Recipes!

[Jess0310]

love it!

[Texican]

Originally Posted by redshirt1957

Don't have a recipe, but I do have a request. My wife and I love chili and I would love to see your recipes. The hotter the better and I love green chilis.

Ask and you shall recieve! Here is my old favorite chili recipe...started out from the one Wick Fowler used and became famous for, and I have tinkered with it over the years. Enjoy!

Texas A$$ Burnin' Chili

3 lb Ground Beef
1 15oz can tomato sauce
2 15oz cans peeled, diced tomatoes
1 large onion chopped
6 Tb chili powder
1 tsp salt
1 tsp cayenne pepper
1 Tb dried oregano
1 Tb ground cumin
6 fresh garlic cloves, minced
4 dried red chili peppers
1 Tb paprika
4 15oz cans pinto beans
2 Tb masa or flour
diced pickled jalapenos to taste (I use three cups-three alarm chili!)

1. Sear ground beef together with garlic and onion
2. After meat is browned drain the grease and return to stove, medium heat
3. Add all ingredients except beans, jalapenos, and masa. Add two 15oz cans of water. Stir and simmer for 1 hour
4. Add beans and jalapenos to taste.
5. Mix masa or flour with about a 1/4 cup of water. Add to the chili while stirring constantly to thicken. simmer about 30 more minutes.

Now you can eat, or better yet turn off the stove and cover the pot, and let it set for several hours or even overnight to let the flavors blend and then reheat and serve!

[Prince Namor]

I'm down with flu so I thought I'd share this Asian favourite. This recipe is especially good in spring and autumn, when one's body is more prone to illness as it tries to balance itself from the changeable weather conditions during these seasons. This particular version of "congee" is a variation my mother's Lugao recipe.

Congee is basically a rice porridge served throughout Asia. In the Philippines it's often served to the sick and elderly. It's our version of chicken soup. Congee can either be sweet or savoury, and in China it's eaten sometimes three times a day. In fact in Traditional Chinese Medicine diet therapy, congee is highly recommended as a great way to start the day, as it's easily digested and gives you warmth and energy.


Lúgao (Filipino Style Congee)

Ingredients

• Rice (Medium grain, about 1/2 - 1 cup - you don't need a lot!)
• Chicken pieces* (wings, thighs, shredded cooked chicken meat)Chicken / Vegetable Stock
• Water
• Ginger (sliced into matchstick slivers - ginger is a great appetite stimulant)Salt and Pepper

* Traditionally Mom used a chicken carcass, chicken necks, gizzards, liver, etc - basically anything that was in the fridge.


Sauce & Garnish

• Spring onions / Coriander (diced)
• Dried shallots
• Fish sauce / patis (Squid Brand)
• Lemon / calamansi

Method

Here's a great preparation tip before you start: Place the chicken pieces in a colander and pour some boiling water through it. This washes away the fat and scum that you would normally have to skim when making a broth.

Place the chicken pieces in a full pot of water and bring to a boil.

Add the rice, a few teaspoons of stock and the ginger matchstick slivers.

Lower the heat and briskly simmer till the rice is soft and chicken almost falls off the bone, which is when the Lugao is ready. It should be almost soupy in consistency, and not thick and glutinous like a Chinese congee.

When it's ready, ladle into a bowl and flavour with a few drops of fish sauce, a squeeze of lemon juice, and salt and pepper to taste.

Garnish with dried shallots and diced spring onions and serve. Easy!

Serves: 6


To Make a Basic Chinese Style Congee

Put the rice and water into a saucepan, but wash the rice first to remove any excess starch and prevent glugginess before putting on the stove. For that translucent finish to the rice, the Chinese massage salt into the rice during this process and allow it to sit for a while before rinsing and cooking it.

Bring the rice and water quickly to the boil.

Add stock, and salt and pepper.

Stir, then reduce heat but allow the rice to remain at a brisk simmer. Place a lid on the saucepan, slightly open so the congee doesn't bubble up and spill over. The slower you simmer the rice, the softer and more glutinous it becomes.

In 45 - 50 minutes the congee should be ready.


Note: A quick way to make congee is to use leftover cooked white rice, add water or stock, the ginger strips and cover and simmer about 15 minutes or until it is a gruel.


The Flavour

In a separate pan cook some chicken/pork mince in a little oil and garlic.

When the conjee is ready, add the the meat and stir.

Serve and garnish as above, with lemon and fish sauce, or the old standard, soy sauce.

[nikole.957]

Originally Posted by Gedanken

Lemme guess - he turns on the microwave oven when they have an argument?

I consider myself a pretty decent cook, but I don't go near homemade piecrust (except to eat it). And premade? Last weel I dropped one while taking it out of the oven. D'oh!

[dbphotos]

Wesson Oil Cake

3cups flour
1/4 cups cocoa
1/2 tsp salt
2 cups sugar
3 tsp soda
2 eggs
1 cup wesson oil
1 cup buttermilk
1 tsp vanilla
1 cups boiling water

add boiling water last and bake at 325 for 30-35 min


Frosting

1 lb powdered sugar
2 lg tsp cream cheese at room temp.
2 tsp butter at room temp.
4 tbsp milk
1 or 2 tbsp cocoa (if you want light chocolate frosting, otherwise leave out)

[Runnin' Rebel]

I made brasied short ribs a while back, seasoned them over night then cooked them in the oven for like 5 hours, they were very good. Brasied then with about a half of a cup of the wine we drank it with. It was killer, of course just a sprinkle of ROLEX dust at the end of the cooking time. It's all about the fresh herbs you use as it sits in the fridge over night as it marinates

[karwath]

Anyone have a good recipe for marinara?

Here is one I tried recently and find it is good. I think the simplicity of it plus the fresh flavor of the particular brand of crushed tomatoes I used are what sets it apart.

Two 28 oz cans of Jersey Farms brand crushed tomatoes (apparently these are canned within 24 hours of being picked, and only a little salt is added).

12 fresh basil leaves torn into small bits or chopped

3 garlic cloves finely chopped

1/3 cup olive oil

salt to taste

In a large pan, heat the oil over medium heat, add the garlic and cook until golden, stirring frequently.

Add the tomatoes, add salt, simmer for 20 minutes, stirring frequently, until the sauce thickens.

Add basil, mix well, then serve over spaghetti or other pasta.