tomthirtysix
Wishing I was as cool as Phil
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Hi Guest - Come check out all of the new CP Merch Shop! Now you can support CigarPass buy purchasing hats, apparel, and more...
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CP Chefs Pass
- Thread starter Gonz
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Devil Doc
When Death smiles, Corpsmen smile back
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- Oct 16, 2005
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That does suck, for both you and the kid. Did you get the third degree from the ER staff?
Doc.
When I have leftover vegetables like asparagus, broccoli etc., I make a fritata. If you need a recipe for this, you're in the wrong pass.
Doc.
Doc.
When I have leftover vegetables like asparagus, broccoli etc., I make a fritata. If you need a recipe for this, you're in the wrong pass.
Doc.
grateful1
Oh My!
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- Feb 6, 2006
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- 19,762
tomthirtysix
Wishing I was as cool as Phil
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- Dec 27, 2006
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- 7,073
OK... have a recipe I wanted to post because it may come in handy next week for some people. Not my recipe... got the cupcake recipe from one site, and the frosting one from another. I went with what I thought sounded best, and when I made them last year, they came out pretty damn good.
Guinness Cupcakes with Bailey's Frosting
Cupcakes:
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle Guinness
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
Frosting:
1 cup (2 sticks) butter, room temperature
4 tablespoons Bailey's Irish Cream
4-5 cups confectioners' sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Makes 24 Cupcakes
Guinness Cupcakes with Bailey's Frosting
Cupcakes:
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle Guinness
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
Frosting:
1 cup (2 sticks) butter, room temperature
4 tablespoons Bailey's Irish Cream
4-5 cups confectioners' sugar
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.
Makes 24 Cupcakes
Gunpowder
Cigar Search & destroy V 1.20
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- Nov 2, 2003
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- 1,401
Man it is hard to follow this thread. For some reason I can't get e-mail notices of new posts.
I tried a new idea the other day. I took a 1/2 venison loin and slight it down the side. I stuffed it with bulk sausage and then seasoned the outside with olive oil, onion powder, garlic powder, and pepper. I even added some Cavenders seasoning.
Slow cooked it in my oven for several hours. Ity came out really nice.
I had thought of rolling it in bacon but never did. You can use spicy sausage, etce and I am sure it would turn out nice.
Sorry no picks.
I tried a new idea the other day. I took a 1/2 venison loin and slight it down the side. I stuffed it with bulk sausage and then seasoned the outside with olive oil, onion powder, garlic powder, and pepper. I even added some Cavenders seasoning.
Slow cooked it in my oven for several hours. Ity came out really nice.
I had thought of rolling it in bacon but never did. You can use spicy sausage, etce and I am sure it would turn out nice.
Sorry no picks.
Breedy
Busted
- Joined
- Nov 14, 2007
- Messages
- 2,123
With the Easter Holidays approaching my family will be attending many gathering, most involving a baked ham or turkey.
This is where I like to buck tradition and go with beef, but when feeding a lot of people I feel its important to make it as simple and cheap as possible (if you ever meet my extend family you'd understand).
New York Strip Roast
6-10 Pounds New York Strip Loin (get a pound or two more than you think you will need, becuase you will trim off all the fat)
3T Dried Rosemary crushed or lightly chopped (adjust to taste)
3T Soy Sauce
3T Fresh Ground Black Pepper
2T Granulated Garlic
1t Red Pepper Flake
1t Kosher Salt
1 egg white
First you will need to trim the layer off fat and silver skin of your roast. Work slowly and carefully, your family would probably hate me if you cut off a finger just before the holidays. Pat dry with a paper towel and let rest at room temp
Mix the remaining ingredients to form a paste. Depending on the size of your roast and your taste preferences you may need to adjust the mixture.
Pre-Heat oven to 450[sup]0[/sup] with rack on bottom. Line a baking sheet with foil and place a cooling rack coated with non-stick spray on that baking sheet.
Transfer meet to cooling rack and rub meat lightly with olive oil. Coat beef on top and sides with Rosemary mixture (allowing meat to come to room temp, approx. 1 hour total).
Place roast in 450[sup]0[/sup] oven for 15 mins. Decrease temp to 185[sup]0[/sup] and cook for approx. 1 hour. At this point a thermometer or probe comes in handy. Ideally I like to remove the meat at around 130[sup]0[/sup]. After removing the roast from oven let it rest covered for 30 mins cover then carve and serve.
This is where I like to buck tradition and go with beef, but when feeding a lot of people I feel its important to make it as simple and cheap as possible (if you ever meet my extend family you'd understand).
