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#22
12-02-2006, 01:11 PM
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Quote:
Where's your adventure? Rabbit is really good! Haggis takes some getting used to but it's really not bad. Kidney pie and saurbraten might be my nexts. Don't knock it if you haven't tried it. You might just be asking for seconds. 
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#23
12-02-2006, 01:26 PM
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ok Pais,
Here's one that you'll really like. It works with venison but beef is better. "German soul food". Serve with riced potatoes, red cabbage, and apple sauce. Saurbrauten 4 lb Beef Rump Or Sirloin Tip 1 1/2 c vinegar 1 c dry red wine 3/4 c Water 3 medium onions, sliced 2 stalks celery, sliced 2 carrots, sliced 10 whole peppercorns 10 whole cloves 3 bay leaves 2 tablespoons sugar 1 1/2 teaspoons salt flour 3 tablespoons oil ********************** Gravy: 3 c drippings plus strained marinade 5 tablespoons flour 5 tablespoons ginger snap crumbs Directions: Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13" pan. Refrigerate 2-3 days, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350° F oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand for a few minutes until the fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy.
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#24
12-02-2006, 03:55 PM
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Steak and Kidney Pie
I like mine with lamb kidneys...but you'll need four. Soak them in salt first. If you want it to feed more, add some button mushrooms, a can of cream of mushroom soup, and a half a can of milk. Butter helps too. Ingredients for Beef Steak And Kidney Pie 2 beef kidneys, sliced 1 pound round of beef, cubed 3 tablespoons corn oil 2 medium sized onions, sliced 1 medium sized carrot, shredded 5 cups boiling water 1 teaspoon salt 1/8 teaspoon pepper ½ tablespoon corn syrup 3 tablespoons Argo or Kingsfords Cornstarch Crust for meat pie 1/3 cold warer, 1/3 butter, 1/3 flour (don't over work)... or just buy a ready made pie crust Instructions Soak the kidneys fifteen minutes in cold salted water, then slice. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it, add the water and seasonings and simmer an hour. Add the kidneys, thicken with the cornstarch dissolved in an equal amount of cold water, transfer to a good-sized baking dish, cover with the crust for Meat Pie and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F.
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#25
12-03-2006, 08:05 AM
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This one thanks to Sent to Stud, copied from a different thread.
sent 2 studs Variation of Boliche! get yourself an Eye of Round Roast. 3-4 pounds. Marinate it overnite. I like the Mojo marinades, light citrus with garli. You find it in the Spanish foods section. About $2 for a bottle. Also get a pound of italian sausage. Your eye round roast will look like a small loaf of bread. you want to take a long sharp knife and hollw out 1/2 inch through the middle from one end to the other. Fill up that cavity with the sausage. Get the grill hot. put some olive oil or cooking spray on the grill. Sear the roast good all around on high heat. Sear the ends too. Lower the heat so you're cooking at about 275-300 deg. Get enoug tin foil to loosely wrap roast. before you wrap it, slather the roast with some good tomato sauce. throw some onions in there. shrooms too. Wrap up loosely but securely. This is a modest cut of meat and you want to cook it slowly in liquid. Cut slices about 1/2 inch thick. Puerto Rican peasant food traditionally served with rice and red beans, but good with anything. __________________ I never tried to keep up with the Jonses
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#26
12-03-2006, 09:11 AM
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Texas BBQ Sauce
Ingredients 1 cup tomato ketchup 1/2 cup cider vinegar 1 tsp sugar 1 tsp chili powder 1/8 tsp salt 1 1/2 cups water 3 stalks celery, chopped 3 bay leaves 1 clove garlic 2 Tbsp onion, chopped 4 Tbsp butter 4 Tbsp Worcestershire sauce 1 tsp paprika dash black pepper Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain. Note! The celery pieces that are strained out are excellent eating. Remus's Kansas City Classic Sauce Recipe By : Remus Powers Originator of the Diddy-Wa-Diddy Sauce contest Ingredients 1/4 Teaspoon Allspice 1/4 Teaspoon Cinnamon 1/4 Teaspoon Mace 14 Teaspoons Black pepper ½ Teaspoon Curry powder, oriental ½ Teaspoon Chili powder ½ Teaspoon Paprika 1/4 Cup White vinegar ½ Teaspoon Hot pepper sauce 1 Cup Ketchup 1/3 Cup Dark molasses Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated. Memphis Magic BBQ Sauce Recipe By : Smoke and Spice by Cheryl and Bill Jamison Ingredients 3 Tablespoons butter 1/4 Cup minced onion 1 Cup white vinegar 1 Cup tomato sauce 1/4 Cup worcestershire sauce 2 Teaspoons sugar 1 Teaspoon salt ½ Teaspoon fresh ground black pepper 1/8 Teaspoon cayenne Dash tabasco sauce The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste. In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.
