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Joined: May 30, 2002 Posts: 495 Location: Ohio - USA
Posted: Thu Feb 24, 2005 9:35 am Post subject: Recipe for destruction - Round Table
Alright you were all warned from the beginning that this was going to happen, well, it has. Just as a switch, for a more relaxed pull up a chair (dinner chair that is ) type of discussion.
You guessed it, your super secret, family, signature recipee. Desert, main dish, appetizer whatever it is as long as we can eat it we want to see it.
Now mine was originally my mothers, but like always mom's could always use a little improvement.
Sharby's Baked Beans
here's what you'll need
1 can (16oz or so) Big Johns baked beans w/fixin's
1 can (16oz or so) Busch's baked beans (any type you prefer, I like the original or bold/spidey er spicey)
1 small green pepper
1 small white/yellow onion
1 cup +/- brown sugar
mustard
ketchup
tobasco
(my wife is picky so...) slice 1/4 of the green pepper into 1/4 strips (roughly) finely dice into teeny tiny little pieces
Slice the onion into four 1/4 slices, again finely dice into teeny tiney pieces (remember my wife is picky)
In a 6x9 or so baking dish mix both types of beans, pepper, onion and brown sugar. Now comes the fun part, with the ketchup (squeeze bottle) make 4 or 5 big ovals in the dish, next with the mustard make 1 big zig-zag pattern from right to left (I'm left handed....and yes you have to go right to left or it won't taste the same!). Finally add a couple dash's tobasco. Cover in foil and bake at 325 degrees for about an hour, let sit for about 1/2 an hour (I like mine to thicken up a bit).
Most of the time I just make these for family events...there fore the 1.5 hours.....1 hour cooking, put in car, 1/2 hour drive time...eat
Now the Deviled eggs are my sisters....she'll have to tell you those
Posted: Fri Feb 25, 2005 8:36 am Post subject: Re: Recipe for destruction - Round Table Porcipine Meatballs
Ok... I'll bite.
Porcipine Meatballs
(No porcupines will be hurt. )
You want enough chopped meat to make meatballs to reasonably fill your frying pan.
Toss the meat in a bowl, 1 egg, tomato paste, and shake in Minute Rice until you've added roughly half again the volume of the meat.
Prep the frying pan with a thin layer of your favorite tomato sause. Do Not heat yet. You should also place of thin coat of your favorite diced mixed vegtibles on the bottom of the pan. I ussually prefer Frozed Bird's Eye or Green Giant. But canned or fresh work as well.
Roll and place you're meat/rice balls into the pan. You want to pack them comfortably. Not too tight, not too loose.
Add more vegitables and rice on top of them and between them, then pour more tomato sause over everything until the pan is full without worry of boiling over.
Cook at a LOW heat with lid on for at least 45 Min or until meat balls are cooked though and through.
The rice will suck up the sause and jucies from the meat makeing a rather dry meat ball. You may also want to add some garlick and onion powder to the meat.
I've also had success using Chopped Turkey meat as you would use to make a turkey burger.
Joined: May 31, 2002 Posts: 11 Location: California, USA
Posted: Sat Feb 26, 2005 11:00 am Post subject: Re: Recipe for destruction - Round Table
OK, I'm a bachelor so I don't have much so I'll share two of my favorites...although perhaps not to everyone's taste:
B-B-Q Rattler
Simple, take one large rattle snake and remove head and tail then slice down the belly and carefully peal off the skin starting from the front.
Now chop the meat (bones and all) into short steaks about 4 or 5 inches long.
Marinade in BBQ sauce, add spices to taste.
Throw on BBQ grill until cooked
Enjoy! Mmmmmm Mmmmmmm
(low in fat too!)
Lemon Butter Shark
Take 1 to 2 inch thick shark stakes (any species will do, Thrasher is very tasty!)
Melt some butter and add lemon juice.
Cover the shark with the lemon butter and let sit for 15min.
Throw on BBQ. About 8 to 15 min, cut steaks to be sure they are throughly cooked.
alternate: you can add some garlic clove for extra zing!
Put on plate with your favorite veggie and Enjoy!
I am a person who does not have much time to cook but likes my meals as gormet as i can get them......so i use a lot of pre packaged stuff in them....here's a little recipie of mine that get raves even from the culinary school chef in my household
Lemon Chicken Bake
(you can alter this recipe to feed any amount of people)
What you will need........
