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Originally Posted By douglasmorris99:
Originally Posted By cckw:
Great! I've been waiting for your return. This is way below you, but I really like it... My question is on the spice mix: Hooters wings suck, but their Cajun spice was a great blend. Can you help me with such a spice mix for my home cooking? It was not hot, and not blackened, those are the two things I generally associate with cajun. So from this feeble explanation can you help? HOOTERS a chain store a store made for the blantant manupulation of Man by scantily clad young women in tight too small shorts and Tshirts??? Culinary challenges not withstanding... we should both be ashamed,, you for going there and me FOR NOT THINKING OF THE IDEA FIRST... 
HOoters Hot Wings Vegetable oil (for frying ) 1/4 cup butter 1/3 cup Crystal Louisiana Hot Sauce 1/4 teaspoon ground pepper 1/2 teaspoon garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/3 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wing piecesOn the sideBleu cheese dressing Celery sticksHeat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.Combine the flour, paprika, cayenne pepper and salt in a small bowl.If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.Remove the wings from the oil to a paper towel to drain. But don`t let them sit too long, because you want to serve the wings hot.Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese CHEF Just to clarify, Is this the regular hot wings, or the cajun variety? (and thanks!) |
I want to buy WW-2 items, especially German. PM or e-mail me.
I grew up in a liberal household, that's how I know that sh*t doesn't work.
I grew up in a liberal household, that's how I know that sh*t doesn't work.
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Originally Posted By cckw:
Originally Posted By douglasmorris99:
Originally Posted By cckw:
Great! I've been waiting for your return. This is way below you, but I really like it... My question is on the spice mix: Hooters wings suck, but their Cajun spice was a great blend. Can you help me with such a spice mix for my home cooking? It was not hot, and not blackened, those are the two things I generally associate with cajun. So from this feeble explanation can you help? HOOTERS a chain store a store made for the blantant manupulation of Man by scantily clad young women in tight too small shorts and Tshirts??? Culinary challenges not withstanding... we should both be ashamed,, you for going there and me FOR NOT THINKING OF THE IDEA FIRST...
HOoters Hot Wings Vegetable oil (for frying ) 1/4 cup butter 1/3 cup Crystal Louisiana Hot Sauce 1/4 teaspoon ground pepper 1/2 teaspoon garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/3 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wing piecesOn the sideBleu cheese dressing Celery sticksHeat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.Combine the flour, paprika, cayenne pepper and salt in a small bowl.If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.Remove the wings from the oil to a paper towel to drain. But don`t let them sit too long, because you want to serve the wings hot.Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese CHEF Just to clarify, Is this the regular hot wings, or the cajun variety? (and thanks!) to the best of my knowledge,,,with the types of peppers used, cayenne, black and paprika,,,yes,,all ingrediants in basic blacking spice as well.. I may have given a pasta recipe I favor here somewhere,,cajun blackening spice, tossed with real butter, mushrooms and shrimp,,,food for the Gods I tell ya |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Pasta came up for storage food in the forum and I assume we are all ham and turkied out by now and for those cold winter dinners, not much beats a big steaming bowl of spaghetti I think it runs right there with the comfort foods of chili, beef stew etc most of us grew up with
Pasta is good quick and easy high carb food and just about anyone short of a gut-wound can and will eat pasta if with nothing more than tossed with olive oil or fresh butter. so I thought I would list a few quick preperations for pasta, you can sub Any pasta form into the recipe you wish, recipes are aimed for the survival pantry and or fresh garden availability from regional foraging or your own garden shrimp can be subbed to chicken, chicken for turkey, turkey for quail, quail for sparrow, sparrow for starling etc.. CAVATINI 2 c. mixed pasta 1 (16 oz.) can whole tomatoes 1 (16 oz.) can tomato sauce 1 lb. sausage (can substitute ground chuck) 1 (12 oz.) pkg. Mozzarella cheese, shredded 1 pkg. pepperoni, sliced 1 clove garlic 1/3 c. chopped green pepper 1/3 c. chopped onions 13 x 9 inch pan In skillet, add onions, green peppers, garlic, and sausage; brown all ingredients. Once browned, add tomatoes and tomato sauce and half of the pepperoni. Simmer together for 10 minutes. In separate pot, boil water and add pasta; cook according to directions. Once cooked, drain pasta and place in bottom of pan that has been coated with vegetable oil spray (Pam). Sprinkle half of the Mozzarella and then layer with tomato sauce mixture; spread evenly and then top with remaining pepperoni and cheese. Place in 375 degree oven and bake for 20 minutes. PASTA FASSOREL 1 sm. onion 3 to 4 cloves garlic Olive oil (to cover bottom of pan) 2 cans Hunts tomato sauce 2 cans water Salt, pepper 1/2 tsp. oregano 1 tsp. parsley Garlic salt 2 tbsp. cheese, grated 1 can white Italian beans Ditalini pasta (tubes) Saute onion and garlic until lightly brown in olive oil. Add sauce, water, sugar and cheese; boil 1 hour. Add beans, boil 10 minutes. Cook pasta and add to sauce (cook pasta in sauce). Serve with additional cheese, pepper and Italian bread. STIR-FRY VEGGIES OVER PASTA 1 lb. spaghetti 1 head cauliflower 1 bunch broccoli 1/2 lb. mushrooms 2 red peppers 3 carrots 6 tbsp. oil 2 tsp. cornstarch dissolved in 1 c. water PREPARE 2 SETS OF SAUCE: 1/2 tsp. salt 2 tsp. sugar 1/2 tsp. pepper 4 tsp. oyster flavored sauce 2 tsp. sesame oil 2 tsp. soy sauce Cut veggies into bite size. Boil cauliflower, broccoli, carrots until tender. Set aside to drain. Prepare spaghetti and drain. Heat up 4 tablespoons oil in wok or pan. Mix spaghetti with 1 set of the prepared sauces. Pan fry until dry and place on plate. Heat up 2 teaspoons oil in wok. Pan fry mushrooms and pepper until tender. Add all cooked veggies. Mix in the 2nd sets of sauce. FETTUCCINE WITH SHRIMP, PANCETTA, AND WHITE WINE 6 tablespoons butter 1 shallot, chopped 1 clove garlic, chopped 20 shrimp 1 cup white wine 1½ cups heavy cream 1 tablespoon flour 1½ cup Parmigiano-Reggiano cheese 1 package pancetta, lightly crisped 1 lb fettuccine, cooked Melt butter in a pan, add shallot and garlic. Sauté for one minute then add shrimp. When shrimp is half cooked, add wine to the pan. When the shrimp is cooked, remove it from the pan. Whisk in heavy cream and flour. Bring to a boil and simmer until the sauce is slightly reduced and thickened. Put shrimp and pancetta in sauce. Add in the pasta and 1 cup of the Parmigiano-Reggiano. Stir until the pasta is coated with sauce. Top with the rest of the cheese. PENNE PASTA WITH VODKA SAUCE 1/4 lb. diced pancetta (Italian bacon), subbing american bacon here will change the recipe greatly, not advised, Candian bacon, maybe. 