The TWT Recipe Thread

[Tourmeister]

:tab Okay, so here is the deal. It would seem we have quite a few folks that are into the cooking/food thing. So what I would like for you to do is post up your favorite recipes. I don't mean just list your favorite foods/meals. I mean actually put the info in a format like you would see in a book:

Name of the dish (so we can use the search feature when the thread gets huge).

Required ingredients, amounts of each, and places to get them if unusual

Steps for preparation, including and special notes, tips, tricks, cautions, etc,...

:tab Feel free to include as many as you like. Pictures would be great! A little history about the recipe might also be cool.

[Hemibee]

Tony’s Celery Beef and Rice.

1 to 2 pounds lean ground beef
1 or 2 can(s) of Cream of Celery Soup
½ Large white onion ( I prefer ¾ to a whole onion)
Rice

Chop the onion to desired size.
Brown the meat with the onion, seasoned to your taste (I prefer salt, black pepper and Tony Chachere) in an iron skillet.
Drain off the fat. Pour the can of Cream of Celery soup over the beef and allow to simmer until warm. Stir occassionaly, you don't want to burn it. To obtain the consistency you like, you may want to add a little water along with the soup or add the second can of soup.

Cook rice according to the type you use.

Now, spoon up some rice and use the Celery Beef as a gravy.

This will generally serve 6 to 8 people with side fixin’s.


History of the dish? Mom worked and needed to cook something quick for supper. She started it with Cream of Toadstool soup but I can’t stand toadstools so it was swapped to something decent and fit to eat. Since then I’ve thought of it as Tony’s Celery Beef and Rice.

[kurt]

And here is the sum total of my cooking abilities. I make it every year to watch the Superbowl or College Championship Game.

1 block of Velveeta cheese
1/2 lbs. browned spicy sausage (add more if you like)
1 can Rotella tomatoes
1/2 package of dry Lipton onion soup mix.

Melt and stir ingredients in a crock pot and serve with tortilla chips and premium beer. :eat:

[jhansen]

And here is the sum total of my cooking abilities.

1 block of Velveeta cheese
1/2 lbs. browned spicy sausage (add more if you like)
1 can Rotella tomatoes
1/2 package of dry Lipton onion soup mix.

Melt and stir ingredients in a crock pot and serve with tortilla chips and premium beer. :eat:

This and a bowl of cheerios and a man could have three meals a day! :clap:

[mlinkibikr]

Hybrid Meat Sauce (part stock / part custom)

1 pound ground beef
1 pound ground pork
3 tbs coarse sea salt
1 tbs coarse ground black pepper

Brown in large pot / wok and spoon off grease

Diced onion (1)
Diced red bell pepper (1)
Diced garlic (1 or 2 cloves)
Thinly sliced carrot (1)
Mushrooms (fresh - whatever you want)

Saute veg in olive oil in a pan, not too soft, you want it a little bit crunchy, then add to browned meat.

1 jar Newman's Own Cabernet Marinara sauce
8 ox tomatoe sauce
1 cup of red wine
Dash of cayenne pepper
2 tbs sugar
Add to meat and veg and let simmer

Don't boil your pasta sauce! You may need to add a little liquid as it simmers, use water, beer, or whatever else is in your hand. It's all good.

As it simmers you can taste it and add whatever other spices you might need - maybe some more basil, oregano.

This makes a meaty meat sauce, so use a big pasta like rigatoni. Serve with garlic bread, red wine, and a fresh salad.

Mangiamo!

Dave.

[Tourmeister]

Peanut Butter & Honey Sammiches

Couple of globs of your choice of peanut butter
A couple slices off a stick of REAL butter
Whatever kind of honey floats your boat
2-4 slices of Sandwich bread

:tab Put peanut butter, butter and honey in small tupperware tub and whip into a cream. Spread on bread and make sandwich. The butter gives a creamy taste. I prefer natural peanut butters, but will tolerate stuff like Jiffy. When you add the honey, it is like adding water to concrete mix. Too much, and it gets so runny it is hard to handle. Not enough, and it sticks to everything. The best honey was the stuff that came from Dad's hives back in the 80's. It was dark and sweet. Can't get that in any store that I know of, so most any commercially available honey will do. If you don't have honey available, syrup will do as well.

