COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS RecipeTroll likes to serve the Candied Butternut Squash atop the couscous.
1/4 cup olive oil
4 cups chopped onions
1 15-ounce can garbanzo beans (chickpeas), drained
1 cup chopped pitted prunes (about 6 ounces)
3 cups canned low-salt chicken broth
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup chopped fresh mint
1/2 cup slivered almonds, toasted
Heat oil in heavy large pot over medium-high heat. Add onions and sauté
until very tender and beginning to brown, about 25 minutes. Add garbanzo beans
and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix
in couscous. Cover pot; remove from heat. Let stand 15 minutes.
Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt
and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
Makes 6 servings.
PORK CHOPS AND APPLESAUCE A COWBOY NEAL FAVE!
on
Bubble-Plexi Case Mod
·
· Score: -1
Pork Chops and Applesauce
4 to 6 pork loin chops
1 cup applesauce (chunky, cinnamon, or raspberry)
1/3 cup brown sugar
1/4 teaspoon cloves
Brown chops with a little salt and pepper (just brown, don't cook).
In baking dish, put pork chops on the bottom, mix rest of ingredients and pour
on top of chops.
Bake at 300F degrees for 1 hour (1/2 inch chops) or 1 1/2 hours (1 inch chops).
Hold"in warm oven until ready to serve, the longer the better!
props on the deuce-deuce. gonna go for the hat-trick?
YOU'LL BE HOMELESS SOON. HERE IS A CUSTOM RECIPE
on
Ask Alan Cox, Activist
·
· Score: -1
PO MANS CHEESE STEAK
Ingredients:
Cheap Ass Baloney
Onions
Cheese Whiz
Rolls
Pickled Peppers
Method:
Mince onion.
Cut baloney into long strips.
Sauté onions till slightly browned add baloney.
Cook till baloney is slightly brown.
Stuff the rolls with your "steak".
Top with peppers and slather with cheese whiz
Wrap in newspaper and enjoy.
1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian-style salad dressing
Directions
1 Chop, wash and dry the romaine and red leaf lettuces.
2 In a large salad bowl, combine lettuces with feta cheese, olives, almonds,
sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve,
add the Italian dressing and toss thoroughly.
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and
salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins
to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes.
Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until
carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry
vegetables 1 minute.
6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat.
Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and
next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover
and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender
and chicken is cooked through, about
10 minutes. Season to taste with salt and freshly ground pepper.
For Swedish meatballs
3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste
For mustard sauce
1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons finely chopped fresh parsley leaves
2 medium yellow squash
1 onion
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes
Accompaniment: Pickled Cucumbers
In a large dish soak bamboo skewers in warm water to cover 30 minutes.
Make meatballs:
In a large bowl with your hands blend together all meatball ingredients until
just combined well (do not overmix). Form mixture into 1 1/4-inch balls and
arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and
chilled, covered.
Make sauce:
In a bowl whisk together all sauce ingredients until brown sugar is dissolved.
Sauce may be made 1 day ahead and chilled, covered.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter
onion and cut onion and bell peppers into 1-inch pieces.
Assemble kebabs:
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto
each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare
grill.
Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning
kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them
and brushing frequently with sauce, until meatballs are cooked through, about
5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated
broiler about 3 inches from heat.) Discard any remaining sauce.
-----STOCK-----
1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled & grated
1 ea Celery rib w/leaves sliced*
3 ea Dill sprigs*
3 ea Parsley sprigs*
12 ea Black peppercorns whole*
4 ea Bay leaves* -----SOUP-----
3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1"
16 oz Plum tomatos skinned &
- coarsely chopped
1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 t Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted & chopped
1 t Honey
1 t Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried &
- crumbled
2 tb Parlsey fresh chopped
3 tb Dill fresh chopped
All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and bring to a boil over
high heat. Skim the foam as needed. Add the remaining stock
ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool, and dice 1/4". Remove the ham bone, meat &
marrow bones from the stock. Set the marrow bones aside. Strain the
stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. Add the
tomatos, tomato paste, and honey to the stock and continue to Remove
the meat from the bones, strip the marrow out of the marrow bones,
and cube the beef 1/2" & add all of this to the stock and cook for
15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Wrap tortillas in plastic wrap. Microwave on High until soft and heated through,
approximately 1 minute.