1/4 c. butter 1/3 c. vodka 1/2 c. freshly grated Parmesan cheese 1 lb. penne pasta 1 1/2 c. heavy cream 1 1/2 c. tomato sauce Melt the butter in a large frying pan. When the butter foams, add the diced pancetta. When the pancetta browns slightly (takes 2 to 3 minutes), add the vodka and stir. After the alcohol burns off, stir in the tomato sauce and cream (the alcohol only takes a minute or two to burn off). Stir continuously for 5 - 8 minutes. Place drained pasta into frying pan, add Parmesan cheese, and mix thoroughly for about 2 minutes PASTA WITH MUSSELS 10-20 mussels 3/4 c. olive oil 4-5 plum tomatoes, crushed 3-4 garlic cloves, chopped fine 1/2 c. chopped parsley 1 lb. linguini or other pasta 1 tbsp. salt Place scrubbed mussels in a pan with oil, tomatoes, garlic and parsley; mix well. Cover pan and cook over medium heat until mussels open; cook 6 more minutes. Remove mussels and cook sauce 6 more minutes, uncovered, over low heat. Meanwhile, cook pasta al dente; drain. Place pasta on a large platter and pour sauce over top. Top with opened mussels. Add more fresh parsley if desired. Serves 4. PASTA PRIMAVERA 1 1/2 c. broccoli florets 1 1/2 c. baby snow peas, if large, cut in half 6 med. asparagus stalks, peeled and cut in 1 1/2 inch pieces 1 c. fresh peas 1 c. zucchini, thinly sliced on the diagonal 1 lb. spaghetti 3 tbsp. olive oil 2 tsp. minced garlic 1/4 c. minced Italian parsley 10 lg. mushrooms, sliced 1/2 c. freshly grated Parmesan cheese 1 c. heavy cream 1/3 c. minced fresh basic leaves or 1 tbsp. dried 1/3 c. chicken broth or as needed Freshly grated Parmesan cheese 12 cherry tomatoes, halves Salt, fresh ground pepper 1/3 c. pine nuts 1/3 c. butter To prepare vegetables, you can blanch broccoli, snow peas, asparagus, fresh peas, and zucchini separately. Set blanched and crisped vegetables aside. This can be done up to 4 hours ahead, covered and kept in refrigerator. Or, you can thaw out frozen vegetables. Or, you can use your microwave to defrost frozen vegetables. Cook the pasta in plenty of rapidly boiling salted water until al dente. Drain and reserve. Meanwhile, heat 1 tablespoon of the oil in a large frying pan. Add the tomatoes, 1 teaspoon of the garlic, salt, pepper and parsley and cook over medium heat, stirring constantly, for 3-4 minutes or just until the tomatoes are soft but still retain their shape. Remove from heat and set aside. Heat the remaining oil in another large frying pan or flat saucepan large enough to hold all the vegetables. Add the pine nuts and cook until just golden brown. Add the remaining 1 teaspoon of garlic, the prepared vegetables, and the mushrooms and simmer over low heat for 3- 5 minutes or until heated through. Remove from heat and keep warm. Melt the butter in a saucepan large enough to hold all the vegetables and pasta. Stir in the Parmesan cheese, cream and basil and cook over low heat, stirring constantly, until the cheese is melted. Add the pasta and toss to coat thoroughly with the sauce. If the sauce is too thick, thin with chicken broth, adding 2 tablespoons at a time. Add about 1/3 the vegetable to the pasta and toss again. Place on large platter and top with remaining vegetables. Top with cherry tomatoes. Serve immediately, with more freshly grated Parmesan. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Cockatoo:
Chef: Thanks for the Mother Sauce recipes! Now I have the basic blueprints to RULE THE WORLD!  YOur gonna have to arm wrestle the new Messiah for that rule the world thing, I am too old and gave up the thoughts of such things and both of ya can just leave me alone..  ..
But your very welcome...CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By MOS2111:
I am going squirrel hunting for the 1st time. How should I prepare them so that the wife and I might want to continue to eat them.... first thing your going to want to do is SKIN THEM, shaving them just doenst work..
Squirrel is cooked about any way you would prepare chicken, roasted, grilled, fried, Fried I believe being the most common, and as with all wild game, soaking in buttermilk or white wine or other Light, low acid marinade will help give it a cleaner taste and make the meat a bit more palatable to the tooth..Lastly I recomend you wash the final cleaned animal in a 30 min, 20% vinager bath, followed with a clear water rince even if you think the meat is clean, just to be safe. Have a bountiful HunT CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
PIE
yes,,I said it and I will say it again.. PIE 
sweet or savory,,every one loves PIE.. 
light, crisp, pastry filled with fruits and custards flavored and sweetend and handled with care PIE Pumpkin, apple, coconut, blueberry, boysenberry, strawberry, Lemon chess, keylime, fresh delicious pie...all start with shortcrust Yield Makes 1 double crust for a 9-in. pie (or 2 single-crust 9-in. pies) Ingredients 2 1/2 cups flour 1 tablespoon sugar 1 1/2 teaspoons salt 7 tablespoons very cold butter, cut into small pieces 7 tablespoons very cold shortening, cut into pieces Preparation 1. Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces. 2. Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight. Pie Crust Without Fear: Even experienced cooks can find it intimidating to make pie pastry. The following tips will help you turn out a terrific crust with ease. Keep the dough cold and the butter chunky. For a flaky crust, keep the butter from melting into the dough before baking. Why? Those bits of butter, which should be roughly pea-size, are meant to melt in the oven, giving off steam that creates flaky pockets. If the dough seems to be softening too much as you're working with it, throw it in the refrigerator for 15 minutes. As you roll out the dough, you should see veins of butter running through it. Roll out from the center. It's much easier to roll dough into a circle if you work from the center out to the edge in all directions. Don't overdo it. Overworking the dough and using too much flour can make pie crust tough and dry. Try to keep a light hand with both, rolling just enough to reach your desired size and using only enough flour to keep the dough from sticking to the counter. This is where a one handed sifter comes in handy, maximum coverage, minimum distribution OR Use store-bought dough. If you're short on time (or patience), you can always use ready-made dough. I like Pillsbury Just Unroll refrigerated pie crusts and there are one or two decent, and I mean decent, boxed just add water doughs on the market. Crimp the edges. Crimping or fluting the edges of a double-crust pie seals the dough and keeps the filling from leaking out during baking. Even on a single-crust pie, crimping can create a helpful dam effect. There are many good techniques, but our favorite is to pinch the dough around the index finger of one hand using the thumb and forefinger of the other or using a fork to bring the top and bottom edges together.. lastly, That nice shiny finish you see on TV is from oil wiped on the crust for the sake of camera angles etc...YOUR secret it to use a pastry brush and brush, sweetened egg white Immediatly out of the oven on the top of your pie.' this will glaze and give you a nice shiny top.. one egg white whipped but not frothy to 1 tsp of sugar and a very LIGHT coating,, to heave and it will flake up and look like....well flakey...not harm no fowl, if that happens just ball up a paper towel and brush of the flakyness.. 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chocolate covered cherry pieYield