:tab I grew up on this stuff. I've no clue where my folks learned it. Sarah and Daniel love it. That is probably because it is sweet and fattening... :wary:

[DANNYROTH]

1 can Rotella tomatoes :eat:


And it's safe for your clutch, too!:clap:

[DANNYROTH]

There are many organizations that use cookbooks, made up of submitted recipes, to raise funds. This list could be used to do just that, if the contributors don't mind.

[DANNYROTH]

Quick, Low Fat, Sunny Side Up Egg & Grits

Gotta Have
One envelope of instant grits (there are a variety of flavors, I use Plain)
Water, per instructions (I usually use a little less)
One Egg

Optional Stuff
Salt
Pepper
Tony Cachere's
Tabasco
Curry Powder

Put the contents of the envelope with water in a microwaveable bowl, as per instructions on envelope, and stir together

Microwave for about 1/3 of the time in the microwave instructions

Crack the egg and carefully drop the contents in the center of the partially cooked grits without breaking the yolk

Sprinkle your choice of seasonings over the egg

Return to Microwave and nuke it until the egg is to the degree of cooked of your liking. This may take several minutes.

You may top with shredded cheese, chunky salsa, or other garnish as you like.

[alancb]

Crock Pot Mac 'n' Cheese

This is easy, but you gots to think ahead.

12 oz bag of Elbow Macaroni, cooked and drained
12 oz can evaporated skim milk
1 cup Milk
1/2 cup Buttermilk
2 eggs, beaten
1 tsp salt
1/2 tsp ground pepper (I like to use white pepper)
4 cups shredded cheddar cheese

Cook macaroni per instructions, usually boiling 6-8 minutes. Drain thoroughly and put it in a 5-quart crock pot (slow cooker).

Stir in evaporated milk, milk, buttermilk, beaten eggs, salt, pepper and 3 cups of the shredded cheddar cheese. Mix it up thoroughly.

Spread last cup of cheddar cheese over the top.

Cover the crock pot and cook 5 hours on low. You don't even need to look at til then. Makes 16 servings and refrigerates well.

Tastes fantastic and this is a great way to make a lot of Mac 'n' Cheese for family get togethers during the holidays. Guys, tell the missus you'll be in charge of cooking the vegetables (in Texas, Mac 'n' Cheese is a veggie). This will let you go ride for 5 hours while your wife and her mother "catch up."

[RedPill]

What's a recipe? :eat:

[Gilk51]

What's a recipe? :eat:

It's a piece of paper they give you when you buy something... ;-)

[SL350]

Tomato & Cottage Cheese

1 whole fresh homegrown tomato
2 Large spoonfuls of lowfat cottage cheese
-optional sprinkle of Cajun seasoning

Pick Tomato from garden. Wash and cut tomato into quarters. Place in bowl and cover with cottage cheese.

MUST BE HOMEGROWN OR FARMERS MARKET NOT STORE TOMATOES. Avoid Roma and other paste tomatoes.

[anaconda]

Pork tenderloin

Ingredients

1 pork tenrderloin
minced or chopped garlic
salt
pepper
whisky
worcestershier sauce
peach jelly/preserve/mermelade
Small, red potatoes

Take a knife and make small, but deep slits in the tenderloin. Take the chopped garlic and rub it in, making sure you stuff some of the garlic into the slots you just cut. Add salt/pepper, worcestershire sauce, and rub it all in. Pour some whisky on it. Let it marinate in the whiskey/worcestershire sauce for a couple of hours (keep it in the fridge!)
Peel the potatoes, cut in halves if they are medium sized. Bring water to a boil, put the potatos in the boilling water for about 10-15 minutes. The point is not to cook them completely, just to get them a bit on the soft side, you will finish cooking them with the tenderloin.
Take the tenderloin out of the fridge. Keep the marinade. Take a few spoonfuls of the peach jelly, make sure you rub it in well on the tenderloin. Place the tenderloin on a glass pirex type container, enough to hold the tenderloin and the potatoes. Put an extra layer of jelly on the top of the tenderloin.
Cook at 375degF, I'd say at least an hour for a small tenderloin. Baste regularly. You could add a bit water if the marinade is drying off. Use a meat thermometer and check regularly, you don't want to overcook it, it will be too dry, but you don't want to undercook pork either. You might have to take the tenderloin out first if the potatoes aren't ready yet (that's why I like to lightly boil them first, potatoes take forever to cook on the oven). The potatoes will brown nicely and will absorbe some of the tasty marinade.
The jelly should caramelize or at least brown a little on top of the tenderloin. You might have to add some more during the cooking process (sometimes it gets too runny with the heat and it runs down the tenderloin. You want to make sure there is some on top, it also helps seal moisture on the tenderloin). The trick is not to go overboard with the jelly either, otherwise the juices/sauce will be too sweet.
And don't scrimp on the whisky (ahem, to MARINATE the tenderloin...). It's amazing what a little whisky does to bring the flavor out on pork meat. Oh well, drink some while your cooking, that will also help enhance the flavor, right?

