Recipes

[smellysell]

The purpose of this post is I've been working on a cookbook for about five years that I've been compiling recipes from everywhere I can think of. I've seen a lot of food posts on here since I've joined, and was hoping some of you would pass along your favorite recipes for anything, no requirements.

Thanks,
Justin

 

[Swissy]

Smoked Salmon Spread:

16oz tub cream cheese
1/4 cup diced jalapeños (more for more heat )
8oz Smoked Salmon (more for stronger salmon taste)

mix all together - cream cheese should turn pink in color. Use a power mixer to make it creamier, mix by hand for chunkier. Also, for variety in flavor, finely chopped/minced garlic can be added as well as green onion. For serving suggestions, simply use a buttery type cracker (I prefer Ritz) and add a caper or two.

 

[bfreebern]

Smoked Salmon Spread:

16oz tub cream cheese
1/4 cup diced jalapeños (more for more heat )
8oz Smoked Salmon (more for stronger salmon taste)

mix all together - cream cheese should turn pink in color. Use a power mixer to make it creamier, mix by hand for chunkier. Also, for variety in flavor, finely chopped/minced garlic can be added as well as green onion. For serving suggestions, simply use a buttery type cracker (I prefer Ritz) and add a caper or two.

Your secret is out now Jim!

 

[Rob_k]

Italian Meatloaf

2 pounds lean ground sirloin

1 cup Italian bread crumbs

2 eggs beaten

Salt and pepper to taste

1 cup ketchup

2 tablespoons brown sugar

1/2 cup chopped onion (sautéed)

Mix all ingredients together, and place half of meat in loaf pan.

Make a tunnel in meat loaf mixture, and pack in 1 1/2 cups of Mozzarella cheese.

Place other half of meat over top, and seal edges.

Place in oven at 350 degrees for 1 hour.

After 1 hour, remove meatloaf and cover top with a paste of 1/2 cup ketchup and 2 teaspoons brown sugar mixed together.

Put back in oven for 15 minutes to a half an hour.

Let stand about 15 minutes before cutting.



Scalloped Potatoes with Cheese

5 tablespoons of butter or margarine

1/4 cup flour

3 cups of milk

8 to 10 ounces of shredded American cheese

Salt and pepper to taste

6 to 7 potatoes peeled and sliced thin

Melt butter in large saucepan, add flour, stir well until blended.

Slowly add 3 cups of milk and stir until thickened.

Add cheese, salt and paper and stir until melted.

Place potatoes in greased casserole dish, and over sauce.

Place in oven at 350 degrees for 1 hour, or until potatoes are tender, when checked with a fork.




Old Fashioned Cream Pie

1 cup of sugar

1/4 cup corn starch

2 cups of half-and-half

One baked 9-inch pie crust

Cook sugar, corn starch and half-and-half in sauce pan over medium heat, stirring constantly until bubbly and thickened.

Remove from heat and add 1 stick of butter, and one teaspoon vanilla. Stir until butter is melted.

Pour into pie crust, and sprinkle with cinnamon.

Bake in oven at 350 degrees for 30 minutes.



Italian Stuffed Mushrooms (Recipe courtesy Giada De Laurentiis) I make these all the time
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve

 

[Swissy]

Smoked Salmon Spread:

16oz tub cream cheese
1/4 cup diced jalapeños (more for more heat )
8oz Smoked Salmon (more for stronger salmon taste)

mix all together - cream cheese should turn pink in color. Use a power mixer to make it creamier, mix by hand for chunkier. Also, for variety in flavor, finely chopped/minced garlic can be added as well as green onion. For serving suggestions, simply use a buttery type cracker (I prefer Ritz) and add a caper or two.

Your secret is out now Jim!

:laugh: I never thought it WAS a secret! Anyone I ever sent it to could have guessed all the ingredients. Besides, without my smoked salmon, it's not worth making... :whistling:

 

[AVB]

AIP for royalty checks.


Bourbon Bar-B-Que Sauce

I've somewhat modified this from where it started. Feel free to adjust to how you want it.

Start with a 4-6 qt pot

2 tablespoons unsalted butter (can skip if you add more olive oil)
1 tablespoon olive oil (can skip if you add more butter)
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups bourbon
1 cup water (or skip the water and use 4 cups bourbon)
3 cups canned plum tomatoes and their juices, pureed
1/4 cup ketchup
1/4 cup red wine vinegar (optional to taste)
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoons honey (can use more and skip the molasses)
1/4 cup molasses (can use a bit more and skip the honey)
2 tablespoons Dijon mustard
3 tablespoons chili powder
1 tablespoon chipotle pepper puree (add extra chili powder if you don't have this)
Salt and freshly ground pepper to taste

Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan or pot. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 3 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth or just screen the mixture to remove the onion and garlic bits . Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in 2 additional tablespoons of bourbon.

Be sure to check the bourbon quality at each step of the process.

 

[gandolf565]

Recipe For Christmas Rum Cake
Ingredients:

* 1 or 2 qts. of rum
* 1 cup butter
* 1/8 tsp. sugar
* 2 large eggs
* 1 cup dried fruit
* baking powder
* 1 tsp. baking soda
* lemon juice
* brown sugar
* nuts

Directions:

1. Before you start, sample the rum to check for quality.
2. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
3. With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the finest quality—try another cup.
4. Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high.
5. If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy.
6. Next, sift 3 cups of salt and feffer (it really doesn’t matter). Sample the wum again.
7. Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color tou can find. Mix well. Grease oven, turn cake pan to 350 greeds.
8. Noe, pour the whole mess sinto the boven and ake. Check the crum again and go to bed.

 

[smellysell]

Recipe For Christmas Rum Cake
Ingredients:

* 1 or 2 qts. of rum
* 1 cup butter
* 1/8 tsp. sugar
* 2 large eggs
* 1 cup dried fruit
* baking powder
* 1 tsp. baking soda
* lemon juice
* brown sugar
* nuts

Directions:

1. Before you start, sample the rum to check for quality.
2. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
3. With an electric mixer, beat butter in large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanshile, it’s important to make sure the rum is of the finest quality—try another cup.
4. Open the second quart of rum if necessary. Add 1 arge leggs, 2 cups of fried druits and beat till high.
5. If the druits get stuck in the beats, just pru it loose with a drewscriver. Sample the rum again for cinscistincy.
6. Next, sift 3 cups of salt and feffer (it really doesn’t matter). Sample the wum again.
7. Sift 1 pint of lemon goose, add 1 bablespoon of brown thugar, of whatever color tou can find. Mix well. Grease oven, turn cake pan to 350 greeds.
8. Noe, pour the whole mess sinto the boven and ake. Check the crum again and go to bed.

LMAO

 

[bilder]

1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.

 

[bilder]

Rocky Mountain Oysters (Montana Tendergroin)

2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)

Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).

 

[smellysell]

Rocky Mountain Oysters (Montana Tendergroin)

2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)

Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).

I tried 'em. Couldn't give 'em a fair shake though, all I could think is "these are balls!!"

 

[mmburtch]

1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.

How do you get the tire tracks off, or is that just tenderizing?