The official RECIPE thread.
#232
05-30-2010, 07:21 PM
Senior Administrator
Join Date: Feb 2005
Location: Lotsa places, currently Metro D.C., USA
Posts: 13,574
You need:
2lbs - lean ground beef (because it taste better)
1 can - dark, sweet cherries - chopped fine
1 large egg
1 teaspn - salt (I use sea salt, again, because it tastes better)
1 tblspn - pepper (to taste)
Cheese, sliced thin (so far, I've gone with Medium-Sharp Cheddar, American, and Pepper-Jack... Pepper-Jack and Cheddar taste best, next time I'm going to use Muenster)
- Wheat hamburger buns (because I like wheat bread, naturally... For an extra taste sensation, get a loaf of Apple-Strudel Bread, or similar, toasted and lightly buttered.) or wheat bread.
In a good-sized bowl, thoroughly Mix:
- Everything EXCEPT the cheese slices.
- Ahhh... Mix it! Mix it GOOD!!! (sung to Salt & Pepa's "Push it")
- make into patties, should be about 8-10, depending on patty size.
- Cook the same as you would hamburgers.
- As soon as you remove each burger from the heat, top with a cheese slice.
- Prepare are you otherwise would for a burger sensation.
- Prepare your taste buds for a party in your mouth!
(makes about 8-1/4lb burgers... halve the ground beef & cherries, and reduce salt and pepper accordingly, for fewer servings)
2lbs - lean ground beef (because it taste better)
1 can - dark, sweet cherries - chopped fine
1 large egg
1 teaspn - salt (I use sea salt, again, because it tastes better)
1 tblspn - pepper (to taste)
Cheese, sliced thin (so far, I've gone with Medium-Sharp Cheddar, American, and Pepper-Jack... Pepper-Jack and Cheddar taste best, next time I'm going to use Muenster)
- Wheat hamburger buns (because I like wheat bread, naturally... For an extra taste sensation, get a loaf of Apple-Strudel Bread, or similar, toasted and lightly buttered.) or wheat bread.
In a good-sized bowl, thoroughly Mix:
- Everything EXCEPT the cheese slices.
- Ahhh... Mix it! Mix it GOOD!!! (sung to Salt & Pepa's "Push it")
- make into patties, should be about 8-10, depending on patty size.
- Cook the same as you would hamburgers.
- As soon as you remove each burger from the heat, top with a cheese slice.
- Prepare are you otherwise would for a burger sensation.
- Prepare your taste buds for a party in your mouth!
(makes about 8-1/4lb burgers... halve the ground beef & cherries, and reduce salt and pepper accordingly, for fewer servings)
#234
06-01-2010, 01:01 AM
Awesome thread, I would love to contribute! I'm a college student, so usually cooking on a limited budget with limited kitchen equipment. The crock pot/slow cooker is the perfect device for the college student: toss in your ingredients in the morning, go to class, come home to awesome food, Perfect!
Bryan's Irish Stew
Corned Beef Brisket (catch it on sale)
Red Skinned Potatoes (Quartered)
1 Sweet Onion (Sliced)
1 or 2 Carrots (Sliced)
Minced Garlic (a few cloves)
Cloves (Chopped, about a Tablespoon?)
Beer (STOUT)
Beef Broth
Oregano, Basil to taste
Toss the corned beef in the crock pot with the onion and carrots and top it off with as much potatoes as you want. Sprinkle all of the seasoning on top of that (I dont really measure, just go with what you think will be good). Fill it up about 1/2 and 1/2 with Beef Broth and Beer. For the beer use a GOOD stout or porter, Guinness is watered down crap, get a real stout (Founder's Breakfast Stout, New Holland's The Poet, Left Hand's Imperial Stout, ect). If you use too much beer it will overpower the other flavors and make the whole thing too bitter.
Cook on low for 6-8 hours. At the end pull the beef brisket out and cut it into slices. Ladle the broth out into a sauce pan and reduce it down a ways, add in a slurry to thicken it into a gravy. Place it all back in the crock pot and serve.
Bryan's Irish Stew
Corned Beef Brisket (catch it on sale)
Red Skinned Potatoes (Quartered)
1 Sweet Onion (Sliced)
1 or 2 Carrots (Sliced)
Minced Garlic (a few cloves)
Cloves (Chopped, about a Tablespoon?)
