First Annual Aces High Recipe Swap

[Eagler]

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.

Slice Red Tomato into 1/4 inch slices and place on the 1st slice of White Bread. You may want to cut Tomato slices in half to prevent overlaping.

Add Salt and Pepper... to your induhvidual liking.

Spread 1 Tbl spoon of Miracle Whip on 2nd slice of White Bread.

Combine Bread slices, Miracle Whip facing Tomato slices and align White Bread crusts accordingly.

Cut this culminary delight diagonally from the top left towards the bottom right and place on fine China.

Pour at least 12 OZ of ice cold Nectar of Cow, (Milk) into a nice Crystal Glass.


Bon Appetite



Mac

thanks!
just had one of these for breakfast

[hyena426]

hyena's pepper goulash

2 packages of hillsirefarms smoked sausage
3 bell pepers.green..red and orange
1 or more peppers for heat.jalapino's or hob's
1 bottle of sweet and sour..prefur the hawain sweet and sour my self for this.
1 tin foil bag or tin foil to make your own bag

simple easy and tasty:) slice everything up and mix in tin foil bag..stick bag on barbq or you can cook in oven if you wish..stick it on the barbq for about 25 min or so.counts how hot your coals are..flip it over about 15min into cooking.. if you have people who cant handle it too hot leave out the jalapino's.

every time i make it as a side dish at barbq's it allways gets wipped out..lol

[68ROX]

With the FRESH crawfish season pretty much over for this year, I guess you could use frozen (YIKES)...or in the instuctions, go with sausage or chicken, but I'd recommend using a mixture of half JUMBO shrimp and half small bay shrimp and some crab meat until next year's crawfish season.

Yes, this is an actual New Orleans RESTARAUNT recipe....


Here's goes...credit the foodnetwork.com

Crawfish Etouffee

Recipe courtesy Pat O'Briens, New Orleans, LA
Show:  The Best Of
Episode:  New Orleans Touchdown Tables  
   
4 tablespoons unsalted butter
8 crawfish tails, thawed, rinsed and drained
1 teaspoon chopped garlic
3 cups Etouffee sauce, recipe follows
Hot pepper sauce, as desired
Rice Pilaf, recipe follows
2 bunches sliced green onions, for garnish

In a large saute pan, melt butter over high heat. When butter just begins to brown, add crawfish and garlic, saute for 2 minutes. Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste. Serve over Rice Pilaf and garnish with green onions.

Etouffee Sauce:
1 2/3 cups vegetable oil (soybean or cotton seed)
1 2/3 cups all-purpose flour
1 1/2 cups medium dice onion, yellow or white
1 1/2 cups medium dice green pepper
1 cup medium dice celery, no leaves
1 tablespoon chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
13/4 teaspoons whole thyme leaves
10 1/2 cups chicken stock or broth
1 2/3 cups diced tomatoes, with juice
Salt

In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking. Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops. Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes. Stir in garlic, cayenne, white pepper, and thyme. Cook 3 minutes. Slowly whisk in the stock, then tomatoes. Bring to simmer and cook 20 minutes, skim to remove foam as needed. Season, to taste. Remove from heat, cover and hold for later.
Note: This sauce can be used as a base to make gumbo, such as chicken and sausage.

Yield: 2 quarts


Rice Pilaf:
1 tablespoon unsalted butter
1/2 cup small dice red pepper
1/2 cup small dice yellow pepper
2 teaspoons chopped garlic
1 3/4 teaspoons cayenne pepper
1 3/4 teaspoons ground white pepper
1 3/4 teaspoons whole thyme leaves
1 3/4 teaspoons salt*
5 1/4 cups chicken stock or broth, heated
2 2/3 cups parboiled rice

In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes. Add hot stock and bring to a boil. Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender. Remove from heat, fluff rice with a fork, and adjust seasonings.
Keep in warm place until needed.

*Note: If using canned broth, you may want to salt, to taste, at the end of cooking.

Yield: 2 quarts

The "Etouffee Sauce" is actually a "Roux"....the KEY to gumbo and other cajun dishes.  Once you know how to make a roux, you have conquered the key to Cajun cooking!


Make this for your friends....get ready to have them accuse you that you did restaraunt carry-out.


68ROX

[68ROX]

Want your family to think you are a Asian Food Genius?

Make this...