8 Servings (serving size: 1 slice) Ingredients 2 cups semisweet chocolate morsels 1/2 cup whipping cream 1/4 cup butter, cut into pieces 1 (9-inch) chocolate crumb piecrust 1 (21 oz.) can cherry pie filling 1 (8 oz.) package cream cheese, softened 1/3 cup powdered sugar 1 large egg 1/4 teaspoon almond extract 16 maraschino cherries with stems 2 cups whipped topping, thawed Preparation 1. Preheat oven to 350 degrees. Microwave chocolate morsels and cream in a glass bowl on medium for 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, for 5 to 10 minutes or until mixture is a spreadable consistency. 2. Spoon half of chocolate mixture into piecrust. Cover and chill remaining chocolate mixture. Spoon cherry pie filling evenly over chocolate mixture in piecrust. Place pie on a baking sheet; set aside. 3. Beat together cream cheese, sugar, egg and almond extract at medium speed with an electric mixer until smooth. Pour evenly over cherry pie filling. (The pie shell will be full, but it will not overflow when you bake it.) 4. Bake for 30 minutes or until center is set. Remove pie from oven and cool on a wire rack. Cover and chill for 8 hours. 5. Microwave reserved chocolate mixture at medium power for 1 minute. Stir until spreadable. Dip cherries in chocolate mixture and let them firm up on a sheet of wax paper for 15 minutes before decorating pie. 6. Spread remaining chocolate evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge; place 2 cherries in each dollop. Classic Pumpkin Pie Yield 12 servings (serving size: 1 wedge and about 1 tablespoon topping) Ingredients Filling: 3/4 cup packed brown sugar 1 3/4 teaspoons pumpkin pie spice 1/4 teaspoon salt 1 (12-ounce) can evaporated low-fat milk 2 large egg whites 1 large egg 1 (15-ounce) can unsweetened pumpkin Crust: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) Cooking spray Topping: 1/4 cup whipping cream 1 tablespoon amaretto (almond-flavored liqueur) 2 teaspoons powdered sugar Preparation Position oven rack to lowest position. Preheat oven to 425°. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie. Coconut Cream Merinque pie Yield Makes 8 servings Ingredients Pastry for a 9-inch single-crust pie 1 cup sweetened flaked dried coconut 1 1/3 cups sugar 1/4 cup plus 1 1/2 teaspoons cornstarch 2 1/4 cups whole milk 3 large eggs, separated 1 teaspoon vanilla 1/4 teaspoon cream of tartar 1/8 teaspoon salt Preparation 1. With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack. 2. Scatter coconut over bottom of pastry. 3. In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust. 4. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch. 5. In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks. 6. Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell. 7. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes. 8. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day. PECAN PIE Yield 8 servings Ingredients 1 cup Karo® Light or Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract 1 1/2 cups (6 ounces) pecans 1 (9-inch) unbaked deep dish pie crust Preparation MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. POUR into pie crust. BAKE at 350°F on center rack of oven for 55 to 60 minutes. COOL for 2 hours before serving. TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly –– it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F. Apple Cranberry Current PIE Yield Makes 10 to 12 servings Ingredients 1/4 cup brandy 1/4 cup currants 1 1/2 cups fresh or thawed frozen cranberries About 1 1/4 cups granulated sugar 6 tablespoons plus 1 cup unbleached or regular all- purpose flour 1 tablespoon finely shredded orange zest 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.) 10-inch pie pastry for a single-crust pie 2/3 cup firmly packed brown sugar 1/2 cup (1/4 lb.) butter or margarine, cut into chunks Preparation 1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day. 2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries. 3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy. 4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan. 5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil. 6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges. Double Crust Apple Pie Yield 10 servings (serving size: 1 wedge) Ingredients Pastry: 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup vegetable shortening 1/2 cup ice water Cooking spray Filling: 10 cup thinly sliced peeled Granny Smith apple (about 3 pounds) 3/4 cup granulated sugar 1 1/2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 tablespoon chilled butter, cut into small pieces Topping: 1 tablespoon fat-free milk 1 teaspoon turbinado sugar Preparation To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes. Preheat oven to 425°. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape. To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack. just a few of the THOUSANDS of pie recipes..dont be limited by recipes,,,TRY NEW Stuff CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Hey Chef,
I happened to run into about 40-50 lbs of moose meat. Im plannig to cook some up this weekend, Got any suggestions for a 2-3 lb moose shoulder roast?
Im thinking, 1 Large onion diced 3 potatoes chopped 2 carrots chopped 2 cans beef both 2-3lbs moose shoulder meat Salt + pepper to taste Can i just put all of it in the crockpot and and let it go? Do you have a better suggestion? Maybe actually roast it in the oven? |
I threaded your barrel.
Oh and Contoured and reparked it.
Oh and Contoured and reparked it.
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Originally Posted By GreenM4Guy:
Hey Chef, I happened to run into about 40-50 lbs of moose meat. Im plannig to cook some up this weekend, Got any suggestions for a 2-3 lb moose shoulder roast?
Im thinking, 1 Large onion diced 3 potatoes chopped 2 carrots chopped 2 cans beef both 2-3lbs moose shoulder meat Salt + pepper to taste Can i just put all of it in the crockpot and and let it go? Do you have a better suggestion? Maybe actually roast it in the oven? very good question, I have always preferred my Moose to be Chocolate but..what ever floats your boat...
actually,, this looks like a very good way to prepare moose sure to tenderize and insure good flavor,, Moose has a flavor similar to beef, more lean of course, and some may want to lard the meat prior to roasting. larding is done by placeing salt pork or true pig lard into the meat by cutting and/or stuffing, I, somewhere have larding needles, long, hollow tubes you ran into the block of lard to fill then run thru tenderloins or duck etc to add fat into the deeper parts of the meat.. here are a few recipes for Moose,,and would love a dinner and AAR on your first or second try... Crock Pot Moose, Check to be sure Russian Spys not in immediate area,,then, remove large "horny" growths from side of Mooses head, Next, Remove Squirrel from Mooses..... 
Ingredients 2 Onions; medium 1 lb sweet carrots 4 lb Moose rump roast 2 Cloves garlic 2 c Water 1 pk Onion soup mix Salt Pepper 2 tb Cornstarch(disolved in water) 2 Beef bouillon cubes Use a large slow cooker on high temperature setting. Dice onions and carrots and put in slow cooker. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours. prep to serve Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear. Pour gravy (juice) back into the slow cooker with the moose and carrots/onions. Cook for another hour. Moose Pot Roast Ingredients 4 lb Moose roast 2 tb Butter 6 Onions 1 ts Parsley, fresh, chopped 1/4 ts Thyme 1 ts Salt 1 1/2 c Hot water 1/4 c Salt pork, cubed 6 Carrots 6 Potatoes 1 Celery stalk - chopped 1 c Tart fruit juice or cider 1/4 ts Pepper 3 tb Butter Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. Moose Chili,,, its Alaskan, it has beans it is cooked on a crock pot, so fellow Texans forgive me we will just appease the naysayers this one time..
