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Thread: How about a Recipe Swap?!
08-02-09, 08:59 AM #271
Frozen Berries with Hot White Chocolate
1 1/4 pounds good white chocolate, coarsely chopped
2 1/2 cups heavy cream
2 tablespoons pure vanilla extract
2 1/4 pounds frozen mixed berries or frozen raspberries
Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve. (I made this with frozen strawberries & blueberries...YUM!)
08-02-09, 09:59 AM #272
Barbecued Pigs Feet
Recipe Ingredients: 4 – pigs feet, split in half lengthwise
2 - medium onions, chopped
2 - stalks celery, chopped
1 - garlic clove, chopped
1 - bay leaf
1 - teaspoon salt
1/4 - cup cider vinegar
1/4 - teaspoon pepper
Cookware and Utensils:
1 – Dutch oven or large boiling pot
1 – slotted spoon
1 – baking pan
1 – cutting board
1 – measuring spoons
As always the key to great cooking is to be prepared and to use quality ingredients.
Okay, so where do you buy pigs feet? Often times you will have to ask the grocery store butcher for the pigs feet because they're usually frozen and sometime stored in the back of the store.
Begin by giving the pigs feet a good washing. For presentation purposes remove any unsightly hair that you observe. Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.
Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer. Cover pot with lid and allow pigs feet to cook for about 2-1/2 hours. While your meat is cooking stir constantly and skim away any foam that develops.
Preheat your oven to 325 degrees during the last 5 minutes of cooking your meat.
Using a slotted spoon remove the pigs feet from the cooking juice. Try to keep the meat intact. Place the meat on a baking pan, in single layers with skin facing up. Also use the slotted spoon to remove some of the onions and spices from the cooking juice.
Add the onions and spice to the top of the pigs feet and then apply a thick layer of your favorite barbecue sauce. Finally, place the pan in the oven and bake for about 40 minutes, until meat is tender.
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[SIZE=2][B][I][COLOR=#FF0000]All Marine, All The Time...:flag:[/COLOR][/I][/B][/SIZE]
08-02-09, 10:13 AM #273Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.
08-06-09, 08:11 AM #274
Mulberry Street Burger
2 (8-ounce) portions ground beef
4 slices fresh mozzarella cheese
4 slices pancetta
1 tablespoon olive oil, plus more for salad
1/2 cup butter
3 cloves garlic
3 or 4 basil leaves
2 teaspoons crushed red pepper flakes
2 burger buns, your choice
4 slices tomato
Basil Ketchup, recipe follows
Heat the oven to 350 degrees F. Heat a large skillet.
Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.
Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.
In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.
In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.
1/2 bunch fresh basil leaves
1 cup ketchup
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.
08-08-09, 12:13 AM #275
08-08-09, 05:09 AM #276
i just made some killer beans tonight:
3 cups of pinto beans
6 cups of water
2 jalapenos seaded and sliced
1 medium onion coarsely chopped
1 tblspoon chili powder
1 tspoon black pepper
1/2 tspoon cumin
1/4 tspoon oregano
2 strips of bacon
8oz chopped cooked ham
put all the ingredients into a crockpot except for the ham, put on high for 1.5-2 hours keeping an eye on the water level. you want just enough water to cover the beans at all times so they dont dry out. make sure to stir it occasionally so the beans dont stick to the bottom.
after the 1.5-2 hours put the chopped ham in and lower the heat to low. let simmer for about 4-5 hours until beans are tender...
now what i like to do is make some rice and put the beans over it in a bowl. then you can eat like it is, or add some louisiana style hotsauce, or some red wine vineger, its down right delicious either way
08-22-09, 03:40 AM #277
09-01-09, 11:17 PM #278
Pepperoncini Pickled Eggs
Ingredients: Hard cooked eggs
Smoked sausage (cut into manageable chunks)
Greek pepperoncini's with juice
Mexican pickled carrots with juice
Chinese rice vinegar (about 1/2 a cup for variety and i just happened to have some left over from my wok experiments)
Distilled white vinegar
These baby's will sit in the back of the fridge for a couple few weeks until permeated. Ifin can keep pops and the urchins away....they go good with just about anything but donuts, "heartburn eeeee!
09-01-09, 11:52 PM #279
09-02-09, 12:06 AM #280
GOOD GRIEF!!....I can smell my farts from DOWNTOWN!! Do that receipe with Jalopeno's!!!....YUMMY!!
09-02-09, 03:51 AM #281
We must be thinking along the same lines slinger. I just slapped together a batch of pickled eggs about a week ago.
09-02-09, 09:56 PM #282
It's the second batch this summer and the buzzards already gathered sign
09-03-09, 10:07 AM #283
I perfer pickled califlower over the eggs.
09-03-09, 10:39 AM #284
09-03-09, 10:48 AM #285
Finished off the last of the pickles from a half gallon jar. Boiled 4 or 5 thai peppers. You know them little itty ones that are hotter than a 2 dollar pistol. Anyway boiled them in vinegar for a few minutes then dumped them and the vinegar in the pickle juice. Added the juice from a can of beets to give it that red color. Chopped some fresh garlic then added a dozen boiled eggs. I figure it takes a couple weeks of sitting before they are just right. Tastes just like the ones sitting on the bar at any ole redneck honkey tonk.
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