Heat oil in heavy large skillet over high heat. Season steak with garlic salt.
Add steak to skillet and cook until just cooked through, turning once, about
4 minutes. Transfer steak to cutting board and cut into small pieces. Divide
beef among tortillas. Top with tomatoes, onion, avocado and cilantro.
Take a cookie sheet and sprinkle a light covering of coke on the bottom. No
more than 1 - 1/2 tablespoons. Now, take 1 tablespoons or so of Baking Soda,
and sprinkle it on top. Add 2 teaspoons of water evenly. Cook at 300 deg. for
15 min. Sprinkle Pot if you want to really do it up on top.
Add rest of coke evenly, and 2 more tablespoons of baking soda evenly. Bake
at 300 for 25-30 min.
Let sit OVERNIGHT.
Put in freezer 15-20 minutes, or until hard.
Crack off small peices and enjoy! (Water pipes are best)
1 stick Butter
1 Garlic Cheese
3 Eggs, beaten
1/2 cup Milk
1 cup Sour Cream
Directions
Cook 1 cup of quick (not instant) Grits following the directions on the package.
After the grits are cooked add rest of ingredients. Stir together and pour into
an oblong dish and sprinkle corn flakes over the top. Cook in a pre-heated oven
at 350 degrees for 45 minutes to an hour.
Take one pound of peeled shrimp and sauté with garlic in butter until
the shrimp are pink. Do not overcook.
After the grits are ready the shrimp can be added to the mix or served on the
side.
The Formula
7X (Top Seekrut(TM)) flavoring formula:
3.50 ml orange oil
1.00 ml lemon oil
1.00 ml nutmeg oil
1.25 ml cassia oil
0.25 ml coriander oil
0.25 ml neroli oil
2.75 ml lime oil
0.25 ml lavender oil
10.0 g gum arabic
3.00 ml water
OpenCola syrup:
2.00 tsp. 7X formula
3.50 tsp. 75% phosphoric acid or citric acid
2.28 l water
2.36 kg plain granulated white table sugar
0.50 tsp. caffeine (optional)
30.0 ml caramel color
Preparation
7X Flavoring:
Mix oils together in a cup. Add gum arabic, mix with a spoon. Add water and
mix well. I used my trusty Braun mixer for this step, mixing for 4-5 minutes.
You can also transfer to a blender for this step. Can be kept in a sealed glass
jar in the fridge or at room temperature.
Please note that this mixture will separate. The Gum Arabic is essential to
this part of the recipe, as you are mixing oil and water.
Syrup:
In a one gallon container (I used the Rubbermaid Servin' Saver Dry Food Keeper,
1.3 US Gal/4.92 l), take 5 mls of the 7X formula, add the 75% phosphoric or
citric acid. Add the water, then the sugar. While mixing, add the caffeine,
if desired. Make sure the caffeine is completely dissolved. Then add the caramel
color. Mix thoroughly.
Cola:
To finish drink, take one part syrup and add 5 parts carbonated water.
Sent by: Liebowitz and Loeb Attorneys at Law
1515 Broadway
New York, NY, 10036-5794
Recipient Information:
Mr. MMMMMMMMMMMMMMMMM
Address Unknown
Sent via: Via Certified Mail, Return Receipt Requested
Re: Re: Infringements of RecipeTroll Copyrights and Trademarks
I write as attorney for RecipeTroll LLC.
As you are, no doubt, aware, RecipeTroll LLC owns all of the rights to the
troll named RecipeTroll, and is exclusive handler of ALL recipes posted on Slashdot
("/."). These rights are protected by numerous copyrights trademarks
in both the trolls themselves and the recipes appearing in those trolls.
