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Recipes

Discussion in 'Social Life, Food & Drink, Travel' started by NavyStyles, Aug 8, 2004.

  1. drizzt3117

    drizzt3117 Senior member

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    Orange County, CA
    I agree, I use bacon with many things, sometimes I will make a stir-fry with bacon, zucchini, and chicken breast, pretty good.
     
  2. VMan

    VMan Senior member

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    Alfalfa sprouts can be good with bacon - but you gotta do 'em the right way. First off, fry the alfalfa sprouts in bacon grease. Make sure to use plenty of grease, so that the sprouts have plenty of 'gravy' to serve with them. Cook the sprouts until tender in the bacon grease, usually 5-10 seconds. Top each serving with six slices of bacon, and drizzle liberally with the bacon grease gravy. As an edible garnish, top each plate with a 1" cube of butter. Enjoy.
     
  3. norcaltransplant

    norcaltransplant Senior member

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    Labor Day Griller Secret:

    As a native Californian, I like to grill during the summer. Here's a quick tip for making some amazing prawns.

    - 12 jumbo sized prawns
    - Melt a 3/4 stick butter in a small bowl.
    - Add 2 cloves of garlic (cut & chopped)
    - Add 1/2-1 cup dry white wine, I try to keep it a 1:1 ratio. An oaky Chardonnay works best. I like wines from the Central Coast (hurray A Harris) cause their relatively cheap and still quite palatable.
    - A liberal sprinkling of garlic salt should be added to the prawns.
    - Sprinkle a little freshly ground black pepper (optional).

    SECRET: Purchase or grow 4 large rosemary spears to use as skewers for the prawns. String three prawns per skewer and place on grill.

    Baste with butter & wine as needed. Prawns are done with the flesh is no longer translucent. They should achieve a light pinkish tinge if everything is done correctly.

    Serve over a bed of orzo with olive oil, garlic, and parsley.
     
  4. Styleman

    Styleman Senior member

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    Location:
    Surrey/South West London, UK
    I did something quite similar to that: Take the prawns (make sure you are using large raw ones) and put them on the chopping board with the shell facing down, the cut down the centre of the prawn untill you reach the shell, and then de-vein the prawn. Then flatten the prawn out (butterfly). Now make a mix of goose fat, oregano, garlic (a lot&#33[​IMG], Brandy, Salt, Black Pepper, Butter (melted), and some red chillies if you want. Make sure you have a lot of excess maranaite Put it in the fridge for 10 miniutes Have either a grill or barbeque at a very high temperature, and place the prawns shell facing the heat source first, make it a point to turn only once, whilst cooking, keep pouring the excess maranatie over the prawns, make sure that the prawns rmain very mosit. Serve with either a creamy cheese based risotto or its also good with steak.
     
  5. VMan

    VMan Senior member

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    I'll try to get this going again, with something made today:

    Fresh Salsa:

    - 6 medium tomatoes, diced
    - 1 medium red onion (only use about 2/3 of the onion), diced
    - 1-1.5 Jalapeno peppers, diced
    - 2 cloves of garlic, finely diced
    - 1/3 cup fresh Cilantro, loosely chopped
    - Juice from 1 lime
    - Salt to taste

    Very easy to make. Simply combine ingredients in a large sealable tupperware container, stir well, and allow to stand refridgerated for 2-4 hours. Enjoy with tortilla chips, on tacos/burritos, or on fish and chicken.
     
  6. VMan

    VMan Senior member

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    This sounds really good, but unfortunately I don't have access to a grill here. I'm going to try it on the stovetop, by getting a cast iron pan really hot to sear the prawns. I'll let you know how it works. I've had a huge craving for seafood lately - Shrimp, scallops, mussels, tilapia, swordfish...mmm mmm good.
     
