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Favorite Recipes
- Thread starter Lynne
- Start date
Mile High Biscuits. From the Maine's Sesquicentenial Cookbook
3 cups sifted flower
4&1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
2&1/2 tablespoons sugar
1 teaspoon salt
3/4 cup shortening
1 egg
1 cup of milk
Sift dry ingrediants. Cut in the shortening until mixture resembles corn meal. Beat egg and add milk. Mix in the dry ingediants with a fork until dough holds together. Turn on a floured board,kneed lightly and roll 1 inch thick. Cut with a biscuit cutter, put on a baking sheet. preheat oven to 450 and bake 10-12 minutes.
3 cups sifted flower
4&1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
2&1/2 tablespoons sugar
1 teaspoon salt
3/4 cup shortening
1 egg
1 cup of milk
Sift dry ingrediants. Cut in the shortening until mixture resembles corn meal. Beat egg and add milk. Mix in the dry ingediants with a fork until dough holds together. Turn on a floured board,kneed lightly and roll 1 inch thick. Cut with a biscuit cutter, put on a baking sheet. preheat oven to 450 and bake 10-12 minutes.
Black Forest Sauerkraut Balls
1 pound bulk pork sausage
1/2 medium onion
1 pint fresh sauerkraut, drained
4 ounces cream cheese
1 teaspoon prepared mustard
1 egg
2 soup spoons flour
salt and pepper
flour
egg wash (beaten egg with milk)
fine dry bread crumbs
oil for deep frying
Brown the sausage with onion, stirring so as to break up the meat. Add the drained sauerkraut, cream cheese, mustard, egg, flour, salt and pepper. Mix well and chill. Form into one-inch balls. Flour them lightly and then dip into the egg wash. Cover the balls with bread crumbs. Chill. Deep-fry in hot oil as needed. Serve with cocktail sauce. Serves twelve.
1 pound bulk pork sausage
1/2 medium onion
1 pint fresh sauerkraut, drained
4 ounces cream cheese
1 teaspoon prepared mustard
1 egg
2 soup spoons flour
salt and pepper
flour
egg wash (beaten egg with milk)
fine dry bread crumbs
oil for deep frying
Brown the sausage with onion, stirring so as to break up the meat. Add the drained sauerkraut, cream cheese, mustard, egg, flour, salt and pepper. Mix well and chill. Form into one-inch balls. Flour them lightly and then dip into the egg wash. Cover the balls with bread crumbs. Chill. Deep-fry in hot oil as needed. Serve with cocktail sauce. Serves twelve.
Being that we have Turkey day just around the corner, this is how I make my birds when I cook dinner at my house.
1 (14 to 16 pound) fresh or thawed turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, andcbring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
The night before combine the brine and ice water in a clean 5-gallon bucket or cooler. I have a Igloo that I only use for brining meats. Place turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement or the porch) for 6 hours. Turn turkey over once, and brine for the remaining 6 hours.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes.
Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
1 (14 to 16 pound) fresh or thawed turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, andcbring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
The night before combine the brine and ice water in a clean 5-gallon bucket or cooler. I have a Igloo that I only use for brining meats. Place turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement or the porch) for 6 hours. Turn turkey over once, and brine for the remaining 6 hours.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes.
Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
I went and grabbed this from the Pea Soup where I posted it. But it would be easier to find it from here.
My Red Beans and Rice...
Take the beans, soak them in chicken stock for 24 hours.
Then, don't drain them...the stock has the beans taste in them.. In that...and I do this pretty much to taste and to what I like...
Take these and cook in vegetable oil until soft:
couple of cups on onion, chopped
couple of green bell pepper, chopped
half a bunch of celery, chopped
about 3-6 cloves of garlic depending on size, chopped
When it's ready, add some creole seasoning...about 3-5 tablespoons.
Add all the above to the pot and make sure that the beans are covered by about an inch of water and/or chicken stock and about 1 teaspoon of dried thyme leaves, and if you want 2-3 bay leaves whole.
Cook for about 1/2 hour or so then add about a pound andouille sausage, about a quarter to a half cup chopped tasso and roughly a pound smoked ham hocks or salt pork. I will add one or two of my habanaro peppers as well.
Add water as necessary to keep the beans covered, but the liquid should be pretty thickish when the beans are done so don't add too much at a time. Taste and add salt if needed, but you really shouldn't because of the hocks or salt pork.
This can take about 4-8 hours depending on the weather and how you like your beans and how long you can wait.
But you really want it to look like mush, and not beans.
