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Discussion Starter #1
What can you fix to feed them all, I just happen to have this recipe for a Bean Casserole that may pull your butt out of the fire...

Some simple Ingredients:

2 oz. of dry mustard
4 oz. of sea salt
4-5 medium size sweet basil plants
9 oz. of white vinegar
1 1/2 gallon of nuts
2 gal. catsup
2 gal. great northern beans
4 gal. butter beans
4 gal. kidney beans
5 gal. Pork and Beans
10 lbs. white sugar
10 lbs. brown sugar
13 lbs. smoked bacon
13 lbs. lean hamburger
24 medium red onions

Directions:

To build your sauce.

1. First cut your 13 lbs. of smoked bacon up, then brown it; remove and set aside.
2. Brown your chopped nuts; remove from heat.
3. Then brown the 13 lbs. of lean hamburger, drain off any fats.
4. Combine the bacon, nuts and hamburger with the catsup, sea salt, brown sugar, white sugar, dry mustard and white vinegar.
5. Chop the red onions and sweet basil
5. Combine all of the above, bring to a boil, turn down and simmer for ten minutes.

Directions for cooking the beans:

1. First drain and rise the kidney beans, butter beans & great northern beans.
2. Divide the Pork and Beans, kidney beans, butter beans & great northern beans equally between four large electric roaster pots.
3. Added the sauce from above equally into the four cooking pots.
4. Simmer for the rest of the day and part of the night, it serves about 350 people. Hope this feeds everyone! Enjoy...

DI5
 

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Discussion Starter #2 (Edited)
World Class Bourbon BBQ Sause Recipe

Ingredients;

20 - ounces bottle tomato ketchup.
1 cup Jack Denials Bourbon.
1 1/2 tablespoon molasses (Dark).
1 tablespoon whole grain mustard.
1 tablespoon peeled and grated fresh ginger root.
2 tablespoons chopped Garlic.
1/2 cup finely chopped Red onions .
1/2 cup firmly packed brown sugar.
1 teaspoon hot pepper sauce.
1 teaspoon Worcestershire sauce.
1/2 teaspoon salt.
1/4 teaspoon cayenne pepper.

Directions;

1. Combine all of the ingredients into a large non stick sauce pan 10-12 inches.
2. Bring to a boil, then turn down to low and simmer for 90 minutes.
3. Stir every 15 minutes till cooked down and thick.
4. Let cool and store in sterilized container in the frig until ready to use.
5. It makes about 3/4 of quart.

I have been using this BBQ sause recipe for over 15 years now.

DI5
 

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Discussion Starter #3
Grilled Portobello Mushrooms

Ingredients;

4 Large Portobello Mushrooms 5-6" across.
2 tbsp Extra Virgin Olive Oil.
1/4 Cup Chopped Garlic.
2 cups Spring Mix
1/2 Cup Roosted Red Bell Peppers, Julienne.
8-10 Cherry Tomatoes.
1/2 Cup Lemon Olive Oil.
2 tbsp Balsamic Vineger, aged.
Salt and Fresh ground Black Pepper to taste
Fresh Parmesan Cheese for Garnish.

Direction;

1. Remove stems from the Portobello Mushrooms, clean away any excess dirt.
2. Mix Olive Oil and chopped Garlic together, rub into mushroom.
3. Brush mushrooms with Olive oil/Garlic on top surface.
4. Grill mushrooms for 5 minutes at 450°F on each side.
5. Cool mushrooms and then slice into 1/2" strips.
6. Combine Lemon Olive Oil, Balsamic Vineger and the Salt/Pepper to your taste.
7. Place 1/2 cup of Spring Mix on Plate, Place sliced Portobello Mushrooms, Red Bell Peppers over Spring Mix.
8. Spoon dressing over Portobello Mushrooms.
9. Garnish with Cherry Tomatoes and shaved Parmesan Cheese.

DI5
 
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Discussion Starter #4 (Edited)
Stuffed Mushroom (Appetizer)

Stuffed Mushroom (Appetizer)

Ingredients,

1 box fresh white mushrooms 1 pound
½ cup Red sweet onion
1 cup Rock Crab meat
1 ¼ cups Italian bread crumbs
¾ cup Italian cheeses (Romano, Parmesan, Mozzarella)
¼ cup EV olive oil
1 tb diced Garlic
1 tb fresh sweet basil chopped up
¼ tsp Italian parsley chopped up
salt and fresh Black pepper to taste

Directions;

1. Wash mushrooms thoroughly and separate stems from cap.
2. Chop Red onion and mushroom stems finely. In large bowl mix chopped onions, sweet basil, Italian parsley, mushroom stems, Italian bread crumbs, cheese, garlic, salt and black pepper plus the Crab meat.
3. Then stir in EV olive oil to moisten slowly.
4. Stuff mushroom caps with mixture and place filling side up in glass baking dish greased with butter!
5. Bake at 350°F for 30 minutes or until mushrooms are brown and soft.