We have recently learned that you have posted various elements of the the apple
pie recipe at this post here: http://slashdot.org/comments.pl?sid=31809&cid= 3424403.. Your posting of these items is an infringement of RecipeTrolls rights in
the RecipeTroll LLC Properties.
Based upon the foregoing, we hereby demand that your confirm to us in writing
within ten days of receipt of this letter that: (i) you have removed all infringing
materials from your postings, including the aforementioned APPLE PIE RECIPE;
and (ii) you will refrain from posting any similar infringing material on the
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The foregoing is without waiver of any and all rights of Recipe Troll LLC,
all of which are expressly reserved herein.
Miso marinade adds a rich flavor to this country-style grilled chicken.
Thigh meat stays moist and tender, but boned chicken breasts are delicious,
too. The chicken can be sautéed in a skillet.
Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic
in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or
refrigerate overnight, turning several times.
Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade
off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn
chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
When chicken is done, sprinkle with sesame seeds and spice mixture.
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide
strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons
olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté
chicken strips until just cooked through, about 4 minutes. Transfer chicken
strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until
just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese
and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about
5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked
pasta and steamed broccoli florets and toss until sauce coats mixture, about
3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared
baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just
golden on top, about 3 minutes, and serve.
1 Family pack ground beef
1/2 large onion, chopped
1 bell pepper, large
3/4 of a small can of evaporated milk
2 eggs
1 1/2 packages of crackers
A-1® Sweet and Tangy Steak sauce
1 small can tomato sauce
1/2 bottle of ketchup
Glaze:
1/3 cup Dark Karo® Syrup
1/2 cup Ketchup
1/4 cup Brown Sugar
Instructions:
Place ground beef in large bowl.
Add chopped onion and bell pepper.
Pour in a whole bottle of A-1® Steak sauce, 1/2 medium bottle of ketchup,
1 small can tomato sauce.
Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl.
Pour in meatloaf mixture and mix with hands thoroughly.
Add enough crackers to make the mixture stick together.
Recipe makes 2 large loaves, so you may split and freeze half.
Mold meat into a loaf in a roaster or similar deep dish pan.
Bake at 350-375 degrees for about an hour and a half, or until it appears to
be done.
You may also drain some of the juice off of the loaf before you top with glaze,
but not too much because it will result in a dry meatloaf.
Mix glaze ingredients in equal parts or to taste and cover meatloaf with it.
Bake uncovered until coating is cooked. Slice and serve.
Comments: Now, Slap 'yo momma if this meatloaf ain't the bomb!!!!
This recipe can be prepared in 45 minutes or less.
1 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 2 tablespoons (1/4 stick) butter 1/2 cup quick-cooking grits
Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled
Make crust:
Preheat oven to 325F. and butter and flour an 8-inch square baking pan,
knocking out excess flour.
In a bowl blend together with fingertips flour, butter, coconut, confectioners'
sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared
pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
Reduce oven temperature to 300F.
Make custard:
In a bowl whisk together eggs and granulated sugar until combined well and stir
in flour, lime juice, and zest.
Pour mixture over crust and bake in middle of oven 20 minutes. Top custard
with coconut and bake 5 to 10 minutes more, or until just set. Cool confection
in pan on a rack and chill 1 hour.
1 c Barbecued meat your choice *
1 c Fresh bean sprouts
1/2 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/4 c Green onions chopped fine
1/4 c Mushrooms sliced into strips
6 Eggs
1 Salt & pepper to taste
2 c Chicken or beef soup stock
1 g Msg accent (optional)
1 1/2 ts Corn starch
1 Salt to taste
Combine all ingredients except eggs and mix
thouroughly. Add eggs to mixture and blend together.
Heat enough oil to cover bottom of large skillet. Form
patties using approximately 1/3 cup of mixture. Fry
until brown on both sides turning only once. Heat
liquid for gravy in small saucepan. Add remaining
sauce ingredients and cook until thick and bubbly,
stirring constantly. Pour over patties and serve hot.