New York Strip Roast
6-10 Pounds New York Strip Loin (get a pound or two more than you think you will need, becuase you will trim off all the fat)
3T Dried Rosemary crushed or lightly chopped (adjust to taste)
3T Soy Sauce
3T Fresh Ground Black Pepper
2T Granulated Garlic
1t Red Pepper Flake
1t Kosher Salt
1 egg white
First you will need to trim the layer off fat and silver skin of your roast. Work slowly and carefully, your family would probably hate me if you cut off a finger just before the holidays. Pat dry with a paper towel and let rest at room temp
Mix the remaining ingredients to form a paste. Depending on the size of your roast and your taste preferences you may need to adjust the mixture.
Pre-Heat oven to 450[sup]0[/sup] with rack on bottom. Line a baking sheet with foil and place a cooling rack coated with non-stick spray on that baking sheet.
Transfer meet to cooling rack and rub meat lightly with olive oil. Coat beef on top and sides with Rosemary mixture (allowing meat to come to room temp, approx. 1 hour total).
Place roast in 450[sup]0[/sup] oven for 15 mins. Decrease temp to 185[sup]0[/sup] and cook for approx. 1 hour. At this point a thermometer or probe comes in handy. Ideally I like to remove the meat at around 130[sup]0[/sup]. After removing the roast from oven let it rest covered for 30 mins cover then carve and serve.
Shooter
Living life on the heavies.
- Joined
- Mar 15, 2006
- Messages
- 3,554
Well this one got lost already. As I was sitting on my couch a blue mini-van pulls up and a guy walks up with a box. The dumb ass USPS delivered it to the wrong addy, The right addy was on the box. It was delieverd to the wrong street but the right house.
Oh well.... I will post some P/T's in a sec and have the wife get this back out. Monday.
Take 38 DCM ... Put 55 1926 #1 maddy
Take 27 RP OWR ... Put 56 Opus Petite Lancero 08
Put 57 LFD Cameroon Lancero
Put 58 Ashton VSG Enchantment. (01/07)
Should be good.. I will go ahead and pack it up.
Shane
Oh well.... I will post some P/T's in a sec and have the wife get this back out. Monday.
Take 38 DCM ... Put 55 1926 #1 maddy
Take 27 RP OWR ... Put 56 Opus Petite Lancero 08
Put 57 LFD Cameroon Lancero
Put 58 Ashton VSG Enchantment. (01/07)
Should be good.. I will go ahead and pack it up.
Shane
Kingantz
Growing too fast.
- Joined
- Oct 6, 2007
- Messages
- 7,657
My Simple Stew Beef n' Gravy
1 1/2 to 2 lbs cubed beef
1 cup flour
2 to 3 tblsp vegetable oil
1 tsp salt
1 tsp pepper
3 to 4 quarts broth (I use chicken)
Whenever I see a big roast marked down at the grocery store, I’ll snatch it up to make beef stew, which is what I did here. Unfortunately, I trimmed up the roast and cut it into approximately one inch cubes and didn’t snap any pictures while doing it. Anyways, on with the show!
After cubing the meat, I take a gallon sized freezer bag and pour in about a cup of flour. I add in salt, usually Lawry’s Garlic Salt, and pepper. In goes all the meat, seal up the bag, and shake it up really good. Sit that to the side.
Pour in a couple few tablespoons of oil (I use vegetable oil) in a large sauce pan and place on medium-high heat. Once the oil is hot, start putting in the flour covered meat cubes. Turn the cubes to ensure all sides are good and brown.
While the meat cooks, pour in three or four quarts of broth in a crock pot (I use chicken broth) and turn on high. Once the meat is good and done, pour into the crock pot and cover. Cook on high for four or five hours, or on low from six to eight hours.
Towards the end, I’ll take some flour and mix it into some cold water (make sure there’s no lumps), and then pour a little bit at a time into the crock pot until consistency is to your liking. Also, add salt to taste (I like mine salty).
Serve over rice or mashed taters with some other good country sides (collard greens, green beans, biscuits, and a slice of onion is what we had). Also get out the fine china! :laugh:
Oh…don’t forget dessert!!
1 1/2 to 2 lbs cubed beef
1 cup flour
2 to 3 tblsp vegetable oil
1 tsp salt
1 tsp pepper
3 to 4 quarts broth (I use chicken)
Whenever I see a big roast marked down at the grocery store, I’ll snatch it up to make beef stew, which is what I did here. Unfortunately, I trimmed up the roast and cut it into approximately one inch cubes and didn’t snap any pictures while doing it. Anyways, on with the show!
After cubing the meat, I take a gallon sized freezer bag and pour in about a cup of flour. I add in salt, usually Lawry’s Garlic Salt, and pepper. In goes all the meat, seal up the bag, and shake it up really good. Sit that to the side.
Pour in a couple few tablespoons of oil (I use vegetable oil) in a large sauce pan and place on medium-high heat. Once the oil is hot, start putting in the flour covered meat cubes. Turn the cubes to ensure all sides are good and brown.
While the meat cooks, pour in three or four quarts of broth in a crock pot (I use chicken broth) and turn on high. Once the meat is good and done, pour into the crock pot and cover. Cook on high for four or five hours, or on low from six to eight hours.
