|
Derby Trail Cook Book
With Thanksgiving here, and a bird that needs to find a way to become something worth chewing on, I'm starting this thread with "Turkey and oyster stuffing".
Feel free to add you favorite recipes. Enjoy! And please share your favorites. 1 turkey, 12 to 14 pounds, prebasted, thawed according to package directions vegetable oil salt and pepper . Oyster Dressing 1 1/2 pints shucked oysters 1 cup butter 3/4 cup chopped onions 12 cups fresh bread crumbs (16 to 18 slices) 1 1/2 cups chopped celery, with some leaves 2 1/2 teaspoons salt 1 scant teaspoon ground black pepper 1/2 teaspoon dried leaf thyme 1/2 to 1 teaspoon poultry seasoning PREPARATION: Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup. Preheat oven to 325°. Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey. With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil. Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking. Meanwhile, prepare oyster dressing (see instructions below). When bird is nicely browned, cover loosely with a "tent" of foil. Remove foil near the end of roasting time and brush with pan drippings. The turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185°. The thickest part of the leg should feel soft and loose from the bone when lightly pinched with paper towel covered fingers. Remove turkey to a warm platter and let stand for about 15 minutes before carving. Serves 10 to 14. Oyster Dressing: About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside. In a large saucepan or Dutch oven over medium high heat, melt butter. When butter is hot, cook the chopped onions until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned. |
I'm still eating turkey...two days after.
Soups are easy..chunk up the meat and toss it into sauted onions, celery and some rice. Add spices (paprika works). A chopped carrot and the left over gravy works too. Modify with whatever you have lurking in the fridge. Now, here's how I like my turkey sandwich... Toast some white bread. A nice keiser roll will be ok too. Slather the warm bread with plenty of mayo, cranberry sauce on the other side. Place a few nice white meat pieces on the bottom one, a few crisp pieces of lettuce on top, salt and pepper. Dill pickle on the side. YUM! Lucky those Pilgrims didn't know about ostriches, I'd be eating "left overs" til April. |
Well, now that the turkey is gone (I'm giving thanks), there's a very big deer that needs proper preparation. This recipe works for beef too.
I never had elk or moose, but my guess is that it would work for those critters as well. Roast Venison 4 lb To 5 venison roast 6 sl To 8 bacon 1 Sprig rosemary 1 c Water; stock or wine 1/4 ts Ginger 1/2 ts Cinnamon 2 Or 3 cloves 1 1/2 ts Sugar 2 tb Bread crumbs 1 ts Vinegar 2 tb Butter Wrap the bacon all around the roast. Put the rosemary in a heavy roasting pan and place the roast on top of it. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a moderate 350-375° oven for 2-3 hours. When done, remove from pan to serving platter; strain off gravy into a saucepan. Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry jelly. |
Quote:
|
Quote:
That's too funny! Also, it's good to see that someone is reading my babble. Do you have a recipe to add? Anything will do, a favorite bar-b-que sauce, dessert, heck...a soup would work. Please add yours. DTS |
Quote:
|
Quote:
Toppings are in the "experimentation" stage. Butterscotch sauce? Bananas? Peanut butter? So many possibles. Talk about tough decisions! |
Here's one that you'll be doing again and again...the very best way to cook a chicken.
