Recipe RECIPES

An Excellent Beef Stew Recipe .. stovetop version

Note: as a former Cub Scout, Boy Scout, and Explorer, I put away more Dinty Moore Beef Stew than you could ever imagine. This has been my standard to meet or beat while still keeping it simple and convienent to make. I have two recipes I have settled on as my standards. Here is one of them.

ingredients;

2 to 2.5 pounds beef .... i normally use chuck or sirloin
1 large softball size sweet onion
1 lb carrots
1 lb mushrooms
1.5 lb potatoes
1 stick of butter
1/4 cup flour
2 teaspoons beef base (or 2 boullion cubes)
1.5 cups Burgundy wine
1 can 10.5 oz tomato soup
1 can 10.5 oz mushroom soup
water
salt, black pepper, garlic

get all your ingredients together so you don't have to rush to the store. prep your veggies, wash them, cut them up to size that suits you, and set aside.
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cut your meat up 3/4 to 1 inch cubes/pieces
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melt half stick of butter in 5 quart pot. add the meat, cook,brown, stir over medium heat until fairly evenly browned. remove meat to a mixing bowl or something of similiar size and set aside.
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melt the second half stick of butter in the same pot, and add sliced carrots and course chopped onions and saute,cook over medium heat stirring regularly until carrots are fork tender.
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add reserved meat back to pot, add flour to pot and stir to moisten. when you see no more dry flour add wine, soups, seasonings except salt, beef base, and stir. this should produce an excellent gravy sauce for the stew. adjust with water if too thick.
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add the mushrooms and diced potatoes, stir in
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reduce heat to slow simmer (very slow boil) and cover.
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I normally let this simmer for at least an hour, stirring at least ever 15 minutes, but this can be eaten as soon as the raw potatoes are fully cooked.
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I think you will find this IS a most excellent stovetop stew that isn't all that difficult to throw together, and that pleases the taste buds. ENJOY.

 

Fast Brazilian Black Beans and Rice
two cans Black beans
one cup sour cream
one can tomatoes w/chiles and onions
two cups shredded sharp cheddar cheese
four cups cooked rice
12 large veined and peeled shrimps
sliced jalapenos

Spread cooked rice into bottom of glass baking dish
spread sour cream over rice
drain black beans and spread on top of sour cream and rice
pour can of tomatoes, chiles, and onions over beans
add shrimps
cover with cheese and decorate with sliced jalapenos
bake at 350 until cheese is beginning to crust

serve with chilled Modelo

 

I am looking for a particular recipe. ... If anyone has a good knock off recipe of Picnic n Chicken's BBQ Chicken, that even comes close I would really appreciate you posting it. Not any old good BBQ Chicken recipe will do. I was on the left coast off and on from 1976 until 1984 and I was addicted to this chicken. If you never had any you just would not understand. I have missed it since I left, and now I just became aware the company "Picnic n Chicken" has been defunct for a few years.

 

a most excellent cheese spread

no electric mixer required.
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1 lb extra sharp cheddar cheese (fresh grated) (by you)
8 ounces cream cheese - softened
1/4 cup miricle whip
1 Tablespoon tabasco or hot sauce
7 ounce jar diced pimentoes (do not drain)
1 teaspoon Seasoned salt (I use Lawry's)
1 teaspoon course grind black pepper (I fresh grind)
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in a 12 to 15 cup mixing bowl, grate cheddar cheese, slice softened cream cheese, dump in the rest, and cut together using a couple table knives. switch to a large fork to finish blending. divide into to batches for storing in frig with a couple quart storge containers with lids. It will go bad eventually if you lose it in the frig, but mine disappears too quickly for that.
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enjoy

 

Pemmican without the lard

Here is a recipe that I tried. It came out pretty good. It uses peanut butter instead of lard/suet- making it more palatable.
(Pemmican - rec.food.recipes | Google Groups)
+++++++++++++++++++++++++++++++++++++++++++++
Saskatoon Pemmican
Yield: 3 cups
1 c Jerky; beef or venison
1 c Dried Saskatoon berries or
-dried blueberries
1 c Unroasted sunflower seeds or
-crushed nuts of any kind
2 ts Honey
1/4 c Peanut butter
1/2 ts Cayenne [optional]



