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Old 04-01-2006, 16:52   #51
Wulfenite
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Quote:
Originally posted by Patricia
You tried it yet??? Inquiring minds.
Oh heck yeah. It was great. I posted about it in the FOOD forum. Here's a link to the recipe... http://www.foodnetwork.com/food/reci..._33273,00.html
The only tweeks to the recipe I'd suggest would be to cut back on the espresso quantity a little....if you use the suggested ammount they twinkies will be soaked and will totally disinegrate...it would be nice if they maintained a little more of their original consistency. You want to get them mostly colored without drenching them. Also, make sure you dont whip the cream too stiff or it will tend to tear up the twinkines while you try to spread it since, of course, the twinkies are pretty friggin sopping with espresso.

So I saw this on the Food network the other day and I had tivo save the episode..... the next day I made it up in the afternoon.....than night my wife is watching tv and started the episode I had saved. So its desert time, I've got this resting in the fridge, she's watching they guy make this, she says "wow, that sounds great", I'm IM'ing Sharon and I say "she just said "wow, that sounds great"", then I go and whip it out and she's like "WTH!!". Pretty good stuff.
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Old 04-01-2006, 19:26   #52
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Quote:
Originally posted by Wulfenite
O then I go and whip it out and she's like "WTH!!". Pretty good stuff.
BWAHAHAHAHAHAHAHAHAHAHAHA sorry!
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Old 04-01-2006, 21:22   #53
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OAF recipes

The 'dillo would be just as good, and you wouldn't have so much hair to singe off. Plus, those shell sections would make good chips for frog egg dip.

Since they're both throw-backs to another time they would be about the same, nutritionally. The one advantage of the possum is that it has that little change purse built into its belly.
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Old 04-03-2006, 08:16   #54
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Quote:
Originally posted by Wulfenite
Oh heck yeah. It was great. I posted about it in the FOOD forum. Here's a link to the recipe... http://www.foodnetwork.com/food/reci..._33273,00.html
The only tweeks to the recipe I'd suggest would be to cut back on the espresso quantity a little....if you use the suggested ammount they twinkies will be soaked and will totally disinegrate...it would be nice if they maintained a little more of their original consistency. You want to get them mostly colored without drenching them. Also, make sure you dont whip the cream too stiff or it will tend to tear up the twinkines while you try to spread it since, of course, the twinkies are pretty friggin sopping with espresso.

So I saw this on the Food network the other day and I had tivo save the episode..... the next day I made it up in the afternoon.....than night my wife is watching tv and started the episode I had saved. So its desert time, I've got this resting in the fridge, she's watching they guy make this, she says "wow, that sounds great", I'm IM'ing Sharon and I say "she just said "wow, that sounds great"", then I go and whip it out and she's like "WTH!!". Pretty good stuff.
Thanks, I am gonna try it!!
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Old 04-03-2006, 10:24   #55
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Quote:
Originally posted by Patricia
Thanks, I am gonna try it!!
Any excuse to buy the big box of twinkies right?
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Old 04-03-2006, 14:31   #56
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Quote:
Originally posted by Wulfenite
Any excuse to buy the big box of twinkies right?

Very yes, and of course I have to sample them to be sure they aren't poisonous or anything. Just doin' my part.
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Old 04-04-2006, 16:56   #57
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<-----Has new big box of twinkies....King Kong twinkies even. But I think I'm doing Bannanas Foster tonight.
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Old 04-05-2006, 03:11   #58
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chocolate chip brownie surprise

mix 2 bags betty croker chocolate chip cookies per package directions.

spread as evenly as possible on bottom of buttered baking dish(9x13).

mix 1 box betty crocker brownies per package directions.

pour brownie mix on top of cookie mix, and spread evenly as possible.

*bake at appx. 350-375 for appx. 20-30min.



*time and temp for baking is still in the experimental faze.


this will cure any chocolate craving!!
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Old 04-05-2006, 05:22   #59
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mmmmmmmmmmmmmm chocolate
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Old 04-05-2006, 14:49   #60
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Quote:
Originally posted by Patricia
Meatballs

2 lbs ground beef

4 eggs, beaten

1 cup bread crumbs

1 cup grated parmesan cheese

1 cup milk

1 tablespoon Italian seasoning

1 tsp garlic powder (I use the course grind kind)

1 tablespoon salt

Mix together and form balls. Place on cookie sheet sprayed with non-stick spray and bake at 350 for 30 minutes. I always follow that up by cooking my spaghetti sauce for a couple of hours, but you don't have to.
so I can bookmark this post.
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Old 04-05-2006, 17:11   #61
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Quote:
Originally posted by crochetmama
so I can bookmark this post.
Why do you want to bookmark a sticky post???



sounds messy!!



but now I have a black dot, just incase it isn't sticky anymore!
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Old 04-06-2006, 05:50   #62
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Quote:
Originally posted by cashisking
Why do you want to bookmark a sticky post???



sounds messy!!



but now I have a black dot, just incase it isn't sticky anymore!
If you bookmark it, then when the next great recipe gets posted, you get e mail notification so you can check it out, and maybe try something new for supper
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Old 04-06-2006, 06:53   #63
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Quote:
Originally posted by cashisking
Why do you want to bookmark a sticky post???



sounds messy!!



but now I have a black dot, just incase it isn't sticky anymore!
Well, I bookmarked my post. I'm expecting this thread to get good and long and when I want to make the meatballs, I don't want to have to wade through pages and pages just to find the recipe.