Beer Can Chicken Get a whole fryer and a six pack or twelve (cans). Twelve helps to pass the time while the oven is doing its "thing". Set the oven to 350 Pop the top on one of the brewskies and drink half. Take the bird and sit it on the 1/2 can like it's sitting on a toilet. Yup, shove the can right up its butt. Trust me, the clucker won't complain. Pop another top on a brewskie so you can continue to prep while the oven heats up. Rub the bird with olive oil (tenderly). It will like it, especially if you're gentle on the thighs. Sprinkle with salt, pepper, garlic powder and cajun seasoning. By now the oven is ready for the chicken that's sitting on the can, so put the bird in a shallow pan and pop it in. Crack another brewskie or two while you wait. It should take about an hour and twenty minutes. But, if you're not in a hurry, turn the oven down to 300 after the first 45 minutes. It will give you time to finish the six pack. Hey, I told you to get a twelve, right? Anyway, when the bird looks golden and "happy", and you're feeling about the same way, it's time to take it out. Let it rest for about ten minutes. You can too. Cooking is hard work. Treat yourself with another brewskie (if you bought the 12). Carve it up. Serve with rice and a veg or two. Peas and carrots work fine. Seriously, this is a great way to make chicken happy. Try it and you will be too. |
Hey DTS, make that Beer Can Chicken at least twice a month, some
of the bets roast chicken you can make some good appetizers Salami Pie 3/4 lb. sliced hard salami 1 package crescent rolls 2-3 eggs 3 Tbl spoons grated parmesan or romano 6 cups shredded mozzarella (add oregano if you like) Preheat oven to 350 f Lightly grease bottom of 9x13x2 pan (glass or metal) Open crescent rolls and spread flat to cover bottom of pan. Slice hard salami into quarters and mix with the cheeses and 2 eggs in large bowl. Add third egg if it to dry. Spread mixture over top of crescent rolls. Sprinkle oregano over top if desired. Bake for 30-45 mins until brown as desired. When done let it set fir little while, cut into squares Sausage Balls preheat oven at 375 f 1 1/2 lb. fresh sausage (hot,sweet,both) 2 cup biscuit mix (bisquick) 1 cup grated sharp cheddar cheese 3/4 cup milk Mix all ingredients well. Form mixture into balls about size of ping-pong balls drop on ungreased cookie sheet. Bake until golden brown. American Pot Roast 4-5 lb. boneless chuck roast 1 cup Kentucky Bourbon (Maker's Mark or Woodford Reserve) 1 cup dark beef stock 1 Tbl sp flour 1/2 cup water Brown chuck roast in dutch oven in Tbl spoon of butter until well browned. Combine bourbon and beef stock together. Pour over roast. Cover and simmer on low heat for 2 - 2 1/2 hours or until tender. Remove roast, then thicken remaining liquid with flour and water (combine these 2 until well mixed) add to liquid. Bring mixture to slow boil and add roast back to dutch oven to heat up roast. Serve on large enough plate with gravy from the dutch oven, cut up roast and serve with mash taters and peas/corn Mike |
Thanks Mike,
I'll give them a try. Your recipes sound good. Keep them coming. DTS ps...try that pot roast with 1/2 bottle of either pepsi or coke instead of water. You might like it. |
How about some chicken parmesian?
Ingredients: chicken breast (the amount can vary, and some like to use a mallet to flatten out the chicken before cooking[put it between some wax paper if you go this route!!--try both ways for preferred taste) -graded parmesian cheese -breadcrumbs(seasoned or unseasoned) -tomato sauce --pasta noodles --mozarella cheese --1 egg Baking: A) set oven to 350 degrees 1) mix the breadcrumbs with some parmesian cheese in a mixing bowl. 2) scramble 1 egg in a second bowl. 3) rinse chicken (and prepare further if desired--see above) 4) bread chicken in breadcrumbs (after an egg coating) 5) brown chicken in a frying pan ( on medium heat, usually no more than 1-2 minutes per side) 6) place chicken in a baking dish (i like to put a 1/4 inch layer of sauce in the dish before putting the chicken in)... then add additional sauce to desired amount --usually semi-submerging the chicken, but make sure you don't over flow it!!!!) **-I also mix in a little mozarella cheese in the sauce before cooking. 7) place chicken in preheated oven for 30 minutes COVERED 8) after 30 minutes, remove cover and add mozarella cheese to cover chicken and some sauce (again to your personal preference) 9) bake uncovered for another 10 minutes (cheese should be fully melted and slightly browned) PASTA: 1) choose pasta of your choice (regular spaghetti works just fine). 2) boil water with about 10 minutes left of COVERED baking.. I add a little salt for taste and olive oil. 3) boil pasta at about the same time your remove the cover for your chicken. 4) both pasta and chicken should be done at about the same time..Enjoy! |
From the "Soul Food" cookbook... And yes, beans are good!