* Use leftover barbecued pork, chicken, beef or ham.
8 ounces rice noodles
1 whole chicken breast -- skinned & boned
8 medium shrimp -- shelled
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 pound bean sprouts
3 garlic cloves -- finely chopped
1 egg
4 tablespoons roasted peanuts -- finely chopped
Place rice noodles in a large bowl. Cover with water; soak 30-45 min. C
ut chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sug ar,
lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve
1/4 of bean sprouts for topping; combine remaining sprouts and onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 side.
Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg
is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and
3T. peanuts. Cook and stir over high heat for 2-3 minutes.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with
remaining peanuts.
Slashdot Mirror
COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS
RecipeTroll likes to serve the Candied Butternut Squash atop the couscous.
1/4 cup olive oil
4 cups chopped onions
1 15-ounce can garbanzo beans (chickpeas), drained
1 cup chopped pitted prunes (about 6 ounces)
3 cups canned low-salt chicken broth
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup chopped fresh mint
1/2 cup slivered almonds, toasted
Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
Makes 6 servings.
Pork Chops and Applesauce
4 to 6 pork loin chops
1 cup applesauce (chunky, cinnamon, or raspberry)
1/3 cup brown sugar
1/4 teaspoon cloves
Brown chops with a little salt and pepper (just brown, don't cook).
In baking dish, put pork chops on the bottom, mix rest of ingredients and pour on top of chops.
Bake at 300F degrees for 1 hour (1/2 inch chops) or 1 1/2 hours (1 inch chops).
Hold"in warm oven until ready to serve, the longer the better!
props on the deuce-deuce. gonna go for the hat-trick?
PO MANS CHEESE STEAK
Ingredients:
Cheap Ass Baloney
Onions
Cheese Whiz
Rolls
Pickled Peppers
Method:
Mince onion.
Cut baloney into long strips.
Sauté onions till slightly browned add baloney.
Cook till baloney is slightly brown.
Stuff the rolls with your "steak".
Top with peppers and slather with cheese whiz
Wrap in newspaper and enjoy.
Tossed Salad
Ingredients
1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian-style salad dressing
Directions
1 Chop, wash and dry the romaine and red leaf lettuces.
2 In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve, add the Italian dressing and toss thoroughly.
GINGERED VEGETABLE STIR-FRY
Can be prepared in 45 minutes or less.
3 tablespoons chicken broth
2 tablespoons Chinese rice wine or medium-dry Sherry
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon salt
1/4 pound fresh shiitake mushrooms, stems discarded
2 tablespoons vegetable oil
1/2 pound carrots (about 3 medium), cut into julienne strips
1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
1/2 pound Napa cabbage, sliced thin (about 4 cups)
2 large garlic cloves, minced
2 teaspoons minced peeled fresh gingerroot
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.
Serves 6.
poost
6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about
10 minutes. Season to taste with salt and freshly ground pepper.
Serves 4.
about twenty-eight 10-inch bamboo skewers
For Swedish meatballs
3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste
For mustard sauce
1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons finely chopped fresh parsley leaves
2 medium yellow squash
1 onion
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes
Accompaniment: Pickled Cucumbers
In a large dish soak bamboo skewers in warm water to cover 30 minutes.
Make meatballs:
In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
Make sauce:
In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
Assemble kebabs:
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.
Serve kebabs with pickled cucumbers.
Makes 10 to 12 Servings.