Grind [or pound] the dried meat to a mealy powder. Add the dried
berries and seeds or nuts. Heat the honey, peanut butter and cayenne
until softened. Blend. When cooled, store in a plastic bag or sausage
casing in a cool dry place. It will keep for months.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
My experience-
--I formed the Pemmican into a 1/2inch to 3/4inch thick sheet and cut it into about 3x2 pieces. Since it was very tacky I placed the pieces on wax paper, put them in a plastic container and stored them in the fridge. I left the lid slightly open and after a couple of weeks the pemmican was harder. After that I stored it in sealed in the fridge where it lasted for several months.

 

Ckae without persihables!

I found this recipe on another site- (Wacky Cake)
The misses made it for me on Father's Day (with much trepidation) and one of the boys made a chocolate butter-cream frosting.
The whole family decided that is was pretty good. We were surprised since it didn't use the normal ingredients.
The great thing about this recipe is that you usually have the ingredients stored. Try it for your family- but don't tell them until after!

Wacky Cake
Ingredients: 1 ½ cup flour
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
½ tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water

Instructions:
Preheat oven to 350 degrees F. Combine dry ingredients in a mixing bowl and mix thoroughly. Mix wet ingredients in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat. Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Substitutions:
Vanilla: omit cocoa. Double the amount of vanilla.

Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: omit cocoa & vinegar. Substitute orange juice for the water.

Lemon: omit cocoa. Substitute lemon juice for vinegar. Can add some lemon extract.

Gluten Free: Substitute 1 ¾ cups GF Flour Mix for wheat flour. Add 1 tsp xantham gum

 

Ok...Going to try that one, Quigs...Thanks!

 

Well, you said home recipies as well so I got one for steak that has never let me down. I always go by taste so unfortunately I can't tell you exact measurements, but I've made it so many times that I can guesstimate and it's fine.

Salt (base)
Pepper
Sugar
Red Pepper Flakes
Cayenne
Garlic Powder
Onion Powder
Clove
Parsley
Thyme

With this dry rub I also Carmalize onions and put them on top when ready to serve. I also let the rub sit on the steak for an hour or so before I do it. Also a little honey right before grilling doesn't hurt. I sometimes make it sweeter or hotter depending on how I'm feeling.

 

Crawfish Pasta

Two Lbs peeled crawfish tails
bunch green onions chopped
quart sliced mushrooms
half-stick butter,
splash or two of red wine
fresh ground pepper
cup of warm milk
two tea spoons flour
salt
quarter cup extra virgin olive oil
cup heavy cream
cup grated Parmesan cheese

Saute onions and mushrooms in butter and olive oil. Add Crawfish meat. Add wine, salt, ground pepper. Mix flour with milk and pour over mixture, add heavy cream once sauce begins to thicken. Add grated cheese and serve over pasta with crusty bread and a decent Merlot.

 

No Seafood? No Problem....!

Just another reason to love Louisiana!

Worried about the seafood coming out of the Gulf? Look no further....(and yes, my friend made these!)

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then add hotdogs as the heads & legs with slits for toes and tail.

Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy..... just how a turtle should be, no?







Anyone else feel their arteries slamming in protest??

 

I reckon you could use ground turkey, and turkey bacon if you were really trying to cut back on the Fat......but what fun would THAT be????

I love my Cajun friends!

 

I'm not much of a cook for complex meals, but i do BBQ well...(it's a tradition... ). If you have a meat that's like too hard, or tends to get dry and stiff, I rub in it mustard (i think that's what you call it...the thing you put in a hot dog, the 3 basic food groups, mayo, catchup and mustard?... ). Cover it completely with mustard, rub it in well, and let it sit and soak in for at least an hour (the longer, the better). Even old mule meat will be soft and tender...

 

I love the turtles. We have a family reunion in late April or early May here in Florida every year. There is always 6 to 10 youngsters. These turtles will be a great treat. I will play with the recipe a few times and then do a dozen just for the young kids at the party. Thanks CRC

 

I want to try those turtles. I am having a difficult time convincing Bug that they might be fun to serve for dinner.