Then, cook white rice to your liking and put rice in a bowl and cover with the beans. Add Hot sauce to taste.
My Red Beans and Rice...
Take the beans, soak them in chicken stock for 24 hours.
Then, don't drain them...the stock has the beans taste in them.. In that...and I do this pretty much to taste and to what I like...
Take these and cook in vegetable oil until soft:
couple of cups on onion, chopped
couple of green bell pepper, chopped
half a bunch of celery, chopped
about 3-6 cloves of garlic depending on size, chopped
When it's ready, add some creole seasoning...about 3-5 tablespoons.
Add all the above to the pot and make sure that the beans are covered by about an inch of water and/or chicken stock and about 1 teaspoon of dried thyme leaves, and if you want 2-3 bay leaves whole.
Cook for about 1/2 hour or so then add about a pound andouille sausage, about a quarter to a half cup chopped tasso and roughly a pound smoked ham hocks or salt pork. I will add one or two of my habanaro peppers as well.
Add water as necessary to keep the beans covered, but the liquid should be pretty thickish when the beans are done so don't add too much at a time. Taste and add salt if needed, but you really shouldn't because of the hocks or salt pork.
This can take about 4-8 hours depending on the weather and how you like your beans and how long you can wait.
But you really want it to look like mush, and not beans.
Then, cook white rice to your liking and put rice in a bowl and cover with the beans. Add Hot sauce to taste.
Salmon Croquettes
1 1/2 lb Skinless salmon fillets
4 Shallots, minced
3 lg Celery ribs, finely chopped if you want
3 tablespoons Unsalted butter
1 Egg, beaten
2 tablespoons Dijon mustard
1 tablespoons Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
1 dash Hot pepper sauce
1 cup fine fresh bread crumbs, packed
1 1/2 tablespoons Butter
1 1/2 tablespoons Canola (or other) oil
Serve with lemon butter & chopped parsley
Remove all small bones from salmon and cut into 1 inch cubes. In a food processor, pulse the salmon 8 times to chop quite coarsley. Remove salmon to a bowl.
Saute the shallots and celery in 3 tablespoons unsalted butter, until vegetables are softened, about 5 minutes. Let cool slightly, then add to salmon. Stir beaten egg, mustard, Worcestershire sauce, salt, pepper and hot pepper sauce. Stir gently to mix, then add fresh bread crumbs. The mixture should just hold together.
Refrigerate, covered for one hour. When ready to cook, form mixture into 12 oval patties, about 3/4 inch thick. Lightly flour the patties and place on waxed paper.
In a large, heavy saute pan, melt butter and Canola oil. When hot, fry half the salmon patties, turning once, until brown and crisp on both sides, abbout 5 minutes total.
Transfer the croquettes to paper towels to drain, then keep warm in oven while cooking remaining croquettes.
1 1/2 lb Skinless salmon fillets
4 Shallots, minced
3 lg Celery ribs, finely chopped if you want
3 tablespoons Unsalted butter
1 Egg, beaten
2 tablespoons Dijon mustard
1 tablespoons Worcestershire sauce
1 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
1 dash Hot pepper sauce
1 cup fine fresh bread crumbs, packed
1 1/2 tablespoons Butter
1 1/2 tablespoons Canola (or other) oil
Serve with lemon butter & chopped parsley
Remove all small bones from salmon and cut into 1 inch cubes. In a food processor, pulse the salmon 8 times to chop quite coarsley. Remove salmon to a bowl.
Saute the shallots and celery in 3 tablespoons unsalted butter, until vegetables are softened, about 5 minutes. Let cool slightly, then add to salmon. Stir beaten egg, mustard, Worcestershire sauce, salt, pepper and hot pepper sauce. Stir gently to mix, then add fresh bread crumbs. The mixture should just hold together.
Refrigerate, covered for one hour. When ready to cook, form mixture into 12 oval patties, about 3/4 inch thick. Lightly flour the patties and place on waxed paper.
In a large, heavy saute pan, melt butter and Canola oil. When hot, fry half the salmon patties, turning once, until brown and crisp on both sides, abbout 5 minutes total.
Transfer the croquettes to paper towels to drain, then keep warm in oven while cooking remaining croquettes.
Super YUMMY warning
We call them Yummy Merry Pies
1 unbaked 9-inch pie shell
2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cups butter, also known as a stick and a half
One bag of milk chocolate chips
if you like, then add a cup of chopped nuts. I don't like them so I don't add them.