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Old 04-06-2006, 07:12   #64
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Salsa

This is the best salsa I have ever tasted. I got it off of a cooking show on PBS a while back.

2 cups toamtoes (diced)
1 cup chopped onion
couple of "branches" of fresh cilantro (finely chopped)
1 Tbsp Lemon juice
1 fresh jalepeno pepper
2 cloves garlic
3 Tbsp Ketchup (give or take)


Combine diced tomatoes, chopped onion, cilantro and lemon juice in a dish. (I sometimes place half of the tomatoes in a blender so that the salsa is not as chunky) Take the jalepeno pepper and cut it into four parts length-wise. Remove all of the seeds, and cut one strip in half (so it is one-eighth). Chop the 1/8 pepper VERY FINE, and add it to the dish. Crush the garlic just enough to remove the skin, then chop the garlic. Add it to the dish. Add Ketchup to increase thickness of salsa.

If you like it really hot, you can try adding more jalepeno pepper, or even get some habanero pepper.

Note: You may want to wear rubber gloves when handling the jalepeno pepper. The juice does not wash off your hands. Everything you touch will BURN LIKE FIRE! I had a rather unpleasant experience going to the bathroom after making this recipe. It still brings back painful memories.
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Old 04-06-2006, 07:26   #65
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Steak - N - Shake Chili

I have always enjoyed Steak - N - Shake chili. I get a bowl of it every time I go there. I got a copy-cat recipe off the internet some years ago. The actual recipe is a well guarded secret, but this tastes just like the real thing!

1 1/2 lb. ground beef
1/2 tsp. salt
10 oz. can of French Onion soup
2 tsp ground cumin
1/2 tsp pepper
20 oz. - 22 oz. can of Chili Hot beans in chili gravy
6 oz. can tomato paste
8 oz. can tomato sauce
2 tsp Hershey's Cocoa Powder
10 oz. Coca-Cola (not diet)

Brown the ground beef and crumble it. The key is to have pretty good sized pieces of meat. Place ground beef and all other ingredients in a crock pot, and mix well. Be careful to only use 10 oz. of Coke. The cans are actually 12 oz. and if you use the whole can, it will be too sweet. Cover the crock pot, and heat on High for about 2-3 hours.

Can be served with chopped onions, cheese and Fritos if desired.
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Old 04-08-2006, 18:48   #66
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Re: Steak - N - Shake Chili

Quote:
Originally posted by proshooter
I have always enjoyed Steak - N - Shake chili. I get a bowl of it every time I go there. I got a copy-cat recipe off the internet some years ago. The actual recipe is a well guarded secret, but this tastes just like the real thing!


2 tsp Hershey's Cocoa Powder
10 oz. Coca-Cola (not diet)


Can be served with chopped onions, cheese and Fritos if desired.

Speaking of Restaurant Chili's and "secret ingredient's", my sister's husband grew up in Cincinnati,Ohio. He took me and my sister back there, after they married, before I married, and took us to "Skyline Chili". Their Chili is delicious. They have 3-way, 4-way, etc. His favorite that he taught us is over spaghetti, with cheddar cheese and onion.

For years, he tried to recreate their recipe and just about did...finding "Chocolate" to be a secret of their recipe too.

If you have Publix Grocery Stores in your area, they have it in their Entre Frozen Section. You can PM me, if you find it and want to know how to serve it! We have introduced it to just about all of our friends and it is always a favorite food at our home, and a favorite memory!
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Old 04-08-2006, 18:58   #67
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Re: OAF recipes

Quote:
Originally posted by Bill Powell
ROAD KILL SANDWICH PATTIES, possum cold cuts


Drive around til you find a recently deceased possum about one half inch thick. Take a propane torch and singe all the hair off. Bake in 100 degree oven for about two and a half minutes. After refrigerating use scissors to cut cold possum into hamburger bun sized square patties. Hence the name.

Since they get a little chewy when they're too thick, if it's more than about half an inch, run your car back and forth over it til it's about the right thickness.


AND my husband wants me to copy this and e-mail it to him!

I am going to...STOP letting cook so much at night!

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Old 04-11-2006, 09:33   #68
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Old 04-13-2006, 05:53   #69
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OAF recipes

This morning I find myself a little hongry around the mouth, so I will try a meal presented by brother Dave many years ago.


I'm gonna have me some Kosher charcoal broiled sows ears, some stewed tomater sandwiches (so you gotta lift and eat fast lest it fall through the crust), some RC colas, some moon pies, and some after dinner lippin' and spittin' snuff.
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Old 04-13-2006, 06:38   #70
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Beer Can Chicken

First off, you need one of these and a drip pan if doing it in the oven.