Towards the end, I’ll take some flour and mix it into some cold water (make sure there’s no lumps), and then pour a little bit at a time into the crock pot until consistency is to your liking. Also, add salt to taste (I like mine salty).
Serve over rice or mashed taters with some other good country sides (collard greens, green beans, biscuits, and a slice of onion is what we had). Also get out the fine china! :laugh:
Oh…don’t forget dessert!!
Gonz
Ultra Runner
- Joined
- Mar 18, 2005
- Messages
- 4,842
Those look great! :thumbs:
It's nice that your neighbor brought that over too, boggles my mind that the mailman could deliver a package with a big label that far off!
Gunpowder
Cigar Search & destroy V 1.20
- Joined
- Nov 2, 2003
- Messages
- 1,401
God Bless my Irish Heritage!
Reuben Sandwich
This is simple to make.
Ingredients:
-Corned Beef
-Swiss cheese slices
-rye bread
-sweet sauerkraut
-thousand island dressing
Prepare corned beef as directed. cool for slicing and slice thinly. Take 2 slices of rye bread, butter and pan fry till lightly toasted. Heat up a few slices of corned beef in the microwave and add to the slice of toast. Add some sauerkraut and add a slice of Swiss cheese. place in microwave just enough to melt the cheese slightly. Add thousand Island dressing and serve.
Reuben Sandwich
This is simple to make.
Ingredients:
-Corned Beef
-Swiss cheese slices
-rye bread
-sweet sauerkraut
-thousand island dressing
Prepare corned beef as directed. cool for slicing and slice thinly. Take 2 slices of rye bread, butter and pan fry till lightly toasted. Heat up a few slices of corned beef in the microwave and add to the slice of toast. Add some sauerkraut and add a slice of Swiss cheese. place in microwave just enough to melt the cheese slightly. Add thousand Island dressing and serve.
SPIVY
THE STIG
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- Oct 24, 2008
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- 1,773
I was about to say.
Gunpowder
Cigar Search & destroy V 1.20
- Joined
- Nov 2, 2003
- Messages
- 1,401
According to the History Channel, while cabbage has long been a traditional food item for the Irish, corned beef serving as a substitute for Irish bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side learned about this cheaper alternative to bacon from their Jewish neighbors.
I had my cabbage last night
Reuben today for lunch. Skipped the Irish potatoes as I am on a diet lol.
I had my cabbage last night
Reuben today for lunch. Skipped the Irish potatoes as I am on a diet lol.
Gunpowder
Cigar Search & destroy V 1.20
- Joined
- Nov 2, 2003
- Messages
- 1,401
Rachel sandwich
The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.[6] Other recipes for the Rachel call for turkey instead of corned beef or pastrami.
The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.[6] Other recipes for the Rachel call for turkey instead of corned beef or pastrami.
grateful1
Oh My!
- Joined
- Feb 6, 2006
- Messages
- 19,762
According to the History Channel, while cabbage has long been a traditional food item for the Irish, corned beef serving as a substitute for Irish bacon first became traditional in the late 1800s. Irish immigrants living in New York City's Lower East Side learned about this cheaper alternative to bacon from their Jewish neighbors.
I had my cabbage last night
???
LINKY
linky2
Bunch of drunks...it's so confusing!
:sign:
Gunpowder
Cigar Search & destroy V 1.20
- Joined
- Nov 2, 2003
- Messages
- 1,401
Had this last night.
This is my version of Garlic Shrimp. Any suggestions on making it better are encouraged as I just throw it together.
Garlic Shrimp & Fettuccine
Ingredients:
-garlic
-Olive oil
-1 stick butter
-shrimp (raw or cooked)
-fettuccine
-parsley (fresh or dried)
Take 1 tablespoon of garlic and lightly saute it in a skillet with olive oil. Add 1 stick of soften butter, shrimp and further saute until shrimp is cooked. If you want to cheat you can use precooked shrimp that has been thawed under hot water. You don't want to over cook the shrimp so if you use precooked watch the time. Add some parsley flakes for color. Some extra garlic powder and onion powder works if you want further flavor. Add some starch to thicken the sauce and once done add to cooked fettuccine.
This is my version of Garlic Shrimp. Any suggestions on making it better are encouraged as I just throw it together.
Garlic Shrimp & Fettuccine
Ingredients:
-garlic
-Olive oil
-1 stick butter
-shrimp (raw or cooked)
-fettuccine
-parsley (fresh or dried)
Take 1 tablespoon of garlic and lightly saute it in a skillet with olive oil. Add 1 stick of soften butter, shrimp and further saute until shrimp is cooked. If you want to cheat you can use precooked shrimp that has been thawed under hot water. You don't want to over cook the shrimp so if you use precooked watch the time. Add some parsley flakes for color. Some extra garlic powder and onion powder works if you want further flavor. Add some starch to thicken the sauce and once done add to cooked fettuccine.