Ingredients 2 1-pound cans of mexican -chili beans 2 1-pound cans of red kidney -beans 2 1-pound cans of tomatoes (or - use fresh, chopped coarse 3 md onions, coarsley chopped 2 green peppers, coarsley -chopped 2 cloves garlic, crushed 3 tb chili powder 1/2 ts cumin 1/4 ts cayenne pepper Instructions Place all ingredients in a slow cooker and cook on "low" for 10 hours ("High" for 5 hours). If using canned beans, drain the liquid before adding them. Can be served over slices of whole-wheat bread. and for colder winter nights, which usually last from august until july in alaska I am told Moose Stew 1-1/2 lbs. moose stew meat 1/4 cup lard 2 lbs. potatoes, peeled and cut into 1 inch cubes 1 lb. carrots, peeled and cut into 1/2 inch chunks 1 lb. rutabagas (yellow turnips), peeled and cut into 1/2 inch pieces l large onion, cut into wedges 3 cups moose stock (or water) Salt and fresh cracked pepper. 2-3 bay leaves 6 tbsp. flour and 1 cup water Preparation Melt lard in a heavy stockpot on medium high heat and brown the moose meat. Season with salt and pepper. Add beef stock and bay leaves. Simmer for 1-1/2 hours. Add vegetables, bring back to a boil and simmer until they are tender, approximately 20 minutes. Combine flour and water in a jar with a lid. Shake until there are no lumps. Remove meat and vegetables to serving bowl and keep warm. Turn heat up and quickly whisk in the flour and water mixture. Return to a boil and boil for one minute. Taste and adjust seasonings, pour over meat and vegetables. Serve with fresh Bannock. Bannock, 8 cups flour 1/4 cup sugar 2 tsp salt 8 tsp baking powder 1/2 cup lard (baked bannock only) or oil 4 cups lukewarm water Baked Bannock Place dry ingredients in a bowl. Mix well. If you are using lard, mix it in now. Stir in water and oil. Mix dough until it is hard enough to knead. Poke holes in the dough with a fork when it is big enough to fit on a cookie sheet and 1/2 inch (1.25cm) thick. Bake for 45 minutes in a 400 degree oven. Fried Bannock Place dry ingredients in a bowl. Mix well. Stir in water. Mix dough until it is hard enough to knead. Roll dough out to a bit less than 1/2 inch (1.25cm) thick. In a large frying pan heat oil (medium heat or lower)until a drop of water sizzles if dropped in it. Make sure the oil is deep enough so that the dough floats. Cut the rolled dough with a large glass. Prick the cut dough with a fork or cut slits in it to fry it thoroughly. Turn dough over until both sides are brown. Depending on the heat of the oil, this should take a minute or two per side. tips Check the bottom every now and again so that it doesn't overbake. Add an egg or two to make the dough softer, or raisins for raisin bannock. Substitute milk, buttermilk, or broth for the water for more flavor. Substitute yeast for baking powder and let rise as directed. You may also cut the dough into any shape you wish for either methods. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
 lots of question here so will break it down by section and color the answers..
....... ..hope this helped a bit anyways.. CHEF Yes, this is really interesting––the thinking behind the history. Thanks for sharing. And good luck on your house closing. Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By MOS2111:
I am going squirrel hunting for the 1st time. How should I prepare them so that the wife and I might want to continue to eat them.... If I might put in my 2 cents, I grew up with squirrel as my favorite food, second only to quail, though if my dad had hunted rabbit, it might have been in the running. My favorite ways to have squirrel are 1) fried like chicken (but just dredged in flour with salt and pepper and pan fried, NOT deep fried) and 2) cooked up as squirrel and dumplins...just like chicken and dumplins. A young tender squirrel is the one you fry up with biscuits and gravy and scrambled eggs for breakfast on a good day. The older squirrel is for the dumplins. I would lay money down that I've skinned more squirrels (or helped my dad to do so) than half of the members of ARFCOM combined.
Yup, my dad fed the family with his .22 rifle and a shotgun for birds. I consider myself very lucky to have eaten so well growing up. I haven't had fried squirrel in at least 17 years. 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By XM15Carbine:
Chef do you have a recipe for Pumpkin Cheesecake? XM15carbine thank you for your question...actually one of our other members Niki8 posted an excellent cheesecake for the holidays. Pumpkin swirl... it is on this page Niki8s pumpkinswirl and if that one doesnt catch your fancy.. pumpkin cheese cake with Pecan topping.. Ingredients 1 cup graham cracker crumbs 1/4 cup granulated sugar 1/4 cup butter, melted 2 (8-ounce) packages cream cheese, softened 1/2 cup granulated sugar 1/2 cup canned pumpkin 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 2 large eggs 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons butter, softened 1/3 cup firmly packed light brown sugar 1/3 cup chopped pecans Preparation Stir together first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan. Bake crust at 325° for 8 minutes. Cool on a wire rack. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Stir in cinnamon, nutmeg, and cloves. Pour mixture into prepared crust. Bake at 325° for 40 minutes or until almost set. Remove cheesecake from oven; gently run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake. Broil 3 inches from heat for 3 minutes or until mixture begins to bubble. Let stand 10 minutes before serving. Store in refrigerator. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
quick and dirty, Chefs Quiche 18 eggs, 1 qt of milk or 1/2 and 1/2, creamier with the 1/2 and 1/2 whipped add some pepper and salt, 1.5lbs shredded swiss/jack/provolone or mozzarella 3 pie shells, scratch or pre made frozen.. 2 lg onions diced, and 3 cups of ham diced, (or cooked bacon or sausage or shrimp or what ever) options include about a cup per pie of aspargus, broccoli, mushrooms, etc.. par bake shells to a avery light toasted brown, just enough to set the pastry and remove from oven and set aside. saute the onion until clear, add meat(s) and or Veggies, UP to 1 and 1/2 cups per pie for fillings spoon fillings into into shells sprinkle equal amounts of shredded cheese over toppings in shell ladle egg batter into pie shells to just below top bake about an hour to and hour 15min, at 350 degrees or until center of pie is springy to the touch. time depends on oven, temp of ingrediants, etc.. remove from oven, allow to cool about 30 minutes before sliceing and serving generally a full 9" pie serves 4. serve with side of green veggies, a salad and sliced fresh seasonal fruits.. quiche is a true 3 meal a day dish. eggs, meats, veggies, cheese, grains, what else do you need.. sort of along side the pizza.. I will make a quiche for me. after a slice for breakfast, I will leave it on the back burner and eat it the rest of the day at "room temp" GOD knows the bactaria count on that one.. not wise but, then agian I am old and not dead. 3 nine inch pies  ,,thats alot of quiche..simple enough, divide by 3 and thats one pie.
the measure of 18 to 1qt has worked for me for 1 pie or 36 pies, it works, period, not to firm, not too loose. it works// Recipe prep thread here. Thanks, Chef/ 
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| wow,,thanks Feral,,great thread.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Dear Chef,
I need a recipe for venison and vegetable soup. I have: 20 pounds of 2 inch venison cubes from the rump Red and White Potatoes Red and White Onions Carrots Canned Corn Frozen Green Beans from my garden Garlic A well stocked spice pantry Celery What else do I need and how should I combine these ingredients? |
كافر
Originally Posted By 82ndAbn:
I'm going to pull this thread over and conduct a field sobriety test.
