering mmmmsteak Spiedies tonight! They've been marinating for three days, time to light the charcoal. No gas marks tonight. __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

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