DI5
 

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Discussion Starter #5
Marsala Sauce over Meats!

Marsala Sauce over Meats!

Ingredients;

3 tablespoons EV Olive oil.
1/4 cup Red Onion, diced.
1 tablespoon Garlic, chopped.
1/2 pound Mushrooms, thinly sliced.
3 tablespoons flour.
1 cup of Marsala Wine (Sweet).
1 cup beef stock.
8 fresh leaves of sweet Basil, well chopped up.

Add Salt and fresh Pepper, to taste as you go.

Directions;

1. Add EV Olive oil to heavy hot saucepan, add Onions, Garlic, Mushrooms and sweet Basil, sauté unit Mushrooms are nice and tender.
2. Add flour and cook for about 1 minute more, then deglaze saucepan with Marsala Wine.
3. Add Beef stock and cook until it becomes thick and flavors are blended together.
4. Pour over cooked Beef or Chicken, yield about 4 servings. Prep time; 25 minutes, cook time about 20 minutes.

Enjoy...... DI5
 

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Discussion Starter #6 (Edited)
Potato's on the Grill

Ingredients:

3-5 large baking potato's, diced up very thin.
1 stick of butter.
3 green onions, diced up.
1 red onion, diced up.
4 oz. warm green chilies.
1 tablespoon fresh garlic, finely chopped.
1 tablespoon red bell pepper chopped up very thin.
4 fresh leaves of sweet basil, finely chopped.
1 teaspoon Italian (flat) parsley, finely chopped.
1/8 teaspoon of red chilies flakes.
1/8 teaspoon of salt.
1/2 teaspoon fresh ground black pepper.
2 sheets of heavy duty Aluminum foil.

Directions;

1. Combine all of the ingredients (from above) place onto the foil, butter on bottom and roll up.

2. Bake @ 550 F for 45 minutes on the grill.

I just fixed this the other night... enjoy

DI5
 

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Discussion Starter #7
Chilled Melon Soup (Appetizer)

Chilled Melon Soup (Appetizer)

Ingredients:

1 Cantaloupe
1 Honeydew
2 tablespoons of Lemon juice
2 tablespoons of honey
1 cup, plane yogurt
Mint leaves
Fresh Berry's

Directions:

1. Peel, seed and chop-up both melons.
2. Place melons into a food processor or blender.
3. Puree the cantaloupe and honeydew and lemon juice until it's very smooth.
4. Add the yogurt and honey, puree 1 minute more.
5. Place in chilled bowls for 2 hours.
6. Served in chilled bowls, garnish with mint leaves and a fresh berry on top.

Enjoy it, worked great two Friday nights ago at my dinner party, the people enjoyed the change up in appetizer....

DI5
 

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Discussion Starter #8
Pepper Steaks in Beer and Garlic

Pepper Steaks in Beer and Garlic

Ingredients;

4 beef Sirloin steaks (About 6-8 oz each).
1 tablespoon of EV olive oil.
2 cloves of Garlic, chopped fine.
1/2 cup brown dark Ale/stout.
4 tablespoons of dark brown sugar.
2 tablespoons of Worceshire sauce.
2 leaves fresh sweet Basil, chipped fine as well.
1 tablespoon of crushed black pepper corn.

Directions;

1, Mix all together (Save Pepper corns), add meat and mix well again.
2, Seal with plastics zip lock bag, put in refrigerator or cooler for 2-3 hours or overnight.
3, Remove steaks and press in Pepper corns (Save marinade).
4, Cook on Grill or camp fire, with high heat (500-550°F), turn only once (Than add remaining marinade). 3-6 minutes per side.
5, Serve at once, garnish with sweet Basil and Orange slices, cut thin.

DI5
 

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Discussion Starter #9
An easy Eclair Cake

An easy Eclair Cake

Main Ingredients:

1 lbs. Graham Crackers
3 1/2 cups of Milk
2 packages of instant French Vanilla pudding
8 oz. Cool Whip
2 tablespoon of soft butter

Directions:

1. Lightly butter a 9x13" pan, then line bottom with Graham Crackers.
2. Mix Vanilla pudding and Milk together, beat until it starts to set, add Cool Whip.
3. Pour 1/2 of the pudding mix over the Graham Crackers. Layer again with the Graham Cracker and pour remaining pudding mix over the crackers.
4. Layer top with more Graham Crackers, set into refrigerator for 2 hours.