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#27
12-03-2006, 09:46 AM
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Elise's Meat Loaf Recipe
1 cup of finely chopped onion 1 celery rib, chopped fine 1 Tbsp minced garlic 1 carrot, chopped fine 1/2 cup of finely chopped scallion (can substitute onion) 2 Tbsp unsalted butter 2 tsp salt (use 1 1/2 teas if using Italian sausage) 1 1/2 tsp freshly ground pepper 2 tsp Worscestershire sauce 2/3 cup ketchup 1 1/2 pounds of ground chuck 3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot) (NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.) 1 cup fresh bread crumbs 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves Preheat oven to 350 degrees F. In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occassionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. Form into a loaf and put into a retangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup. Bake meat loaf in oven for 1 hour. Serves 4 to 6.
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#28
12-03-2006, 09:55 AM
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As promised, a dessert recipe. You'll LOVE this!
Sour Cream Apple Pie with Streusel Topping Filling 1 cup sour cream 2/3 cup sugar 2 Tablespoons flour 1/4 teaspoon salt 1 teaspoon vanilla 1 egg 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices) 1 9" unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes Topping 1/2 cup brown sugar, packed 1/3 cup flour 1/4 cup butter, room temperature 1/2 teaspoon cinnamon Mix together all ingredients until the mixture resembes coarse crumbs. 1 Preheat oven to 400°F. 2 Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand). Add apples, mixing carefully to coat well. 3 Put filling into a pie shell and bake at 400 degrees initially for 25 min. 4 Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes. Let cool for a hour before serving. Serves 8.
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#29
12-03-2006, 10:23 AM
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Ninetoone wanted a good chili recipe.
Here's the winning recipe from the Telingua International Chili Championship from the winner, Dana Plocheck of Houston, Tx. It's very good! "Lady Bug Chili" 2006 Terlingua International Chili Championship Winner Dana’s Recipe In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add: 1 can (14-1/2 oz) Swanson beef broth 1 can (8 oz) Hunt’s no-salt tomato sauce Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1 Packet #1: 1 Tbsp onion powder (rounded) 2 tsp. garlic powder 1 Tbsp Mexene Chili Powder Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2. Packet #2: 2-1/2 Tbsp light chili powder 2-1/2 Tbsp dark chili powder 2 tsp cumin ¼ tsp black pepper ¼ tsp white pepper ¼ tsp cayenne pepper ½ cube Knorr’s beef bullion ½ cube Knorr’s chicken bullion ¼ tsp brown sugar 1 pk Sazon Goya Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3. Packet #3: 2 tsp Mexene Chili Powder 1 tsp cumin ½ tsp salt Leave covered and simmer for additional 15 minutes and serve.
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#30
12-03-2006, 11:53 AM
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For MaTH...
Eggs Benedict Ingredients: 1 package English muffins 12 slices Canadian bacon 6 oz. grated Swiss cheese 12 eggs 2 cups milk pepper, to taste Cayenne pepper, to taste Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese. Poach eggs and place on top of bacon. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and pepper to taste before serving. Creamy Hollandaise Sauce Ingredients: 1/4 lb. butter 3 egg yolks 1 Tbls. lemon juice 1 Tbls. sherry 3 dashes Cayenne pepper Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick.
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#31
12-03-2006, 01:52 PM
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Here's a "recipe" I wrote earlier this year for my brother and sister-in-law's engagement party. They requested recipes, so I gave them the one we used the most at the time....
 Nicole’s recipe for Ordering Delivery Ingredients: 2 people, assorted delivery menus, telephone, money Preparation: (Note: Useful for one person to remove clothing before beginning.) 1. Decide it’s too much trouble to cook. 2. Squabble over whose turn it is to decide from where to order delivery. 3. Decide one person shall choose three places, and other person shall choose from which of the three to order. 4. First person selects three places. 5. Second person says those are the three places he/she really DID NOT want to order from. 6. First person picks three other places. 7. Second person picks one of the three. 8. First person says he/she really hoped second person wouldn’t choose that place. 9. Together, select one of the two remaining options. 10. Squabble over whose turn it is to phone in the order, each person convinced one hundred percent that he/she did it last time (note: highly recommended—video, audio, photographic or notarized written records for proof). 11. Come to agreement on who will phone in the order (note: negotiating tactics of varying degrees of usefulness include promises to call in the next two orders, complaints that other person’s order is always a pain to phone in as everything needs to be “on the side”, sudden onset of laryngitis, and, as last resort, tears. Please also note tears are more effective when used by female than by male). 12. Phone in order. 13. Wait for delivery. 14. Become grumpy because delivery is taking too long. 15. Squabble over who should call to ask where the food is (note: usually food arrives before squabble is done and actual call itself is seldom necessary). 16. Food delivery arrives. 17. Occasionally, squabble over whose turn it is to answer the door and take the delivery (note: here is where removing one’s clothes before beginning recipe comes in handy, as other person will seldom make first person answer door in his/her underwear). 18. Pay for food, making sure to tip decently, as delivering meals is a crummy job. 19. Enjoy food and each other’s company. 20. Make promise to self to cook next time, as it’s really more work to order delivery.