Josie's New Year Blackeyed Pea Gumbo Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank A picture of this dish is available on the CD. Click here for your copy. Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Comments: Served best with some fresh cracklin cornbread. Lentils Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won't take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender. |
Quote:
I'll try this recipe real soon. Today is opening day of Buck season here in Pennsylvania (It's seems to be national holiday in this state), I didn't go hunting this year, but a couple of mybuddies tagged a buck. They usually give me a couple of roast, steaks, jerky, and pepperoni after there processed. Hope it's as good as the recipe sounds. |
Quote:
I hope you like it. Here's one from the "Soul Food Cookbook". besides pork, it works with venison chops too. Kenya's Smothered Pork Chops & Gravy Ingredients: 1 package of pork chops 1/2 onion (chopped) seasoned salt pepper 2 cups flour 2 cups vegetable oil Instructions: Lightly salt and pepper chops and set aside. Place flour in large bowl and lightly salt and pepper. Coat the chops with the seasoned flour and set aside. In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes). Add enough pork chops to fill, but not over fill pan. Fry until brown on one side. Then, turn and repeat frying until brown on other side. Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying). Add the chopped onions to the oil. Add about 5 teaspoons of the seasoned flour to pan. Over reduced heat, brown the flour in the left-over oil and crust. Add about a cup of water. Bring to boil. Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally. Let stand 10 minutes and serve. |
Southern Pecan Pie
Grandma's Recipe 1 cup sugar 1/2 Cup Dark Corn Syrup 1/2 tsp cinnamon 1 tsp Vanilla Extract 1/4 tsp nutmeg 1 1/2 Cups Pecan Pieces 1/4 tsp salt 1 Tbl Flour 3 Lg. Eggs Beaten 1 9 inch Unbaked Pastry Shell 1/4 Cup melted Butter Heat Oven to 400 f Combine the sugar, cinnamon, nutmeg, and salt, set aside. Let the melted butter cool a bit and beat it into the eggs along with the corn syrup and vanilla, Add the sugar mixture to the egg mixture and mix well. In a seperate bowl, combine the flour and pecans and toss to mix. Spread the pecans in the pie shell and bake at 400 for 8 mins.. Pour in the sugar/egg mixture and return the pan to oven. Reduce heat to 375 and bake for about 40 mins. or until set. Allow pie to cool before slicing. Good Eats Mike |
I'll keep with the dessert theme. Give these "dream date" bars a try.
Worth the time. Oatmeal Dream Dates 8 oz Pitted dates, coarsley .. chopped 1 1/2 c Orange juice 2 1/2 c All purpose flour 1 1/2 c Firmly packed brown sugar 1/2 ts Salt; optional 1 1/2 c Butter; chilled 2 c Oats; quick or regular, .. uncooked 1 1/2 c Flaked coconut; divided 1 c Chopped nuts Preheat oven to 350 degrees. In a medium saucepan, combine dates and orange juice. Bring to a boil; reduce heat. Simmer 15-20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture is crumbly. Stir in oats, 1 cup coconut and muts; mix well. Reserve 4 cups mixture for topping; set aside. Press remaining mixture onto bottom of an ungreased 9x13x2" baking pan. Spread date mixture evenly over crust to within 1/4" of edge. Sprinkle with reserved oat mixture, then 1/2 cup coconut, patting gently. Bake 35-40 minutes or until light golden. Cool completely; cut into bars. Makes 24 bars. |
Potato Latkes
This is "Jewish Soul Food" ...good stuff! I like mine simple...applesauce. Try them! 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly. |
As promised, a recipe that works for most rodents. Next time you spot a clobbered bunny on the side of the road, pick it up! No need to donate Bugs to the crows.
You can do this in the microwave, but if you bake it instead, try 325 for about an hour and a half. Beaver and muskrats are also good this way. Rabbit in White Wine Sauce 1 lg. rabbit, cut in pieces 3 T. butter 1 onion, sliced 1 carrot, sliced 2 celery stalks, diced 1/4 tsp. thyme 1/4 tsp. marjoram 1 c. chicken bouillon 2 T. vinegar 1/2 c. dry white wine 1/4 c. sour cream salt and pepper In a 2 qt. casserole, micro- wave butter 1 min., on high, to melt. Stir in onion, carrot and celery to coat. Microwave on high 2 mins. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine seasoning mixture over both. Cover and micro on high 5 mins. Microwave on bake or 60% for 7 mins. Stir. Microwave on bake 5 mins. more. Stir in sour cream. Microwave on bake for 5 mins. to complete. Serve over buttered noodles. |
Here's one you might like. Scottish "soul food".