4 chicken leg quarters or breasts (you can use boneless if you prefer)
2 pkg chicken gravy mix
2 cubes chicken bullion
1-2 cups rice....depending on how many servings you are making (I prefer using Basmati rice, you just cant mess it up)
2 bunches green onions
juice of 2 large lemons(about 1/4 cup if you are using the "real lemon" concentrate in a bottle)
2 teaspoons minced garlic
1/4 cup chopped cilantro
1 tablespoon soy sauce
1/2 cup fresh mushrooms
2 tablespoons butter
Pre heat oven to 350 or 400 depending on if you are using gas or electric (400 for gas)
Marinate chicken in about 3 tablespoons of lemon juice and soy while you are chopping up everything else and season chicken with your favorite seasonings ( I like to use Mortons Natures Seasoning blend or a cajun seasoning if i want it spicey)...and a little garlic powder (powder not salt...garlic salt will make it too salty)..
let this all sit while you chop up the onions, mushrooms and cilantro
Sautee the minced garlic,1/2 of chopped onions, cilantro and mushrooms in butter until the onions are becomming transparent and set aside......place chicken in baking dish....there will be marinade left over from the chicken DO NOT throw it out...you will be putting it back over the chicken before it bakes....take the sauteed vegies and spread them over the chicken ....pour the marinade back over the top....place in oven and bake until the chicken is half-way done about 20 min and browning on the outside
cook your rice as normal but add chicken bullion and the second bunch of chopped onions to the water.....prepare both packets of chicken gravy per instructions on the package only substitute the remainder of the lemon juice for part of the water.....you should have 2 cups of gravy mix....
take the chicken out of the oven there should be a bit of pan juices on the bottom and drain off the oil and combine pan juices with gravy mix....combine 1 1/4 cup of gravy mix with rice...(at this point you can add cooked brocolli and more mushrooms if you prefer)
place all in baking pan that you baked the chicken in with the chicken on top...cook another 15 min...pour remainder of gravy over it all and bake until chicken is done......
now i know this sounds complicated and takes a long time but the entire process if you time everything right takes only about an hour....depending on how your oven cooks
I will warn you this is lemony and if you are one of those folkes who likes it hot and spicy use the cajun seasonings on your chicken and just a touch of cayenne pepper...you can modify this recipie for any amount of people by increasing all the ingredients by 1.....hope you guys will like it
Oh I almost forgot.. you can modify this to a "smothered lemon chicken recipe by just using the bonesless chicken, sauteeing and cooking everything in a frying pan on the stove top....cuts of about 15 min of cook time...and you pour the chicken and gravy on top of the rice after it is done
Joined: Jun 10, 2002 Posts: 787 Location: Ontario, Canada
Posted: Sat Feb 26, 2005 3:04 pm Post subject: Re: Recipe for destruction - Round Table
My favourite recipe:
1. Take 1/2 cup of chocolate chips...
2. Mix with 1/2 cup of roasted, unsalted peanuts.
3. Eat. _________________ Jim Harnock - ODS
www.OrcaDesignStudios.com
Posted: Sat Feb 26, 2005 6:51 pm Post subject: Re: Recipe for destruction - Round Table
igohigh wrote:
OK, I'm a bachelor so I don't have much so I'll share two of my favorites...although perhaps not to everyone's taste:
B-B-Q Rattler
Simple, take one large rattle snake and remove head and tail then slice down the belly and carefully peal off the skin starting from the front.
Now chop the meat (bones and all) into short steaks about 4 or 5 inches long.
Marinade in BBQ sauce, add spices to taste.
Throw on BBQ grill until cooked
Enjoy! Mmmmmm Mmmmmmm
(low in fat too!)
Man! If you don't like the meatballs, just say so.
Posted: Fri Mar 04, 2005 6:37 pm Post subject: Re: Recipe for destruction - Round Table
hey guys what happened to the recipies...ok so the first one i sent was a little long .....here is a short one for pasta sauce and maybe we can get this starte up again
GarlicHerb Chicken alfredo sauce
1pkg of chicken gravy
1pkg of alfredo sauce
1tbls of butter
1teaspoon lemon juice
4 tbls of garlic herb seasoning
follow all instructions on gravy mix packages...mix the two together add the garlic herb seasoning (using McCormick's in the seasoning salt section) add butter and lemon juice last...pour over your favorite pasta and serve with any meat you like
I just found this page and have one for you all
HAM & CHEESE SANNY's
1/2 lb cubed ham
1/2 lb cubed cheddar cheese
2 hard boiled eggs
1/2 cup sliced green olives with pimento
1/3 cup sliced scallions (green onions)
3 Tbl mayonaise
1/2 cup chili sauce
Mix and stuff hamburger buns.
wrap in tin foil and freeze for later.
to heat 400 degrees, 10 minutes for thawed and 30 minutes if frozen. makes 10-12 sandwiches.
this receipe sounds strange but is really addicting once you try them
jeeperz
Joined: Jun 28, 2004 Posts: 190 Location: between here and insanity
Posted: Wed Jan 11, 2006 8:55 pm Post subject: Re: Recipe for destruction - Round Table
Cool, recipes!