Get oven to 325
Beat eggs on high until they are frothy. Then, beat in flour. When mixed in, beat in Sugar, get it all mixed creamy. Then beat in brown sugar. When it's all creamy beat in butter. Make sure that the butter is all mixed in and creamy. I usually let he butter sit out at room temp for the day to get it nice and soft.
Stir in the chips. Then stir in nuts if you want them.
Bake for about 55 or 60 min. I usually do the whole test by sticking in a knife about halfway between the center and outside and if it comes out clean, then it's done.
I'll serve with Ice Cream, or if you like it, whipped cream.
We call them Yummy Merry Pies
1 unbaked 9-inch pie shell
2 eggs
1/2 cup all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cups butter, also known as a stick and a half
One bag of milk chocolate chips
if you like, then add a cup of chopped nuts. I don't like them so I don't add them.
Get oven to 325
Beat eggs on high until they are frothy. Then, beat in flour. When mixed in, beat in Sugar, get it all mixed creamy. Then beat in brown sugar. When it's all creamy beat in butter. Make sure that the butter is all mixed in and creamy. I usually let he butter sit out at room temp for the day to get it nice and soft.
Stir in the chips. Then stir in nuts if you want them.
Bake for about 55 or 60 min. I usually do the whole test by sticking in a knife about halfway between the center and outside and if it comes out clean, then it's done.
I'll serve with Ice Cream, or if you like it, whipped cream.
dwarven1
Lonely Mountain Arms
Kath spent most of the day making a bunch of these... both for our friends' dinner tomorrow, and one for each firehouse in Marlboro (I'll deliver them tomorrow morning.)
We just call this recipe "Mommy cake". It's a recipe my grandmother sent to my mother, who modified it, and gave to Kath (at my request), who modified it a bit more (added more chocolate chips!)
Mommy cake
1 cup sour cream (8 oz)
1 tsp baking soda
1 egg
1 cup sugar
1.5 cups flour, sifted
1.5 tsp baking powder
1/4 lb butter, melted
1tsp vanilla
6 oz chocolate chips (1 cup)
Mix baking soda and sour cream.
Add in egg, butter, vanilla & sugar w/electric mixer on high.
Sift in flour and baking powder and mix till smooth.
Stir in chips by hand.
Bake in greased 9"x9" pan at 350º for 45 minutes. Cool on rack.
For a sugar-free version, substitute Splenda for sugar, and for each cup of Splenda add an extra 2 oz of sour cream, a half cup of dry milk, and an extra 1/2 teaspoon of baking soda. Shorten the baking time by 5-10 minutes.
Note that the recipe can be doubled easily for a larger cake. Just lengthen the baking time by 10 minutes for a double sized cake in a 9x13 pan. And if you’re a real chocoholic you can easily put in more chips. Or if you're watching sugar, halve the amount of chips and use mini chocolate chips.
We just call this recipe "Mommy cake". It's a recipe my grandmother sent to my mother, who modified it, and gave to Kath (at my request), who modified it a bit more (added more chocolate chips!)
Mommy cake
1 cup sour cream (8 oz)
1 tsp baking soda
1 egg
1 cup sugar
1.5 cups flour, sifted
1.5 tsp baking powder
1/4 lb butter, melted
1tsp vanilla
6 oz chocolate chips (1 cup)
Mix baking soda and sour cream.
Add in egg, butter, vanilla & sugar w/electric mixer on high.
Sift in flour and baking powder and mix till smooth.
Stir in chips by hand.
Bake in greased 9"x9" pan at 350º for 45 minutes. Cool on rack.
For a sugar-free version, substitute Splenda for sugar, and for each cup of Splenda add an extra 2 oz of sour cream, a half cup of dry milk, and an extra 1/2 teaspoon of baking soda. Shorten the baking time by 5-10 minutes.
Note that the recipe can be doubled easily for a larger cake. Just lengthen the baking time by 10 minutes for a double sized cake in a 9x13 pan. And if you’re a real chocoholic you can easily put in more chips. Or if you're watching sugar, halve the amount of chips and use mini chocolate chips.
Last edited:
dwarven1
Lonely Mountain Arms
Another staple when we get together with friends is "Kathy Dip"- this came from Kath's family.
Cheese Dip
frozen chopped onions (you can use fresh if you want, but why work that hard?
sharp grated cheddar cheese
regular mayonnaise
these ingredients should be mixed in 1:1 proportions
mix together in an oven-safe dish & bake at 350 for about 20-25 minutes.
