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Thread: The Recipe Box

  1. #11
    barba crescit caput nescit Phrank's Avatar
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    Quote Originally Posted by Hirlau View Post
    Pickle & Peanut butter Sandwich

    2-slices of white bread, fresh
    1-tablespoon of Jif Creamy Peanut Butter
    1-medium or large, whole Vlasic Dill pickle (can be a Kosher Dill pickle)

    Take the two slices of bread, lay them on a plate. Take a butter knife out of the drawer & scoop out "1" tablespoon of Jif Creamy peanut butter. Use the butter knife to spead the peanut butter on "1" of the slices of bread.
    Next use a sharp kitchen knife to evenly slice the Dill pickle length wise. Place the slices of Dill pickle onto the freshly spread peanut butter. Then cover the top of the spread Dill slices with the other slice of fresh bread.

    You now have a pickle/peanut butter sandwich,,, eat slowly & enjoy.
    That's actually quite the staple here, sheesh, since I was a kid been having those for years and years, worst variant I ever saw on that was a kid that used to bring sardine and peanut butter sandwiches to school. Blech!
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  2. #12
    Moderator Razorfeld's Avatar
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    Phrank, my friend, take note of statement in post #1 of this thread. We're trying to keep this a recipe listing thread only.
    "The sharpening stones from time to time provide officers with gasoline."

  3. #13
    barba crescit caput nescit Phrank's Avatar
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    Quote Originally Posted by Razorfeld View Post
    Phrank, my friend, take note of statement in post #1 of this thread. We're trying to keep this a recipe listing thread only.
    I figured a peanut butter and sardine sandwich is a recipe.
    32t likes this.

  4. #14
    Senior Member blabbermouth
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    I make at least 4/5 lbs of beef jerky a week for family and friends,my smoker runs 24/7.
    New recipe I just tried,Korean sweet hot beef,(is very good)
    Lean beef (I use london Broil cut about 5/16 thick)
    Mix one can of coke (not Diet) with 1/4 cup brown sugar,1/4 cup soy sauce,several tbs of hotsauce,1/2 tea,fresh ground black pepper, 1/2 tea garlific powder about 3 lbs of beef.,marinate for about 10 hrs,dry well with paper towels.
    Smoke on low heat about 18 hrs.
    32t, OCDshaver, Phrank and 2 others like this.
    CAUTION
    Dangerous within 1 Mile

  5. #15
    Senior Member blabbermouth Kees's Avatar
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    This is my favourit recipe box: 100 Best Balti Curries. It is out of print but still available 2nd at Amazon. Authors interviewed the best Balti chefs in Birmingham, UK and looked while they cooked. I have made quite few Baltis using this book and always got restaurant quality dishes.

    For those of us in the US: http://www.amazon.com/gp/offer-listi...&condition=all

    And in Europe: http://www.amazon.co.uk/gp/offer-lis...&condition=all
    Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.

  6. #16
    Recovering truckdriver poppy926's Avatar
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    garlic ranch hot wings

    I fry my wings in a counter top fryer.
    next mix 1 TBS butter or margarine ( I use smart balance butter spread)
    1 tsp finely dice or crushed garlic
    1 tsp ranch dressing powder
    and a couple dashes of hot sauce, I use franks redhot (I put that s*&^ on everything)
    place in a coffee mug and heat in microwave till butter is melted and pour over freshly fried wings.

  7. #17
    Customized Birnando's Avatar
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    Hen or chicken frikassé.

    Boil a hen or chicken in a casserole, 2 hours for the hen, about one hour for the chicken.
    Spice it with some white pepper and salt.

    Remove the bird to cool, then add 6 carrots, two onions, a celery and other suitable vegetables to the stock.

    Boil that for about 15 minutes, then remove the vegetables and put the stock in a bowl.

    In the casserole, add about 5 tablespoons of butter and let it melt.
    Then add about the same amount, or a little bit more of white flour.
    Stir until even and let it cook for a little bit.
    Then add the stock a little at the time until desired thickness of sauce.

    Remove all meats from the bones, then cut it to suitable size and add it to the sauce along with the veggies.
    Add salt and pepper to taste.
    Heat up and it is done.

    Serves well with boiled potatoes.
    A little green on top looks nice, parsley or other herbs.
    Bjoernar
    Um, all of them, any of them that have been in front of me over all these years....


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  9. #18
    Senior Member cosperryan's Avatar
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    This is my ragu recipe which I made a few weeks ago. I am not good at writing recipes as I am not really good at following recipes but I will try to write it down coherently.

    Peeled roma or plum tomatoes. You can use fresh if you want just score the tomatoes with a knife and boil for about 2 minutes then soak in ice water till cool enough to handle and peel. I avoid this and just get a big can, about 100 oz. or so, or peeled san marzano tomatoes. it is much much easier this way. I then put the tomatoes in a blender and blend to a nice puree.

