First Annual Aces High Recipe Swap

[68ROX]

Originally posted by VWE
I'll take you up on that when I get back... I do alot of travel between central Texas and Kentucky when I'm in the U.S.

Great...then you know where the Hot Springs exit is on I-30 (at Malvern)...

Keep me posted.





I will DEFINITELY try the Chicken Kiev soon...THANK YOU for the post!





Here's a decent BBQ Sauce....down & dirty and simple....


Jack Daniel's BBQ Sauce


1 1/2 cups ketcup
1 medium onion, chopped
1/4 cup brown sugar
6 1/2 T apple cider vinegar
2 T vegetable (or olive) oil
3 T Jack Daniel's Whiskey
3 cloves garlic, minced
1 T dry mustard
1 T hot pepper sauce
1 t onion powder
18 turns of fresh ground pepper

Saute onion and garlic in oil until tender. Add other ingredients and mix well...on medium heat DO NOT BOIL!!  Place in blender and blend on HIGH until any large pieces of anything dissapear.  Return to saucepan and heat to between 190-195 F.  Bottle or place in Mason jars ASAP to seal.



68ROX

[wooley]

I would post the recipe for Haggis, Neeps and Tatties, but it would turn perfectly normal people vegetarian.

[texasmom]

DUMP CAKE  

1 lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 (3 1/2 oz.) can flaked coconut
1 c. pecans, chopped
2 sticks butter, melted

Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Then sprinkle coconut and nuts over that. Pour melted butter over all. Bake 1 hour in 325 degree oven. Serve with whipped cream.

Actually, without the coconut & pecans it's awesome too.

[Fulmar]

Originally posted by AWMac
1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.
 

Hi....WTF?

[68ROX]

AAAAAAAAAAAAAAAwwwwwwwww..... FLOATSUP <>

You must have kin from Northeast Mississippi somewhere back in the woodpile!

You make that EXACTLY like my mom did when I was a kid...right down to the Iron Skillet!  Later, when I was in high school, Velveta came out with a jalepeno pepper version and she saw a recipe in a ladies magazine about using it in cornbread called "Mexican Cornbread", although that one called for the Jiffykraap...

She just altered her (just like yours , above) recipe to include small squares of the jalepeno Velveeta cheese.....it was AWESOME!!!  A little butter, and you were in cornbread heaven.


TexasMom  <>

My AUNT made that very same cake every year for Christmas (she called it something else)...sadly, she passed away before I could get the recipe for it.  

THANK YOU for providing the information to a 20+ year old recipe missing link!

After I make it (for Christmas this year) I'll need to walk the dog a few hundred extra miles to work off the calories    !!


Anyone interested in 5-Cheese Cheeseball, Garlic Meatball Po'Boys, spiced butter, home-made butter or how to make home-made General Chao's Chicken?


Keep 'em comin' folks!



68ROX

[AWMac]

--------------------------------------------------------------------------------
Originally posted by AWMac
1 round ripe Tomato. Very cold if preferable.
2 slices of very soft White Bread.
1 Tbl spoon of Miracle Whip.
Salt and Pepper to taste.

Originally posted by Fulmar
Hi....WTF?

Proves my Point...

Some People couldn't recognize a tomato sandwich if it was stare'n them in the face.



Mac

[68ROX]

SkyRock <>

Made your "Peas & Maters" for dinner tonight....



ABSOLUTELY <> AWESOME!

I used the equivilent in fresh purple hull peas and fresh (peeled and de-seeded) tomatoes (took just a little longer to cook) and used some diced Cajun smoked sausage...

All the adults in the house and one 16 month old grandbaby give it a BIG THUMBS UP!!!

       

Next time, jalepenos....

(I wanted to make it this time where the grandbaby could have some).

Peas & Maters <------------------------SkyRock OWNS



68ROX

[68ROX]

<
Proves my Point...

Some People couldn't recognize a tomato sandwich if it was stare'n them in the face.



Mac >>


Mac, I took your post as a good "Ole Fashioned Oklahoma 'Mater Sammich"

Sometimes in Arkansas (using Monticello, AR 'maters)...the "non-purists" put on a slice of American Cheese.  Must be an Arkansas thing.

(Funny as heck original post, BTW)


68ROX

[Dichotomy]

okay I've got 4 kids that I refuse to feed out of a box (except for pizza night) here's one I cook on the weekend and serve during the week.  I'll post my culinary delights recipe's later

PSEUDO ZITI

1 lb of spicy italian sausage
2 large green bell peppers
1 large red bell pepper
1 large sweet onion
2 cloves of garlic
20 ozs of pasta sauce (your taste  I use Prego Chunky Garden)

Finely chop the veggies and set aside.  Preheat a large pre oiled pot medium high.  

Place the veggies and the sausage in the pan stirring occasionally until all the sausage is browned.  Drain off grease.  Place the pot back on the stove and add the pasta sauce.  Let heat until the mixture is bubbling. Stir occasionally and add garlic salt and / or Italian seasoning to taste.  

Makes about 4 servings.  

We freeze these in portion sized tupperware containers and serve over wheat noodles with a side of vegetables and a roll.  Takes about 10 minutes to fix dinner at night.

If I'm in a good mood I sprinkle cheese over the noodles / sauce when I serve it

Original recipe Campells meals in 20 minutes.  Adaptations by me.

