Your Favorite Recipes....

[Barrio_rat]

Okay all, I'm starting a new thread. Holidays are coming upon us and, if your family is anything like mine, you have some favorite recipes. So, with that in mind, figured I'd share a few with ya and, hopefully, you all will share a few as well. As I find ‘em, I will post them here. Will help me for when my wife puts ‘em in a safe place so I can find ‘em when I need ‘em. LOL

Anyway, this fist one has not been in my family very long, about 4 years. A buddy of mine gave it to me, it's his. He'd share his food (and it was very good) and his recipes. Unfortunately, this is the only one I can remember. Well, hope you like it!

Kick Ass Salsa

Cilantro (aka Italian Parsley): about one bundle, tops only - cut off the stems
Jalapeno: 1 (or more to taste)
Green Onions: 2 or 3
Radish: 1
Tomatoes: about 7 (I use Roma Tomatoes)
1 small can of Ortega diced green chilies (hot or mild)

About 1/4 tsp (more to taste) of; Garlic, Oregano, Basil, Cumin and Salt
Brown Sugar: 1/4 tsp
Lime: 1 squirt

I usually use 2 jalapenos and add about ½ tsp more of, garlic, oregano and basil. Then a couple more shots of cumin. Just keep tastin it till it's good. The tomatoes I add last and just keep mixin' ‘em in until the sauce has the right color. You can also add a can of tomato paste (to thicken it some) or a can of tomato sauce - in case you run out of tomatoes (yes, I've done that!)

Semper Fi and enjoy, all

[Barndog]

That powdered stuff in the store is disgusting anyways. This is the authentic stuff from Jamacia - used by the maroons (who were runaway slaves) - they used it as a method of preserving their meat.

Ingredients: (per 5 pounds of meat (preferably chicken) beef or pork

1 onion
5 green peppers
2 scotch bonnet - hot peppers - habaneros can be substituted
1 whole garlic
2 sprigs fresh thyme
5 tsp. salt
2 tsp. sugar
2 tsp. pimento
14 ground nutmeg
14 ground mace
1 tsp. black pepper


Preparation:

**Use latex gloves when chopping hot peppers**
#1 Chop all the vegetables and spices being extra careful not to get the hot
pepper juice in your eyes or on the soft parts of your body.

Pour over chicken, beef or pork and let stand for 4-12 hours. Grill over med-high heat. Some people use a fiinishing sauce to glaze it at the end. Thats a personal touch. I've had it both ways, and it's great either way.
Most jamacians will tell you the way to cook jerk is with lots of heat and lots of smoke. Traditionally yes. I've done it that way too.
You can make do without having to camp over a blast furnace fire to cook this stuff, and without dying from smoke inhalation.
Chow, and enjoy.

[USMC0311]

Old Faithful

1lb sausage
1 1/2 tbs butter
3 tbs flour
1 cup beef broth
1/2 cup evaporated milk
salt/pepper to taste

fry the sausage and drain the grease.
set to simmer and add other ingredients.
mix, turn up the heat, bring to a boil until texture is thickened to yer liking.

good over toast or warm biscuits

[fishon]

0311,
Sounds like the Old SOS They used to serve in the mess hall at San Diego. Haven`t had any since but sure could use some rite now. S\Ticled my ribs every time I ate them. :) :banana:

[USMC0311]

RECIPE FOR LOVE:
Ingredients:
4 Laughing eyes
4 Well-shaped legs
4 Loving arms
2 Firm milk containers
2 Nuts
1 Fur-lined mixing bowl
1 Firm banana
DIRECTIONS :
1. Look into laughing eyes.
2. Spread well-shaped legs with loving arms.
3. Squeeze and massage milk containers very gently.
4. Gently add firm banana to mixing bowl, working in
and out until well creamed. For best results, continue to
knead milk containers
5. As heat rises, plunge banana deep into mixing
bowl and cover with nuts, leave to soak (preferably NOT
overnight).
6. The cake is done when banana is soft. If banana
doesn't soften, repeat steps 3-5 or change mixing bowls.