Cheese Dip
frozen chopped onions (you can use fresh if you want, but why work that hard?
sharp grated cheddar cheese
regular mayonnaise
these ingredients should be mixed in 1:1 proportions
mix together in an oven-safe dish & bake at 350 for about 20-25 minutes.
dwarven1
Lonely Mountain Arms
C-pher said:
It is... like I said, it's an old family recipe. A friend of mine gets one every time we see him... his family has to fight to get ANY of a double batch before he finishes it!
TEQUILA COOKIES
1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)
- Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup.... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit,
Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
- Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, FINISH the Cose Juervo and make sure to put the stove in the dishwasher.
**** CHERRY MISTMAS ****
1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)
- Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup.... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit,
Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
- Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, FINISH the Cose Juervo and make sure to put the stove in the dishwasher.
**** CHERRY MISTMAS ****
Cream of Turkey with Wild Rice
Ok, this isn't an exact recipe but soups and regular cooking is an art where baking is a science.
Morning of....
Take 2 whole onions, quarted
1/2 Stalk of Celery
4-5 Carrors cut into 1/3's with skin on
Stock pot filled with water and 2 tbl spoons of Turkey Base (Recommend Minors) or Chicken Base.
Pinch of salt and pepper.
Put turkey into pot and make sure there is enough liquid to cover it.
Boil on High til it starts to get a good boil going then turn the flame to low and let it cook for the next 6-8 hrs.
While stock is cooking make a package of Wild Rice per diretions on box (Uncle Ben's and Near East? are really good.)
As stock continues to cook roughly dice 1 1/2 stalks of celery, 2 medium onions and about 2 cups of carrots (peeled).
Roughly cube up as much turkey as you want to put into the soup.
When stock is done cooking strain it fully. Keep in clean container and clean out stock pot (or use clean one). Turn heat up to high and throw in the mirpoix (Carrots, Onion, Celery) along with a little bit of oregano and basil. Keep a hard boil going for at least 10-15 mins.
While the soup 'guts' are flavoring the stock even more, make your Roux.
Roux is very easy. Take 3/4 lb of Butter, melt it then mix in 3/4 lb of flour. (Roux is a 1:1 ratio of butter to flour) Best way is to add about 1/2 of the weight and then slowly add in the rest til it begins to firm up more and more like oatmean.
When roux is prepared, whisk it into the boiling stock. THE STOCK MUST BE HOT AND BOILING! If the consitency of the stock isn't to your liking, melt bit more butter and make more roux.
When stock is at the consistency you wish, pour in some Heavy Cream (Milk or Half and Half will NOT do at all, need the heavy cream). Pour in til the color changes to a light cream brown color.
Add Wild Rice and Turkey, cook on low for 30 mins stiring frequently as not to burn the soup.
Enjoy.
And yes I do house calls if you got the ingredients ready and are not to far away.
Ok, this isn't an exact recipe but soups and regular cooking is an art where baking is a science.
Morning of....
Take 2 whole onions, quarted
1/2 Stalk of Celery
4-5 Carrors cut into 1/3's with skin on
Stock pot filled with water and 2 tbl spoons of Turkey Base (Recommend Minors) or Chicken Base.
Pinch of salt and pepper.
Put turkey into pot and make sure there is enough liquid to cover it.
Boil on High til it starts to get a good boil going then turn the flame to low and let it cook for the next 6-8 hrs.
While stock is cooking make a package of Wild Rice per diretions on box (Uncle Ben's and Near East? are really good.)
As stock continues to cook roughly dice 1 1/2 stalks of celery, 2 medium onions and about 2 cups of carrots (peeled).
Roughly cube up as much turkey as you want to put into the soup.
When stock is done cooking strain it fully. Keep in clean container and clean out stock pot (or use clean one). Turn heat up to high and throw in the mirpoix (Carrots, Onion, Celery) along with a little bit of oregano and basil. Keep a hard boil going for at least 10-15 mins.
While the soup 'guts' are flavoring the stock even more, make your Roux.
Roux is very easy. Take 3/4 lb of Butter, melt it then mix in 3/4 lb of flour. (Roux is a 1:1 ratio of butter to flour) Best way is to add about 1/2 of the weight and then slowly add in the rest til it begins to firm up more and more like oatmean.
When roux is prepared, whisk it into the boiling stock. THE STOCK MUST BE HOT AND BOILING! If the consitency of the stock isn't to your liking, melt bit more butter and make more roux.
When stock is at the consistency you wish, pour in some Heavy Cream (Milk or Half and Half will NOT do at all, need the heavy cream). Pour in til the color changes to a light cream brown color.