[DANNYROTH]

Pick Tomato from garden. Wash and cut tomato into quarters. Place in bowl and cover with cottage cheese.

MUST BE HOMEGROWN OR FARMERS MARKET NOT STORE TOMATOES. Avoid Roma and other paste tomatoes.

There is a marked difference in the flavor of vegetables and meat, especially fish, that have never been refridgerated! A ripe tomatoe, even while warm from the sun, is one of the most refreshing things you can eat!

[james.cain]

Enchiladas

1 lb. burger
1 – Chopped onion
1 – Can Hormel chili w/no beans
1 – Lb cheese grated (long horn cheddar)
1 – Pack flower tortillas (Mission Brand)
3 – 6 oz cans tomato sauce
4 – Table spoons chili powder
1 – Cup picante sauce (Van DeWilde brand)

Brown the burger with chopped onion salt pepper and a dash of chili powder. Drain if necessary. Add can of chili stir in and simmer a few minutes. To make the sauce pour tomato sauce picante sauce and chili powder in a sauce pan, stir and simmer till powder melts. I use a glass rectangle cake pan spray with Pam. Place about a half cup of the sauce in the bottom. Grab a tortilla put a pinch of cheese in it then fill with 2-3 table spoons of meat filler. Roll it up in the bottom of pan so it gets some sauce on it. Repeat till…

Pour the remaining sauce over the enchiladas (to avoid crunchy edges make sure they are covered) then top with cheese; bake at 350 for about 30 minutes or until the sauce is bubbling.

[dbdolan]

Hot Dog soup:

Boil 1 pack of hot dog's, after they are boiled dump the dog's and drink the soup.:giveup:

[alancb]

Shrimp Etouffee

1/2 cup butter (one stick)
1 1/2 Tbsp all-purpose flour
1 cup chopped celery
1 cup chopped green pepper (Anaheim, bell, etc.)
1 cup chopped onion
1 1/2 pounds of peeled shrimp
1/2 cup green onion tops
1/2 cup chopped fresh parsley
1/2 cup cheap white wine (can substitute chicken broth)
1 tsp ground white pepper
1 tsp ground cayenne

Hot cooked rice

Chop up everything and set it aside. Melt butter in a large skillet. Add the flour and lightly brown it. Add celery, green pepper, and onion; cook until tender, stirring occasionally (about 10 minutes is usually good).

Now would be a good time to start your rice.
Add shrimp; cover and simmer 15 minutes, stirring occaisionally. Add pepper and cayenne to taste (a teaspoon of each is medium heat - cut back if you're on a learner's permit or add a bit if you've got your superlicense), add onion tops, parsley and white wine. Cover and simmer 10 more minutes, stirring occaisionally.

Spoon it up over the hot cooked rice. Cheese bread or garlic bread make a great side. If you can find crawfish tails, substitute that for the shrimp and you've got crawfish etouffee instead.

Makes 4 generous servings - even better when it's reheated so I actually bought a HUGE skillet so I can make a double batch.

I usually make 1/4 cup (uncooked) rice per person to go with the etouffee. So for 4 people, boil 2 cups of water in a covered pot, add 1 cup of dry rice, simmer covered for about 20 minutes until all the water is soaked up by the rice.

This is awesome - I probably make this about once a month.

[ed29]

Whole Wheat Pancakes

1 cup whole wheat flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 Tbsp oil
1 egg

Mix all dry ingredients thoroughly in a small bowl
In a second bowl beat the egg, mix the milk and oil with the beaten egg until it is very consitant in color and the egg is distributed well in the milk.

Add the milk mixture to the dry ingredients and stir with a spoon just until the flour mix is moistened. There will be lumps! Over mixing at this point leads to tough pancakes and should be avoided. Let the batter stand for several minutes to thicken before cooking. Give it one last stir, then cook on a hot (350) griddle turning when the edges are dry and the shine has left them, Bubbles should be staying on the surface as it is time to turn them. a quarter cup of batter yeilds 4-5 inch pancakes, third cup gives 6-7 inche, and a half cup cooks up into a bout a 9 inch pancake. Double or triple the recipe depending on the familyarmy that you are feeding.

