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  1. #271
    Frozen Berries with Hot White Chocolate



    Ingredients
    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
    Directions

    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!)

    IN LOVING MEMORY OF MY LATE HUSBAND, SSgt Roger A. Alfano, USMC
    ONE PROUD MARINE
    1961-1977
    Vietnam 1968/69
    Once a Marine...Always a Marine

    https://www.facebook.com/profile.php?id=1204617174

  2. #272
    Administrator Platinum Member Rocky C's Avatar
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    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
    water

    Cookware and Utensils:
    1 – Dutch oven or large boiling pot
    1 – slotted spoon
    1 – baking pan
    1 – cutting board
    1 – measuring spoons

    Recipe Instructions:
    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.

    Enjoy !!!

    - .... . / ..-. . .-- --..-- / - .... . / .--. .-. --- ..- -.. --..-- / - .... . / -- .- .-. .. -. . ... .-.-.- .-.-.- .-.-.- .-.-.-



    All Marine, All The Time...

  3. #273
    Yes pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.
    Don't forget to get under the nails!


  4. #274
    Mulberry Street Burger



    Ingredients
    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
    Baby arugula
    4 slices tomato
    Basil Ketchup, recipe follows
    Directions

    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.



    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.

    Ellie

    IN LOVING MEMORY OF MY LATE HUSBAND, SSgt Roger A. Alfano, USMC
    ONE PROUD MARINE
    1961-1977
    Vietnam 1968/69
    Once a Marine...Always a Marine

    https://www.facebook.com/profile.php?id=1204617174

  5. #275

    Forget the sugar

    Quote Originally Posted by DobbinsBlythe View Post
    Ok, Cornbread...


    Forget the sugar.....that's johnny cake. A yankee form of cornbread.






    2 cups Martha White self rising corn meal
    1 1/3 cup buttermilk
    1/4 cup vegetable oil
    1 egg
    1 TBsp sugar (approximately)

    Preheat oven to 450... heavily grease cake pan with additional vegetable oil or shortening (crisco...) Place pan in hot oven while mixing ingredients..

    mix ingredients together.

    Pour mixture into sizzling hot cake pan. Must sizzle.. Won't be great cornbread if it doesn't...

    Bake for about 20-23 mins. (Until golden on top)

    Inspired by Egbutler since he says he can't find good cornbread...



  6. #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


  7. #277
    Quote Originally Posted by usmcdanno View Post

    ROFL.. I only add sugar b/c it adds some moisture. There's no sweetness :P


  8. #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!

    --->Dave

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  9. #279
    Squad Leader Free Member Wyoming's Avatar
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    Quote Originally Posted by SlingerDun View Post
    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!

    --->Dave
    DayYam.

    Good one, Slinger.

    Tomorrow!!

    BUT 1st, 270 plus posts. My search is limited to QUICK.

    Where is Ms Elie's post on how to hard boil eggs after you punch holes in the shell?

    Illegitimi Non Carborundum!!





  10. #280
    Marine Free Member DocGreek's Avatar
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    GOOD GRIEF!!....I can smell my farts from DOWNTOWN!! Do that receipe with Jalopeno's!!!....YUMMY!!


  11. #281
    Marine Free Member Quinbo's Avatar
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    We must be thinking along the same lines slinger. I just slapped together a batch of pickled eggs about a week ago.


  12. #282
    It's the second batch this summer and the buzzards already gathered sign


  13. #283
    I perfer pickled califlower over the eggs.


  14. #284
    Squad Leader Free Member Wyoming's Avatar
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    I still can't find Ms Ellie's pinhole trick for hard boiled eggs. .

    Illegitimi Non Carborundum!!





  15. #285
    Marine Free Member Quinbo's Avatar
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    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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