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Gentlemen! We're burning daylight! Riders up! -Bill Murray
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#32
12-03-2006, 02:58 PM
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Good one Genuine Risk!
Now I have to go find my "naked cookbook" that's hiding somewhere. Stay tuned...I might be posting one about "naked potatoes" if I can find it. Must be hiding under the clothes that need to meet the washing machine sometime soon. I'll bare them if I find 'em.
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#33
12-03-2006, 03:53 PM
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Two of my favorite words, "naked" and "chili".
Get hot! Title: Naked Chiles Stuffed W/Black Beans W/Chipotle Cream Yield: 6 Servings Ingredients : ***chiles*** 1 6 fresh long green chiles : (anaheim or new : mexico type) : ***black bean filling*** Instructions 1 lb black beans -- rinsed 1/2 onion -- chopped 2 cloves garlic -- minced 1 sprig epazote (optional but : traditional) 1 chipotle chile en adobo -- : from can 1 and 1/2 teaspoons salt -- : added last 10 : minutes : ***CHIPOTLE CREAM*** 1 c sour cream 2 -3 tablespoons milk 1 ts mashed chipotle chile en : adobo or dried -- powdered ~- chipotle 1. Blister and char the green chiles according to your favorite method. Steam in plastic bag for fifteen minutes. Remove skins. Slit chiles down the sides and remove seeds. Leave stems intact. You can do this while the beans are cooking. Refrigerate the chiles until they are needed. 2. Rinse beans in colander and pick over for stones. Place in four-quart pot and cover with water. Bring to boil and simmer for three min- utes. Allow beans to steep for at least two hours. 3. Add the onion, garlic, epazote, and chipotle chile to the bean pot. Simmer for about one and a half hours. Because of the presoaking method, these beans will cook faster. Taste for seasoning. Add salt. 4. While the beans are cooking, make the chipotle cream. Thin out the sour cream with the milk and stir in the chipotle. I prefer to use the dried chipotle (see Resources), pulverizing it in a mortar. The dried chile is not as over- powering as the chipotle en adobo. 5. When ready to serve place about one-fourth cup black beans drained of excess liquid, in each green chile. Arrange on a heat-proof platter and place in a preheated 350 degree oven for ten minutes just to warm. You may serve each chile in a pool of chipotle cream or pour some of the cream over the top. Sprinkle the cream with a little dusting of mild chile powder or sweet paprika for color. This is a good treat for vegetarians but meat-eaters have been known to eat many of these.
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#34
12-04-2006, 11:22 AM
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This is a good chowder recipe. I like mine with French bread.
Substitute any white meat fish. German Chowder Recipe 3 lb. haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in¾-inch cubes 2 slices carrot Bit of bay leaf 2-inch cube fat salt pork Sprig of parsley 1 sliced onion 1 cracker, pounded 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter ¼ cup butter Few drops onion juice 8 common crackers Instructions Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.
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#35
12-04-2006, 12:49 PM
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one of my favorite soups...
French Onion Soup 2 T. oil 3 T. butter 6 C. thinly sliced onions 1/2 t. sugar 2 1/2 qts. beef broth 1/2 C. dry white wine sprig fresh thyme (optional) salt and pepper to taste 8 slices slightly stale French bread 2 C. grated Gruyere cheese Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes. Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes. To serve: Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.
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#36
12-04-2006, 12:57 PM
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Here's one that is a staple on Christmas Eve in many Italian homes.
