A Good Place to Share Recipes!

[Geepy]

I think this FOODEE BOARD is a great idea.

And what better place to share our favorite recipes with our fellow foodees?
I just added some more photos to my HIGHSCALE Yahoo group and one of the pics was the back cover of a great old underground comic called TALES OF THE FRIDGE. The lead character was FOODEE guy named Global McBlimp and the back cover shows his recipe ideas for making a great Global Burger!
See the pic below.

I will be excited to see what other recipes the members come up with here.

For a couple more photos of Global, look in the "Fatguy Stuff" photo album of my HIGHSCALE yahoo group(URL below).

[MissToodles]

So you take a four to five pound pot roast. Cut slits throughout the roast and stuff with whole cloves of garlic. Sear roast in a heavy pan on all sides which provides better depth of flavor. Add roast along with 3 sliced onions, a bottle of beer, two tablespoons of tomato paste and beef stock until completely submerged in crockpot. Set on low for 12 hours. You will be able to cut it with a spoon. It's a composite of various pot roast recipes and everyone who eats it, loves it.

[AnnMarie]

So you take a four to five pound pot roast. Cut slits throughout the roast and stuff with whole cloves of garlic. Sear roast in a heavy pan on all sides which provides better depth of flavor. Add roast along with 3 sliced onions, a bottle of beer, two tablespoons of tomato paste and beef stock until completely submerged in crockpot. Set on low for 12 hours. You will be able to cut it with a spoon. It's a composite of various pot roast recipes and everyone who eats it, loves it.

Any suggestion for a variation on the beer?? I really, really hate the taste of beer, even when it's been cooked up in something.

I'm thinking just some beef stock?

[AnnMarie]

*reposted here, originally posted in the What are you Eating? thread on the WB*

This is a completely made up concoction, but I love it and eat it about 2 times a week.

You need:

* 1 can of shelled beans (or pink/light red kidney beans, but I preferred shelled)

* 1 can of diced tomatoes (I use roasted garlic or onion variety, but NOT italian herb or something, NOT the right flavor)

* 1 kielbasa (I use light because I'm not such a fan of the super grease, but it's up to you)

* Cooked rice (I use white, and I cook about 2 cups of the raw rice, so whatever that equals cooked

* 1 large can of chicken broth (48 oz)

* sweet onion

* minced garlic


Combine broth, can of tomatoes, can of beans, pepper, onion powder*, garlic powder* into large soup pot (like a big kettle, it makes a bunch), boil and or simmer while you prepare the rest.

I cut the kielbasa in half down the middle (long way) and then I cut each half into 1/4 inch or so strips. That way they are sort of bite-size half moons in the soup. You can do it whatever way you want. You're going to heat/lightly brown the kielbasa, some diced onion, and minced garlic in a frying pan. You can use as much or as little of them as you'd like, but I usually use about a tablespoon of garlic, and a large diced wedge of onion. When everything is heated, onions are getting wet/translucent, you can stop cooking and add everything to the pot.

When the rice is done, you add that in to the pot as well. I usually add it about half, then a little more and keep stiring until I have a good broth/stuff ratio... again, totally up to you how wet or thick you'd like it.

I usually cook it about 20 more mins (simmer) so the rice can soak up a bit more broth and set all the ingredients together... then eat it!

Hope that makes sense, I've never had to break it all down as I just sort of threw it all in a pan one day and kept doing it since then!

[AnnMarie]

**recipe is set up around a small crockpot, I've since moved on to a 6qt, and have an ammended recipe if you need it**

I'm more of a dash of this, smidge of that cooker, so give it your best shot. This is just about right:

1 to 1.5 lbs of cubed, skinless, boneless white chicken meat (raw)
1 14ish oz. can of creamed corn
2 cups of frozen corn niblets
5 peeled clean new white potatos , medium sized... into manageable soupy sizes (you know, big enough to see, but sort of takes up a small soup spoon... chunky!)(or Maine, Prince Edward Island - probably NOT russets though, they break down too much in soups over time, you'd end up with very little spud)
2-3 cups of chicken broth (start with 2, add more if you'd like later)
onions(I use only sweet onions), chopped or diced, however many you'd like (I usually use about one full ring, diced up)
some butter, again, use your imagination, maybe 2 tbsps to half a stick-ish

Put everything in the crockp*ot on low, cook for 8-11 hours on low, or until the potatoes are the consistency you'd like... I prefer "able to be mushed with spoon against side of crockpot" style.

