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OK...I was joking with the "rat recipe".
Try this one. It's very good. Fahita Chicken 1 1/2 c. brown rice, cooked 3/4 lb. chicken, cut in strips 1 medium onion 1 med. green pepper hot pepper sauce black pepper 1 med. red pepper 1 1/2 tsp. garlic powder 1 tbs. oil 1/2 c. water 1/4 c. lime juice Cook rice. In oil, put chicken, onion, peppers and garlic. Stir. Add lime juice, pepper, hot sauce and water. Bring to boil and reduce. Simmer 5 min. Serve over rice. (I usually add more garlic and hot sauce). |
This is a French recipe. It's pretty good.
Garlic Soup - Aïgo Bouïdo Garlic Soup from Provence INGREDIENTS: 4-1/3 cups water 6 garlic cloves, crushed 1/2 teaspoon salt small sprig of fresh sage small sprig of fresh thyme 1 egg yolk 6 slices of French bread, brushed with olive oil PREPARATION: 1. Bring the water to a boil. Add the garlic and salt and boil for another 10 minutes. 2. Add the herbs. Remove the pan from the heat and allow the herbs to steep for about 10 minutes 3. Remove the herbs. Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it. 4. Place the oiled bread into the soup bowls, pour the soup over the bread and serve immediately. |
Here's a classic Italian soup (zupa).
Pasta Fagsioli Ingredients 3 tablespoons olive oil 1 onion, quartered then halved 2 cloves garlic, minced 1 (29 ounce) can tomato sauce 5 1/2 cups water 1 tablespoon dried parsley 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1 teaspoon salt 1 (15 ounce) can cannellini beans 1 (15 ounce) can navy beans 1/3 cup grated Parmesan cheese 1 pound ditalini pasta DIRECTIONS In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup. |
Mice grillin' treat...
A Mice...er, Nice treat to go with that great porterhouse or ribeye...
4 Large Vidalia Onions 4 Beef Boullion Cubes or its = in Powder 4 Tablespoons Butter Pinch of Black Pepper Cut just the tops off the onions and peel. Making sure you don' cut all the way thru, cut the onion from the top down into 8's, using an apple slicer/corer works well and gently spread onion apart, keeping bottom intact. Remove the center core of the Onion. Place a pat of butter and a BB Cube into the open core of the onion with pinch of Black Pepper to taste. Wrap in foil and place over direct heat for approx. 20 mins. Check after 15 mins, if onion is soft remove and enjoy. I like to keep them on a little longer and get some extra carmalization on them. Tastes just like French Onion Soup without the slurping.:) You might need to adjust BB for Size of the Onion. You can also throw your favorite cheese(gruyere/swiss/parm.) for an extra treat. |
This is a good one...
Marinade and Basting Sauce Courtesy Bennett’s Real Pit Bar-B-Que 1-cup water 1/8 cup white vinegar ¼ cup yellow mustard 1 tablespoon Worcestershire ½ tablespoon salt 1/3-teaspoon black pepper 1/5-cup paprika Mix ingredients well and use as a marinade for briskets, shoulders, ribs or chicken. Make sure that you always marinate in a refrigerator for about 3 hours. Use the marinade as a basting sauce during the smoking or grilling process. |
Happy Purim!
To those that know what it's about, here's a traditional food. To those that don't, it's about what happened in the Book of Esther. This recipe is like Jewish ravioli. Also, I'm not Jewish....but I love good food. Kreplach Traditional Foods: Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot (Hoshanah Rabbah) and on Purim. DOUGH: 1 ¾ flour 2 eggs ½ tsp. Salt 3 Tbsp. Oil FILLING 1 cup ground cooked beef or chicken 1 small onion, grated 1 tsp. salt DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles. FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil. TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top. TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides. NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour. YIELDS: 18 Kreplach |
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Used that marinade with my whole chicken legs yesterday, that was some of the best legs I ever had.:D :D Mike |
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I only put out recipes that I think are worthwhile. I'm also a leg man...though at times I can't resist nice breasts.:D |
Challah
Ingredients: 5 1/2 cups flour 1 cup water 1/4 cup oil 2 eggs 1 teaspoon salt Dissolve: 1 pkg. dry yeast 1/2 cup warm water 2 tablespoons sugar Combine all ingredients. Turn on, in food processor, for 90 seconds. Put in greased bowl, cover and let rise for 1 hour. Braid and let rise again. Glaze with one egg and then bake at 375 degrees for 30-40 minutes. |
Here's one to try with the vidallia onion recipe (see above).