Couldn't decide which of my two favorites to post, so here's both of them. the first is a little work, the second is a no-brainer.
____________________
Upside Down Fettucini
1/2 lb lean ground beef
1/4 cup chopped onion
1 clove garlic minced (optional)
16 oz can of minced tomatoes
1 tbs shredded oregano leaves
salt and pepper (optional)
3/4 cup shredded mozzarella cheese (or more)
1/2 cup parmesan cheese
3 eggs
2 tbs melted butter
2 tbs shredded parsley
1/4 tsp garlic powder
8 oz Fettucini noodles
Brown meat, pour off excess fat. Add onion and garlic clove and cook until onion is limp. Stir in can of tomatoes and oregano and salt and pepper (optional). Bring to a boil ad then simmer over med-low heat for 20 minutes stirring occasionally.
Start cooking the noodles.
After 20 minutes, take the meat and veggie mixture off the heat and sprinkle with about a third of the mozzarella and half the parmesan. Set aside.
Before the noodles are done, beat the eggs together in a good sized bowl (one that will hold all the noodles without sloshing). Stir in melted butter, parsley, garlic powder, and the rest of the parmesan and mozzarella. When the noodles are finished, drain them and then add them to the bowl. Toss together to mix.
Pour the egg and noodle mixture over the meat mixture in the skillet. Cover and simmer over medium low heat for 25 minutes.
When finished, take off heat and let stand for 10 minutes.
Invert the pan onto a serving platter. Sprinkle the top with parmesan and parsley to taste. Cut into wedges and serve.
Stores great and is even better the next day, hot or cold.
_______________________________
Company Chicken
9x13 inch casserole baking dish
4-6 skinless, chicken breast halves or 1/2 lb chicken pieces
2 cans condensed cream of chicken soup
1 teaspoon curry powder
1/2 cup grated Parmesan cheese (can't you tell I LOVE cheese?)
2 cups of rice
4 cups water
1 tbs Chicken stock (Dry Boulioin may be subsittuted)
1 tbs shredded parsley
Preheat oven to 350 degrees.
In a medium bowl, combine the soup, curry powder and cheese. Mix well.
Spread a thin layer over the bottom of a 9x13 inch baking dish. Place chicken in dish and spread remaining mixture over it, covering liberally.
Cover dish with foil and bake at 350 degrees for 35 to 40 minutes or until chicken is cooked through and no longer pink inside. Remove cover for last 10 minutes of baking to lightly brown the top. Allow to cool slightly (sauce will start to thinken)
While the chicken is cooking, mix the parsley and chicken base with the water, bring to a boil, and use it to prepare the rice as per directions.
Chicken can be served over rice or with rice as side. The rice plus the sauce is the best part _________________ "Flash, quit heckling the supervillain!" - Green Lantern
The Ether Forge: http://www.stkp.com/POSER/
Posted: Sun Jan 15, 2006 7:42 pm Post subject: Re: Recipe for destruction - Round Table
Ok, here's mine: Armadillo Ar**hole Chili.
First, procure a sufficient quantity of armadillo ars*holes. Normally, I buy them, but for some odd reason, HEB in my area must've quit stocking them since I last made chili. I believe the exact words of the girl behind the meat counter was "You're looking for Armadillo WHATS??? (00) Eeewwwww..."
Gurls. There'd be a bounty on 'em if...
Took me a long time to finally locate enough armadillos. Since it was winter, I really didn't - in the end I gave up and used beef. I'll bet you're relieved...
Armadillo Ars*hole Chili -
Ingredients, more or less: *
- 2.5 - 3.5 pounds coarsely ground armadillo ars*holes. Or armadillo meat, if you're squeamish. [Today however we use ground beef.]
- 1.5 lb finely cubed/diced pork shoulder or loin. Since I'm still living off of the 350 odd lb razorback from earlier this year, I used pork shoulder from that.
- 1+ pounds of stew meat or cubed venison. Since I didn't manage to bag a deer this season, we'll use stewmeat and call it "Deeralo" ;]
- 1 red onion, thinly sliced.
- 3 garlic cloves, finely diced.