Add Wild Rice and Turkey, cook on low for 30 mins stiring frequently as not to burn the soup.
Enjoy.
And yes I do house calls if you got the ingredients ready and are not to far away.
Basic White Sauce
In small to medium sauce pan fill up with about 2 qts of water.
Add Chicken base. (Hard to tell but you want it to have that chicken flavor but not the extreme salt tast. I'd say about 2 tbl.)
Boil
At same time, melt 3 sticks of better. Remove from flame and add flour til its a mushy paste.
While boiling, whisk in roux then add in Heavy Cream.
Variants
Chicken Gravy = Don't add in heavy cream, add in some oregano and basil.
Beef Gravy = Same as chicken, just use Beef Base
For Pork and Fish - Add in some chopped Taragon
Garlic = Take fresh garlic, chop it up and saute it a bit in some butter to 'sweat it' (It opens up the flavor.) Throw into sauce and flavor accordingly
Horseradish = Just add some ground horseradish
In small to medium sauce pan fill up with about 2 qts of water.
Add Chicken base. (Hard to tell but you want it to have that chicken flavor but not the extreme salt tast. I'd say about 2 tbl.)
Boil
At same time, melt 3 sticks of better. Remove from flame and add flour til its a mushy paste.
While boiling, whisk in roux then add in Heavy Cream.
Variants
Chicken Gravy = Don't add in heavy cream, add in some oregano and basil.
Beef Gravy = Same as chicken, just use Beef Base
For Pork and Fish - Add in some chopped Taragon
Garlic = Take fresh garlic, chop it up and saute it a bit in some butter to 'sweat it' (It opens up the flavor.) Throw into sauce and flavor accordingly
Horseradish = Just add some ground horseradish
Seafood Stuffed Pork Chops
Make about 1 cup of white rice
Let rice cool down.
Add in some small small shrimp (popcorn, non breaded)
crab (buy 1 leg cluster, Snow Crab is expensive but is so sweet, but the imitation stuff works just as good)
Pinch of Oregano and Basil
A small amount of Mozz Cheese (Maybe 1-2 ozs)
A small generous sprinking of Grated Parm
Small bit of White Sauce to act as a binding agent.
Butterfly the chops (Make sure they are very thick).
Stuff
Put in pan and cover and cook in 350 Oven for about 30 mins, uncover and cook til internal temp reaches about 180.
Drizzle some Taragon Sauce (THis is KEY as it brings the entire dish together.)
Serve
Make about 1 cup of white rice
Let rice cool down.
Add in some small small shrimp (popcorn, non breaded)
crab (buy 1 leg cluster, Snow Crab is expensive but is so sweet, but the imitation stuff works just as good)
Pinch of Oregano and Basil
A small amount of Mozz Cheese (Maybe 1-2 ozs)
A small generous sprinking of Grated Parm
Small bit of White Sauce to act as a binding agent.
Butterfly the chops (Make sure they are very thick).
Stuff
Put in pan and cover and cook in 350 Oven for about 30 mins, uncover and cook til internal temp reaches about 180.
Drizzle some Taragon Sauce (THis is KEY as it brings the entire dish together.)
Serve
Shepards Pie
Burger (about 3lbs)
2 Medium Onions
4 lbs of taters
Corn
Beef Gravy
Make Mashed Potatoes.
In large stock pot, fill with water and add some beef base to flavor and color the water. Put in ground beef and boil til done (about 15-20 mins).
When done, drain and put back into pot, mix in beef gravy til its like a sloppy joe. Pour and even out in the bottom of a baking pan.
Saute the onions in butter til carmelized.
Distribute over beef.
Take corn and distribute over onions.
Cap off with mashed potatoes and bake in 350 onion for 30 mins covered in foil and then 15 without to brown.
Burger (about 3lbs)
2 Medium Onions
4 lbs of taters
Corn
Beef Gravy
Make Mashed Potatoes.
In large stock pot, fill with water and add some beef base to flavor and color the water. Put in ground beef and boil til done (about 15-20 mins).
When done, drain and put back into pot, mix in beef gravy til its like a sloppy joe. Pour and even out in the bottom of a baking pan.
Saute the onions in butter til carmelized.
Distribute over beef.
Take corn and distribute over onions.
Cap off with mashed potatoes and bake in 350 onion for 30 mins covered in foil and then 15 without to brown.