OBAMA IS A DOUCHEBAG
Originally Posted By 82ndAbn:
I'm going to pull this thread over and conduct a field sobriety test.
OBAMA IS A DOUCHEBAG
|
Originally Posted By XDBACKUPGUN:
Dear Chef, I need a recipe for venison and vegetable soup. I have: 20 pounds of 2 inch venison cubes from the rump Red and White Potatoes Red and White Onions Carrots Canned Corn Frozen Green Beans from my garden Garlic A well stocked spice pantry Celery What else do I need and how should I combine these ingredients? thank you, here are a few reccomendations, play with what you have in relationship to the recipes though similar, there are subtle nuances in their differences. Jaeger style.. Ingredients 1/4 cup all-purpose flour 1 1/2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 pounds venison, cut into 1-inch cubes 2 tablespoons butter 2 cups chopped onion 2 cups of chopped celery 2 teaspoons minced garlic 2 cups dry white wine or fruity red wine 2 tablespoons sugar 1 tablespoon sweet Hungarian paprika 1 teaspoon ground red pepper 2 cups sliced carrots 2 cups green beans, frozen 1 can corn 2 whole allspice berries 1 bay leaf Preparation Preheat oven to 300°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-top plastic bag. Add venison; seal and shake to coat. Remove venison from bag; discard remaining flour mixture. Melt butter in a Dutch oven over medium-high heat. Add venison, onion, and garlic; sauté 5 minutes, browning venison on all sides. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, 1/4 teaspoon black pepper, sugar to pan; bring to a boil. lay all fresh and frozen veggies on bottom of roasting pan/dutch oven, pour Venison mix over top of veggies. Cover and bake at 300° for 2.5 to 3 hours or until venison is tender. Remove berries and bay leaf before serving. Alaskan Ingredients 1/2 lb bacon or salt pork 2 lbs venison steak 4 tablespoons flour 6 cups water or beef stock 1 large tomato, chopped 2 medium carrots, sliced 2 stalks celery, sliced 2 medium potatoes, in 1 inch cubes 12 small white onions 1 tablespoon chopped parsley 1 cup fresh green peas salt and pepper Directions Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. New England Ingredients 1/3 cup flour 1 teaspoon salt 1/2 teaspoon pepper 2 1/2 lbs lean stew meat, 1 inch cubes (I often use round steaks) 3 tablespoons olive oil 3 cups beef broth 2 onions, halved and sliced 1 cup white wine (or more broth) 1 garlic clove, minced 1/2 teaspoon dill weed 1 teaspoon parsley 3 potatoes, peeled and cubed 1/3 lb carrot, peeled and sliced salt and pepper Directions Combine flour, salt and pepper in a shallow bowl. Coat meat with flour mixture. Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned). Add the onions and garlic and cook till tender. Add hot broth to browned meat, scraping bottom of the pan. Add all remaining ingredients. Simmer slowly till veggies are tender. Beef Vegatable soup, sub the Venison for beef..Ingredients 1 1/2 pounds beef stew meat 1 tablespoon olive oil 1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans) 1 (15-oz.) can tomato sauce 1 (14.5-oz.) can diced Italian-style tomatoes 1 medium-size baking potato, peeled and diced 1 celery rib, chopped 1 medium onion, chopped 2 garlic cloves, minced 1/2 cup ketchup 1 extra-large chicken bouillon cube 1/2 teaspoon pepper Preparation 1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned. 2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
i dont know how i could help but i would gladly donate some of my time for this. i have a few recipes that i could share myself. i would gladly accept constructive criticism from chef morris as well...
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"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
I will put you on the list of assistants....thank you. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
|
Chef, i have in front of me all the pickling stuff I need to pickle them Jalepenos as per your recipe you posted earlier a few pages back. My question is: Observing step 2 and 3. After cooking the peppers in the olive oil. Do I then drain off the oil and set them aside? And then cook the vinegar with the salt, herbs, and sugar together seperately and pour it over the peppers that were drained and stuffed in the jar? The reason why I ask this is because in step 4 it says put the peppers into jars "Top with the vinegar and seal. So im confused as to what to do here. Additionally how long before I can eat them? Ingredients * 1 lb jalapeño (and serrano if you wish) chile peppers * 1/3 cup olive oil * 2-3 medium white or yellow onions, thickly sliced * 2-3 medium carrots, peeled and thickly sliced * Florets from half a small cauliflower (optional) * 1 head garlic, cloves separated but not peeled * 4 cups apple cider vinegar * 2 Tbsp Kosher salt or sea salt * 2 bay leaves * 1/2 teaspoon dried oregano * 4 sprigs of fresh marjoram or 1/4 teaspoon dried * 4 sprigs of fresh thyme or 1/4 teaspoon dried * 1 Tbsp sugar Method 1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile. 2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally. 3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning. 4 Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes. Once opened, can keep for one to two months in the refrigerator |
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
|
sorry, Canning is not my forte. but research says 10 mins at boiling point to ensure seal and sanitation..double check the posting from feral, he is the pro canner here. But sounds like you have it right. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| yes, hot water bath. 10 minutes in boiling water. thats how i do mine |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
|
What is a simple reduction to put with a filet? i generally just cook steaks with salt and pepper, but i figure i might put a bit more effort into this meal. |
"The Habeas Corpus secures every man here, alien or citizen, against everything which is not law, whatever shape it may assume." --Thomas Jefferson
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bdub heres 2 4 tablespoons (1/2 stick) chilled unsalted butter, divided 1/4 cup finely chopped shallots 3 tablespoons Cognac or brandy 1 fresh rosemary sprig 1 teaspoon coarsely cracked black pepper 1 cup ruby or tawny Port Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer or 1 cup ruby Port 1 cup dry white wine 3 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons balsamic vinegar Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup sear and remove steaks from pan, add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
PIE on arfcom, you want me to give a recipe for PIE..   thats gonna bring every 13 to  But,,for you.. Apple Pie Pastry: 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup vegetable shortening 1/2 cup ice water Cooking spray Filling: 10 cup thinly sliced peeled Granny Smith apple (about 3 pounds) 3/4 cup granulated sugar 1 1/2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 tablespoon chilled butter, cut into small pieces To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes. Preheat oven to 425°. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape. To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack. Turbinado is the raw cane sugar after the first pressing. The granules are larger, and it has a brown tint to it as it still contains some of the natural molasses. It does have a distinctive flavor and it breaks down or carmelizes at a higher temp than brown sugar, or white "refined" sugar. just send my slice via priorty mail please. CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I should have known better mentioning the word PIE around here I will be sure to at least post a pic of the pie. It will be my first apple pie ever. I am not big into baking. The only other thing I have made that's similar is a pumpkin swirl cheesecake which is to die for and is now my Thanksgiving meal/desert staple! Thanks Chef! |
"What am I a f'n mirage here? What, you have me on a pay no mind list?!"