Beer (STOUT)
Beef Broth
Oregano, Basil to taste
Toss the corned beef in the crock pot with the onion and carrots and top it off with as much potatoes as you want. Sprinkle all of the seasoning on top of that (I dont really measure, just go with what you think will be good). Fill it up about 1/2 and 1/2 with Beef Broth and Beer. For the beer use a GOOD stout or porter, Guinness is watered down crap, get a real stout (Founder's Breakfast Stout, New Holland's The Poet, Left Hand's Imperial Stout, ect). If you use too much beer it will overpower the other flavors and make the whole thing too bitter.
Cook on low for 6-8 hours. At the end pull the beef brisket out and cut it into slices. Ladle the broth out into a sauce pan and reduce it down a ways, add in a slurry to thicken it into a gravy. Place it all back in the crock pot and serve.
#235
10-08-2010, 03:39 AM
Bringing back the recipe thread...here goes a lasagna recipe:
Here's the ingredients and the amounts I used:
3/4 Pound of Sweet Italian Sausage
1 Pound Ground Beef
1/2 Cup Minced Onions
2 Cloves of Garlic minced
1 28oz. Can of Crushed Tomatoes
2 6oz. Cans of Tomato Paste
1 13oz. Can of Tomato Sauce
2 Tablespoons White Sugar
1 1/2 Tablespoons Dried Basil
1/2 Tablespoon Fennel Seeds
1 Tablespoon Italian Seasoning
1 Tablespoon Salt
1/2 Tablespoon Ground Pepper
4 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Basil
I bag Fresh Spinach Leaves
1 Box Lasagna Noodles
16oz. Ricotta Cheese
1 Egg
3/4 Pound Fresh Sliced Mozzarella Cheese
3/4 Cup Fresh Grated Parmesan Cheese
1. In a deep pan, cook:
-Sausage
-Ground Beef
-Onions
-Garlic
Do this over a medium heat until well browned. After these have cooked, stir in:
-Crushed tomatoes
-Tomato Paste
-Tomato Sauce
Add 1/2 Cup of water if needed. Now add these spices:
-Sugar
-Fresh and Dried Basil
-Fennel Seeds
-Italian Seasoning
-Salt
-Pepper
-2 Tablespoons Parsley
Cook this covered for about 1 1/2 hours stirring occasionally.
2. Bring a large pot of lightly salted water to a boil and cook lasagna noodles for about 8-10
minutes. Drain the noodles and rinse with cold water. In a mixing bowl, combine:
-Ricotta Cheese
-Remaining Parsley
-Egg
-1/2 Tablespoon Salt
3. Preheat Oven to 375 Degrees
4. To Assemble, spread 1 1/2 cups of Meat Sauce in the bottom of a 9 X 13 Pan. Arrange
noodles so that they cover the Meat Sauce. Spread 1/2 of the Ricotta Cheese over the
noodles. Top the Ricotta Cheese layer with a layer of Mozzarella Cheese slices. Add
a layer of Spinach Leaves. Spoon 1 1/2 Cups of Meat Sauce over the Spinach Leaves.
Lastly, cover the Meat Sauce with the Parmesan Cheese. Repeat This process
unless all your ingredients are gone. It is your choice to do more than one layer of
Spinach Leaves. I chose to do only one. Also, ensure that your last layer is meat
sauce because everything else will burn during cooking if it is on top. Here's a simple
break-down of the layers.
Meat Sauce
Noodles
Ricotta Cheese
Mozzarella Cheese
Spinach Leaves
Meat Sauce
Parmesan Cheese
Noodles
5. Cover pan with aluminum foil. Ensure that the aluminum foil is sprayed with PAM or
any non-stick cooking spray. Cook for 25 minutes covered and 25 minutes uncovered.
Let Lasagna rest for 15 minutes before you serve. Enjoy!
Here's the ingredients and the amounts I used:
3/4 Pound of Sweet Italian Sausage
1 Pound Ground Beef
1/2 Cup Minced Onions
2 Cloves of Garlic minced
1 28oz. Can of Crushed Tomatoes
2 6oz. Cans of Tomato Paste
1 13oz. Can of Tomato Sauce
2 Tablespoons White Sugar
1 1/2 Tablespoons Dried Basil
1/2 Tablespoon Fennel Seeds
1 Tablespoon Italian Seasoning
1 Tablespoon Salt
1/2 Tablespoon Ground Pepper
4 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Basil
I bag Fresh Spinach Leaves
1 Box Lasagna Noodles
16oz. Ricotta Cheese
1 Egg
3/4 Pound Fresh Sliced Mozzarella Cheese
3/4 Cup Fresh Grated Parmesan Cheese
1. In a deep pan, cook:
-Sausage
-Ground Beef
-Onions
-Garlic
Do this over a medium heat until well browned. After these have cooked, stir in:
-Crushed tomatoes
-Tomato Paste
-Tomato Sauce
Add 1/2 Cup of water if needed. Now add these spices:
-Sugar
-Fresh and Dried Basil
-Fennel Seeds
-Italian Seasoning
-Salt
-Pepper
-2 Tablespoons Parsley
Cook this covered for about 1 1/2 hours stirring occasionally.