If you can't come up with a sheep, goat will do...but then it will be Greek "soul food". Also works for deer. Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..." 1 sheep's lung (illegal in the U.S.; may be omitted if not available) 1 sheep's stomach 1 sheep heart 1 sheep liver 1/2 lb fresh suet (kidney leaf fat is preferred) 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!) 3 onions, finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon cayenne 1/2 teaspoon nutmeg 3/4 cup stock Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey. |
Every year here in Bethlehem they have Celtic Fest. One of the main highlights of the fest is when brave souls have a haggis eating contest.
It is one of the most digusting events, but also on of the funniest contest you can watch. Watching these people suffer eating this digusting mess they call haggis. After the contest is done everyone who was in the contest is making themselves hurl. |
I am so sorry that I just read the previous 2 posts....YUCK.
|
Quote:
Where's your adventure? Rabbit is really good! Haggis takes some getting used to but it's really not bad. Kidney pie and saurbraten might be my nexts. Don't knock it if you haven't tried it. You might just be asking for seconds. |
ok Pais,
Here's one that you'll really like. It works with venison but beef is better. "German soul food". Serve with riced potatoes, red cabbage, and apple sauce. Saurbrauten 4 lb Beef Rump Or Sirloin Tip 1 1/2 c vinegar 1 c dry red wine 3/4 c Water 3 medium onions, sliced 2 stalks celery, sliced 2 carrots, sliced 10 whole peppercorns 10 whole cloves 3 bay leaves 2 tablespoons sugar 1 1/2 teaspoons salt flour 3 tablespoons oil ********************** Gravy: 3 c drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Directions: Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy. |
Steak and Kidney Pie
I like mine with lamb kidneys...but you'll need four. Soak them in salt first. If you want it to feed more, add some button mushrooms, a can of cream of mushroom soup, and a half a can of milk. Butter helps too. Ingredients for Beef Steak And Kidney Pie 2 beef kidneys, sliced 1 pound round of beef, cubed 3 tablespoons corn oil 2 medium sized onions, sliced 1 medium sized carrot, shredded 5 cups boiling water 1 teaspoon salt 1/8 teaspoon pepper ½ tablespoon corn syrup 3 tablespoons Argo or Kingsfords Cornstarch Crust for meat pie 1/3 cold warer, 1/3 butter, 1/3 flour (don't over work)... or just buy a ready made pie crust Instructions Soak the kidneys fifteen minutes in cold salted water, then slice. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it, add the water and seasonings and simmer an hour. Add the kidneys, thicken with the cornstarch dissolved in an equal amount of cold water, transfer to a good-sized baking dish, cover with the crust for Meat Pie and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F. |
This one thanks to Sent to Stud, copied from a different thread.
sent 2 studs Variation of Boliche! get yourself an Eye of Round Roast. 3-4 pounds. Marinate it overnite. I like the Mojo marinades, light citrus with garli. You find it in the Spanish foods section. About $2 for a bottle. Also get a pound of italian sausage. Your eye round roast will look like a small loaf of bread. you want to take a long sharp knife and hollw out 1/2 inch through the middle from one end to the other. Fill up that cavity with the sausage. Get the grill hot. put some olive oil or cooking spray on the grill. Sear the roast good all around on high heat. Sear the ends too. Lower the heat so you're cooking at about 275-300 deg. Get enoug tin foil to loosely wrap roast. before you wrap it, slather the roast with some good tomato sauce. throw some onions in there. shrooms too. Wrap up loosely but securely. This is a modest cut of meat and you want to cook it slowly in liquid. Cut slices about 1/2 inch thick. Puerto Rican peasant food traditionally served with rice and red beans, but good with anything. __________________ I never tried to keep up with the Jonses |