Nikkif8 said:
  You can NOT drop a line like that in the recipes forum and not give us the recipe. (foot tapping, hands on hips) Start a new thread. Let's have it. Please?
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By douglasmorris99:
Originally Posted By Intimdtr77:
Chef, I wanted to make a cream sauce for Sunday sauce. What can I add to my usual Sunday sauce (ya know...sauce, soogo for spaghetti, ziti and ravs and such) to make it comparable to the cream sauces I have in restaurants? Is it as simple as just adding heavy cream to the finished sauce? Someone said cream cheese? While I got ya, how about an Alfredo sauce recipe? I have a recipe I have been using, but it yields a gallon. I usually freeze the rest, I was more curious to other sauce recipe's out there. I love that Olive Garden 4/5 cheese sauce they came out with a few years ago. Although their Alfredo sauce is still my all time favorite! 
Olive Garden
you come into my thread and bring up Olive Garden, ,a mockery of Italian restaurants? A mocked up Italian restaurant with PRETEND CHEFS!
some Marketing Dweebs Impression of what an Italian restaurant "ought" to be and YOU CALL YOUR SELF AN ITALIAN 
that said, lets start with, CHECK MY sticky at the top of the food page and see my index, in it are the 5 mother sauces and MY SECRET ALFREDO SAUCE. then, come back here and read this Bechamel Sauce INGREDIENTS 4 tablespoons butter 2 tablespoons grated onion 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 pinch dried thyme 1 pinch ground cayenne pepper MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm! STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning. once you have masterd this sauce, the world is unlimited in what you can make with a white sauce base,,cept Mayo, thats another mother sauce. with this sauce you can make clam shrimp alfredo mussel chicken fish veggie 4, 6 hell 10 cheese sauce. thanks for stopping by CHEF
To be fair, The Olive Garden makes a mean Balogna and Hot Dog Alfredo. 
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Not down with the Kenyan.
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you know some poor Bolognese is roiling in his grave, simmering in his own juices over what we Americans did to his beloved Mortadella
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
you know some poor Bolognese is roiling in his grave, simmering in his own juices over what we Americans did to his beloved Mortadella Thank God we can still get good mortadella here. Mmmmmm!! Mangia ve bene!!
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Not down with the Kenyan.
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damn, guess times are bad, NO one is eating, cooking, Playing with food
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Ok Chef, time to holler at me again. i checked page 11 form the index for sauces and I didn't find any.
A little more help? While I was reading, I noticed the Irish heritage foods you mentioned. How about a good Irish Beer Cheese soup recipe? I got a local joint arund here that makes stellar IBC soup. I tired making my own, but it turned out very 
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I will not submit.
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كافر </font id=s3>
<font size=3>
كافر </font id=s3>
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Originally Posted By Intimdtr77:
Ok Chef, time to holler at me again. i checked page 11 form the index for sauces and I didn't find any. A little more help? While I was reading, I noticed the Irish heritage foods you mentioned. How about a good Irish Beer Cheese soup recipe? I got a local joint arund here that makes stellar IBC soup. I tired making my own, but it turned out very thank for stopping by again,,,what sauces do you want recipes for? sauce marchande à vin à l'oignon = wine merchant sauce with onion RECIPE (nuclear fallout last resort sauce for steaks. you just gotta read the scenario)….9 Sauce- Mop Sauce for Texas-Style Barbequed Beef Brisket….11 Sauce TIPS….10 Sauce- Tomato, Discussion of Types & Historical Significance….11 Sauce- White Sauces as Substitutes for Tomato Sauces….11 Sauce, basic….1 Sauce, bearnaise….1 Sauce, Lemon for Rice Pudding….12 Sauce, pasta….4 beer cheese soup, dont know about Irish beer cheese soup, never knew an Irishman to give up a beer to make soup
But I guess if we used Harp, that would do it.. here are a few recipes to try out.. INGREDIENTS 1 tablespoon butter 1/2 cup chopped onion 1/2 teaspoon minced garlic 1 teaspoon Worcestershire sauce 1 12 fluid ounce bottle Harp 1 14.5 ounce chicken broth 3 tablespoons cornstarch 2 cups half-and-half 2 cups shredded sharp Cheddar cheese DIRECTIONS Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits. INGREDIENTS 1 1/2 cups diced carrots 1 1/2 cups diced onion 1 1/2 cups diced celery 2 cloves garlic, minced 1 teaspoon hot pepper sauce 1/8 teaspoon cayenne pepper 1/2 teaspoon salt 1/4 teaspoon black pepper 3 cups chicken broth 2 cups Bock beer 1/3 cup butter 1/3 cup flour 4 cups milk or half and half 6 cups shredded sharp Cheddar cheese 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard popped popcorn, for garnish DIRECTIONS In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn. thank you, and enjoy CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Screech:
Hi Chef,, I love the Chile sauce at Wendy's. Any idea on what is in that little pouch? Thank You! OH, Any comments on the ice cream recipe I posted? yes, screech, sorry, I meant go to back and respond, missed it, sorry.. your recipe reminded me immediately to a frozen "soufflé" I was doing about 25 years ago it is Ice cream but it isn't,,the flour is what gives it a lighter airy texture V just frozen spun cream and sugar..interesting,, Chili sauce[:// at Wendy's 
you think I would go to Wendy's[>://
maybe twice, NOT a fast food fan thought once or twice a year I do crave a big Mac, then I eat about half of it and want to puke,, that said, I did some research and found this to be the purported equal to Wendy's Chili sauce,, 2 tb red pepper flakes 1 tb seasoned salt 1 tb dry minced oinons — hammer very fine 1 ts dry parsley flakes — rubbed into fine dust 1 ts granulated garlic — hammer to bits 1 envelope taco sauce mix 1/2 pint each water and corn syrup Instructions Stir all ingredients well together and store in a bottle with tight cap. Keep at room temp and use within 6 months. everyone should look at the life story of Dave Thomas, founder of Wendy's HELL of a story of American Success thru perseverance |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Thank You for the response! I like fast food, Wendy's, Arby's, McDonald's and BK,,I'm I twisted
I would have guessed the main ingredient in the Wendy's Chili Seasoning was vinegar. Again, Thanks! |
Screech, He was my Maine Coon Cat of 12 years. He was a real "Lap Lizzard"! RIP buddy!