For those who are diabetic, use a sugar substitute, or just eliminate it from the recipe. The oil can be reduced as well if needed. These are great with peaches, or orange sections on them too.

[DANNYROTH]

Hot Dog soup:

Boil 1 pack of hot dog's, after they are boiled dump the dog's and drink the soup.:giveup:

Will this work with Kosher franks? I know the dogs (Woof, woof) will love helping dispose of the links!

[Buba Gump]

T-Bone

1) Get equal number of steaks as there are eaters.

2) Light charcoal

3) Let charcoal burn to glow

4) Place steaks on grill - two minutes per side

5) Remove steaks and put on plate

6) Add salt and pepper as needed

7) Eat

[Tim Kreitz]

I think it would be very cool if one of you made this recipe, then invited me over to help you eat it. Mmm, looks great:

http://www.youtube.com/v/Ve3NnmQUCEM&rel=1

[britishsteele71]

This is really good....a family favorite. You can use it as a soup, pour over an omlet, use as a dip in chips...ummmmm....yummy...

3 qt cream
2qt H2O + 1/4 cup chicken soup base
3oz's roasted/pureed jalepenos
2 cups Diced Tomato's
2 cups red bell peppers
2 cups diced white onions
2 Tbsp pureed Garlic
4 oz chopped Cilantro
3 Tbsp Butter
2 cups finely shredded mozzarrela cheese
-------------------
1 Cup cold H2O
1 cup corn startch

Saute Onion and Garlic in butter 'til translucent
Add other ingredients & simmer 20 minutes
Blend corn starch and water then stir in to thicken..

Add Salt and White Pepper to taste..

**To roast jalapenos, boil for about 10 minutes..this will loosen the skin. Then, place on cookie sheet that has been sprayed with baking spray and place under broiler, turning so all sides are blistered and black. Remove from oven and place in paper bag or wrap in dish towel for 10 minutes, This will "sweat" the skin, so it is easily removed. Once skin is removed, rinse under cold water, then remove stems and open on remove seeds and white membrane.

Oh, just a note, when handeling chili in the kitichen..don't rub your eyes..it can burn a little...:eek2:

[$hooter]

Brisket...Pot Roast Style...

1. Get a brisket...about 8 pounds and trim as much fat off as possible

2. Get a turkey roasting pan with deep sides

3. 5 pound bag of tators (cut up at least half of them, skin on ping-pong ball size)

4. 3 or 4 bell peppers...different colors makes it pretty (cut into strips)

5. medium bag of baby carrots (put in whole)

6. 2 onions (white...noondays or 10-13 if possible...sliced against the grain)

7. 1 jar jalopos (pour in the juice to your desired taste...careful as alittle juice goes a long way...then dump the jalopos in)

8. toss in some whole mushrooms

9. medium size jar of french salad dressing (pour over everything)

10. 1 beer (brand is your choice and pour in)

11. place the brisket into the deep pan, then pile everything else around and on it. Pour the salad dressing over everything as well as the jalopos. Pour in some jalopo juice (refer back to item #7).

12. After everything is in the roaster pan, cover with a large sheet of aluminum foil and seal up around the edges of the pan.

13. crank up your oven to 250 degrees...set the timer for 6 hours if using a 8 pound brisket. After 6 hours, remove it from the oven (be extra careful because it will also make more liquid raising the level so that you do not spill any on yourself. Save the liquid as this is your gravey) and carefully pull back some aluminum foil so that you can make a "test poke". Take a fork or a butter knife to check for tenderness. If the meat falls apart with little effort, it is probably done, but just because you can...pull out a small hunk for a "test chew". If it is not massively soft...toss it back in the oven for perhaps another hour. When this is done, it should almost melt in your mouth from the tenderness and basically just fall apart.

14. The great thing about this is that everything cooks at the same time...mix it all together, set the temp and forget it for a while...but the smells will remind you that something good is happening in your kitchen. Guest will not believe that this is actually a brisket.

15. if you are cooking for a crowd...use a 15 pound brisket and figure on at least 13 hours.

16. Enjoy...and unbutton your pants before you get up from the table. :eat:

[alancb]

BUTTERMILK PIE

After trying buttermilk pie for the first time in my life at the 2006 pie run to Ponder, I have become a big fan. This is so quick and easy I always make 2 at a time and throw one in the freezer. It takes about 5 minutes to melt the butter and mix it all up.

