YOUR FAVORITE RECIPES HERE

[cheftjpeck]

Place your favorite recipes here

[Alloy Dave]

Apple Delight Dessert
Qty Size Item
2 Cans Comstock apple pie filling
1 Box Package Duncan Hines spice cake mix
2 Sticks Melted butter or margarine
2/3 Cup Pecan pieces

Spread apples on bottom of pan. Sprinkle cake mix over apples. Spread melted butter over cake mix. Sprinkle nuts. Bake 75 minutes at 350 F.

[Alloy Dave]

My Famous Spaghetti Sauce Entrée
Qty Size Item
1 1/4 Pounds Sweet Italian sausage
1 Cup Chopped onion
8 Ounces Tomato sauce
6 Ounces Tomato paste
15 Ounces Whole tomatoes with juice
8 Ounces Fresh mushrooms, quartered or sliced
1 Teaspoon Garlic salt
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Parsley
3 Teaspoon Sugar
1/8 Teaspoon Crushed red pepper
1/4 Cup Burgundy wine
2 Tablespoons Olive oil


"Saute onion in oil. Brown sausage. Add remaining ingredients. Simmer 20-25 minutes. Serve over favorite pasta. Serves 3-4.

** This sauce was originally intended to be used in a fucilli dish. For the full effect of the fucilli dish, steam 2-3 of your favorite vegetables after cutting into bite-sized pieces (I prefer broccoli, zuchinni, and carrots), then serve them on top of the pasta dish and sauce."

[twobjshelbys]

Kind of a duplicate topic. Here is a link to my green chili recipe.

http://www.stangmafia.com/forum/19420-post8.html

[cheftjpeck]

wow....looks awesome...thx

[cheftjpeck]

Originally Posted by Alloy Dave

My Famous Spaghetti Sauce Entrée
Qty Size Item
1 1/4 Pounds Sweet Italian sausage
1 Cup Chopped onion
8 Ounces Tomato sauce
6 Ounces Tomato paste
15 Ounces Whole tomatoes with juice
8 Ounces Fresh mushrooms, quartered or sliced
1 Teaspoon Garlic salt
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Parsley
3 Teaspoon Sugar
1/8 Teaspoon Crushed red pepper
1/4 Cup Burgundy wine
2 Tablespoons Olive oil


"Saute onion in oil. Brown sausage. Add remaining ingredients. Simmer 20-25 minutes. Serve over favorite pasta. Serves 3-4.

** This sauce was originally intended to be used in a fucilli dish. For the full effect of the fucilli dish, steam 2-3 of your favorite vegetables after cutting into bite-sized pieces (I prefer broccoli, zuchinni, and carrots), then serve them on top of the pasta dish and sauce."

sounds yummy..especially liking the burgundy wine..

[cheftjpeck]

Originally Posted by Alloy Dave

Apple Delight Dessert
Qty Size Item
2 Cans Comstock apple pie filling
1 Box Package Duncan Hines spice cake mix
2 Sticks Melted butter or margarine
2/3 Cup Pecan pieces

Spread apples on bottom of pan. Sprinkle cake mix over apples. Spread melted butter over cake mix. Sprinkle nuts. Bake 75 minutes at 350 F.

thx for the recipe...going to try it out

[cheftjpeck]

FROM MOABMAN:!! My mom's (RIP) pecan pie was what dreams are made of. Her recipe was identical to the one posted above but with two minor changes, no brandy and she used pecan halves but would add just a little chopped pecans to give the filling some more pecans (ought to make carnut happy).

The crust was the real secret, however. She told me that water was the enemy. So to get the best bang-for-the-buck water-wise use ice water. This helped in another area - it kept the fat solid (Crisco or lard). She told me to mix it just until it looked "mealy". Those of you that know what real corn meal looks like will understand. She said that a crust should be just on the edge of being to dry to work with. She told me to refrigerate it after mixing to let it rest to help distribute the scant moisture a little more evenly.

The other secret is to pre-bake the pie shell a little without filling because pecan pie filling tends to soak through the bottom in the middle.

Her pie crust was always flaky and the point of the slice wasn't a gooey mess.

[twobjshelbys]

Take a big chunk of ribeye.

Sprinkle some pepper and salt on it.

Cook over open fire until done to taste. This is perfectly medium but "burnt" on the outside (crispy skin kind of).

We buy a big slab at Sam's a couple of times a year. These are bulk. This was from spring and was a piece that was about $100 (more or less). We've got two more for supper tomorrow. These are from our daughter's birthday that we went to Outback instead.