  7. Styleman

    Styleman Senior member

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    Location:
    Surrey/South West London, UK
    (Styleman @ 03 Sep. 2004, 10:13) I did something quite similar to that: Take the prawns (make sure you are using large raw ones) and put them on the chopping board with the shell facing down, the cut down the centre of the prawn untill you reach the shell, and then de-vein the prawn. Then flatten the prawn out (butterfly). Now make a mix of goose fat, oregano, garlic (a lot&#33[​IMG], Brandy, Salt, Black Pepper, Butter (melted), and some red chillies if you want. Make sure you have a lot of excess maranaite Put it in the fridge for 10 miniutes Have either a grill or barbeque at a very high temperature, and place the prawns shell facing the heat source first, make it a point to turn only once, whilst cooking, keep pouring the excess maranatie over the prawns, make sure that the prawns rmain very mosit. Serve with either a creamy cheese based risotto or its also good with steak.
    This sounds really good, but unfortunately I don't have access to a grill here. Â I'm going to try it on the stovetop, by getting a cast iron pan really hot to sear the prawns. Â I'll let you know how it works. I've had a huge craving for seafood lately - Shrimp, scallops, mussels, tilapia, swordfish...mmm mmm good.
    How did it go?
     
  8. VMan

    VMan Senior member

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    Feb 26, 2003
    Here's an easy recipe that I came up with tonight. Only took about 20 minutes to prepare. Very tasty. Please note that the ingredients are for one portion. Just multiply the required ingredients per how many portions you wish to have. Italian Stuffed Chicken with Basil and Garlic Ingredients: - One boneless chicken breast - One clove of garlic, finely chopped - a few fresh basil leaves (substitute dried basil if desired) - black pepper, or seasoned pepper - salt - Italian cheese blend, shredded (can include mozarella, smoked provolone, asiago, romano, parmesean, etc) - penne pasta - jar of spaghetti sauce, or home-made tomato-basil sauce if you have the time. 1) trim the fat from the chicken breast, and butterfly (slice it in half through the side). Season each side with salt and pepper 2) In a pan, add a splash of olive oil, and the diced garlic. Sautee the garlic for a minute or two. Remove as much of the garlic as you can, and set aside for later. 3) Add chicken to pan, making sure not to fold it over yet (it should look kind of like a butterfly, with wings spread) 4) Slice chicken to test for any pink that may remain. If it's done, add a few torn basil leaves, the sauteed garlic from step 2, and a large pinch of the shredded cheese to one of the 'wings'. Fold the side without the ingredients onto the side with the ingredients, and lightly press down with a spatula. Cook for a minute until the cheese is melted; you might want to flip it over once. 5) Serve with Penne and spaghetti sauce.
     
  9. BarePaw

    BarePaw Active Member

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    Location:
    Here
    You guys need to experience some good German cooking. Here are a couple of my Grandma's recipies: Veranika: -2 c. flour -1 t. salt -½ t. baking powder -2 eggs, slightly beaten -½ cup evaporated milk Mix together with a fork lightly just until you can work with it on a board. -1 ½ c. dry curd cottage cheese -1 egg -¾ t. salt -Dash pepper Mix second set of ingredients together. Roll out dough and cut into circles. Put 1 T. cottage cheese mixture. Lap over and pinch edges. Fry in about ½ inch deep oil. Pfeffer Nuesse: -1 c. lard -4 c. sugar -1 c. molasses (use gold label) -1 c. dark karo -1 c. milk -2 ½ t. baking powder -1 t. soda -1 t. cinnamon -Flour to make dough stiff (~10 cups) Bake at 350 degrees Zwieback: -4 c. water -1 pkg. Yeast -1 c. powdered milk -¼ c. sugar -1 c. melted butter -3 t. suet -11 c. flour Raise twice. Put on pans. Separate and stack just before baking. Bake at 400 degrees for 15-20 minutes.
     
  10. NavyStyles

    NavyStyles Senior member

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    Mar 2, 2002
    Location:
    New Orleans, LA
    Versace,

    Your stuffed chicken recipe just made my mouth water... even though I just finished dinner. I wish I had easier access to a grocery store; damn you, college.
     
  11. VMan

    VMan Senior member

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    Try it sometime - it's definitely worth a trip to the store.
     
  12. shoreman1782

    shoreman1782 Senior member

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    DMV
    Anyone have a good recipe for fried oysters? I'm mainly concerned with what to buy and how to prepare. My deep fryer should take care of the rest.
     
  13. chorse123

    chorse123 Senior member

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    Nov 5, 2004
  14. oroy38

    oroy38 Senior member

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    Aug 3, 2009
    This recipe is flexible in the sense that you can use less or more, or even take out certain things depending on whether you like those elements or not.

