thør
Karhu-er
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The place is self serve........You'd die of starvation at a Golden Corral.
Foodgasms
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The place is self serve........You'd die of starvation at a Golden Corral.
AKA the Hog Trough.
thør
Karhu-er
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Funny, we use that same name up here........some things are just universal
Hester
hesterosexual
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that cookbook is going to beat out larousse gastronomique.
rosco rathbone
1. f3e5 2. g4??
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All my recipes here are ripped off from real cookbooks, hope that won't cause any "intellectual property rights" hoo hah.
Hester
hesterosexual
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i think as long as it's not from a harry potter book we can keep it under wraps.
7 recipes to go!
I can see it now.
U.S. vs. Rambling Rose, Saint Peter, Thor, Crackerjackhrt (who'll have to represent us), Gravyrug, 1hotbabe...
Saint Peter
shoots left
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SaintPeter's recipes are 100% original and not in need of legal representation.
rosco rathbone
1. f3e5 2. g4??
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I dunno about the US...just that gaywad from Cooks Illustrated with the bowtie and suspenders.
Saint Peter
shoots left
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That is a terrible thing to say about your lawyer!
Never!
cjh
orgone accumulator
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recipes aren't protected.
odd that, isn't it?
eta: modify the directions accompanying the ingredients list.
Last edited:
MakersandIce
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Spaghetti Gravy:
6 pounds ground chuck
6 pounds sweet Italian sausage
3 quarts whole canned tomatoes
3 large cans crushed tomatoes
6 large cans original ro-tel
3 quarts bloody mary mix (Zing Zang is the best)
3 small cans sliced mushrooms
3 small cans mushroom stems and pieces
2 large cans sliced ripe olives
2 large cans diced ripe olives
4 jars artichoke hearts
3 cups medium diced onions
3 cups medium diced bell peppers
2 cups finely chopped celery
12 bay leaves
6 tablespoons ground oregano
4 tablespoons ground basil
2 tablespoons thyme
4 small cans tomato paste
3 tablespoons black pepper
2 tablespoons salt
24 cloves chopped roasted garlic (peel & roast in microwave in a small amount of butter)
2 teaspoons ground cumin
6 tablespoons paprika (Hungarian sweet is the best)
Brown the chuck and sausage over medium-high heat (you need to remove the casings and crumble if not using fresh) in a large stock pot or Dutch oven with ½ the salt and ½ the garlic. Drain the resulting grease. Add the onions, bell peppers, and celery; cook for just 2 or 3 minutes more (just wilt the veggies). Add the rest of the ingredients—saving the spices for last. Bring to a gentle simmer and reduce heat to medium-low. Open a bottle of good red wine and return to the kitchen and stir each time you refill your glass. Watch the news and check your emails. Sauce needs to simmer for 3-4 hours with an occasional stir and taste. You may need to adjust the salt and other spices a little according to your taste (different tomatoes will absorb different levels).
*** A side note—to kick the recipe up a notch, substitute one of the quarts of bloody mary mix with a bottle of good Chianti (I prefer Chechi or Bellagio).
6 pounds ground chuck
6 pounds sweet Italian sausage
3 quarts whole canned tomatoes
3 large cans crushed tomatoes
6 large cans original ro-tel
3 quarts bloody mary mix (Zing Zang is the best)
3 small cans sliced mushrooms
3 small cans mushroom stems and pieces
2 large cans sliced ripe olives
2 large cans diced ripe olives
4 jars artichoke hearts
3 cups medium diced onions
3 cups medium diced bell peppers
2 cups finely chopped celery
12 bay leaves
6 tablespoons ground oregano
4 tablespoons ground basil
2 tablespoons thyme
4 small cans tomato paste
3 tablespoons black pepper
2 tablespoons salt
24 cloves chopped roasted garlic (peel & roast in microwave in a small amount of butter)
2 teaspoons ground cumin
6 tablespoons paprika (Hungarian sweet is the best)
Brown the chuck and sausage over medium-high heat (you need to remove the casings and crumble if not using fresh) in a large stock pot or Dutch oven with ½ the salt and ½ the garlic. Drain the resulting grease. Add the onions, bell peppers, and celery; cook for just 2 or 3 minutes more (just wilt the veggies). Add the rest of the ingredients—saving the spices for last. Bring to a gentle simmer and reduce heat to medium-low. Open a bottle of good red wine and return to the kitchen and stir each time you refill your glass. Watch the news and check your emails. Sauce needs to simmer for 3-4 hours with an occasional stir and taste. You may need to adjust the salt and other spices a little according to your taste (different tomatoes will absorb different levels).