Notes:
1. If you are in an unfamiliar kitchen, wash
utensils carefully before and after use.
2. Do not lick mixing bowl after use.
3. If cake rises, leave town.

[thedrifter]

Since Thansgiving is upon us.....Lets see some of your traditions....


Cornbread and Bacon Dressing

Corn Bread (either your scratch recipe or a box mix)

6 slices bread

6 slices bacon

1 cup chopped celery with leaves

1 cup chopped onion

2 beaten eggs

2 tablespoons snipped parsley

1 teaspoon poultry seasoning

¼ teaspoon salt

1 cup chicken broth

Prepare corn bread; cool. Coarsely crumble enough corn bread to make 3 cups. Toast bread slices; cut into cubes. Set aside.

In a skillet cook bacon till crisp; crumble and set aside. Cook celery and onion in the bacon drippings till tender, but not browned.

In a mixing bowl combine eggs, crumbled bacon, cooked celery and onion, snipped parsley, poultry seasoning, and salt. Add crumbled corn bread and toasted bread cubes; toss lightly till well mixed. Add enough of the chicken broth to moisten; toss gently to mix.

Bake, uncovered, in an ungreased 1½ -quart casserole at 350 degrees F for about 30 minutes, or until golden brown.

Note: Cornbread dressing can be partially prepared a day ahead, as long as you refrigerate the ingredients separately -- breadcrumbs and crumbled cornbread in one container; sautéed onions and celery in another; and crisp crumbled bacon in yet another. Combine all ingredients with eggs, seasonings and broth the next day. Bake and serve immediately.




Note: Egg based desserts such as pumpkin, pecan, or sweet potato pie can be made a day ahead, but must be stored in the refrigerator. Bring to room temperature by setting on the counter about 20 minutes before serving. Refrigerate any leftovers.

Pumpkin Pie

1 16-ounce can pumpkin

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 51/3 ounce can (2/3 cup) evaporated milk

1/2 cup milk

Pastry for Single-Crust Pie

Preheat oven to 375 F. In a large mixing bowl combine pumpkin, sugar, spices and 1/2 teaspoon salt. Add eggs; with a fork, lightly beat eggs into pumpkin mixture. Add the evaporated milk and milk; mix well. Pour into a pastry lined 9-inch pie plate; cover edge of piecrust with foil. Bake at 375 degrees F for 25 minutes. Remove foil, bake for 25 to 30 minutes more, or until knife inserted off-center comes out clean. Cool. Cover and chill to store.

**Tip: To prevent a soggy crust, sprinkle a pinch of flour or cornmeal over the bottom of pie plate before covering with piecrust, and bake the pie on a preheated cookie sheet or pizza stone. Cool pie on a wire rack.

Pecan Pie

3 eggs

2/3 cup sugar

dash salt

1 cup dark corn syrup

1/3 cup butter or margarine, melted

1 cup pecan halves

Pastry for Single-Crust Pie

Preheat oven to 350 F. In a mixing bowl beat eggs slightly with a fork. Add sugar and salt; stir till dissolved. Stir in dark corn syrup and melted butter or margarine; mix well. Stir in the pecan halves. Pour into pastry lined 9-inch pie plate. Cover edge of crust with foil. Bake at 350 F for 25 minutes. Remove foil; bake for 25 minutes more or till knife inserted off-center comes out clean. Cool on wire rack. Cover and chill to store.

Sempers,

Roger

[wrbones]

I can't get this formatted, so bear with me! It's worth it!

This is an original recipe. I have five years working for award winning chefs. I kinda know what I'm doin' here.....except fer the experiments......But we won't talk about those today.

I've had people from all over the world eat this stew and always recieved compliments.


