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Thread: How about a Recipe Swap?!
09-01-08, 07:15 PM #136
Bachelor Beef Crockpot Ribs
beef back or shorts, 3 to 4 lbs
16 oz. BBQ sauce
Slice onion and lay in pot.
Salt and pepper each rib, broil in oven for browning about 13 minutes.
(I may use this time to stretch and get dressed before work)
When browned...place ribs in crock (arched up and convexed on the bottom tier, it gets greezy down there) covering each rib in sauce before stacking next layer.
Pour in rest of the sauce on top
Cook at high (4 to 6 hours?) Nooooooooo
Cook at low setting (8 to 10 hours!) No need to race home early from work, sub-prime beef cuts benefit greatly from slow heat and them ribs will be tiiinderrrr, Shiat Howdy!
If anybody gets curious at home tell them don't lift that lid before [sic] 8 to 10 hours, it can take awhile for the cooking heat to build back up. Or just duct tape it shut and draft a menacing letter
09-22-08, 10:33 AM #137
Oh man. I had no idea so many posts were made while I was gone.. >.< You're right Al.. I'll never catch up, but I'll give it a good try! Btw.. some of these recipes that i haven't seen are AWESOME. <3
09-22-08, 10:55 AM #138
09-25-08, 05:17 PM #139
LOL! I've BEEN busy.. just not coming up with new ideas... except here:
Maria's Chilli <3
1 pkg ground beef (1.5 or so lbs)
1 can beef stock
1 can kidney beans (drained)
1 can diced tomatoes
1 palm full of ground cumin
2-3 palms full of chilli powder
1-2 Tsp cayenne pepper
1 small onion chopped finely
1 Tbsp garlic powder
2 slices AMERICAN cheese
Shredded sharp cheddar cheese
1/2 cup bread crumbs
ON STOVETOP! Brown and drain ground beef. Add onion--cook till onions begin to clear. Add beans and tomatoes, all seasonings. Add American cheese stir till melted and completely incorporated. Add breadcrumbs and add salt/pepper to taste. If it doesn't look dark enough, add more chilli powder. Let reduce on med heat until reaches a consistency you like.
Serve with CHEESSSEEE!!!!!!
... kicked my husband's tastebuds' a**es.
09-28-08, 09:33 AM #140
Okay...I'm lovin this thread...I just can't believe I missed it for so long.
I've been busy and now I'm starving and I'm only on page 5. I'll go thru the rest of the posts and add some of my own at some point.
09-29-08, 10:20 PM #141
Easy Kalua Pig and Cabbage
If you've ever been to a luau you've had Kalua Pig... This is my far away from home version; where the hell am I going to get a whole pig, banana leaves, and lava rocks. I sure as hell am not digging a pit by myself, and I'm pretty sure our HOA would frown upon me slaughtering said pig in the neighborhood. Extremely easy but takes a long time... Serves 1 small Samoan/Italian family of 3 for a day, or 8 Adults for dinner.
1 7-8 lbs Pork Picnic Cut or Shoulder(Butt)
4 tbsp of kosher or sea salt
1/3 cup of liquid smoke
Lots of water
1 head of cabbage
Place pork in a large roasting pan or crock pot with salt and liquid smoke. Fill with water until pork is 3/4 submerged (I said a LARGE right?) If you are cooking in a roasting pan then set on 350 covered for 4 hours. If you are using a crock pot then you can set it up before you leave for work in the morning and set to low or med covered. When meat is fully cooked it should fall right off the bone(s), just shred meat in pan/crock pot with a fork. Chop and stir in cabbage and cover again, cook for another 20-30 minutes (until cabbage is soft).
Serve with Rice, poi, or on a sandwich roll.
10-02-08, 08:20 PM #142
10-10-08, 08:28 AM #143
Because I'm really sick.. and this is what my mom used to make for me
1 large ginger root: peeled and sliced
orange peel (if you want)
Lots of water.
In a stockpot fill about 3/4 with water. Pop in the ginger root and orange peel (again the peel is optional.. I make mine without). Let it boil gently for a LONG time. You will be able to smell the ginger all through your house when it's ready. It will be spicy and will clear out your sinuses and give you that warm all over feeling you need to get better. Use honey
10-10-08, 08:36 AM #144
4 to 5 lb. beef brisket
1/8 t. celery salt
1/4 t. garlic salt
1/2 t. onion salt
1/4 t. salt
1.5 oz. bottle liquid smoke
1 1/2 cups barbecue sauce
Place brisket in slow cooker. Sprinkle with celery salt, garlic salt, onion salt, and salt. Pour liquid smoke over brisket. Cover. Refrigerate for 8 hours. Cook on low for 8 to 10 hears or until tender. During last hour, pour barbecue sauce over brisket. Serves 8 to 10
10-10-08, 06:16 PM #145
10-12-08, 09:10 AM #146
10-15-08, 09:43 PM #147
10-15-08, 10:00 PM #148
10-15-08, 10:30 PM #149
It sure did, kinda like a jerked glaze, yumbo!
10-15-08, 11:06 PM #150
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