*** A side note—to kick the recipe up a notch, substitute one of the quarts of bloody mary mix with a bottle of good Chianti (I prefer Chechi or Bellagio).
Saint Peter
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That is very odd.
MakersandIce
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Chicken and Dressing:
5 qts. cornbread, cooled, ground
2 baking hens
5 qts. chicken broth
8 eggs
2 1/2 tsp. salt
2 1/2 tsp. pepper
2 1/2 tsp. celery salt
1/4 cup (heaping) sage
1 1/2 cups pureed onions
1 1/2 cups pureed celery
1/3 cup cracker crumbs Cook two to three pans of cornbread, preferably the day before making dressing. Let cool completely. Grind, reserving 5 quarts.
The best way do cook the hens is to do them the night before you plan to cook the dressing. Cover your stock pot with foil and cut vent slits, bring to a rapid boil, and then decrease heat to very low. Let cook overnight. Boil baking hens (they have the most fat and make the richest broth) in at least 8 quarts water until meat is falling off the bone. Debone. You need 40 ounces, or about 2 1/2 pounds, chicken meat. Reserve broth, at least 5 quarts, keeping it warm while preparing dressing.
Break eggs into large pan. Beat well by hand. Add salt, pepper, celery salt, sage, onions, celery and cracker crumbs. Mix thoroughly. Add about four quarts of the warm chicken broth to the pan and stir until mixture is well combined. Add about four quarts of the ground cornbread. Mix well. Add the remaining bread and broth. Stir well to ensure the seasoning is evenly distributed. The consistency should be very runny. On occasion, more broth will need to be added. Don't worry about the dressing going into the oven too runny, it WILL set!
Put deboned chicken into the bottom of large roasting pan. Pour the dressing over the chicken. Cook in 350-degree oven for about 1 hour (some ovens take as long as 90 minutes). The top of the dressing should be golden and the dressing should not move when the pan is shaken.
5 qts. cornbread, cooled, ground
2 baking hens
5 qts. chicken broth
8 eggs
2 1/2 tsp. salt
2 1/2 tsp. pepper
2 1/2 tsp. celery salt
1/4 cup (heaping) sage
1 1/2 cups pureed onions
1 1/2 cups pureed celery
1/3 cup cracker crumbs Cook two to three pans of cornbread, preferably the day before making dressing. Let cool completely. Grind, reserving 5 quarts.
The best way do cook the hens is to do them the night before you plan to cook the dressing. Cover your stock pot with foil and cut vent slits, bring to a rapid boil, and then decrease heat to very low. Let cook overnight. Boil baking hens (they have the most fat and make the richest broth) in at least 8 quarts water until meat is falling off the bone. Debone. You need 40 ounces, or about 2 1/2 pounds, chicken meat. Reserve broth, at least 5 quarts, keeping it warm while preparing dressing.
Break eggs into large pan. Beat well by hand. Add salt, pepper, celery salt, sage, onions, celery and cracker crumbs. Mix thoroughly. Add about four quarts of the warm chicken broth to the pan and stir until mixture is well combined. Add about four quarts of the ground cornbread. Mix well. Add the remaining bread and broth. Stir well to ensure the seasoning is evenly distributed. The consistency should be very runny. On occasion, more broth will need to be added. Don't worry about the dressing going into the oven too runny, it WILL set!
Put deboned chicken into the bottom of large roasting pan. Pour the dressing over the chicken. Cook in 350-degree oven for about 1 hour (some ovens take as long as 90 minutes). The top of the dressing should be golden and the dressing should not move when the pan is shaken.
rosco rathbone
1. f3e5 2. g4??
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Huh. Well carry on, and confusion to Chris Kimball.