Frosting Ingredients or just buy some:

2 squares unsweetened Chocolate melted
2 teaspoon Karo syrup
1 1/2 cups powder sugar
2 teaspoon Vanilla
3 tablespoon of Milk
3 tablespoon of soft butter

Directions:

1. Mix well until smooth, frost cake, let set in refrigerator for 24 hours.
2. Boom, done, next......

Enjoy. DI5
 

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Discussion Starter #10
New Mexican Chicken Stew

This is a great meal to warm you up on these cold evenings.

Ingredients:


1 tablespoon EV olive oil.

1 lb. boneless, skinless Chicken breast, cut into small cubes.

1 1/2 cup of Chickens broth.

1 can (4-5oz.) warm chopped Green Chilies.

1 1/2 teaspoon fresh garlic, finely chopped.

1 1/2 teaspoon ground Cumin.

1 teaspoon Oregano leaves.

1 teaspoon Chilie powder.

1 can (15oz.) red Kidney beans, undrained.

1 can (15oz.) black beans, drained.

1 can (16oz.) whole kernel corn, drained.

1 tablespoon red bell pepper chopped up very thin.

4 fresh leaves of sweet basil, finely chopped.

1 teaspoon Italian (flat) parsley, finely chopped.

1/4 teaspoon fresh ground black pepper.

3 green onions, diced up.

3 green chiles, diced up.



Directions:


1. Heat EV olive oil in large skillet over med.-high heat.

2. Add Chicken, red bell pepper, sweet basil, parsley and fresh ground black pepper and cook 5 minutes, stirring often, remove and set aside.

3. Add remaining ingredients except onion to skillet; mix well. Bring to a boil, reduce heat to medium and cook for 10 minutes.

4. Stir in cooked Chicken and green onions; simmer for 10 minutes

5. Boom, done, next......

Enjoy. DI5
 

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Discussion Starter #11
Chinese Salad Dressing.

Good basic Chinese Salad Dressing.

One of my all time favorites.... With a good Chinese dish...

Ingredients:

1 cup rice vinegar
6 tablespoons sugar
2 teaspoon fresh gingerroot, peeled and grated
4 teaspoon Chinese sesame seed oil
2 tablespoon balsamic vinegar or red wine vinegar

Directions:

1. Combine all the ingredients together in a small blender.
2. Blend until sugar is dissolved completely.
3. Chill before using on your salad.

Enjoy, it's real good...... I've had guest over for a dinner party, take the half full bottle home with them and use it. Then bring the empty bottle back, because they enjoyed so much.

DI5
 

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Discussion Starter #12
How to make the BEST Christmas Cookie's EVER

How to make the BEST Christmas Cookie's EVER

Christmas Cookie Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality first.ALCOHOLIC1

1. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.

2.. Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.

3. Add one teaspoon of sugar...Beat again.ALCOHOLIC1

4. At this point it's best to make sure the Cuervo is still OK, try another cup ...just in case.

5. Turn off the mixerer thingy.

6. Break 2leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

7. Sample the Cuervo to check for tonsisticity.

8. Next, sift two cups of salt, or something. Who giveshz a sheet.

9. Check the Jose Cuervo again.

10. Now shift the lemon juice and strain your nuts.

11. Add one table.

12. Add a spoon of sugar, or somefink. Whatever you can find.

13. Greash the oven.

14. Turn the cake tin 360 degrees and try not to fall over.

15. Don't forget to beat off the turner.

16. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

CHERRY MISTMAS ALCOHOLIC1
 

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Discussion Starter #13 (Edited)
Thai infused Beef Stir Fry.....

Thai infused Beef Stir Fry.....

Ingredients:


2 pounds lean ground beef.
½ pound of lean Pork.
3/4 head of cabbage, thinly sliced.
4 green onions, diced.
1 1/2 cups sweet red onion, minced.
1 red Bell pepper, 8 green Bell Pepper and one yellow & a orange bell peppers chopped all into 1" cubes.
5 fresh leaves of sweet basil, finely chopped.
3/4 tsp Italian (flat) parsley, finely chopped.
1 Tbls E.V. Olive oil.
1/2 or 3/4 a bottle of Thai hot peanut sauce.
Salt and fresh black pepper to taste.