    Spaghetti Sauce: Start this several hours before you plan to eat. Easiest to make in large batches. Will serve 4 or 5 very hungry guys.
    Materials-
    2 large pots
    1 frying pan or skillet

    Ingredients-
    2 large cans of diced tomatoes
    1 bulb of garlic
    2-4 branches of rosemary
    1-2 red apples
    Balsamic Vinegar
    Olive Oil
    10-15 spicy Italian sausages
    2 large white onions (I use white onions, but they can be substituted with any onions of your choice)
    Sea Salt
    Freshly crushed black pepper
    Red Wine
    Oregano
    2-3 tomatoes
    Spaghetti Noodles
    Brown Sugar

    Procedure-
    It's all rather simple. Put a hefty splash of olive oil in one of the large pots and dump both cans of tomatoes into it at a medium/low heat. Stir every couple of minutes to spread the olive oil around and to ensure that nothing burns and sticks to the bottom of the pot.

    Get the other large pot on a medium/high heat and put the 3 tomatoes in it and let them roast in there for a pretty long time. Turn them around every so often so that the skin doesn't burn too badly and stick to the pot. Ideally you would stick these on a grill instead, but the oven works pretty well. You can even wrap them in aluminum foil and stick them in the oven at 375* for a while. You'll be coming back to these later.

    While that's beginning to heat, get the frying pan on a medium/high heat and throw in a splash of olive oil. Let the pan heat up for a little bit while you chop your onions to your desired consistency. Once the pan is adequately heated, throw in the onions and sautee them until they start to turn light brown. Avoid any burning as much as possible. While they cook, add in a dash of brown sugar here and there to carmelize with the onions. After they're done cooking, put the onions in the pot with the diced tomatoes and pour in as much of the oil as you can. You don't want too much oil in the pan for the next part. By the way, don't forget to turn over those whole tomatoes you have roasting in the other pot!

    At this point, your diced tomatoes should be heating up pretty well. Extract a few cloves of garlic (I use 4-5), crush them pretty well, and then just toss the crushed cloves into the pot with the diced tomatoes. The garlic flavor will slowly begin to let itself out and through the sauce. As the same time, strip the rosemary branches and throw the leaves in the pot.

    Assuming your pan/skillet is still one the heat, start cooking your Italian sausage. After they're done cooking, slice them up to your desired consistency. I think the recipe works best of you cut them pretty thickly. Once they're done being cooked and cut, toss them into the big pot. By the way, check on those tomatoes!

    At this point your sauce should be simmering pretty well. Throw in a splash of balsamic vinegar and another splash of red wine and mix them in.

    If you look at your whole tomatoes, they should be getting to the point where the skin is starting to crack in some places and turning a bit brown. You might even hear them whistling from the air escaping. This is good. Let them keep doing that, but keep rotating them to avoid as much burning as possible.

    Now would be a good time to start throwing in some salt, pepper, and a few dashes of oregano, and about 2 tablespoons of brown sugar.

    As for the apples, this part is really subjective, depending on what role you want the apples to play. If you want them to just blend into the background, then you can throw them in the pot earlier in the cooking process. If you want them to have more presence, wait until just before you serve to throw them in. Just dice it into small little bites.

    Now, remember those tomatoes? Once they're pretty well roasted, you're going to throw them in the pot with everything else, and crush them with a potato masher then stir them around.

    And that's it as far as any work you have to do. Turn the heat to medium/low and throw a lid on the big pot and leave it cracked so that steam can escape, and turn on the microwave fan to high so that it sucks up the steam. Leave it this way for anywhere from 2-4 hours depending on how thick you like your sauce to be. Keep checking up on it every 20-30 minutes to stir it around and check for consistency. Salt, pepper, and oregano to taste.

    For the pasta, just throw it in a pot with boiling water until it reaches your desired softness.

    What to drink with this: A hearty recipe like this calls for an equally hearty drink. My personal favorite with any really hearty meal is the Smoked Porter from Stone Brewing Co. Really though, any robust brew will go really well with this recipe. I don't know anything about wine, so you're on your own in that regard!
     

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