Ingredients
  • One medium sized chicken
  • A can of beer, your choice of brand, not a tall boy
  • Your choice of rub (I'll post my recipe soon) or
  • Your choice of injectable marinade
  • Small onion or potato
  • Various spices and seasonings that suit your tastes. I like a clove or two of garlic, some Mrs. Dash, a tad of chopped ginger, Liquid Smoke, and whatever else looks good at the time.

The Directions
There are two ways to do this, either on the grill, or in the oven. I'm going to go on a limb and assume you all know how to bake a chicken in the oven, and the times and temp isn't any different on this. The grill is more difficult. Heat is important, as is time. There's a real art to it, and I'm just getting good at baking stuff over a grill.

Anyway, the prep. Clean and trim your chicken. Most chickens I've gotten recently they have neglected to cut the neck off. Use kitchen shears to trim that bad boy off. Once your chickie is looking good, set him aside.

Take your can of beer. Open it. Drink half of it. Don't drink more if it. Seriously. Might as well get an extra one for you too. Right now, check out the link to that rack I posted. I got mine at Gander Mountain, but Wally World sells them too. Our family has four of them, two singles, and a double. The beer can goes in the rack, and the chicken goes down over the beer.

Before you put the chicken over the beer though, add your spices and such to the beer. Your garlic, liquid smoke, cajun spices, whatever flavor you like. This is what makes it fun. Experiment. You can't mess it up.

Now slide the chicken over the beer can. He may not like a can of beer going up his ass, but it's got to go all the way in. Don't force it, just ease it in. God that sounded wrong. Now plug that bad boy's neck up with your onion or potato. You may have to cut down the potato, and peel off layers of onion. I prefer onion for the flavor. This traps in the moisture from the beer.

Add your rub, or inject your marinade. No real reason to use an injector with this method of cooking, but if you're a fanatic, go for it I guess.

Make sure the chicken is in a drip pan, and arranged all prettily. Legs and wings in good positions, etc. Isn't he cute? Slap that bad boy in the oven.

Now, when you pull him out, you're going to have a treat. The skin will be nice and crisp, but the chicken will be moist as can be. Remove the chicken from the rack carefully, without pouring hot beer on yourself. I find it helps if you Pam the rack before the chicken goes on.

Carve him up.


The Notes
Anything in a can could be used for this. I've used Classic Coke before, which I really liked. Sprite makes a more tropical meal, which goes really well with grilled smoke sausage and pineapple.

I'm in the process of making up some smaller racks for rock cornish game hens as well, to use with the small cans of fruit juice/nectar.

I do apologize for the long post, but this one is different. Try it, and I promise you'll love it. It's the best chicken you have ever had, and even if you don't like chicken, you'll like this. Big family? Do several. A canjun flavored, a BBQ flavored, etc. Most I've done at a time was six.

If you really enjoy grilling, these four books are great. I've used and abused them, and always find more stuff to try in them. I know Gander Mountain has them.

The Barbecue! Bible
BBQ USA: 425 Fiery Recipes from All Across America
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
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Old 04-20-2006, 04:39   #71
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Quote:
Originally posted by Bullman
mmmmmmmmmmmmmm chocolate
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Old 04-20-2006, 18:09   #72
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My Uncle's always called it Drunk Chicken. He's done it using Diet Dr. Pepper once or twice, too.









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Old 04-30-2006, 09:28   #73
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Korean Beef Short Ribs (aka crack on crack on crack)


4 pounds beef short ribs, cross-cut less than 1/2" thick.
2 cups soy sauce (preferably Tamari)
1 1/2 - 2 cups sake
8 Tbsp sesame oil
8 full shallots, sliced thin
1/2 - 3/4 cup sugar
1/2 cup wildflower honey
2 tsp ground cayenne
10 garlic cloves, finely chopped or crushed
8 tsp chopped fresh ginger
1 1/2 cup toasted sesame seeds

Combine everything but the ribs, mix well (I'll sometimes nuke it for a couple minutes just to get the sugar and honey to dissolve fully, but don't get it too hot 'cause you don't want it to cook the meat while marinading).

Marinade ribs in solution for 3 or 4 hours.

Cook ribs on HOT (450-500F) grill for 2-3 minutes per side. The sugar in the marinade will start a grill fire, so be ready for it. You want to caramelize the sugar slightly, and keeping the meat in the flames will help this, but pay attention because things happen fast. Do NOT walk away from the grill while cooking this stuff! It takes a bit of a touch to get this right, so try it a few times and tweak the marinade to your liking.

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Old 05-01-2006, 10:41   #74
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That does sound yummy.

Did I read right - TWENTY CLOVES OF GARLIC?!
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Old 05-01-2006, 10:43   #75
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Oatmeal Cookie Pancakes (from Rachel Ray's cookbook)

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Hereís a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
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