3 eggs, beaten well
1 2/3 cups sugar
1 ½ sticks melted butter
4 Tbsp all-purpose flour
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 unbaked deep dish pie shell

Mix eggs, sugar, butter, flour, buttermilk and vanilla and lemon extracts well. Pour into unbaked pie shell. Bake for 55 minutes @ 350. Set the pie on a cookie sheet to avoid any potential mess in the oven since it rises a bit before settling into a nice dense pie. Let cool about 2 hours before serving. Tastes great at room temp or slightly warmed.

[M38A1]

A couple of people have now asked "What's your screename M38A1" so here goes... The M38A1 was a quarter-ton military jeep that the CJ5 was born from. I restored a 1953 version that I take to parades, shows and generally just have 'fun' with. I'm a member of a group of people that collect, restore and show historic military vehicles. I'm also the designated cook for the historic military vehicle group (http://www.lonestar-mvpa.org) so I get to prepare food for about 25-50 guys a couple times a year.

In the past, it's simply been grilling burgers but recently, it's become burgers and more. Well, the name I came up with was "Wooster Drenched TexasBBQ Rubbed Raspberry Chipotle glazed Pig-Stick Bacon Jalapeno Cheesburgers" That became a bit of a long name so a friend named them "Jeep Burgers" and the name has stuck. The Pig-Stick Bacon component is also the suggestion by another friend and really adds a nice twist.


So, here goes....

Ingredients:
Frozen SAMS 1/4lb patties
Wooster sauce
TxBBQ Rub "Wild" (http://www.texasbbqrub.com)
Montreal Seasoning
SAMS pre-cooked bacon
Brown Sugar
Dash Cayenne pepper
Fisher-Wieser Raspberry Chipotle glaze (http://jelly.com/products/sauce.htm)
Colby-Jack cheese
Sweet jalapeno peppers (http://joypeppers.com/)
Buns
Condiments

Destructions:
Start the grill with either the gasser or coals, and bring up to temp. To prep the pig-stick bacon take the pre-cooked bacon and have it in an alum pan or foil packet and sprinkle with brown sugar and a dash of cayenne pepper. Let that warm and simmer in it's grease stirring every so often to mix the sugar and pepper on the bacon strips.

When the coals are good and gray, drop the frozen patties on the grate. Cook them about 8 minutes or until they really seep to the top. Flip them over and hit each pattty with the wooster, TxBBQRub and Montreal Seasonings. About 5 minutes later, add a teaspoon of the Raspberry Chipotle glaze to each burger, two pcs of pig-stick bacon and top with the sweet jalapenos. Cover that with a slice of colby-jack cheese and let it melt covering the burger patty.

Have the guests prep their buns, slide a burger off the grate and onto their bun and presto - Jeep Burgers. Serve with chips and beverage.

http://www.m38a1.com/g503/Copyof05social_b.jpg

[jhansen]

mayo on a burger? Oh the humanity....:eek2:

[pacman]

http://i69.photobucket.com/albums/i77/wstecker/ohTheHugeManatee.jpg

:lol2:

[rocketbunny]

Here you go....great for these COLLLLLDDDD nights:

Rocketbunny's Really Easy Crab and Corn Chowder

(I never really measure anything. Measurements here aren't critical. Do what feels right to you.)
- 1 tbsp butter/margarine
- 2-3 cups Potatoes O'Brien (from the freezer section)
- 2 strips turkey bacon, diced
- seasoned salt / dill / Old Bay / seasoning to taste

- can sweet corn (no salt)
- can creamed corn
- can lump crab meat
- 1 cup heavy cream/evap milk/etc
- 1 cup shredded cheese (I use sharp cheddar)

Melt butter in pot on medium high. Dump in the Potatoes O'brien and bacon. Season to taste (lots! this will also season the soup). Saute potatoes until browned (turkey bacon is precooked - just being warmed/burnt a little for taste). Add corn (including liquid from can), creamed corn, and crab (including liquid from can). Stir occasionally while canned ingredients heat. When heated through, add cheese. Slowly add cream to desired consistency (slightly less cream = thicker soup). Lower heat, stir, and wait for cream to heat through and cheese to melt.

I recommend eating with garlic cheddar biscuits (bisquick mix is convenient). I've added things like frozen shrimp, scallops, and even shredded chicken leftovers.

[Ruidoso Ron]

Go to Snook for chicken fried bacon!

http://www.youtube.com/watch?v=ZfbTO0GlONU