Texas BBQ Sauce
Ingredients 1 cup tomato ketchup 1/2 cup cider vinegar 1 tsp sugar 1 tsp chili powder 1/8 tsp salt 1 1/2 cups water 3 stalks celery, chopped 3 bay leaves 1 clove garlic 2 Tbsp onion, chopped 4 Tbsp butter 4 Tbsp Worcestershire sauce 1 tsp paprika dash black pepper Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. Note! The celery pieces that are strained out are excellent eating. Remus's Kansas City Classic Sauce Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest Ingredients 1/4 Teaspoon Allspice 1/4 Teaspoon Cinnamon 1/4 Teaspoon Mace 14 Teaspoons Black pepper ½ Teaspoon Curry powder, oriental ½ Teaspoon Chili powder ½ Teaspoon Paprika 1/4 Cup White vinegar ½ Teaspoon Hot pepper sauce 1 Cup Ketchup 1/3 Cup Dark molasses Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated. Memphis Magic BBQ Sauce Recipe By : Smoke and Spice by Cheryl and Bill Jamison Ingredients 3 Tablespoons butter 1/4 Cup minced onion 1 Cup white vinegar 1 Cup tomato sauce 1/4 Cup worcestershire sauce 2 Teaspoons sugar 1 Teaspoon salt ½ Teaspoon fresh ground black pepper 1/8 Teaspoon cayenne Dash tabasco sauce The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. |
Elise's Meat Loaf Recipe
1 cup of finely chopped onion 1 celery rib, chopped fine 1 Tbsp minced garlic 1 carrot, chopped fine 1/2 cup of finely chopped scallion (can substitute onion) 2 Tbsp unsalted butter 2 tsp salt (use 1 1/2 teas if using Italian sausage) 1 1/2 tsp freshly ground pepper 2 tsp Worscestershire sauce 2/3 cup ketchup 1 1/2 pounds of ground chuck 3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot) (NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.) 1 cup fresh bread crumbs 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves Preheat oven to 350 degrees F. In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. Form into a loaf and put into a retangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup. Bake meat loaf in oven for 1 hour. Serves 4 to 6. |
As promised, a dessert recipe. You'll LOVE this!
Sour Cream Apple Pie with Streusel Topping Filling 1 cup sour cream 2/3 cup sugar 2 Tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices) 1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes Topping 1/2 cup brown sugar, packed 1/3 cup flour 1/4 cup butter, room temperature 1/2 teaspoon cinnamon Mix together all ingredients until the mixture resembes coarse crumbs. 1 Preheat oven to 400°F. 2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well. 3 Put filling into a pie shell and bake at 400 degrees initially for 25 min. 4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. Let cool for a hour before serving. Serves 8. |
Ninetoone wanted a good chili recipe.
Here's the winning recipe from the Telingua International Chili Championship from the winner, Dana Plocheck of Houston, Tx. It's very good! "Lady Bug Chili" 2006 Terlingua International Chili Championship Winner Dana’s Recipe In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add: 1 can (14-1/2 oz) Swanson beef broth 1 can (8 oz) Hunt’s no-salt tomato sauce Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1 Packet #1: 1 Tbsp onion powder (rounded) 2 tsp. garlic powder 1 Tbsp Mexene Chili Powder Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2. Packet #2: 2-1/2 Tbsp light chili powder 2-1/2 Tbsp dark chili powder 2 tsp cumin ¼ tsp black pepper ¼ tsp white pepper ¼ tsp cayenne pepper ½ cube Knorr’s beef bullion ½ cube Knorr’s chicken bullion ¼ tsp brown sugar 1 pk Sazon Goya Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3. Packet #3: 2 tsp Mexene Chili Powder 1 tsp cumin ½ tsp salt Leave covered and simmer for additional 15 minutes and serve. |
For MaTH...
