Epicuriously Challenged: Recipe Invasion
I'll bite. You must read this all first though, ..get it right it's great,... mess it up, it's a waste of our time and your cash! Either way, you are, at this point, on your own, and I take no responsibility for any other outcome other than perfection!
What we are going for here is a round of golden cornbread all around the outside, inside is a wonderful hot spicy meat mixture, that if done correctly, should be able to etch glass as well as remove the finish on most household furnishings.
Things needed: lg. cast iron skillet (keep in mind most things are bigger in Texas), large cornbread mix, 1 to 2 lbs ground beef, 1 lb shredded cheese, at least 2 TBSPS Chili powder (more is better), 1 lg. jar of Pace chunky salsa (the hotter the better, but that's a taste thing), 1 can of corn. In a pot big enough for the batch brown the meat, drain, add chili powder to taste. Mix in Pace salsa and continue to cook until most of the liquid has reduced, you don't want this too dry but it can't be wet either. Preheat oven per inst. on cbmix. Mix the cbmix as per instructs and separate in half. Drop a small bit o oil in the bottom of the pan, just enough to coat, pour half of the mix in the pan and set it in the hot oven for a couple of minutes just enough to get a bit crust started.
Take the meat mixture and pile it in the middle of the cornbread being careful to leave at least an inch of the cornbread uncovered around the side of the pan. drain the corn and add this to the top of the meat. Now brothers and sisters add the cheese, once again being careful not to cover that precious inch around the side! At this point the pan should be almost overflowing, but not quite. Now cover the mound with the rest of the cbmix. Put the monkey in the oven an let da bugger bake (per cbmix instructs of course) Pull and cool,...slice and eat! It really is best after it has set in the fridge overnight and then reheated. Are ya hungry now Hornet, or were you looking for dessert?
P.S. A frozen Margarita will help, but only after you've finished baking it. Before and during seems not to work so well!
What we are going for here is a round of golden cornbread all around the outside, inside is a wonderful hot spicy meat mixture, that if done correctly, should be able to etch glass as well as remove the finish on most household furnishings.
Things needed: lg. cast iron skillet (keep in mind most things are bigger in Texas), large cornbread mix, 1 to 2 lbs ground beef, 1 lb shredded cheese, at least 2 TBSPS Chili powder (more is better), 1 lg. jar of Pace chunky salsa (the hotter the better, but that's a taste thing), 1 can of corn. In a pot big enough for the batch brown the meat, drain, add chili powder to taste. Mix in Pace salsa and continue to cook until most of the liquid has reduced, you don't want this too dry but it can't be wet either. Preheat oven per inst. on cbmix. Mix the cbmix as per instructs and separate in half. Drop a small bit o oil in the bottom of the pan, just enough to coat, pour half of the mix in the pan and set it in the hot oven for a couple of minutes just enough to get a bit crust started.
Take the meat mixture and pile it in the middle of the cornbread being careful to leave at least an inch of the cornbread uncovered around the side of the pan. drain the corn and add this to the top of the meat. Now brothers and sisters add the cheese, once again being careful not to cover that precious inch around the side! At this point the pan should be almost overflowing, but not quite. Now cover the mound with the rest of the cbmix. Put the monkey in the oven an let da bugger bake (per cbmix instructs of course) Pull and cool,...slice and eat! It really is best after it has set in the fridge overnight and then reheated. Are ya hungry now Hornet, or were you looking for dessert?
P.S. A frozen Margarita will help, but only after you've finished baking it. Before and during seems not to work so well!
Big Fun,..Unreal,..Spam Viking Addicted?..BigTime!!
This is my favorite cookie recipe, This was originally seen on Good Eats, and the recipe is a straight copy and paste from their website.
The Chewy
Recipe courtesy Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
The Chewy
Recipe courtesy Alton Brown
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
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DW_Bomzin
- Site Admin
- Posts: 2241
- Joined: Mon Dec 26, 2005 12:00 am
- Xfire: bomzin
- Location: Layton,Utah
Not a bad idea there Hornet.
For your grilling pleasure this summer and for those that love hotdogs.
Before BBQ'ing them up spiral the dog with a knife , use something other then the cheapy dogs , need the bigger plumper ones . Spiral it like a barber shop pole being careful not to cut all the way thru . Depth varies with the size of dogs , keep the spirals under half an inch. Grill them up regular style .
For your grilling pleasure this summer and for those that love hotdogs.
Before BBQ'ing them up spiral the dog with a knife , use something other then the cheapy dogs , need the bigger plumper ones . Spiral it like a barber shop pole being careful not to cut all the way thru . Depth varies with the size of dogs , keep the spirals under half an inch. Grill them up regular style .
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DW_KarmaKat
- Site Admin
- Posts: 2005
- Joined: Thu Mar 23, 2006 12:00 am
- Xfire: KarmaKat
Grilling season approaches! This is killer BBQ sauce!! A little sweet, definitely smokey and spicy!! Original recipe from Bon Appetite. Fantastic on pork or beef ribs and chicken! And may be used in baked beans...haven't tried that yet, though. Don't use cheap bourbon...weird flavors may result!