MakersandIce
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For those summer picnics:
Mayo-less Potato Salad:
Chunky Ingredients:
6 lbs new potatoes
24 sliced stuffed green olives
2 Tbsp capers
1 diced medium red onion
1 diced vidalia onion
2 diced roasted red peppers
2 diced roasted green chiles
6 strips of chopped crispy bacon (reserve fat)
Throw all this stuff in a bowl--oops, steam the potatoes, cool them in ice water so they retain their firmness (this ain't mashed potato salad), quarter them--now toss 'em in the bowl.
Dressing Ingredients:
4 ounces Grey Poupon
2 Tbsp kosher salt---margarita salt
1 Tbsp coarse ground black pepper
1 tsp dill--fresh preferred
3 cloves fresh garlic--cooked in 1 Tbsp garlic in microwave--chop it up
Reserved Bacon fat
4 ounces olive oil
2 ounces balsamic vinegar
2 ounces white cooking wine
2 packages Splenda
2 ounces honey
Now, put all of this dressing ingredients in a separate bowl and wisk the heck out of it, was gonna say something else, but figured to keep it family safe.
Drizzle over the chunky stuff, add 2 ounces shredded romano cheese, 2 ounces grated pecorino cheese, and 2 ounces grated parmesan cheese, and mix GENTLY with your hands--don't worry, they'll wash, and besides, you don't want to bust the potatoes.
Mayo-less Potato Salad:
Chunky Ingredients:
6 lbs new potatoes
24 sliced stuffed green olives
2 Tbsp capers
1 diced medium red onion
1 diced vidalia onion
2 diced roasted red peppers
2 diced roasted green chiles
6 strips of chopped crispy bacon (reserve fat)
Throw all this stuff in a bowl--oops, steam the potatoes, cool them in ice water so they retain their firmness (this ain't mashed potato salad), quarter them--now toss 'em in the bowl.
Dressing Ingredients:
4 ounces Grey Poupon
2 Tbsp kosher salt---margarita salt
1 Tbsp coarse ground black pepper
1 tsp dill--fresh preferred
3 cloves fresh garlic--cooked in 1 Tbsp garlic in microwave--chop it up
Reserved Bacon fat
4 ounces olive oil
2 ounces balsamic vinegar
2 ounces white cooking wine
2 packages Splenda
2 ounces honey
Now, put all of this dressing ingredients in a separate bowl and wisk the heck out of it, was gonna say something else, but figured to keep it family safe.
Drizzle over the chunky stuff, add 2 ounces shredded romano cheese, 2 ounces grated pecorino cheese, and 2 ounces grated parmesan cheese, and mix GENTLY with your hands--don't worry, they'll wash, and besides, you don't want to bust the potatoes.
MakersandIce
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Squash Casserole:
4 cups boiled yellow squash, well-drained
1 stick butter
3/4 tsp. salt
3/4 tsp. black pepper
1/3 cup Lawry's dehydrated onions
1/4 cup egg yolks
1 1/4 cup grated bread crumbs (yeast rolls work the best)
Combine squash, butter, salt, pepper, onions, egg yolks and 1/2 cup bread crumbs. Pour into baking pan. Top with additional bread crumbs. Bake at 350 degrees for about 1 hour. The top should be golden brown and the casserole well set.
4 cups boiled yellow squash, well-drained
1 stick butter
3/4 tsp. salt
3/4 tsp. black pepper
1/3 cup Lawry's dehydrated onions
1/4 cup egg yolks
1 1/4 cup grated bread crumbs (yeast rolls work the best)
Combine squash, butter, salt, pepper, onions, egg yolks and 1/2 cup bread crumbs. Pour into baking pan. Top with additional bread crumbs. Bake at 350 degrees for about 1 hour. The top should be golden brown and the casserole well set.
cjh
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i'm a sucker for that dish. even when it's made with saltines.
Perfect! I've never liked potato salad with mayo (love German style, though), so this is one I'll definitely try.
MakersandIce
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I'm partial to it. I came up with it about 4 years ago for my mother to take to an outing where she had no refrigeration.
http://www.epicurious.com/images/recipesmenus/2006/2006_october/236167.jpg
Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles
24 fresh cilantro leaves
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
*Top with smoked paprika for more flavor and color.
Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles
24 fresh cilantro leaves
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.
*Top with smoked paprika for more flavor and color.
Mythical_
dirty saint
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that sounds delicious
i used to make one similar to that and would use red potatoes and leave the skins on for colour
MakersandIce
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Absolutely!
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