- 1 beer. I like to use mexican beer for chili, so since HEB was out of Dos Equis, I used a 24oz Corona Gold. Suit your taste though... it's hard to hurt chili with beer.
- a half a dozen Roma tomatos.
- two to three 10oz can of tomato sauce
- One can of Rotel chili tomatoes
- One can of Diced tomatoes
- Assorted peppers from lethal section of grocers
- 1 can of tomato paste
- 1 can of whole stewed tomatoes [Optional - you may not need them by this point]
- 3-5 tablespoons chili powder
- 2-3 tablespoons ground cumin
- 2 tablespoons instant beef bouillon [Or two boullion cubes, or can make own bouilliabaise]
- 2 Dried Mexican oregano
- 2-3 teaspoons paprika
- 2 teaspoons sugar
- 1 teaspoon unsweetened cocoa [I use unsweetened chocolate chips]
- 3/4 teaspoon ground coriander
- Fresh cilantro
- A peeled fresh lime
- package of mazala flour. I tend to hijack it from one of the "chili fixins" kits if I'm out
- teaspoon cornmeal
- 1/2 teaspoon celery salt
- salt
- dash of cayenne pepper
Quote:
* - Best way to collect armadillos is with a .22 in the summer/fall. Check your local regulations. It takes a lot of armadillos to yeild enough arseholes to add up to 3.5 lbs.
Additional ingredients:
- assorted sauces for marinating meats, cooking oil of preffernce, butter or margarine.
- milk
- Lemon juice and Sunny Delight.
- regular salt and ground black and white pepper.
- Ground beef sausage and fried bacon
- White flour. [Or whole wheat - I'm not prejudiced]
Implements of Destruction:
- BIG pot. This makes a LOT of chili. And you'll probably want some freezer bags to put what's left over up for later, or to use as chili-starter for additional/future batches. Note: It's embarrassing to discover part way through that you haven't enough pot.
- Several skillets for browning things, Assorted bowls and cups, cutting board, GOOD chef's knife, and paper towels for draining things.
NOTE: ALL measurements are approximates, as noted before, I cook to taste, not "by the book". Add spices [and *especially* peppers] a bit at a time, let cook, add more as needed until you're satisfied with the taste. You can easily add too much of something, you can #not# remove it once it's in. Take notes as you go so that if you hit a mixture you especially like, you can save that for a recipe to work from. Especiall if you're going to do chili cookoffs ever.
NOTE #2: "Assorted peppers" means just that. Use what you like. Me, I tend to wander through the mexican foods section of the veggie dept when I'm getting ready for chili going "Oooohh pret-ty! MINE! My preeeccccciousss... " ;]p~~
Some favorites are habaneros, the long waxy green sweet peppers, the fat round orange little Hungarian wax peppers [CAUTION! Lethal, and they're usually around $0.69-0.79 a *pound*. And a pound is a heckofalot of them. 1/8 to 1/4 pound is way more than plenty]. And the big red-black dried peppers. Pepperochinnis are good, as are the small green peppers.
I tend to not use jalapenos in chili any longer, but that's my taste. Use 'em if you like 'em. I eat them stuffed on the side.
NOTE #3: Texas chili doesn't have beans in it. Beans go on the side. Only damnyankeechili has beans in it. Total recipe with a pot of beans on the side feeds small platoon of mercenaries for a couple of days. *grin* If you have kids, it may not last as long...
Preparation:
1. First, mix some worchestershire sauce, OJ, lemon juice, touch of honey, salt, pepper, a half an O'Doul'S Amber, and some Grilling Sauce in a bowl with a whisk til blended well. Use a grater to grind in 1-2 of the small orange peppers, and blend. This is the marinate for the stewmeat or cubed venison: dump in the meat, add water til covered and stir well, and then let marinate overnight.
2. Second, set the cubed/ground pork to soak in milk, also over night in the fridge. Milk tenderises pork nicely, and it takes off some of the gamey taste on feral pig.
3. The next day, after everything's marinated, lay out several plates, your skillets, BIG pot and a small one, and a roll of Bounty. ;]
4. Slice the red onion thin, and brown it in butter in a small pot. Dice it finely after it's browned and set it aside.
5. Take three eggs and a dash of the beer, some salt and pepper, and beat throughly: this is for breading things. Lay out a big plate with flour.
6. Heat a skillet to Hot [water spalls across the surface] and add oil. Thinly slice the Roma tomatoes and several of the big sweet peppers, dunk in egg batter, roll in flour, and fry 'em. Set on plate with paper towels to drain grease.