About a half hour before you want to eat it, add in 1/2 to 1 cup of half and half, add salt and pepper to taste. That's it! :)

Let it cool!! I burned my tongue. :P

[MissToodles]

I'm sure plain beef stock would be fine. Just don't buy swanson's or any typical supermarket brands. They are chemicals and salt. Go purchase some at a natural food store where you know what you're purchasing. As for beer,you can't taste it in the finished product. It's more of a flavor conductor.

[MissToodles]

I am the inventor of the recipe. Ground turkey is much cheaper per pound than beef and I had to find some way to make it palatable. I never measure, so for the most part, it's all measured by sight.

ingredients
1 pound ground turkey (not all breast meat!)
2 chipolte in adobo sauce(minced)
1/2 cup brewed strong coffee
28 oz. can pureed tomatos
1 tbsp. cumin
1 tbsp chili powder(or to taste)
2 minced garlic cloves
1 medium sized finely chopped onion
2 tsp. oregano
salt & black pepper to taste

brown meat along with onions in heavy bottomed pot. Drain off excess fat. Add back to pot along with the minced chilpolte, tomatoes, coffee and spices. cover and simmer for an hour.

[LillyBBBW]

1-2 scoops of Vanilla Bean ice cream
2 oz Rootbeer
8 oz Burbon

In a 22 oz iced tea glass put in a shot of Burbon, one to two scoops of vanilla ice cream and fill the rest of the glass with Rootbeer. Mix together and drink. Serves 1

[LillyBBBW]

1 oz Smirnoff Vodka (blue label)
1 oz Gin
1 oz Everclear
1 oz Light Rum
5 oz Lemonaide
1 oz 7 up

Take Smirnoff Vodka, Gin, Everclear, Light Rum and mix them in a 22 oz gass. Fill with Lemonaide and a Splash of 7 up. Mix with ice and drink. Serves one.

CAREFUL!! It's called a Bitch Slap for a reason.

[LillyBBBW]

1 64-oz bottle white grape juice
1 64-oz bottle cranberry juice cocktail
1 3 liter bottle lemon-lime soda (not 7up or Sprite)
1 8-oz bottle lime juice (ReaLime)

Take all ingredients, mix in a bowl with ice and serve.

[MissToodles]

At least you can make a drink despite your proclaimed lack of cooking skills. ;)

[LillyBBBW]

At least you can make a drink despite your proclaimed lack of cooking skills. ;)

Stranger still, I rarely drink at all. :D I just know how to mix 'em.

[BigCutieCindy]

I tend to get a little more domestic in the cooler months. Perhaps I might cook me up some of these wonderful dishes.

Thanks all

[Fuzzy]

We might have a need to split these threads up into recipe categories. ;)

Pot Roast recipes are nearly as numerous as beef brisket recipes and no two are alike. After I've seared the roast, I'll mix five ounces of soy sauce, one can of Campbell's consomme, 1 tablespoon liquid smoke, 1 tablespoon vinegar, 1 ( or more ) cloves of minced gaaaaahlic and pour that over the roast.

I put the roast in a roasting pan, put it in the oven uncovered, and then pre-heat the oven to 375 and bake for 25-30 minutes per pound.

At about an half hour before its done, I'll add some taters. ;)

[autopaint-1]

Bar-B-Q Ribs

Two 3-pound slabs pork short ribs

1 large Dr. Pepper

1 pound brown sugar

Show-Me barbecue sauce

Boil ribs in Dr Pepper and brown sugar for 1½ hours. Let stand in liquid for two hours or until cool. Place ribs on grill to brown for 20 minutes. Baste with barbecue sauce the last 10 minutes of grilling.

Name: Johnnie R. Walker

Source: Cookbook

[Redhotphatgirl]

Any suggestion for a variation on the beer?? I really, really hate the taste of beer, even when it's been cooked up in something.