[VaporDude]

Thanks alot BJ, you just made me hungry again. I'll have to go out to lunch again. Remind me to stay away from this thread.

[BADGIRL500]

Originally Posted by twobjshelbys

Take a big chunk of ribeye.

Sprinkle some pepper and salt on it.

Cook over open fire until done to taste. This is perfectly medium but "burnt" on the outside (crispy skin kind of).

We buy a big slab at Sam's a couple of times a year. These are bulk. This was from spring and was a piece that was about $100 (more or less). We've got two more for supper tomorrow. These are from our daughter's birthday that we went to Outback instead.

[Alloy Dave]

Dave's Lucky Chicken Entrée
Qty Size Item
1 Pound Boneless, skinless chicken breasts
2 Tablespoon Vegetable oil
1/2 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Tablespoon Brown sugar
1 Tablespoon Melted butter
1/2 Cup Chopped celery
1 Cup Chopped onions
2 Tablespoon Worcestire sauce
1 Cup Barbeque sauce
1 6 oz. can Water chestnuts
1 Cup Broccoli sprouts

Mix dry ingredients in large bowl. Cover chicken with mix, then put in skillet in hot oil. Add wet ingredients, simmer 30 minutes. Serve over steamed rice.

[Johnny Lupara]

Squirrel Nuggets

Squirrel Nuggets
Sent in by Domenick Ottoviani.


~ squirrels, amount depends how hungry you are
~ 1 large onion, chopped
~ couple stalks celery, chopped
~ 1 - 2 carrots, chopped
~ peppercorns
~ water, beer or chicken stock
~ flour
~ paprika
~ beer

Clean and quarter squirrels. Add to a large soup pot. Cover with water, beer or chicken stock.

Add the onion, celery, carrots and peppercorns to taste.

Bring to a boil, reduce heat and simmer until meat is tender.

Remove meat from pot and cool. Remove bones. Keep the meat in nugget size pieces.

In a bowl, mix some flour and beer together to a "gravy consistency". Season to taste with paprika.

Dip the nuggets into the batter and deep fry to a golden brown.

Serve with ketchup, ranch dressing or homemade plum jam for dipping.

Enjoy.

* Domenick says the favorite dipping sauce at their camp is the homemade plum jam

[Joe G]

I fear a reprisal from the Squirrel Army.





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[HSURB]

Originally Posted by twobjshelbys

Take a big chunk of ribeye.

Sprinkle some pepper and salt on it.

Cook over open fire until done to taste. This is perfectly medium but "burnt" on the outside (crispy skin kind of).

We buy a big slab at Sam's a couple of times a year. These are bulk. This was from spring and was a piece that was about $100 (more or less). We've got two more for supper tomorrow. These are from our daughter's birthday that we went to Outback instead.

Please don't post photos like that. I have an eating disorder to begin with. NOW - here it is almost 10:00 PM and I'm hungry.

HSURB

[cheftjpeck]

This is one of my quick Bisque recipes...Real Bisque is actually thickened naturally with rice...then the rice is removed..this one is made with a roux

LOBSTER BISQUE


1 cup Lobster Stock
1½ cups Lobster, chopped or 3 Lobster Tails, chopped
3½ cups Heavy Cream
½ cup Dry Sherry
¼ cup chopped Green Onions
¼ cup All-purpose Flour
3 Tbsp. Butter
Tbsp. Fresh Parsley, chopped
¼ tsp. Hot Sauce
¼ tsp. Salt
¼ tsp. Ground White Pepper
¼ tsp. Paprika

Saute green onions in margarine in a large saucepan; add flour, stirring until smooth. Cook (1 minute), stirring constantly. Gradually add sherry and lobster stock; cook over low heat, stirring constantly until thickened and bubbly. Gradually add cream; cook, stirring constantly with a wire whisk until thickened (do not boil). Stir in parsley, salt, white pepper, hot sauce and paprika. Stir in Lobster Meat and cook until thoroughly heated. Ladle into individual soup bowls and serve.

[Joe G]

I LOVE lobster bisque!!


(I had no idea real bisque was made with rice - I've always used a roux)


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[Joe G]

Do you have a recipe for lobster stock? I don't think I've seen a commercially available version.




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[Johnny Dangerously]

Originally Posted by Joe G

Do you have a recipe for lobster stock? I don't think I've seen a commercially available version.




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E.F Hutton used to sell lobster stock @ $5 per share.





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[Joe G]

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