BORSCHT
-----STOCK-----
1 1/2 lb Beef chuck roast boneless
1 lb Beef marrow bones
1 lb Ham bone meaty
1 ea Onion large grated
1 ea Carrot grated
3 qt Water
1 ea Turnip peeled & grated
1 ea Celery rib w/leaves sliced*
3 ea Dill sprigs*
3 ea Parsley sprigs*
12 ea Black peppercorns whole*
4 ea Bay leaves*
-----SOUP-----
3 ea Beets large peeled grated
4 ea Potatos peeled and cubed 1"
16 oz Plum tomatos skinned &
- coarsely chopped
1 ea Onion large chopped
1 ea Carrot sliced
1 ea Bell pepper chopped
1/4 c Sunflower oil
1 t Salt
4 c Cabbage shredded
3 tb Tomato paste
6 ea Prunes pitted & chopped
1 t Honey
1 t Black pepper fresh ground
1/2 c Sour cream or plain yogurt
4 ea Garlic cloves minced
2 ea Bacon strips fried &
- crumbled
2 tb Parlsey fresh chopped
3 tb Dill fresh chopped
All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and bring to a boil over
high heat. Skim the foam as needed. Add the remaining stock
ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool, and dice 1/4". Remove the ham bone, meat &
marrow bones from the stock. Set the marrow bones aside. Strain the
stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. Add the
tomatos, tomato paste, and honey to the stock and continue to Remove
the meat from the bones, strip the marrow out of the marrow bones,
and cube the beef 1/2" & add all of this to the stock and cook for 15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.
Serving Size : 12
CARNE ASADA TACOS
8 corn tortillas
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Wrap tortillas in plastic wrap. Microwave on High until soft and heated through, approximately 1 minute.
Heat oil in heavy large skillet over high heat. Season steak with garlic salt. Add steak to skillet and cook until just cooked through, turning once, about 4 minutes. Transfer steak to cutting board and cut into small pieces. Divide beef among tortillas. Top with tomatoes, onion, avocado and cilantro.
Serves 4.
Crack Cocaine
Ingredients:
1-2 grams coke
4 tablespoons baking soda
some bottled water
Take a cookie sheet and sprinkle a light covering of coke on the bottom. No more than 1 - 1/2 tablespoons. Now, take 1 tablespoons or so of Baking Soda, and sprinkle it on top. Add 2 teaspoons of water evenly. Cook at 300 deg. for 15 min. Sprinkle Pot if you want to really do it up on top.
Add rest of coke evenly, and 2 more tablespoons of baking soda evenly. Bake at 300 for 25-30 min.
Let sit OVERNIGHT.
Put in freezer 15-20 minutes, or until hard.
Crack off small peices and enjoy! (Water pipes are best)
1 litter red wine
5 egg yolks
2 tablespoons olive oil
Juice of fresh truffles (or mushrooms etc)
Mix wellGrits and Shrimp
Ingredients
1 stick Butter
1 Garlic Cheese
3 Eggs, beaten
1/2 cup Milk
1 cup Sour Cream
Directions
Cook 1 cup of quick (not instant) Grits following the directions on the package. After the grits are cooked add rest of ingredients. Stir together and pour into an oblong dish and sprinkle corn flakes over the top. Cook in a pre-heated oven at 350 degrees for 45 minutes to an hour.
Take one pound of peeled shrimp and sauté with garlic in butter until the shrimp are pink. Do not overcook.
After the grits are ready the shrimp can be added to the mix or served on the side.
The Formula
7X (Top Seekrut(TM)) flavoring formula:
3.50 ml orange oil
1.00 ml lemon oil
1.00 ml nutmeg oil
1.25 ml cassia oil
0.25 ml coriander oil
0.25 ml neroli oil
2.75 ml lime oil
0.25 ml lavender oil
10.0 g gum arabic
3.00 ml water
OpenCola syrup:
2.00 tsp. 7X formula
3.50 tsp. 75% phosphoric acid or citric acid
2.28 l water
2.36 kg plain granulated white table sugar
0.50 tsp. caffeine (optional)
30.0 ml caramel color
Preparation
7X Flavoring:
Mix oils together in a cup. Add gum arabic, mix with a spoon. Add water and mix well. I used my trusty Braun mixer for this step, mixing for 4-5 minutes. You can also transfer to a blender for this step. Can be kept in a sealed glass jar in the fridge or at room temperature.