7.In big pot, dump all of the tomato sauces, diced tomatoes, tomato paste, about 3/4 of the bottle of Dos Equis or Corona, and set to heat on a low fire. Add diced red onions, *some* of the diced garlic, and some of the spices and stir well. While that's simmering....
8. Bread about half of the marinated stew meat and brown it in a hot skillet in oil. Set it to drain, and brown the rest of it... draining it also. Do likewise for the pork.[Some people like to keep a couple of tablespoons of grease to add into the chili. Me... I like my chili as non greasy as possible: it picks up enough just from the residual oils on the meats, so I drain everything.]
9. Brown the ground meat [beef, armadillo, whatever...] and drain it. Add the drained ground meat along with chili powder to the sauces simmering.
10. Either clean skillet, or use second one, and take one of the big dried peppers and warm it in butter til it's pliable.
11. Take blender and pour in about a cup of lemon juice with a dash of OJ. Break up the red-black dried pepper into blender. Addin more of the diced garlic. Add about 4 of the orange wax peppers, habaneros, the peeled lime segments, and whatever other peppers you want to use. Add cilantro. Puree.
WARNING! This stuff is now HOT. When you open the blender, small lowflying birds will drop dead over your house. Flying insects will veer off and find something else to do. Yankees in the same county will need gas masks. USE WITH CAUTION. ;]
12. Fry the bacon, and drain and then crumble.
Now's the fun part. Take the lid off of the simmering pot of sauces and ground meat, and add in the pork and the stewmeat/venison. Add the crumbled bacon. Set the fried tomatoes and peppers on the cutting board and dice them well, then dump them in. Add the sugar. Take the boullion cubes or bullion, and a handful of the cohoclate chips and put them in a cup with warm water and nuke 'em in the microwave a couple of minutes til soft, stir well, and add that in. Add in the rest of the beer. Add in a couple of tablespoons of the armadillio marinade. If you want to use beef sausage for flavoring, brown, chop that up and add it. Stir well.
Add in a *LITTLE* bit of the pureed peppers/cilantro mix. Not much. Stir well and taste. If it can stand it, add some more and repeat. Stop there, and slowly bring the chili to a boil, stirring constantly. Cut the heat to very low, and let simmer.
Slowly add in the rest of the spices and the garlic to taste as it cooks.
I'll cook chili all night [or day] on a low heat, simmering, slowly adding in more spices and pepper mixture and chili powder until it's done to my tastes. If you like it *HOT* hot, you can hit 7-Alarm this way. If you like it mild, then doing it this way will keep you from getting it too hot. Always good to add some, and then let simmer a bit after stirring spices in, then taste before adding more - peppers and spices get hotter as they cook.
Add in the mazala flour and the cornmeal as needed to thicken as it cooks.
Browning the tomatoes and sweet peppers isn't neccessary - you can make good chili without doing it - but I find that breading and frying them adds a good taste. You can also add in a dash of bourboun if you wish for taste. Can't hurt chili with whiskey either. ;]
Serve with tortillas, black beans, tortilla chips, stuffed jalapenos and cornbread, after grating monterry jack over the top of the bowls of chili.
A final note... For the chili novice, if you're just making chili to eat, as opposed to impressing chili cookoffs, or winning chili contests, then I've found that a can of Austex chili makes a good base for a starter before you start adding in the tomato paste and sauces and spices. It's bland enough to not color the final taste, and it seems to have a lot less "mystery meat" in it than other brands. That'd no doubt shock hell out of the purist, but wah - we're after feeding the face here. Use what works best... cooking's supposed to be fun and to taste good, not be a purists game.
- Ironbear
PS: I started to add a disclaimer to the effect of checking to make sure you know the health hazards of eating armadillo... and then I reflected that anyone who lifts a recipe called "Armadillo Ars*hole Chili" off the net and takes it at face value probably needs pruning from the shallow end of the genepool anyway. Use beef or venison, or buffalo, unless you're sure you know what you're doing, m'kay?
Joined: Jun 28, 2004 Posts: 190 Location: between here and insanity
Posted: Sun Jan 22, 2006 7:26 pm Post subject:
Damn... how many armies does that chilli feed? _________________ "Flash, quit heckling the supervillain!" - Green Lantern
The Ether Forge: http://www.stkp.com/POSER/
You didn't tell me I was supposed to post the multiple serving recipe... _________________ "I'd add a legitimate comment here, but that would mean reading everything, which I have no patience for." - Slynky
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Man! If you don't like the meatballs, just say so. 