Directions:

1. Brown the meat with the EV Olive oil.
2. Combine all of the remainning ingredients with meat.
3. Stir mix until cooked throughout, add the peanut sauce just before serving.
4. Enjoy, it's real good, easy to make for a camping trip ahead of time...
5, I go through 2-3 bottles of peanut sauce with each batch I cook-up.
DI5
 
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Discussion Starter #14
My type of Stir fry.......

Overall Ingredients list;

1/3 Cup of pure Sesame oil
1/4 cup water
1 1/2 pounds fresh Asparagus or Broccoli
2 tablespoons toasted Sesame seeds
1 pound boneless, skinless chicken breast, cut into 1-inch cubes or 1 1/2 lbs. shrimp/ sea scallops or 1 1/2 lbs. good steak cut very thin.
1 pound fresh bean sprouts
10-12 sweet peas
Wok oil
12 small dry red Chile peppers

1/8 teaspoon graded fresh ginger
1/8 teaspoon red pepper flakes
2 tablespoons fresh Basil
2 tablespoons fresh parsley
1/2 cup sliced green onions
1 Green onions, sliced on the bias, garnish
3/4 cup Brandy
2 tablespoons cornstarch
1 tablespoon of Red bell pepper, cut very very thin, paper thin.
White rice, or fried rice

Ingredients for Marinating meats;

1/2 cup sliced green onions
3/4 cup Brandy
2 tablespoons cornstarch
2 tablespoons fresh Basil
2 tablespoons fresh parsley
Your meat, which one?

Direction;

1. In a large bowl, add all ingredients together, mix well. Cover and marinate in the refrigerator for up to 2-6 hours.

Ingredients for final cooking;

1/3 Cup of pure Sesame oil
1/4 cup water
1 1/2 pounds fresh Asparagus or Broccoli
2 tablespoons toasted Sesame seeds
1 pound boneless, skinless chicken breast, cut into 1-inch cubes or 1 1/2 lbs. shrimp/sea scallops or 1 1/2 lbs. good steak cut very thin.
1 pound fresh bean sprouts
10-12 sweet peas
Wok oil
12 dry red Chile peppers
1/8 teaspoon graded fresh ginger
1/8 teaspoon red pepper flakes
1 Green onions, sliced on the bias, garnish
1 tablespoon of Red bell pepper, cut very very thin, paper thin.

Directions for Veg's;

1. Heat Wok.
2. Cut Asparagus into 1" pieces at 45' angle, or cut Broccoli into thin crowns 1"x 1/8" thick.
3. Add Wok oil, heat till hot, place Veg's into Wok, stir for 30 seconds, add 1/4 cup of water, cover for 2 minutes.
4. Set aside covered.

Final cooking;

1. Heat Wok again, add your wok oil, add the 12 Chile peppers
, cook till black, add marinated meat and fresh ginger. Cook 3/4 of the way done.
2. Add the beans sprouts and sweet peas and Sesame oil, stir together, cook till meat is done.
3. Add the red pepper flakes
, fresh red bell pepper, green onion, sliced on the bias, for garnish, 2 tablespoons toasted Sesame seeds. Mix all together.
4. Add cook Veg's, turn one more time. Boom, Done, Next! Enjoy
...

Make some hot steamed white rice, or a Fried rice to accompaniment the meal.

GI2
 
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Discussion Starter #15
Sautéed Summer Vegetables.

A great family favorite, Sautéed Summer Vegetables.

Ingredients:

3 mid size Zucchinis
2 yellow Squash
1 1/2 tablespoons of fresh sweet Basil finely chopped
1 tablespoon of fresh Italian Parsley finely chopped
1/4 cup EV Olive oil
1 small red Bell Pepper
3 green Onions finely diced up
1/8 teaspoon crushed red Pepper flakes
1/8 cup of Brandy
Salt and fresh ground black Pepper to taste

Directions:

1. Cut the Zucchini and Squash into long 1/4 length pieces, remove all of the seeds and throw them out! then finely diced the Zucchini and Squash up into a large non-stick skillet on medium-high heat.
2. Add the diced Basil, Parsley, Onions, EV Olive oil and finely sliced teaspoon of red Bell Pepper and pepper flakes. Add the salt and black Pepper to how you like the taste.
3. Turn vegetables over and over, till golden brown throughout, serve hot over whipped Potato's or on Steaks or Lamp chops.
4. Enjoy.......
Oh by the way, some times it's nice to add either some corn or tomatoes.
 