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Originally Posted By Screech:
Thank You for the response! I like fast food, Wendy's, Arby's, McDonald's and BK,,I'm I twisted
I would have guessed the main ingredient in the Wendy's Chili Seasoning was vinegar. Again, Thanks! liking fast food, yes and millions of other folks do as well,, just not my thing, spoiled I guess.. as a 13-15yr old I worked at McDonalds, got my fill then of burgers, fish sandwich;s and Coke,,and FRIES< cant Stand the fries,,,cant abide any of em any more. personall choice,,course with our new President, New Directors of Health care and other human services,,fast food may well become a thing of the past,,ok, not going to do political RANTs here, will rant elsewhere..
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef, here is one I don't think you have covered yet:
I have a hankering for chocolate pie and am willing to make it myself if I have to. I don't know whether I'll make a pie crust, a graham cracker crumb crust, or fried pies but it probably doesn't matter. I can handle making the meringue or whipped cream topping. Where I have my problems is in making the chocolate filling! I know I could go buy a box of jello instant pudding but I don't like its powdered milk taste. One problem I have is when I add the eggs I almost always get little bits cooked. I also do not know whether to use powdered cocoa or melt some squares. I do know that the more chocolate taste the better as far as the females around here are concerned. Help! ps- I don't want to make possum pie this time (instant pudding+cool whip)! |
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Originally Posted By Skunkum:
Chef, here is one I don't think you have covered yet: I have a hankering for chocolate pie and am willing to make it myself if I have to. I don't know whether I'll make a pie crust, a graham cracker crumb crust, or fried pies but it probably doesn't matter. I can handle making the meringue or whipped cream topping. Where I have my problems is in making the chocolate filling! I know I could go buy a box of jello instant pudding but I don't like its powdered milk taste. One problem I have is when I add the eggs I almost always get little bits cooked. I also do not know whether to use powdered cocoa or melt some squares. I do know that the more chocolate taste the better as far as the females around here are concerned. Help! ps- I don't want to make possum pie this time (instant pudding+cool whip)! CHOCOLATE,,,,,, hmmmm, CHocolate,,,what a question to ask a Diabetic whos alergic to chocolate...
oh, what the hell, heres a few pudding/pie fillings to play with let me know how they come out, send me a pic, post a pic, send me a slice
double chocolate 1 1/2 cups white sugar 1/3 cup cornstarch 1/2 teaspoon salt 3 cups milk 3/4 cup semisweet chocolate chips 2 (1 ounce) squares unsweetened chocolate, chopped 4 egg yolks, beaten 1 tablespoon vanilla extract Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping. French Silk INGREDIENTS 1/2 cup butter, room temperature 3/4 cup white sugar 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 prepared 8 inch pastry shell, baked and cooled Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving. ok, lets get Nuts INGREDIENTS 1 (9 inch) prepared graham cracker crust 6 (1.45 ounce) bars milk chocolate with almonds, coarsely chopped 2 cups miniature marshmallows 1/2 cup milk 1 pinch salt 1 cup heavy whipping cream Place chopped chocolate bars, marshmallows, milk, and salt in the top of a double boiler. Heat and stir until mixture is melted and smooth. Remove from heat and allow to cool, stirring occasionally. In a medium bowl, beat cream until soft peaks form. Fold cream into cooled chocolate mixture. Pour mixture into graham cracker crust. Chill before serving. This pie is also delicious frozen. ok, I am going to have my 2 graham cracker and water for dessert now.. 
CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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FISTER asked for some sardine recipes,,must be planning on bugging in for a while
Sardines,,I like sardines on Jewish Rye, with miracle whip and slices of onion
Sardines are grown in the fertile fields on the Island of Sardinia off the coast of Italy..in 1632 A Sardine,(navtive of Sardinia) ate a small fish on a bet after consuming too much Grappa and.. not buying this story are you?
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance. The terms are not precise, and the usual meanings vary by region; for instance, to many people a sardine is a young European pilchard. A generalisation is that if the fish is under 4" long (10 cm) it is classed as a sardine, and if larger than 4 inches it is classed as a pilchard. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines;[2] FishBase, a comprehensive database of information about fish, lists at least six species called just "pilchard," over a dozen called just "sardine", and many more with the two basic names qualified by various adjectives. Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings. The actual sizes of the fish canned vary by species. Good quality sardines should have the head and gills removed before packing. They may also be eviscerated before packing (typically the larger varieties), or not; if not eviscerated they should be free of undigested or partially digested food or feces (accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves). They may be packed in oil or some sort of sauce. Sardines are typically tightly packed in a small can which is scored for easy opening either with a pull tab (similar to how a can is opened), or a church key, attached to the side of the can. Thus, it has the virtues of being an easily portable, self-contained source of food, and often such things as sewing kits or survival kits are packed in a similar container. The close packing of sardines in the can has led to their being used metaphorically for any situation where people or objects are crowded together; for instance, in a bus or subway car. United Kingdom Pilchard fishing and processing was a thriving industry in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving (q.v. River Cottage: Gone Fishing 22/11/08). The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists. A traditional Cornish pilchard dish is stargazy pie or starry gazy pie. In some areas of the Midlands, the male sardine is known as a "malcolm". Portugal Sardines play an important role in Portuguese culture. Having been a people who depended heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities. The most important is Saint Anthony's day, 13th June, when the biggest popular festival takes place in Lisbon, taking the people to the streets where grilled sardines are the snack of choice. Almost every place in Portugal, from Figueira da Foz to Portalegre, or from Póvoa de Varzim to Olhão has the summertime popular tradition of eating grilled sardines (sardinhas assadas). India Sardines are a favourite of Keralites & Tamilians. It is also one of the favourite fish of the people of costal Karnataka. However, the fish is typically used fresh and canned sardines are not popular. Fried sardines are a much sought after delicacy. It is called as Mathi or Chalai in Tamil Nadu & Kerala. People from costal Karnataka call it as Pedvo or Bhootai. Sardines are cheaper in India (compared to larger fish like the Seer or Pomfret) making it a common person's delicacy. It is a pelagic fish, caught in fairly large quantities using a purse seine or a ring seine. Consumed in various forms, including deep fried, pan fried, made into curries of various types. Spain In the Timanfaya Volcanic National Park on Lanzarote in the Canary Islands, a popular tourist menu is to eat sardines, freshly caught that morning, grilled over the heat from a volcanic vent. Croatia Fishing for sardela or sardina (Sardina pilchardus) on the Croatian Adriatic coasts of Dalmatia and Istria is an ongoing activity tracing its roots back thousands of years. The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines. All along the coast there are many towns that promote the age-old practice of fishing by lateen sail boats for tourism and on festival occasions. Today this tradition is also continued by many producers. Serbia Although currently a landlocked country, Serbia has a tradition of consuming sardines as a result of being part of Yugoslavia and having access to the Adriatic coast and its traditions. Sardines as well as all kinds of sea-food are very popular in Serbia for their healthy characteristics and favourable taste. The first factory producing canned sardines opened in 2007 in the village of Belotinac (near the southern city of Niš), mostly using fish from Morocco and Croatia. Nutrition Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart[citation needed]. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease[citation needed]. These fatty acids can also help control blood sugar level[citation needed]. Not only are sardines high in omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein. Sardines are extremely low in contaminants such as mercury. so, add sardines to the larder folks, they dont take up a lot of space, easy to store and they are an excellent source of protien, reasonably tasty and fairly versatal in preperation for most Fish recipes.. Pasta con Sarde INGREDIENTS 1 (16 ounce) package spaghetti 3/4 cup olive oil, divided 6 cloves garlic, minced 2 (4 ounce) cans sardines packed in olive oil, drained 1 cup seasoned bread crumbs 1/3 cup freshly grated Parmesan cheese 1/4 cup chopped fresh parsley 1 teaspoon ground black pepper additional Parmesan cheese for serving (optional) DIRECTIONS Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese. Sardines and Avocado INGREDIENTS 2 large avocados - halved, peeled, and pitted 2 (3.88 ounce) tins herring fillets packed in oil or Pacific Pilchards 12 pimento-stuffed green olives, chopped 3 pickled gherkins, chopped 2 tablespoons capers, chopped Worcestershire sauce 4 tablespoons mayonnaise freshly ground black pepper to taste 4 green onions, finely chopped (optional) DIRECTIONS In a mixing bowl, combine avocados herring fillets, olives, gherkins, and capers. Add chopped green onion if desired. Season with Worcestershire sauce and pepper. With an electric mixer, begin whisking together ingredients to make paste. Mix in mayonnaise to bind: for a rough mixture add in about 1 tablespoon mayonnaise, and for a smoother paste add up to 4 tablespoons. Chill for 4 to 8 hours. FOOTNOTE As a starter serve on a lettuce leaf with a garnish of finely sliced tomatoes, a lemon wedge or two, and a sprig of parsley, accompanied by warmed melba toast. As a snack, put out the bowl with a range of plain and salted crackers/biscuits. Beet and sardine salad INGREDIENTS 1/2 cup sour cream 1 tablespoon bottled horseradish (not drained) 2 tablespoons chopped fresh dill 1 (16-oz) jar pickled sliced beets, drained 1 tablespoon vegetable oil 1 (3 3/4- to 4 3/8-oz) can sardines in oil, drained PreparationStir together sour cream, horseradish, dill, and salt to taste. Cut beets into 1/2-inch cubes and toss with oil and salt to taste. Serve sardines on top of beets with sour cream mixture. Fish cakes INGREDIENTS 1 pound 1-inch-thick halibut fillets 6 tablespoons olive oil 1 cup chopped green onions 3 drained canned sardines, chopped (about 2 tablespoons) 3 tablespoons chopped fresh parsley 2 tablespoons all purpose flour 2 large garlic cloves, chopped 1 1/2 teaspoons grated lemon peel 2 1/2 cups fresh breadcrumbs made from crustless French bread 1 large egg PreparationSprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels. Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere. Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce. Caper-Parsley Sauce. INGREDIENTS 2/3 cup olive oil 6 tablespoons drained capers 6 tablespoons chopped fresh parsley 6 anchovy fillets, chopped 1/4 cup fresh lemon juice 2 large garlic cloves, halved vlend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.) Hope that helps CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Begorrah,,,tis almost ST Pats day,,so
last year I posted several irish meals in honor of the grand old Man of Erin,,this year, a classic Corned beef and cabbage with Soda Bread and an Irish Whiskey Cake or a Chocolate Potato cake for dessert ERIN GO BRAUGH
INGREDIENTS 3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled and julienned 1 large head cabbage, cut into small wedges DIRECTIONS Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. OR INGREDIENTS 1 (5 1/2 pound) corned beef brisket 2 tablespoons pickling spice 1 large orange, sliced in rounds 2 stalks celery, sliced 1 large onion, sliced 1/2 cup cold water 6 tablespoons butter, divided 1 large head cabbage, cored and sliced 1 cup Golden Delicious apples, cored and quartered with peel 1/4 cup cold water DIRECTIONS Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed. Bake for about 4 hours in the preheated oven, or until meat is tender. About 45 minutes before the roasts time is up, heat 3 tablespoons ofbutter and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining butter and sliced corned beef. Irish Soda Bread INGREDIENTS 4 cups all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 pint sour cream 1 cup raisins DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans. Bake loaves at 325 degrees F (165 degrees C) for 1 hour. Irish Whiskey Cake Ingredients: Cake: 2 cups golden raisins 3 tablespoons grated lemon rind 1/2 cup Irish whiskey 12 tablespoons softened butter 1 cup brown sugar 3 eggs, separated 1-1/2 cups flour 1/4 teaspoon salt 1/4 teaspoon ground cloves 1 teaspoon baking powder Frosting: 2 cups powdered sugar Juice of one lemon mixed with a little warm water and Irish whiskey Directions: Cake: Place the raisins, lemon rind, and whiskey in a small bowl and let them soak overnight. Preheat the oven to 350° F. Line bottom of an eight-inch cake pan with wax paper that is buttered and dusted with flour. Cream the butter and sugar together. Sift the flour, salt, cloves and baking powder into a bowl. Beat the egg yolks and slowly mix into the butter and sugar mixture. As you add the egg yolks, gradually add both the flour mixture and the raisin/whiskey mixture. Mix well but do not overbeat. Beat the eggs whites until stiff and fold them into the mixture. Pour this into your prepared pan and bake for 1-1/2 hours. Cool the cake thoroughly on a wire rack. Icing: Sift the powdered sugar and then mix in the lemon juice and just enough whiskey and warm water so that you can drizzle the icing over the cake. Chocolate Potatoe Cake Ingredients: Cake: 3/4 cup self-rising flour 1/2 teaspoon salt 2 ounces dark chocolate 4 ounces butter 3/4 cup fine sugar 3 ounces cooked mashed potato (Yes, really. Trust me.) 2 eggs, beaten 4 tablespoons milk Icing: 4 ounces dark chocolate 4 fluid ounces heavy cream 1/4 cup powdered sugar 3 tablespoons Irish cream liqueur Directions: Preheat oven to 375° F. Grease and line 8-inch cake tins. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the egg, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well. Use the icing to sandwich the cake layers together and coat the top and sides of the cake. May God Grant you 15 min in heaven Fore the DEVIL knows your dead... Happy St Pats "Claoidhidh foighidinn mhath na clachan." CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef, looking through the index, I don't see anything for chicken pot pie.
I roast a lot of chicken because it's fast and easy, but there are only two of us so we get a lot of leftovers. I've been trying to come up with creative ways to use the leftovers. In lieu of soup, can I use some of my leftover roast chicken to make quick pot pie, maybe with store-bought pie crust? I recently did a beef roast that ended up kinda tough too––I think it just wasn't a good piece of meat and needed to be slow cooked to tenderize it, but I didn't. I even thought about shredding it and trying beef pot pie. Any quick and easy, down and dirty pot pie ideas or secrets? (I'm thinking the double crust type, but I'm open to other ideas.) Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
| i am 97% sure he has posted chicken-pot-pie somewhere. i think feral asked. or maybe it was feral that posted it. |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20