I'm thinking just some beef stock?
AM how about some thing like gingerale?

[Redhotphatgirl]

Bar-B-Q Ribs

Two 3-pound slabs pork short ribs

1 large Dr. Pepper

1 pound brown sugar

Show-Me barbecue sauce

Boil ribs in Dr Pepper and brown sugar for 1½ hours. Let stand in liquid for two hours or until cool. Place ribs on grill to brown for 20 minutes. Baste with barbecue sauce the last 10 minutes of grilling.

Name: Johnnie R. Walker

Source: Cookbook


You cookem I will eat them dave......drool. :D

[autopaint-1]

Cat, they are spectacular ribs. The meat falls off the bone and with the Show Me sauce you can't do much better. I just received a package of 4 half gallons of sauce. Do I love it or what? More recipes;

http://www.showmenews.com/2004/TasteofTheHolidays/20041124Taste011.asp

[Redhotphatgirl]

Cat, they are spectacular ribs. The meat falls off the bone and with the Show Me sauce you can't do much better. I just received a package of 4 half gallons of sauce. Do I love it or what? More recipes;

http://www.showmenews.com/2004/TasteofTheHolidays/20041124Taste011.asp
omg you are killin me david.....ribs slaw potato salad ...strawberry pie....

[SoVerySoft]

Hi folks,

What do you think about keeping recipes in one spot? Would this thread do?

[Pink]

Spinach and Cheese dip recipe

1 package of cream cheese
one can of condensed milk
2cups shredded montery jack/colby cheese
1/2 package of frozen chopped spinach
1/2 jar of large salsa or 1 jar of med.
salt and pepper to taste
mix together and heat in the oven at 375 for 20-30 minutes
eat with your favorite tortilla chips.:D

[Pink]

Cornflake Bars

Heat one cup corn syrup and one cup of sugar in a saucepan until boiling
Stir continually!
Take off heat and mix in one cup of peanut butter
in a large mixing bowl add 10 cups of cornflakes and pour in the hot mixture.Stir well.
Grease a 13x9 glass pan with butter and spread in the ingredients
Flatten with buttered hands,let cool, and cut into bars.

I LOVE this stuff

[SoVerySoft]

this is soooo good to make for parties. It disappears!!

HOT CRABMEAT DIP

8 oz cream cheese
1-1/2 cups (7-1/2 oz can) flaked drained crabmeat
2 tbsp finely chopped onion
2 tbsp milk
1/2 tsp cream-style horseradish
1/4 tsp salt
Dash of pepper
1/3 cup sliced almonds, toasted

Combine softened cream cheese, crabmeat, onion, milk, horseradish and
seasonings, mixing until well blended. Spoon into 9-inch pie plate or
oven-proof dish; sprinkle with nuts. Bake at 375 for 15 minutes. Serve as
a dip or a spread with crackers, chips or raw vegetables.

[Miss Vickie]

SVS, that looks soooooo good. Too bad I'm the only one in my house who will eat crab. :( I'll have to make it for the next party I go to.

Here's one of my main dish recipes. Best thing about this dish is how flexible it is. It's really just throwing a bunch of stuff together and it comes out amazingly well. I'm always getting compliments about it, and I've shared the recipe with a lot of people, online and off.

Vickie’s Crazy Curry Recipe
(adapted for the crock pot)

Ingredients:

•8 Boneless skinless chicken thighs
•2 bottles Thai peanut sauce
•Lots of garlic (2+ Tbs minced garlic)
•2-3 Tbs mild curry powder
•1 Tbs garam masala and/or cayenne pepper (optional)
•1 Medium Onion
•1 can diced tomatoes
•Your choices of veggies: Some that I like are potatoes (diced), cauliflower, broccoli, carrots, peas (frozen peas are great tossed in at the end), zucchini (diced)

What you do (it’s so simple):

Brown chicken thighs in olive oil over medium heat. Add garlic and onion, and continue to cook until chicken is brown and onions are slightly translucent.

Dump into crock pot. Add Thai peanut sauce, curry powder, and tomatoes. Add potatoes and carrots.