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Discussion Starter #16
Chicken Breast with Sweet Basil

Chicken Breast with Sweet Basil

Ingredients:

5-6 large leafs of fresh sweet Basil
1/4 teaspoon of fresh Italian Parsley
1/8 cup EV Olive oil
3/4 stick of butter
1 - 1 1/2 lbs. Skinless/boneless Chicken Breast
Salt and fresh ground Black Pepper to taste


Directions:

1. Finely cut the fresh sweet Basil and Italian Parsley, and add it to the melted butter in a small sauce pan (5-6") on the oven top.
2. Clean/rinse the Chicken Breast and dry, add the Salt and Black Pepper and the EV Olive oil, rub it in with your fingers on both side.
3. Get your Grill up to Temp, ~ 550 ', after the butter has cooled some, dip the Chicken Breast into the butter/herbs.
4. Place on your heated grill, for 4-5 minutes per side Max..... Boom, Done, Next...
5. Enjoy.......

DI5
 

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Discussion Starter #17
24 hour Christmas Salad

Our family favorite for over 50 years through the Christmas Season.

Ingredients:

1 lbs. miniature Marshmallows (white).
1 8oz. can crushed Pineapple drained.
1 large can of Fruit Cocktail drained.
2 small cans of Tangerines drained.
1 pint of heavy cream (whipping).
1 Lemon.
4 eggs.

Directions:

1. First combine; ½ cup of cream, juice of 1 lemon and 4 egg yolks. Cook the mixture till it thickness, set aside to cool down.
2. Whip the remainder of cream till it thickness (stands in peaks is a good test).
3. Mix all the remaining ingredients into the whipped cream and cook mixture.
4. Let stand for 24 hours in the refrigerator covered before serving.
5. Boom, done, next...... Enjoy your new Christmas salad.

DI5
 

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Discussion Starter #18 (Edited)
Microware Peant Brittle recipe

Microware Peant Brittle recipe

It's that time of the year folks...

Ingredients;

2 cups, raw shelled peanuts
½ cup, light corm syrup
1 tsp, butter or margarine
1 ½ tsp, vanilla extract
1 cup, sugar
½ tsp, salt
1 tsp, baking soda

Instructions;

#1, prep everything in front of you first.
#2, grease your cookie sheet (13"x17") with butter.
#3, in a 3-4 qt. glass casserole bowl, combine the peanuts, sugar, syrup and salt. Set the microwave on high for 6-7 minutes, stop after 3 minutes and stir well. Microwave again after 2 more minutes stir again and again.
#4, Add the butter, stirring until well blended in. Then start microwave again after 2 more minutes stir and microwave and again for the last 1½ minute.
#5, Add the baking soda and vanilla while still hot, stirring gently until it becomes light and foamy.
#6, Pour immediately onto your greased cookie sheet, spread to about 1/4" thick. Let it cool for an hour before breaking into pieces and storing it. Remember to store in air tight container. Enjoy

Makes about 1 pound...

DI5
 

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Discussion Starter #19 (Edited)
New Mexico Baked Beans

New Mexico Baked Beans

Set the oven at 325 °F and go.

Ingredients;

6 slices, of bacon
2 large (31oz), cans of Pork and Beans
½ cup, brown sugar
½ cup, dark molasses
½ cup, catsup
1 tsp, prepared mustard
1 tsp, liquid smoke
1 medium onion

Instructions;

#1, prep everything in front of you first.
2, Cook the bacon & dice the onion (fine) and bacon when done.
3, Combine all the above ingredients in your covered Bean pot.
4, Cook for 1½ hours.

DI5Enjoy
 

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New Mexico Baked Beans

Set the oven at 325 °F and go.

Ingredients;

6 slices, of bacon
2 large (31oz), cans of Pork and Beans
½ cup, brown sugar
½ cup, dark molasses
½ cup, catsup
1 tsp, prepared mustard
1 tsp, liquid smoke
1 medium onion

Instructions;

#1, prep everything in front of you first.
2, Cook the bacon & dice the onion (fine) and bacon when done.
3, Combine all the above ingredients in your covered Bean pot.
4, Cook for 1½ hours.

DI5Enjoy
To add a Step #5: Direct said guests to exit before upper bowels commence gasification process... (?). Methinks the Liquid Smoke mixing with the Onions may accelerate said process. On the serious side I am going to cook this tomorrow after Mass using those restaurant paks of pre-nuke Hormel bacon (good flavor) out of costco.

EDIT with Question: Mark... showed this to me wife who advises she has froze some Hatch Chiles I smoked on the grill and didn't know she froze... I'm tasting the above with the Hatch. What do you think. try them in recipe too, or leave good as is??
 
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