    After the tomatoes are done set them aside. You will need the following ingredients

    Olive oil. 3-4 tbs. worth
    Rosemary and sage chopped.
    One large onion yellow or red finely minced to the consistency of gritty sand
    2-3 large carrots same consistency as the onion.
    2 stalks of celery same consistency as above.
    3 large cloves of garlic gently crushed but still in one piece
    Some dry red or white wine. I use red in the winter and white in the summer of course you can do whatever you want. I usually add about half a bottle or sometimes a whole bottle.

    Now to the meat. I use lamb, pork and italian sausage. I will do 3-4 bone in pork chops, 2-3 bone in lamb chops and 4-6 links of sausage. Remove the casing of the sausage and brown the sausage chopping up into as little bits as you can in the pan. After the sausage is done remove from pan leaving juices in pan. Sear the pork chops in the pan about 3 minutes each side. remove when done and let sit in a deep dish where juices can settle. Same with the lamb. After all the meat is seared let sit in dish for juices to settle.

    Grab a large (8-12 quart) pot. Put on medium low heat add oil and chili flakes, black pepper and salt and collected meat juices. Amounts are up to you on this. Once the oil is heated mix all herbs and vegetables together until onions are translucent.

    Add the meat to the pot and add wine and turn heat up to medium high for 2 minutes. Add tomatoes and bring to a boil then reduce heat to low to keep at a simmer and cover partially. Let sit for 3-4 hours. Stir occasionally I might have stirred about once an hour. Add more salt or other seasonings as desired throughout the hours. Just remember the taste will evolve over time

    Once time has passed pull meat out of sauce and shred. I like the meat to still resemble chunks not be finely shredded but that is just a personal choice. It should pretty much fall right apart. Return shredded meat to pot and stir in to evenly distribute.

    Boil pasta of choice. When pasta is almost done set some sauce aside in a pan and finish pasta in the sauce. Serve in bowl and add as much sauce as you want. I like lots of sauce.

    Oh yeah I forgot about the fennel seeds. I like to add fennel seeds when I add the tomatoes to the pot. I add about a tbs or maybe a little less.
    Hirlau and Lolita1x2 like this.

  10. #19
    Moderator Razorfeld's Avatar
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    Here is the source recipe for egg bread that I deleted. I won't call it Challah since I don't braid it. I just bake it in bread tins because a traditional loaf shape is easier to deal with and no waste.

    EGG BREAD

    2 tbs Yeast
    1/4 cup Sugar
    4 tsp Salt
    3 Eggs, beaten & 1 beaten egg (optional: see note)
    2 cups Warm Water
    1/4 cup Oil
    7-1/2 cups sifted Flour
    sesame or poppy seeds (optional)

    Mix yeast, water, sugar, oil and salt in bowl. Add 3 beaten eggs, 3 cups of flour. Mix well. Gradually add 4-1/2 cups flour to dough. If by hand, turn out on floured board and knead for several minutes (helpful hint: dough is somewhat sticky, thin coat of oil on hands helps). Let rise 1-1/2 hours. Cut in half and roll into 2 oblong loaves. Spread optional beaten egg over top (I sometimes substitute oil for this) and sprinkle with seeds of choice, if using. Let rise. Bake 45 minutes at 375F.

    If you want to make a braided loaf, take each half, cut into 3 strips and braid. Bake on a cookie sheet.

    Some will ask all purpose or bread flour? The only difference between the two is bread flour has more protein.

    I will be experimenting with it to see if I can successfully introduce whole wheat flour into it with out losing character.

    Enjoy!
    "The sharpening stones from time to time provide officers with gasoline."

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  12. #20
    Senior Member joamo's Avatar
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    Banana Bread

    1/2 cup melted butter
    1 cup white sugar
    2 eggs
    1 tsp vanilla extract
    1 1/2 cups all purpose flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup sour cream
    1/2 cup chopped walnuts (optional)
    2 medium ripe bananas, sliced
    1 small can pineapple tidbits, drained (optional)
    pre heat oven to 350 f, 175 c and grease a 9 x 5 loaf pan
    in large bowl mix butter and sugar, add eggs and vanilla and mix well. combine flour baking soda and salt and stir into butter mixture until smooth. Fold in sour cream, bananas and optional ingredients. Spread into prepared loaf pan.
    Bake for 60 minutes or until a toothpick inserted in center of the loaf comes out clean. Cool loaf 10 minutes before removing from pan and place on wire rack to cool completely.

    Bananas Foster Pancakes

    2 eggs
    1 cup milk
    3/4 cup packed dark brown sugar
    1/3 tb vanilla extract
    1/3 tb rum flavor
    1 1/2 cup flour
    1 tb baking powder
    1 tsp oil
    1-2 ripe bananas mashed

    mix all together and gook on griddle.

    We eat them with just maple syrup but you could slice bananas on top and make a simple brown sugar syrup as well.
    Lolita1x2 likes this.

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