It's very good. Stuffed Calamari (Squid) Ingredients 12 squid tubes, approximately 1-1/2-inch diameter (see note) 1 bell pepper, finely chopped 3 stalks celery, finely chopped 5 green onions, finely chopped 10 cloves fresh garlic, minced 1/2 pound shrimp meat, chopped 1/2 pound crabmeat, chopped (see note) Juice of 1/2 lemon 2 tbsp olive oil 2 cans (16 ounces each) tomato sauce 1/3 cup cooking sherry 2 tsp thyme 1 tsp each oregano, basil, garlic salt, crushed bay leaves and black pepper 1 pound linguine, cooked and drained Instructions Preheat oven to 350 degrees F. Rinse squid and pat dry. Mix together bell pepper, celery, onions and garlic. Add 1/3 of mixture to shrimp and crabmeat with lemon juice. Stuff this mixture into the squid tubes and place them in a 9 x 15-inch baking dish. Heat oil in large skillet and saute remaining pepper, celery, onion and garlic mixture. Add remaining ingredients and simmer 10 to 15 minutes. Pour this sauce over the stuffed squid tubes and bake for 20 minutes. Serve over bed of linguine. (Be sure to have some garlic bread to soak up the sauce.) Yield: 6 servings
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#37
12-04-2006, 01:46 PM
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I was searching for more soups...Greek lamb shank soup, pea soup (old fashioned way) Italian "lamb tongues"...and what did I find? Not for those that haven't a sense of adventure, but one of my favorites...
Cappozelle Testine di Agnello al Forno - Baked Lamb's Heads Here's a good way to become an unforgettable cook... 2 lambs' heads 4 abundant teaspoons of breadcrumbs lots of chopped parsley 4 pinches of origano grated Romano cheese olive oil salt Wash the heads thoroughly. Dry them. Remove the cartilage from the bottom. Leave the eyes and tongue and cut each head in half lengthwise. Put them into a greased baking dish with the inside of each half facing upwards. Sprinkle the surface and the cavities with breadcrumbs, parsley, origano, Romano Cheese, salt and pepper. Spread oil over everything. Bake in the oven at 350 F for one hour. Serve on warmed plates with new potatoes baked with the meat. Seriously, this is GOOD!
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#38
12-04-2006, 01:59 PM
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A favorite Kosher recipe...
Sweet and sour tongue (Susan Portman) INGREDIENTS: 2.5 pound (1 kilogram) Pickled Tongue 1 onion, sliced 2 bay leaves 3 whole all spice 1 15-ounce can tomato sauce 1 15-ounce can water (measure by filling above tomato can) juice of one lemon 3/4 cup brown sugar 1/2 cup dark raisins PREPARATION: 1. Put tongue, onion, bay leaf and all spice in a pot. Cover with cold water. Cover pot. Cook on medium heat for 2 hours. 2. Cool. When the tongue is lukewarm, peel. Then slice the tongue - tip to back - into medium width strips. 3. In a separate pot, combine tomato sauce, water, lemon juice and brown sugar. Add sliced tongue. Cook the tongue in this sauce on medium-low heat for another hour or until the tongue is tender. In the last half hour of cooking, add the raisins. TIPS: 1. It is best to use pickled tongue because it is already spiced. 2. This same sauce can be used for meatballs.
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#39
12-04-2006, 02:26 PM
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two more soups...both feature beer and cheddar
BEER AND CHEESE SOUP ==================== Ingredients: ------------ 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup diced mushrooms 3/4 cup butter 1/2 cup flour 1 tsp dry mustard 5 cups chicken or vegetable stock 1 bunch broccoli 11 fl oz beer (use a can or bottle and save a swallow for the cook!) 6 oz cheddar cheese, grated 2 tblsp grated parmesan cheese salt & pepper to taste Instructions: ------------- Saute' the diced vegetables in butter. Mix flour and mustard into sautaed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. CHEDDAR BEER SOUP ================= Ingredients: ------------ 10 oz frozen mixed vegetables 4 tblsp margarine 1/4 cup flour 1 tsp salt 1 tsp dry mustard 2 cups milk 1 tsp worchestershire sauce 2 cups shredded cheese (medium sharp cheddar or your favorite) 1 cup beer (preferably English ale, ie- Bass Ale) Instructions: ------------- Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).
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#40
12-04-2006, 03:25 PM
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For those that are lucky enough to have a butcher or a farmer as a friend, cause you won't see them in your regular supermarket, and if you ever wondered how to prepare them...
I vote for baby rams (sheep). Veal (baby cattle) are good too. Boars (baby pigs) are strong..liver like. Deer are good if fresh. Bull balls are available, but not nearly as good. If that's all you've got, slice them thin first. Ingredients mountain oysters flour salt pepper paprika garlic cayenne Preparation Season the flour with the salt, pepper, paprika, garlic, and cayenne. If the mountain oysters are large, cut them into bite sized chunks. Dust the mountain oysters in the flour and saute in a pan of hot oil or deep fry. They should be tender on the inside and crisp on the outside. Serve with horseradish sauce or ****tail sauce Warning: Don't over cook or they'll become like rubber. Some folks parboil them first. It just makes them tough. Golden brown, fast and quick is the way to go.
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