Chinese Hot & Sour Soup

Ingredients:

 
3 each wood ears dried
20 each lily buds, dried  
3 cups hot water  
1/4 pound pork butt  

Marinade
1 teaspoon rice wine (Japanese Sake is best) or dry sherry
1/2 teaspoon cornstarch  
1 teaspoon sesame oil  
1 teaspoon salt  
2 ounces mushrooms fresh, sliced
1/4 cup bamboo shoots shredded
1 each bean curd sliced
2 tablespoons worcestershire sauce  
2 teaspoons white vinegar  
5 tablespoons cornstarch  
5 tablespoons water  
1 each egg beaten
1/2 teaspoon black pepper  
1/2 teaspoon white pepper  
1 tablespoon sesame oil  
6 1/2 cups chicken broth or white stock
1/4 cup water chestnuts  


Soak wood ears and lily buds in 3 cups hot water 15 minutes (or more) to soften.

Remove stems from softened wood ears. Shred wood ears with a cleaver (actually, a pair of kitchen scissors is a lot easier).

Slice pork into thin strips. Use a cleaver to chop strips into shreds.

Combine marinade ingredients in a small bowl. Add pork shreds; mix well.

Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan.

Bring to a boil over high heat; reduce heat to medium.

Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth.

Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd.

Bring to a boil. Add worcestershire sauce and vinegar, if desired.

Dissolve cornstarch in 5 tablespoons water to make a paste.

Slowly stir into soup. Cook over medium heat until soup thickens slightly.

Stir (beaten) egg into soup. Add black pepper, white pepper and sesame oil.

(Mix the cornstarch with equal parts water to form a semi/solid....add to the soup as a thickening agent.  If you want YOUR soup THICKER...repeat until it's to your desired thickness.  Equal amounts corn starch and water is the SECRET to most ALL ASIAN COOKING.  It's the best way to make a sauce.  You can use this technique to thicken ANY sauce.)

Garnish with spring onions.

I use pepper flakes for added "heat".



If you looked at the list and went "tiger lily buds?  whattheheck is that?" And wood ears..."trees have EARS"?  WHERE in the WORLD am I going to get that?

Many large metropolitan cities have a asian grocery store, especially on the west coast.  I had to go to:

http://www.asianfoods.com

And get them mail order.

It is DEFINITELY worth the effort.

I know it's hot now...but when cool weather comes, this low fat, low carb soup ROCKS!


BTW:

VAD:  Thank you VERY MUCH for the Salmon Caviar link!


68ROX

[Trell]

Fatty's Pizza of Oxford
40 N Washington St
Oxford, MI 48371
(248) 628-4471



1. Call Number
2.  Order
3.  Answer door in 20 min.
4.  Serve

[Sikboy]

I accept no liability if you try this recipe and you’re heart stops from artery clogging. I also apologize for not having exact measurements. I haven’t stopped to check how much of what goes in there.

Ingredients:
A ****load of bacon
Four medium thick pork chops. (you can go uberthick if you want)
Corn Starch
Beer (I use a Lager, usually a couple of big bellybutton cans of Fosters)
An Onion, sliced
Mushrooms (for cooking, not recreation)
Pepper, Garlic powder, and Salt.
Minced Garlic

Directions:
1. Fry a ****load of bacon.
2. While Bacon is frying, season porkchops with Garlic, salt and pepper.
3. Once Bacon is cooked, remove bacon and set aside. Eat a few pieces to reward self for the sacrifice of cooking while grubbing family does less important things.
4. Over medium high Heat fry the hell out of (brown) each side of the pork chop IN THE DISGUSTING BACON GREASE.
5. Reduce heat to a simmer, Add some Beer. You’re trying to cool the pan, and add enough liquid to keep the pork-chops from drying out. I have no idea how much beer this is. It depends on how big your pan is.
6. Toss mushrooms and cooked bacon in with Pork Chops and beer.
7. In a separate plan, sautee the onion in some butter or olive oil, or hell, some bacon fat if you have it on hand.
8. Once they are cooked through (time varies depending on how thick the pork chops are), remove chops.
9. Mix corn starch in cold water and use to thicken the beer/bacon fat/mushroom into a wonderfully heart-stopping gravy.
10. Serve the Pork Chops smothered in gravy and topped with Sauteed onions.


I think that's it. Damn, I know what I'm having for Dinner on Friday.

-Sik

[68ROX]

Sikboy...that Triple-Bypass-Inducing Dinner looks AWESOME.

I'm copy/paste that into my recipe file for when I get off my current diet!

Thanks, Bro <>

68ROX

[indy007]

Buffalo Shepherds Pie (or Cottage Pie depending on where you're from)...

Very simple, but quick & tasty.

1 pound ground Bison meat (Texans can get it at HEB).
Peas
Sweet Corn
medium onion
potatos
shredded cheese
milk or cream
brown gravy mix


Very simple. Make mashed potatoes in 1 pot, whatever your preference. Skins on, skins off. Lots of milk, little bit of milk, lumpy, creamy.. doesn't matter.

Mix up the brown gravy, and set it to the side at a low heat. Stir occasionally.