[TalonX]

Originally posted by indy007
Okay, time to break open the molecular gastronomy cookbooks.

Most people believe that you should sear a piece of meat and lock in the juices. It's not really true. You can compare to identical pieces of meat, one slow cooked, and one seared, and the seared cut loses more weight over the cooking process. When you heat the meat up very high, it actually squeezes the water out of the muscle.

So, this is an unconventional way to make a steak that BBQ purists I'm sure will flame me for...

 

Some people think that searing a steak is a mistake (no pun intended).  LOL, Indy.

The point of searing is, in fact, to seal in the juices, allow a rare presentation with the bacteria on the outside dead, and provide a nice flavor.

The problem 99% of the population has is that they don't have a hot enough pan (or catalyst grill) to accomplish the task, so it ends up dry and gross.

Searing is for those who enjoy truly rare meat - cool inside, and, obviously, still quite juicy.

No intent to flame, just BBQ  

[Gh0stFT]

I lived for a few years in Munich and you should try at least once
the Bavarian style breakfast!
with the help from wikipedia here's the recipe:

You need a Weisswurst (literally white sausage) a traditional Bavarian
sausage made from very finely minced veal and fresh pork bacon.
It is usually flavoured with parsley, lemon, mace, onions, ginger and
cardamom, though there are some variations. The mixture is then
stuffed into fresh, clean pork casings and separated into individual
sausages about four to five inches in length and a bit less than an inch
in thickness.

I actually buy it ready from our local Butcher's shop

Weisswurst is traditionally prepared early in the morning and eaten
for breakfast - there is a saying that the sausages should not be
allowed to hear the church bells' noon chime.
The sausages are heated in water just short of boiling for about ten
minutes, which will turn them greyish-white because no color-preserving
nitrite is used in Weisswurst preparation.

Weisswurst is brought to table in a big bowl together with the water
used for preparation (so it doesn't cool down too much), then eaten
without the skin. The popular way of consuming it is by cutting the
sausage in half in the long direction so that the lower part of the skin
remains intact, and then "rolling out" the meat from the skin with a fork.

Weisswurst is commonly served with sweet bavarian mustard and accompanied
by fresh baked Brezen and a cool Weißbier; according to tradition,
Weißwurst may only be served until 12 pm!

Guten Appetit!
and cheers!

Gh0stFT

[68ROX]

Originally posted by indy007
Okay, time to break open the molecular gastronomy cookbooks.

So, this is an unconventional way to make a steak that BBQ purists I'm sure will flame me for...
 

No one who cooks often would flame you at ALL.

It makes perfect sense.

You aren't drying out the meat.

You are saving all the juices, yet getting your "grilled" sides at the very end.

The WORST thing you can do to a steak is having it taste like a dry SHOE at the plate, even for you "well done" types.

While I am a Weber man, I will MOST definitely try your method.

One cannot judge without trying and taste-testing first.

Folks...if you didn't see it it's early on page 1 of thread.

Good post, Indy!



68ROX

[68ROX]

Gh0stFT, thanks bro!  Do you have an ingredients list with measurements?  I want to try it!

Players from Iceland, Germany, France, Australia, Ireland, Scotland (68wooley, where's your home made haggus recipe?....yeah I KNOW what's it's cooked in) Slovenia, Russia, Poland, Finnland, UK, (list is endless)...

WHERE ARE THE INTERNATIONAL RECIPES?

BTW: Skuzzy....HTC you folks subsist on fast food and DELIVERED PIZZA?  Jeeeeesh! Are you all tastebuds impaired, or am I going to have to drive 4 hours to Grapevine, TX with a Red Cross parcel of Emeril Lagassi's Garlic Meatballs and fresh Italian Bread? (Gasoline costs included).

My Latonio friends on this board.....care to show the REST of the world what REAL CHILI is??????

68ROX

[Vad]

OK:)
You will need half of whole salmon with skin, 1-2 kg of coarse salt, 200-300 g of sour cream 14%  or more, 200 g of salt red salmon caviar.
The last one is not easy to find but in Toronto or New York you can buy it in any Russian or Ukrainian deli.      

1. Pour out all salt into baking tray (dripping-pan). Salt should cover pan bottom  at least on few millimeters.
2. Put salmon on the salt skin down. Don't salt salmon and avoid contact of the salt with salmon meat, salt should  touch only salmon skin.  
3. Put tray into oven for 20 minutes till salmon will be ready, use fork to check.
4. Mix sour cream with caviar. Proportion is up to you, but usually half and half or a little bit more cream.
5. Put portion of the salmon on plate. To do that carefully separate salmon meat from the skin leaving skin on salt. Try to avoid contact of salt with the meat, grains of salt are not tasty.
6. Plentifully sauce salmon by the cream with caviar, serve with baked or cooked potatoes, asparagus, etc.

[68ROX]

VAD:  THANK YOU!!!!

Now, I have to search for fresh Salmon in Arkansas....

It may be worth the trip to New Orleans with my ice-cooler.

You and Boroda mentioned a Russian Soup on a different thread.  I posted a "internet" version, but you had different additions, and the recipe seemed to be bad in your view....

VAD....PLEASE post your version of the soup here (With ingredients and measurements...we can factor in grams and metric measurements).  Summer is going to be over soon, and "soup  season" will soon begin.

Food overcomes ALL boundries!

VAD...thank you again!!!



68ROX