Eggs Benedict Ingredients: 1 package English muffins 12 slices Canadian bacon 6 oz. grated Swiss cheese 12 eggs 2 cups milk pepper, to taste Cayenne pepper, to taste Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese. Poach eggs and place on top of bacon. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and pepper to taste before serving. Creamy Hollandaise Sauce Ingredients: 1/4 lb. butter 3 egg yolks 1 Tbls. lemon juice 1 Tbls. sherry 3 dashes Cayenne pepper Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick. |
Here's a "recipe" I wrote earlier this year for my brother and sister-in-law's engagement party. They requested recipes, so I gave them the one we used the most at the time.... :)
Nicole’s recipe for Ordering Delivery Ingredients: 2 people, assorted delivery menus, telephone, money Preparation: (Note: Useful for one person to remove clothing before beginning.) 1. Decide it’s too much trouble to cook. 2. Squabble over whose turn it is to decide from where to order delivery. 3. Decide one person shall choose three places, and other person shall choose from which of the three to order. 4. First person selects three places. 5. Second person says those are the three places he/she really DID NOT want to order from. 6. First person picks three other places. 7. Second person picks one of the three. 8. First person says he/she really hoped second person wouldn’t choose that place. 9. Together, select one of the two remaining options. 10. Squabble over whose turn it is to phone in the order, each person convinced one hundred percent that he/she did it last time (note: highly recommended—video, audio, photographic or notarized written records for proof). 11. Come to agreement on who will phone in the order (note: negotiating tactics of varying degrees of usefulness include promises to call in the next two orders, complaints that other person’s order is always a pain to phone in as everything needs to be “on the side”, sudden onset of laryngitis, and, as last resort, tears. Please also note tears are more effective when used by female than by male). 12. Phone in order. 13. Wait for delivery. 14. Become grumpy because delivery is taking too long. 15. Squabble over who should call to ask where the food is (note: usually food arrives before squabble is done and actual call itself is seldom necessary). 16. Food delivery arrives. 17. Occasionally, squabble over whose turn it is to answer the door and take the delivery (note: here is where removing one’s clothes before beginning recipe comes in handy, as other person will seldom make first person answer door in his/her underwear). 18. Pay for food, making sure to tip decently, as delivering meals is a crummy job. 19. Enjoy food and each other’s company. 20. Make promise to self to cook next time, as it’s really more work to order delivery. |
Good one Genuine Risk!
Now I have to go find my "naked cookbook" that's hiding somewhere. Stay tuned...I might be posting one about "naked potatoes" if I can find it. Must be hiding under the clothes that need to meet the washing machine sometime soon. I'll bare them if I find 'em. |
Two of my favorite words, "naked" and "chili".
Get hot! Title: Naked Chiles Stuffed W/Black Beans W/Chipotle Cream Yield: 6 Servings Ingredients : ***chiles*** 1 6 fresh long green chiles : (anaheim or new : mexico type) : ***black bean filling*** Instructions 1 lb black beans -- rinsed 1/2 onion -- chopped 2 cloves garlic -- minced 1 sprig epazote (optional but : traditional) 1 chipotle chile en adobo -- : from can 1 and 1/2 teaspoons salt -- : added last 10 : minutes : ***CHIPOTLE CREAM*** 1 c sour cream 2 -3 tablespoons milk 1 ts mashed chipotle chile en : adobo or dried -- powdered ~- chipotle 1. Blister and char the green chiles according to your favorite method. Steam in plastic bag for fifteen minutes. Remove skins. Slit chiles down the sides and remove seeds. Leave stems intact. You can do this while the beans are cooking. Refrigerate the chiles until they are needed. 2. Rinse beans in colander and pick over for stones. Place in four-quart pot and cover with water. Bring to boil and simmer for three min- utes. Allow beans to steep for at least two hours. 3. Add the onion, garlic, epazote, and chipotle chile to the bean pot. Simmer for about one and a half hours. Because of the presoaking method, these beans will cook faster. Taste for seasoning. Add salt. 4. While the beans are cooking, make the chipotle cream. Thin out the sour cream with the milk and stir in the chipotle. I prefer to use the dried chipotle (see Resources), pulverizing it in a mortar. The dried chile is not as over- powering as the chipotle en adobo. 5. When ready to serve place about one-fourth cup black beans drained of excess liquid, in each green chile. Arrange on a heat-proof platter and place in a preheated 350 degree oven for ten minutes just to warm. You may serve each chile in a pool of chipotle cream or pour some of the cream over the top. Sprinkle the cream with a little dusting of mild chile powder or sweet paprika for color. This is a good treat for vegetarians but meat-eaters have been known to eat many of these. |
This is a good chowder recipe. I like mine with French bread.
Substitute any white meat fish. German Chowder Recipe 3 lb. haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in¾-inch cubes 2 slices carrot Bit of bay leaf 2-inch cube fat salt pork Sprig of parsley 1 sliced onion 1 cracker, pounded 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter ¼ cup butter Few drops onion juice 8 common crackers Instructions Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk. |
one of my favorite soups...
French Onion Soup 2 T. oil 3 T. butter 6 C. thinly sliced onions 1/2 t. sugar 2 1/2 qts. beef broth 1/2 C. dry white wine sprig fresh thyme (optional) salt and pepper to taste 8 slices slightly stale French bread 2 C. grated Gruyere cheese Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes. To serve: Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler. |
Here's one that is a staple on Christmas Eve in many Italian homes.