Season to taste and brown the bison in a skillet. Add the gravy, peas, corn, & onion and let them simmer a bit to heat through.

Put the meat-gravy-veggies into a deep baking pan. Cover with mashed potatoes. Add a layer of cheese to the top. Throw in the oven and set to broil. Let the cheese get bubbly or lightly browned. Remove & serve.

Lamb works just as good, but it's harder for me to find. I try to always substitute bison for grounded beef whenever I get the chance. Tastes better & healthier for you.

[indy007]

Apple pie without the apples. Tastes just like it. It's a pretty bizarre effect I don't really understand that has to do with the chemical compounds in the food. I jacked it from a web page awhile back, but it works well.


pastry dough for a 2-crust, 9-inch pie
36 Ritz crackers, or other buttery snack crackers, coarsely crumbled (about 1 3/4 cup)
1 3/4 cup water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
zest of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon


Roll out half the pastry dough, line the pan with it. Pour the cracker crumbs into the pan. Bring the water, sugar, & cream of tartar to a boil and reduce to a simmer for 15 minutes. Remove it from the heat, add lemon juice & zest. Let it cool for awhile. It'll become a syrup in no time. Pour that syrup over the breadcrumbs into the pie pan, and add a top crust (lattice or 1 piece with slits). Bake @ 425 for 30 minutes until it's nicely browned. Sprinkle cinnamon over the top (alternatively you can add it to the mixture early on, but i like the texture from sprinkling it).

[68ROX]

My father-in-law (survived the first wave on D-DAY) LOVES to make his special "chocolate candy" for the family every Christmas..

It's dirt cheap...tastes AWESOME...and is SO simple to make you can do it together with your kids.....


Grandpa Chrismas' Christmas Candy

Two Large Packages White or Sweet Dark Chocolate
1 box of raisins
1 pkg of mixed nuts
powdered sugar

one cookie sheet



Take a clean cookie sheet and dust it well with powdered sugar.

Arrainge raisins and nuts in the cookie sheet, mainly nearest the middle.

Melt the chocolate in the mictowave until fully melted.

Pour melted chocolate over the nuts & raisins...work fast...

Set in the refridgerator to harden for 2 hours (at least)

Break pieces apart with a ice cream scoop.



68ROX

[68ROX]

Got a PM on this, so I'll post it here as well...

Got RIBS??


Memphis Rib Rub

3 T paprika
1 T onion powder
1 T garlic powder
1 T ground basil
1 1/2 T dry mustard
1  T cayenne pepper
1/2 T fresh gound black pepper
 
Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals (or Mesquite) at 190 to 200F 4 to 5 hours.  Basting ocassionally with butter (just a little) and in the last 20 minutes, hit each side with warm honey....sprinkle more rub over the ribs as you bring them off the grill.

You can also combine the above ingredients with some tomato sauce and Karo dark corn syrup for....BBQ SAUCE!  (Some people are tempted to use Catchup instead...fall not into temptation)  


68ROX

[indy007]

Originally posted by 68ROX
My father-in-law (survived the first wave on D-DAY) LOVES to make his special "chocolate candy" for the family every Christmas..

Ask him if he knows what the Mock Apple Pie is. I'm told it was pretty popular during WW2 due to fruit shortages.

[68ROX]

Originally posted by indy007
Ask him if he knows what the Mock Apple Pie is. I'm told it was pretty popular during WW2 due to fruit shortages.

Yes, he does.

Both my side and the wife's side made it.

They USED to put the recipe on the box every now and then, but I haven't seen it recently, and appreciate your posting it!

He told me about washing it down with a nickle Pepsi-Cola...then start singing that 40's Pepsi jungle...


68ROX

[ariansworld]

Flank steak:

Items needed:
1. ziplock bags
2. flank steak
3. Italian salad dressing


How to make:

Take your flank steak and stick it in your ziplock bag, then pour your Italian salad dressing in just so it comes to the top of the flank steak.  Stick bag containing flank steak with dressing on it in fridge.   Let it set in there for 2-5 days (even longer if you want).  when you take it out, grill it to preference.  
You are now ready to have some d*mn good flank steak.
The longer you leave the flank steak in the fridge with the dressing on it, the more taste it will aquire.

Bon apitite!

[texasmom]

Originally posted by rpm
TxMom, you want to make a trip up here try Doug's Peach Orchard. It's just across the Red River in Terral, OK. Fried catfish and calf fries are their specialty. They've been around since 1948 so it's very old school and family friendly. Eating there is a tradition around here.
Also nearby is the World's Greatest Chicken Fried Steak. The Wild Onion is a little restaraunt out in the middle of nowhere.
http://hometown.aol.com/kitkat7310/myhomepage/business.html

Maybe I'll check it out sometime  Thanks!