Be sure to get a twelve-pack to wash it all down. Atomic Buffalo Turds 1 lb of fresh jalapenos (about 18-20 count 2-3 inch) 8oz block of cream cheese 1 slice of bacon per pepper (cut in half) 1 pound pulled pork Cut the end off of the pepper, slice in half lengthways and remove seeds. Combine cream cheese and pulled pork (add seeds and/or diced peppers to add heat) Pack cheese/meat mixture into peppers and wrap with the 1/2 piece of bacon secure with toothpick. In the oven...350 for 40 minutes. On the grill, turn often and watch. Hickory chips also are nice if you like a smokey taste. |
This will go nicely with the one above and the vidallia onions.
I like beans a lot. Ya know... Beans, beans The musical fruit The more ya eat The more ya toot. Anyway, this is a good way to make them. Enjoy! 1 1/2 pounds ground pork sausage 1 large (28 ounces or so) or 2 regular (15 ounces or so) cans pork 'n' beans 1/2 cup catsup 1 Tablespoon Worcestershire sauce 2 Tablespoons brown sugar 2 Tablespoons vinegar Fry the sausage until it is well done, breaking it into fairly small pieces, then drain off the fat. Add catsup, brown sugar, Worcestershire sauce, and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Pour the mixture into your bean pot (you do have a bean pot, don't you?) or a casserole dish and bake at 350 degrees for 50 minutes. |
I'm thinking green today. The wind chill was -28 this AM. Spring can't come soon enough for me. And with St Pat's day comin', the Irish recipes should figure. Irish stew is on the previous page. Here's a good one.
Irish Soda Bread INGREDIENTS 4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture as it bakes. |
Another Irish recipe...
Irish Beef in Guiness Ingredients: 2/3 lb Beef cubed 1 ts Minced parsley 1/2 c Flour seasoned with salt and 1/2 ts Thyme -pepper Salt and pepper to taste OIl for frying Beef broth or stock 2 Sliced onions 2 Bottles (12-oz each) 4 Minced cloves garlic -guinness 3 Sliced carrots Instructions: Dip Beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casserole. Saute onions and Garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough Beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce Sauce to half the original volume. Pour Sauce over Meat and serve. |
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Corned Beef and Cabbage
Corned beef is brisket, topside or silverside which has been pickled in brine. It is especially popular around Dublin. It is best to soak a joint overnight to remove excess salt. 5 lb joint of corned beef 1 large cabbage bay leaf 2 large onions cold water to cover 2 large carrots ground black pepper 4 potatoes (serves four to six) Quarter the cabbage and put aside. Peel and slice the other vegetables. Cover the meat with the water and bring to the boil. Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat surrounded by the vegetables with additional mashed potatoes. |
Irish Rovers' Sheppard Pie Recipe
Recipe Ingredients 2 lb ground beef 1 cup chopped onion 1 cup carrots diced 1 cup celery diced 1 1/2 cup corn fresh or canned 2 garlic cloves minced 1 salt & pepper to taste 1/2 tsp nutmeg 8 oz beef broth 2 tbsp buttermixed with 2 tbsp flour 2 lb potatoes cooked and mashed Recipe Preparation Cook beef in frying pan until brown. Add onion, carrots, celery, garlic, salt & pepper and nutmeg. Lower heat and cook for ten minutes or until vegetables are tender. Add beef broth and bring to boil. Stir in enough butter/flour roue to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. Cover the meat mixture in the pan with the corn and then the mashed potatoes, smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35 - 40 minutes. |
More Irish...
The fish course: Dingle Mackerel 6 small mackeral 1/4 cup white vinegar 3/4 cups water pinch of cayenne 6 peppercorns 1 inch cinnamon stick 1 bay leaf 3 sprigs parsley 2 tea spoons salt Slice the fish fillets from the fish. Roll up and hold with a toothpick Put into 1 1/2 casserole. Cover with other ingredients Bring to a boil Cover and put into a 375 oven for 45 minutes Serves 6 |
Was looking for something and came across this great DT Cook Book thread from 'DTS' from way, way back! Reviving it.. Will post terrific latke recipe shortly.
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Hanukkah Latkes
6 medium russet potatoes, unpeeled, well scrubbed 2 medium onions or 1 large Vidalia onion 2 large eggs, well beaten 1/4 C matzoh meal 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp black pepper Corn or Peanut Oil for frying Grate potato and onion; squeeze out liquid. Add eggs, matzoh meal, baking powder, salt, pepper. Stir until well blended. Heat oil in large, deep frying pan. Spoon 1/4 cup size helpings of latke mixture into oil. Flatten pancakes with back of spoon or spatula. Fry evenly brown turning once. Drain on paper towel. Makes 24-30. |
How to cook Perfect Medium Rare Prime Rib every time
http://foodwishes.blogspot.com/2008/...beef-with.html |
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Wow.. Was looking for a recipe that I know I posted and found this ancient gem that the late Doc 'downthestretch' championed.. Also featured are quite a few early day classic DTers like Balletto (!), Jerry (Seattleallstar), Hooves, 'Thebby' (pais), Deb (Danzig) and more..
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