It's very good. Stuffed Calamari (Squid) Ingredients 12 squid tubes, approximately 1-1/2-inch diameter (see note) 1 bell pepper, finely chopped 3 stalks celery, finely chopped 5 green onions, finely chopped 10 cloves fresh garlic, minced 1/2 pound shrimp meat, chopped 1/2 pound crabmeat, chopped (see note) Juice of 1/2 lemon 2 tbsp olive oil 2 cans (16 ounces each) tomato sauce 1/3 cup cooking sherry 2 tsp thyme 1 tsp each oregano, basil, garlic salt, crushed bay leaves and black pepper 1 pound linguine, cooked and drained Instructions Preheat oven to 350 degrees F. Rinse squid and pat dry. Mix together bell pepper, celery, onions and garlic. Add 1/3 of mixture to shrimp and crabmeat with lemon juice. Stuff this mixture into the squid tubes and place them in a 9 x 15-inch baking dish. Heat oil in large skillet and saute remaining pepper, celery, onion and garlic mixture. Add remaining ingredients and simmer 10 to 15 minutes. Pour this sauce over the stuffed squid tubes and bake for 20 minutes. Serve over bed of linguine. (Be sure to have some garlic bread to soak up the sauce.) Yield: 6 servings |
I was searching for more soups...Greek lamb shank soup, pea soup (old fashioned way) Italian "lamb tongues"...and what did I find? Not for those that haven't a sense of adventure, but one of my favorites...
Cappozelle Testine di Agnello al Forno - Baked Lamb's Heads Here's a good way to become an unforgettable cook... 2 lambs' heads 4 abundant teaspoons of breadcrumbs lots of chopped parsley 4 pinches of origano grated Romano cheese olive oil salt Wash the heads thoroughly. Dry them. Remove the cartilage from the bottom. Leave the eyes and tongue and cut each head in half lengthwise. Put them into a greased baking dish with the inside of each half facing upwards. Sprinkle the surface and the cavities with breadcrumbs, parsley, origano, Romano Cheese, salt and pepper. Spread oil over everything. Bake in the oven at 350 F for one hour. Serve on warmed plates with new potatoes baked with the meat. Seriously, this is GOOD! |
A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman) INGREDIENTS: 2.5 pound (1 kilogram) Pickled Tongue 1 onion, sliced 2 bay leaves 3 whole all spice 1 15-ounce can tomato sauce 1 15-ounce can water (measure by filling above tomato can) juice of one lemon 3/4 cup brown sugar 1/2 cup dark raisins PREPARATION: 1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours. 2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips. 3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins. TIPS: 1. It is best to use pickled tongue because it is already spiced. 2. This same sauce can be used for meatballs. |
two more soups...both feature beer and cheddar
BEER AND CHEESE SOUP ==================== Ingredients: ------------ 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste Instructions: ------------- Saute' the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. CHEDDAR BEER SOUP ================= Ingredients: ------------ 10 oz frozen mixed vegetables 4 tblsp margarine 1/4 cup flour 1 tsp salt 1 tsp dry mustard 2 cups milk 1 tsp worchestershire sauce 2 cups shredded cheese (medium sharp cheddar or your favorite) 1 cup beer (preferably English ale, ie- Bass Ale) Instructions: ------------- Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever). |
For those that are lucky enough to have a butcher or a farmer as a friend, cause you won't see them in your regular supermarket, and if you ever wondered how to prepare them...
I vote for baby rams (sheep). Veal (baby cattle) are good too. Boars (baby pigs) are strong..liver like. Deer are good if fresh. Bull balls are available, but not nearly as good. If that's all you've got, slice them thin first. Ingredients mountain oysters flour salt pepper paprika garlic cayenne Preparation Season the flour with the salt, pepper, paprika, garlic, and cayenne. If the mountain oysters are large, cut them into bite sized chunks. Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside. Serve with horseradish sauce or ****tail sauce Warning: Don't over cook or they'll become like rubber. Some folks parboil them first. It just makes them tough. Golden brown, fast and quick is the way to go. |
| All times are GMT -5. The time now is 05:44 PM. |
Powered by vBulletin® Version 3.6.8
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.