Warren’s Beef Stew makes 2 1/2 -3 gallons

Dice 5-7 lbs. Of beef into bite-sized chunks.
Leftover prime rib is best if trimmed first
Dice two large white onions. Any variety. Vedalias are best .
Slice Button Mushrooms. Two large hands-full.About 3-4 cups.
Dice 10 large potatoes( 90 count case size) into bite size pieces. About 1” chunks.
You will need among other things….
1/3 cup garlic powder. Minced garlic is better.
1/3 cup season-all or season salt.
¼ cup whole rosemary. Stripped if fresh.
¼ cup whole thyme. Stripped and chopped if fresh.
1 ½ Tablespoons of rubbed Dalmatian sage. Finely diced if fresh. YES, SAGE! ‘shrooms and sage are the secret ingredients providing a full rich dark flavour
½ lb. fresh butter. Salted will do.
¼ cup salt to boil veggies in with water. Cook til firm but done. 1/3 cup salt
1 big pinch of ground black pepper. About 1/8 - ½ teaspoon.

Beef Gravy for stew base
1 gallon of beef stock. Beef base will do. Follow label direction. DO NOT USE BULLION!!!! It is too salty!
2 cups sour cream
1 tablespoon Worcestershire sauce
1 Tablespoon soy sauce.
1 teaspoon garlic powder. Minced garlic works.
½ teaspoon white pepper.
Enough butter rue to make 1 gallon of gravy thick, but not stiff.
Bring broth to a boil, add seasonings. Add rue, bring to a “lava boil” and add sour cream. Mix well. Gravy should be smooth but thick for this use. ( Secret: add ¼ cup burgundy. Remember, If ya can’t drink it, don’t cook with it!)

Au jus
½ gallon of beef stock .
1 tablespoon of Worcestershire sauce.
1 tablespoon of soy sauce.
1 teaspoon of garlic stir well and bring to a boil. Sauté beef in a large pot with butter and seasonings til beef is lightly browned. Bring to a boil. Add Veggies. Add dice onions add mushrooms stir til it comes to temp. and serve with favourite cracker or bread

[wrbones]

My Mother got this recipe from a 90 year old man who got it from his Mother!

It's good! It works with beef as well, but I think venison is better!

I've made a couple of adjustments to my tastes....

mince meat pie recipe

using a pint and a half bowl to measure with.

3 bowls chopped cooked meat
3 bowls apple cider
4 bowls sugar
3 lemons, rind and all, w/o seeds
5 apples, peeled and trimmed
1 bowl of suet
1 bowl of molasses
2 bowls of raisins
1 bowl of citron
2 tablespoons cinnamon
1 tablespoon powdered cloves
1 tablespoon ground black pepper
1 tablespoon salt
3 tablespoons nutmeg


Grind in meat grinder

Cook til it’s boiled good. Don’t over cook, though.
Stir often til everything’s cooked without over cooking it.
Put in jars and can it.

This is a good recipe! My Mom got it from a ninety year old man who’s still living in his own house. He got it from his mother. I’ve had this. It’s good.

[Butskie51]

0311,
Ya, got it going on and just took down the S.O.S recipe and havn't had that for morn. chow in years!
( Just hope the misses' get it right) or it's up to me. Biscuits and gravy-oohhhraaaahh
Dan Fischer

[Butskie51]

Going to have old faithful this morn. and recipe fore love tonight!
Thanks" USMC0311",
Butskie51

[Barrio_rat]

Okay, I promised 'em and here they are. These are traditional Scandihoovian Christmas goodies. They have funny names but they do taste good. Hope y'all like 'em. Not all of 'em are for Christmas, just that most were had around Christmas. The yulekake, fattigman and krumkake are Christmas goodies - enjoy!

YULEKAKE YIELD: 1 (2) standard loaves or 6 (12) small loaves

Bake at 350 degrees for 45 to 60 minutes. (doubled recipe is in Parentheses)

4 oz (8 oz) package Citron

1 (2) cup water

¾ (1 ½ cup) raisins.