Big Daddy 45acp
Instructor
Artery Clogging Macaroni and Cheese
Ingredients:
2 Large Boxes of Medium sized Macaroni shells
1 Large Spanish Onion
8 Cans of tomato soup
1 pound of bacon
2 pounds (3 if you LOVE cheese) Colby Longhorn Cheese.
Fry up the bacon, save the fat, slice the onion and brown in the bacon fat.
Heat up the tomato soup. DO NOT BOIL! Grate one pound of cheese, more if you prefer, into the hot soup.
Boil the shells.
When all of this is done, add the shells to the tomato/cheese sauce. Crumble up the bacon and throw that in as well. Don't forget the onion! Let this simmer on low for 10-15 minutes to let the flavors blend.
Find the biggest baking dish or pan you can find. Pre-heat your oven to 350. After everything is done simmering, throw it all into your biggest dish.
Slice up the remaining cheese. Lay the slices of cheese on top of the shells and sauce. I even stick slice of cheese down into the shells. Can you tell I like cheese?
Bake this mess in the oven for 20 minutes OR until the cheese starts to brown.
Remove it from the oven and let stand for 10 minutes.
WARNING: DO NOT prepare this dish 30 days or less prior to a Dr.'s appt. It is guarranteed to raise your cholesterol 30 points. But it IS tasty!
ENJOY!
Ingredients:
2 Large Boxes of Medium sized Macaroni shells
1 Large Spanish Onion
8 Cans of tomato soup
1 pound of bacon
2 pounds (3 if you LOVE cheese) Colby Longhorn Cheese.
Fry up the bacon, save the fat, slice the onion and brown in the bacon fat.
Heat up the tomato soup. DO NOT BOIL! Grate one pound of cheese, more if you prefer, into the hot soup.
Boil the shells.
When all of this is done, add the shells to the tomato/cheese sauce. Crumble up the bacon and throw that in as well. Don't forget the onion! Let this simmer on low for 10-15 minutes to let the flavors blend.
Find the biggest baking dish or pan you can find. Pre-heat your oven to 350. After everything is done simmering, throw it all into your biggest dish.
Slice up the remaining cheese. Lay the slices of cheese on top of the shells and sauce. I even stick slice of cheese down into the shells. Can you tell I like cheese?
Bake this mess in the oven for 20 minutes OR until the cheese starts to brown.
Remove it from the oven and let stand for 10 minutes.
WARNING: DO NOT prepare this dish 30 days or less prior to a Dr.'s appt. It is guarranteed to raise your cholesterol 30 points. But it IS tasty!
ENJOY!
dwarven1
Lonely Mountain Arms
Time to bump this thread, I think...
Beef Stew
2 lbs. stew meat in 1" cubes
1/4 c. flour
1 tsp. salt
½ tsp pepper
½ tsp cinnamon
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic (or ½ tsp crushed garlic)
1 chopped onion
1 bay leaf
1 tsp. paprika
10 oz baby portobella mushrooms (whole, stems removed)
4 sliced carrots
3 cubed potatoes (Yukon gold works well)
1 stalk celery, diced
Put meat in crock pot. Mix flour, salt and pepper and add to meat and stir to coat meat. Add remaining ingredients and stir to mix. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir well before serving.
Beef Stew
2 lbs. stew meat in 1" cubes
1/4 c. flour
1 tsp. salt
½ tsp pepper
½ tsp cinnamon
1 1/2 c. beef broth
1 tsp. Worcestershire sauce
1 clove garlic (or ½ tsp crushed garlic)
1 chopped onion
1 bay leaf
1 tsp. paprika
10 oz baby portobella mushrooms (whole, stems removed)
4 sliced carrots
3 cubed potatoes (Yukon gold works well)
1 stalk celery, diced
Put meat in crock pot. Mix flour, salt and pepper and add to meat and stir to coat meat. Add remaining ingredients and stir to mix. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir well before serving.
smoked a fatty yesterday
1lb bacon
1lb Ground Turkey
1/2 box turkey stuffing
mashed taters
cranberries
weave bacon into a base, flatten turkey in 1 gallon ziploc, put in freezer 10 minutes, cut open ziploc and lay turkey on bacon, spread mashed taters, stuffing and sprinkle with cranberries. roll and seal ends, smoke until internal temp is 160°F
1lb bacon
1lb Ground Turkey
1/2 box turkey stuffing
mashed taters
cranberries
weave bacon into a base, flatten turkey in 1 gallon ziploc, put in freezer 10 minutes, cut open ziploc and lay turkey on bacon, spread mashed taters, stuffing and sprinkle with cranberries. roll and seal ends, smoke until internal temp is 160°F
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