2. Bring a large pot of lightly salted water to a boil and cook lasagna noodles for about 8-10
minutes. Drain the noodles and rinse with cold water. In a mixing bowl, combine:
-Ricotta Cheese
-Remaining Parsley
-Egg
-1/2 Tablespoon Salt
3. Preheat Oven to 375 Degrees
4. To Assemble, spread 1 1/2 cups of Meat Sauce in the bottom of a 9 X 13 Pan. Arrange
noodles so that they cover the Meat Sauce. Spread 1/2 of the Ricotta Cheese over the
noodles. Top the Ricotta Cheese layer with a layer of Mozzarella Cheese slices. Add
a layer of Spinach Leaves. Spoon 1 1/2 Cups of Meat Sauce over the Spinach Leaves.
Lastly, cover the Meat Sauce with the Parmesan Cheese. Repeat This process
unless all your ingredients are gone. It is your choice to do more than one layer of
Spinach Leaves. I chose to do only one. Also, ensure that your last layer is meat
sauce because everything else will burn during cooking if it is on top. Here's a simple
break-down of the layers.
Meat Sauce
Noodles
Ricotta Cheese
Mozzarella Cheese
Spinach Leaves
Meat Sauce
Parmesan Cheese
Noodles
5. Cover pan with aluminum foil. Ensure that the aluminum foil is sprayed with PAM or
any non-stick cooking spray. Cook for 25 minutes covered and 25 minutes uncovered.
Let Lasagna rest for 15 minutes before you serve. Enjoy!
#237
10-28-2011, 05:38 AM
Big Mac Special Sauce:
½ Cup Mayonnaise
2 Tablespoons French Dressing
4 Teaspoons Sweet Pickle Relish
1 Tablespoon minced White Onion
1 Teaspoon White Vinegar
1 Teaspoon Sugar
1/8 Teaspoon Salt
---Mix contents in a bowl and refrigerate overnight. Stir occasionally.
½ Cup Mayonnaise
2 Tablespoons French Dressing
4 Teaspoons Sweet Pickle Relish
1 Tablespoon minced White Onion
1 Teaspoon White Vinegar
1 Teaspoon Sugar
1/8 Teaspoon Salt
---Mix contents in a bowl and refrigerate overnight. Stir occasionally.
#238
10-28-2011, 05:57 PM
Stuffed pork chops:
4 thick cut pork chops
1 block of cream cheese or 1 1/2 cups of mozzarella
1 handful of sauteed (or frozen) spinach
2 cloves of garlic
1 pinch of salt and pepper
1 garlic press
* Preheat oven to 350 degrees.
Mixture:
In a medium to large bowl: put in cream cheese (or mozzarella), spinach,1 clove of garlic, and a dash of salt and pepper. Mix everything together with your hands.
Pork Chops:
Cut a small slit in each pork chop then work a hole into the center with your thumbs. You can also butterfly them if you'd rather do that. Take about 2 tablespoons of the mixture and stuff it into the center of each chop. If you butterfly the chop it might help to pin it shut using toothpicks. Now, take a large pan and cover the bottom with either olive oil or melted butter. After it's heated up for several minutes or medium heat, sear each chop. After that, pull the pan off the heat and finish it in the oven for about 10 minutes. After ten minutes plate and serve the chops with desired side dishes.
4 thick cut pork chops
1 block of cream cheese or 1 1/2 cups of mozzarella
1 handful of sauteed (or frozen) spinach
2 cloves of garlic
1 pinch of salt and pepper
1 garlic press
* Preheat oven to 350 degrees.
Mixture:
In a medium to large bowl: put in cream cheese (or mozzarella), spinach,1 clove of garlic, and a dash of salt and pepper. Mix everything together with your hands.
Pork Chops:
Cut a small slit in each pork chop then work a hole into the center with your thumbs. You can also butterfly them if you'd rather do that. Take about 2 tablespoons of the mixture and stuff it into the center of each chop. If you butterfly the chop it might help to pin it shut using toothpicks. Now, take a large pan and cover the bottom with either olive oil or melted butter. After it's heated up for several minutes or medium heat, sear each chop. After that, pull the pan off the heat and finish it in the oven for about 10 minutes. After ten minutes plate and serve the chops with desired side dishes.
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