Bring water to boil. Add raisins and bring to boiling again. Pour off water and drain raisins on absorbent paper. Set aside.

1 (2) pkg active dry yeast

¼ (1/2) cup water

Soften yeast in warm water (110 F to 115 F) and let stand 5 to 10 minutes.

Scald 1 (2) cup milk. (I do this in the microwave and watch for a slight skim to form on the milk.) Set aside.

½ (1) cup butter

½ (1) cup sugar

1 (2) tsp salt

Place the above ingredients in a large bowl. IMMEDIATELY pour the scalded milk over the ingredients in the bowl.

When the mixture is lukewarm, blend in, beating until smooth a mixture of

1 (2) cups sifted flour

1 (2) tsp cardamom

Add 1 egg (2 eggs one at a time).

Measure out 3 ½ (7)cups sifted flour

Add about ½ of the flour to the yeast mixture and beat until very smooth

Then beat in the citron, raisins, and enought remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let rest 5 to 10 minutes.

Knead dough. Form into a large ball and place it into a greased, deep bowl. Turn dough to bring greased surface to top. Cover with plastic wrap and let stand in a warm place (about 80 F) until dough is doubled.

Punch dough down with fist; pull edges of dough in to center and turn dough completely over in bowl. Cover and rise again until nearly doubled. Punch down and turn dough out onto lightly floured surface. Lightly grease bread pans. Shape dough to fit pans. Place dough in pans and cover with plastic wrap and let rise about 45 min or until doubled.

Bake @ 350 F 60 min. Bread is done if a hollow sound is heard when thumped.

If you wish to, you may cook the bread for 45 minutes and then brush the tops of the loaf with slightly beaten egg white. (This makes it shiny).

------------------------------------------

FINNISH PANNUKAKKU (PANCAKE)

Heat oven to 400 degrees

5 eggs

¼ cup sugar (optional)

1 ¼ cups milk

1 scant cup flour *

½ cube butter

Beat eggs. Add sugar and milk. Beat again until thoroughly mixed. Slowly pour flour into the egg-milk mixture. Put butter inn a 12" iron skillet and heat until butter is browned but not burned (I usually put the skillet in the oven while it is heating.) Pour batter over the browned butter and bake ½ hour. Serve warm with powdered sugar, syrup, or fresh fruit. Cut in wedges

*Scant Cup: 1 cup less 1 Tblsp.

----------------------------------------------

KRUMKAKE

4 well beaten eggs

1 cup sugar

1 cup melted butter

2 TBLSP cold water

2 cups flour

1 tsp vanilla or cardamom (I use cardamom)

1 cup cornstarch.

Beat eggs, add sugar and stir. Add melted butter and stir. Add cold water. Add 2 cups flour and seasoning.

Stir in cornstarch.

Heat Krumkake iron. I usually put the iron on medium. Test to see if it is hot enough by dropping a bit of water on the iron. When the drops skip across the iron, it is ready.

Drop batter by teaspoons on hot Krumkake iron. Close iron on batter, cooking on one side for a minute or so and then turning and cooking for an additional minute. When done immediately lift off iron with spatula and roll around wooden spindle to make a cone shape. May chill batter for a few hours or overnight.

---------------------------------------------------

SWEDISH MEATBALLS

1 lb lean ground beef

¼ lb lean ground pork

¼ lb veal

The grind available in the meat markets these day s are a relatively fine grind and work well for the meatballs. You will need to request that the veal be ground.

Mix meats together with:

½ cup soft bread crumbs (about ½ slice of bread)

½ cup milk

1 beaten egg

Add to mixture:

¾ tsp salt

3 Tblps dry onion (make dry onion into powder or can use fresh-finely chopped)

½ tsp nutmeg

¼ tsp allspice

Shape meat into 1 in balls. Use a small amount of oil and cook meatballs over medium heat. Turn meat balls or shake pan to keen an even browning. When thoroughly cooked, remove meatballs to a bowl.