Please note that this mixture will separate. The Gum Arabic is essential to this part of the recipe, as you are mixing oil and water.
Syrup:
In a one gallon container (I used the Rubbermaid Servin' Saver Dry Food Keeper, 1.3 US Gal/4.92 l), take 5 mls of the 7X formula, add the 75% phosphoric or citric acid. Add the water, then the sugar. While mixing, add the caffeine, if desired. Make sure the caffeine is completely dissolved. Then add the caramel color. Mix thoroughly.
Cola:
To finish drink, take one part syrup and add 5 parts carbonated water.
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Preparation/cooking time: 1 1/2 hours
Servings: 4
Miso marinade adds a rich flavor to this country-style grilled chicken. Thigh meat stays moist and tender, but boned chicken breasts are delicious, too. The chicken can be sautéed in a skillet.
Ingredients:
2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons saké
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken thighs, skin intact
1 tablespoon seven-spice powder (optional)
Directions:
Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.
Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Serves 4.
A good Recipeaonist never gives away the secrets of the trade.
Slap Yo Mamma Meatloaf
Ingredients:
1 Family pack ground beef
1/2 large onion, chopped
1 bell pepper, large
3/4 of a small can of evaporated milk
2 eggs
1 1/2 packages of crackers
A-1® Sweet and Tangy Steak sauce
1 small can tomato sauce
1/2 bottle of ketchup
Glaze:
1/3 cup Dark Karo® Syrup
1/2 cup Ketchup
1/4 cup Brown Sugar
Instructions:
Place ground beef in large bowl.
Add chopped onion and bell pepper.
Pour in a whole bottle of A-1® Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce.
Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl.
Pour in meatloaf mixture and mix with hands thoroughly.
Add enough crackers to make the mixture stick together.
Recipe makes 2 large loaves, so you may split and freeze half.
Mold meat into a loaf in a roaster or similar deep dish pan.
Bake at 350-375 degrees for about an hour and a half, or until it appears to be done.
You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.
Mix glaze ingredients in equal parts or to taste and cover meatloaf with it.
Bake uncovered until coating is cooked. Slice and serve.
Comments: Now, Slap 'yo momma if this meatloaf ain't the bomb!!!!
CREAMY GRITS
This recipe can be prepared in 45 minutes or less.
1 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1/2 cup quick-cooking grits
Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
Serves 2
Hello,
Yes it is. Thanks you.
For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled
Make crust:
Preheat oven to 325F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
Reduce oven temperature to 300F.
Make custard:
In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
Makes sixteen 2-inch squares
EGG FU YUNG
Yield: 6 servings
1 c Barbecued meat your choice *
1 c Fresh bean sprouts
1/2 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/4 c Green onions chopped fine
1/4 c Mushrooms sliced into strips
6 Eggs
1 Salt & pepper to taste
2 c Chicken or beef soup stock
1 g Msg accent (optional)
1 1/2 ts Corn starch
1 Salt to taste
Combine all ingredients except eggs and mix
thouroughly. Add eggs to mixture and blend together.
Heat enough oil to cover bottom of large skillet. Form
patties using approximately 1/3 cup of mixture. Fry
until brown on both sides turning only once. Heat
liquid for gravy in small saucepan. Add remaining
sauce ingredients and cook until thick and bubbly,
stirring constantly. Pour over patties and serve hot.
* Use leftover barbecued pork, chicken, beef or ham.
Pad Thai
Ingredients
8 ounces rice noodles
1 whole chicken breast -- skinned & boned
8 medium shrimp -- shelled
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 pound bean sprouts
3 garlic cloves -- finely chopped
1 egg
4 tablespoons roasted peanuts -- finely chopped
Place rice noodles in a large bowl. Cover with water; soak 30-45 min. C
ut chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sug ar,
lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve
1/4 of bean sprouts for topping; combine remaining sprouts and onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 side.
Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg
is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and
3T. peanuts. Cook and stir over high heat for 2-3 minutes.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with
remaining peanuts.