Mustard-Bourbon Barbeque Sauce
1 Tbs vegetable oil
2 bunches green onions, chopped
2 cups white onions, chopped
8 large garlic cloves, chopped
2 cups packed golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon Mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 Tbs ground cumin
1-1/2 cups Bourbon
1) Heat oil in heavy large pot over medium-low heat. Add green onions, white onions, and garlic and saute until tender, about 15 minutes.
2) Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to about 7 cups, stirring occasionally, about 1 hour.
3) Season to taste with salt and pepper.
4) Sauce can be prepared 2 weeks ahead. Cover and refrigerate.
Mustard-Bourbon Barbeque Sauce
1 Tbs vegetable oil
2 bunches green onions, chopped
2 cups white onions, chopped
8 large garlic cloves, chopped
2 cups packed golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon Mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 Tbs ground cumin
1-1/2 cups Bourbon
1) Heat oil in heavy large pot over medium-low heat. Add green onions, white onions, and garlic and saute until tender, about 15 minutes.
2) Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to about 7 cups, stirring occasionally, about 1 hour.
3) Season to taste with salt and pepper.
4) Sauce can be prepared 2 weeks ahead. Cover and refrigerate.
Karma...a term that comprises the entire cycle of cause & effect...
Kat...a supercilious quadrupedal pile of fur that doesn´t give a flying fig for Karma...
Kat...a supercilious quadrupedal pile of fur that doesn´t give a flying fig for Karma...
My dad's favorite cake:
Cinnamon Tunnel Bunt Cake
1 Box Butter Recipe Cake mix (I recommend Duncan Heinz, not Betty Crocker)
4 large eggs
1 8 oz. sour cream
2 sticks butter (softened)
1 small pkg. vanilla instant pudding mix
1 tsp of vanilla extract
1/2 brown sugar
1 1/2 tsp of cinnamon
1/2 to 3/4 cup pecan pieces
Mix 1st 6 ingredients until smooth. Pour all but 1/3 of batter into bunt pan. Use a spoon, make make an indention all the way around the center. Add the last 3 ingredients to remaining batter and mix well. Pour into the indention. Bake 50 - 60 mins at 350.
Makes a great coffee cake, but really, it's yummy all by itself. :)
Tip: Don't leave your cake to cool in the bunt pan or it will sink in the middle.
Cinnamon Tunnel Bunt Cake
1 Box Butter Recipe Cake mix (I recommend Duncan Heinz, not Betty Crocker)
4 large eggs
1 8 oz. sour cream
2 sticks butter (softened)
1 small pkg. vanilla instant pudding mix
1 tsp of vanilla extract
1/2 brown sugar
1 1/2 tsp of cinnamon
1/2 to 3/4 cup pecan pieces
Mix 1st 6 ingredients until smooth. Pour all but 1/3 of batter into bunt pan. Use a spoon, make make an indention all the way around the center. Add the last 3 ingredients to remaining batter and mix well. Pour into the indention. Bake 50 - 60 mins at 350.
Makes a great coffee cake, but really, it's yummy all by itself. :)
Tip: Don't leave your cake to cool in the bunt pan or it will sink in the middle.
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DW_Ifondlesweaters
- DW Clan Member
- Posts: 326
- Joined: Mon Dec 26, 2005 12:00 am
What I made today:
Roasted Red Pepper Soup
2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste
1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.
2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.
3 Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.
Roasted Red Pepper Soup
2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste
1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.
2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.
3 Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.
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DW_damn_weasel
- 1337 Haxor
- Posts: 219
- Joined: Fri Jul 07, 2006 11:00 pm
My favorite:
1. Go to the fridge
2. Get a beer
3. Open it
4. Drink it
5. Repeat step 1to 4 until you feel happy.
6. Eat bread. (Any kind white or whole grain bread)
7. Repeat step 5 again until you fall asleep.
:drunken: Warning: This recipe may have different effects depending on each individual. :drunken:
Ok I don't have "The recipe" big deal...j/k
TY guys, I certanly wrote down some BBQ recipes.
1. Go to the fridge
2. Get a beer
3. Open it
4. Drink it
5. Repeat step 1to 4 until you feel happy.
6. Eat bread. (Any kind white or whole grain bread)
7. Repeat step 5 again until you fall asleep.
:drunken: Warning: This recipe may have different effects depending on each individual. :drunken:
Ok I don't have "The recipe" big deal...j/k
TY guys, I certanly wrote down some BBQ recipes.
The things you own end up owning you.
DW>Damn_Weasel
DW>Damn_Weasel
Caramel Apple Cheesecake Bars with Streusel Topping
Recipe by Paula Deen.
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Original recipe link.
http://www.foodnetwork.com/food/recipes ... src=search
Recipe by Paula Deen.
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Original recipe link.
http://www.foodnetwork.com/food/recipes ... src=search
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DW_Ifondlesweaters
- DW Clan Member
- Posts: 326
- Joined: Mon Dec 26, 2005 12:00 am
That sounds awesome Hornet. Isn't Paula Deen the Southern woman on Food Network? I think her recipe for steamed grean beans probably calls for 1 cup (2 sticks) butter, softened and 2 (8-ounce) packages cream cheese, softened.