For Gravy:

Melt up to 3 tblsp butter in the pan meatballs were cooked in.

Add enough flour to use up the butter and cook until lightly browned.

Slowly add hot water, stirring constantly to make a medium, thick paste.

Slowly add cream or milk (about 1 cup)

Once gravy is thickened, pour over the meatballs in the bowl.FATTIGMAN BAKKELSE (Poor Man's Cookies)

Sift together and set aside:

5 cups sifted flour

1 tsp cardamom (this is approximately 25 pods. Remove husk and pulverize the dark brown or black seeds.

Beat until mixture is thick and lemon-colored:

10 egg yolks

2 egg whites

¾ cup sugar

3 TBLSP brandy

Add slowly, stirring in

1 cup heavy cream

Blend in flour mixture, about ½ cup at a time to make a soft dough. Wrap dough in waxed paper or plastic wrap and chill overnight in refrigerator.

Set out a deep saucepan or automatic deep fryer and heat to 365 to 370 degrees.

Pull off small amounts of dough and roll very thin. Use Fattigman cutter to cut. Pull one end of triangle through the slit.

Place cookie in heated oil and cook so that both sides are golden brown. Do no cook too many at a time as they will cool the oil and become greasy tasting.

After cooled., place in airtight container. Can put cookies in bag of powder sugar to coat. I usually serve both plain and sugared fattigman.

[thedrifter]

My Traditional Christmas Eve Dinner is Italian Meatball Sandwiches.....with lots of mozzeralla cheese.......
Ellie makes about 3 to 5 lbs of them for all the guests that are in and out of my house that day.....
There is always cake, cookies, brownies, pies and candy for dessert.......
Here are a few.......

Caramel Turtle Brownies

Makes 24 servings

Ingredients
14 ounces caramels
1 (12 fluid ounce) can evaporated milk
1 (18.5 ounce) package chocolate cake mix
6 tablespoons butter, melted
1 cup semisweet chocolate chips
1/4 pound whole pecans

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
2 Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
3 In a mixing bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half this mixture in prepared pan. Bake for 10 minutes.
4 Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.


Chocolate Chip Cookies

Makes 4 dozen

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine, softened
1/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
2 cups semisweet chocolate chips


Directions

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.
3 Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.


Creamy Orange Fudge

Makes 1 - 8x8 inch dish

Ingredients
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract


Directions

1 Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.


Divinity

Makes 4 dozen (approximately)

Ingredients

2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped walnuts (optional)


Directions

1 Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2 Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3 Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.


Eggnog Cheesecake

Makes 1 - 9 inch cheesecake

Ingredients


1/4 cup butter, melted
1 1/4 cups vanilla wafer crumbs
1/4 cup white sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup water
2 tablespoons butter, melted
1/3 cup packed light brown sugar
2 tablespoons dark rum
1/2 cup chopped pecans


Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 In a large bowl, combine 1/4 cup butter, wafer crumbs, and white sugar. Press firmly on the bottom of a 9 inch springform pan.
3 In a large bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Mix in the eggs. Stir in 1/4 cup rum, vanilla extract, and nutmeg. Pour into the prepared pan.
4 Bake in preheated oven for 40 to 50 minutes, or until center of cake springs back when lightly touched. Allow to cool, then chill.
5 To Make The Pecan Caramel Sauce: In a small bowl, dissolve the cornstarch in 1 cup of water. In a medium saucepan, melt 2 tablespoons butter. Stir in brown sugar and the cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat, and simmer for 10 minutes. Remove from heat, and add 2 tablespoons dark rum. Allow to cool. Just before serving, stir the pecans into the sauce.
6 Remove the sides of the springform pan from the cooled cheesecake. Serve with the Pecan Caramel Sauce.


Butterhorn Rolls

Makes 32 rolls

Ingredients

1 cup shortening
1 cup milk
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened


Directions
1 In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
2 Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
3 Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.


Just a little of my world to share with you.........


Sempers,

Roger