Cook on low for 6-8 hours until chicken is tender. Shred it with a fork if it hasn’t come apart already. Add any veggies that cook quickly now (like frozen peas). Once veggies are crisp tender, you’re done. Excellent when served over basmati rice or with Naan (if you know how to make it – I don’t). Feeds a small army – or else one shift’s worth of hungry nurses.

Variations:

•Can be made on the stove in a Dutch oven (and actually I think this is better because you have better control over how “done” the veggies get). Just sauté as usual, then add all ingredients in order of how long they take to cook. Potatoes and carrots first, then zucchini, broccoli and cauliflower. Add frozen peas in the last few minutes of cooking. I simmer it over medium low heat for about an hour and it’s marvelous.
•This can also be made with stew meat and it’s excellent.
•You can also make this vegetarian with tofu, but don’t overcook it.
•If you want it spicier, either add more curry or else some cayenne pepper. Or be brave and add both!

[Gaining Gourmet]

Any suggestion for a variation on the beer?? I really, really hate the taste of beer, even when it's been cooked up in something.

I'm thinking just some beef stock?




Use wine. The alcohol will unlock the various alcohol-soluble flavor components in the food it is cooked with (should it have any). It will, in essence, make the food taste more like itself.

[MissToodles]

I found this and shall make it soon:

Corn Cheese Chowder

Ingredients:

A couple of tablespoons of olive oil
1 medium onion, chopped
A couple of cloves of garlic, minced
2-3 jalapeño peppers, seeded and minced (optional)
Four cups good stock (I usually use chicken, but vegetable stock is fine)
2 cups (at least) whole-kernel corn, fresh or frozen (not canned - ick!)
1 sweet red pepper, seeded and chopped (or roasted red peppers!)
1 lb Velveeta cheese food product, cut in chunks
1 lb medium-to-sharp cheddar cheese, grated

1/2 tsp cayenne pepper (optional)
1 cup half-and-half (optional; if you're not using it, you may want to add another cup of stock to make the soup liquid enough)

Method:

Heat oil in the bottom of a large stock pot, and add onions, garlic and jalapenos (if using); cook until soft.

Add stock, and heat to a boil; lower heat.

Add corn (still frozen is OK), red pepper and cheeses; return to a simmer, stirring, until cheese is melted. Once the cheese is added, keep the heat very low and stir often to keep the bottom of the pan from scorching.

If you want the soup to have a little heat (esp. if using the jalapenos), add cayenne to taste.

If you're using half-and-half, add it now, stir thoroughly, and allow to simmer on very low heat for 15 minutes or so to blend flavors. Makes about two quarts.

Serve hot, with a sprinkle of cayenne (or paprika, if you're not fond of spicy) and tortilla chips or cornbread on the side. It's smooth, creamy, delicious and very satisfying. People never guess about the Velveeta unless you tell them. (-:

[autopaint-1]

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings
User Rating:




1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.


Comfort food, going to make it tonight myself

[Gaining Gourmet]

Apple Pulled Pork

1 Pork picnic
2 cups baby carrots
2 onions, quartered
1 apple, quartered
3 cloves fresh garlic, smashed and coarsely chopped
1 cup apple cider
1 cup white wine
1 Tbls worcester sauce
1 tsp olive oil
Salt
Pepper


Salt and pepper picnic. Preheat oven to 300 or 350 degrees. Place large pot (I use a 7 quart anodized aluminum casserole pot) over medium-high heat and put oil in pot. Sear meat on all sides. Remove meat from pot. Put carrots, onion, and apple in pot and brown vegetables just a bit. Add garlic. Then, insert probe thermometer into meat (assuming you have one) and set alarm for 210 degrees. Put meat back into pot, fat side up (so that fat will render down onto meat), and pour liquids over meat. Put on the lid and slide it into the oven. Cook for at least four to five hours. You want the internal temp of the meat to reach 200 and stay there a while. If alarm goes off, back the heat down to keep it between 200 and 210. Pull pork, serve on King’s Hawaiian sandwich rolls with slaw (bbq sauce optional).

I’m still working out all the times, temps, and amounts, but that ought to suffice for now for anyone who wishes to make this.

[Tofu Fisherman]

SoVerySoft, your crab meat dip looks excellent. Thanks posting that.