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Recipes / Homemade Taco Seasoning
« Last post by Rob on September 27, 2014, 02:40:41 PM »


1 tbsp Chili Powder
¼ tsp Garlic Powder
¼ tsp Onion Powder
1/8 – ¼ tsp Crushed Red Pepper Flakes
¼ tsp Dried Oregano
½ tsp Paprika
1 ½ tsp Ground Cumin
1 tsp Salt
1 tsp Ground Black Pepper

Mix all ingredients in small, airtight container. Use approximately 3 tbsp of mixture per 1 pound of meat. For best results, use about ¾ cup water, bring to boil, reduce heat and simmer for 10-15 minutes.
Lounge General Discussion / How's this for something funny?
« Last post by Rob on March 05, 2014, 07:20:15 AM »
On a traffic stop near Brownsville, Texas, police approached a car pulled over for weaving and suddenly heard from the back seat a parrot squawking -- “Está borracho! Está borracho!” (“He’s drunk! He’s drunk!”). Sure enough, the driver then failed a field sobriety test.
Recipes / Sausage Roll-up
« Last post by Rob on December 20, 2013, 08:09:41 AM »
French Bread Dough
1 - 1 Lb Tube Sausage (Jimmy Dean is preferred)
1/2 Cup Parmesan Cheese
2 Eggs (beaten)

Brown sausage. Mix together sausage, Parmesan cheese, and eggs. Unroll dough. Spread mixture evenly on dough and roll up. Bake at 350 for 30-35 minutes.
« Last post by Rob on August 26, 2013, 05:02:45 PM »
So good you'll lick it off your fingers, napkin and table.
1 cup ketchup
½ cup beer or non-alcoholic beer
½ cup light brown sugar
½ cup finely chopped onion
¼ cup red wine vinegar
¼ cup Worcestershire sauce
1 Tbsp. steak seasoning
2 tsp. garlic powder
1 tsp. Cajun seasoning
Combine all ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat and simmer 10 minutes. Use as a basting sauce while grilling.
Makes about 3½ cups.
Recipes / Marlowe's BBQ Dry Rub
« Last post by Rob on June 29, 2013, 11:08:35 PM »
3 cups paprika
2 cups sugar
2 cups garlic powder
1 cup salt
1 cup onion powder
1 cup seasoned salt (recommended: Lowery's)
1/2 cup chili powder
1/2 cup black pepper
1/2 cup Black Magic seasoning, recipe follows

Blend well, cover and store.

Remember the dry rub is as important to good BBQ as the sauce. When creating a dry rub you want to add seasonings that will add to the complexity of the flavor without being overpowering. Marlowe's BBQ sauce is sweet with subtle fruit undertones; this dry rub is spicy with a late burn. The 2 together combine with the smoke flavor of the meat to create 1 cohesive unit.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Marlowe's Black Magic:
2 cups onion powder
2 cups garlic powder
1 cup cayenne pepper
1/2 cup white pepper
1/2 cup black pepper
1 cup dried thyme
1 cup dried oregano
2 cups table salt
1 cup paprika
1 cup ground cumin

Blend well, cover and store.

Black Magic seasoning is an essential part of Southern cuisine and my kitchen is never without it. This seasoning adds extra kick as 1 of the components of Marlowe's BBQ dry rub, but it is also fabulous by itself.Try spicing up your chicken or fish by adding a liberal amount of this seasoning before grilling or pan-frying.

Yield: 12 cups

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_176479_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
« Last post by Rob on June 10, 2013, 01:27:26 PM »
You can use any flavor of cake mix as well as flavored or colored cones. After frosting, you may sprinkle the cone cakes with graham cracker crumbs, mini chocolate chips, chopped nuts or another favorite topping. Help steady the cakes on a serving plate by putting a small amount of frosting on the cone bottom.
1 box rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
Homemade or canned frosting
Heat oven to 350 degrees (325 for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cakes and decorate as desired. Store loosely covered. Makes 24 cone cakes.
Per serving: 158 calories ( 30 percent from fat), 5.2 g fat (.8 g saturated, 1.4 g monounsaturated), 7.7mg cholesterol, 1.6 g protein, 26 g carbohydrates, .3 g fiber, 176 mg sodium.
« Last post by Rob on June 10, 2013, 01:25:27 PM »
1 (2 ½- to 3-pound) broiler-fryer chicken, cut up
Salt and pepper
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1 bay leaf
2 whole cloves
1 cup riesling or dry white Alsatian wine
1 cup whipping cream
2 tablespoons flour
3 egg yolks, beaten
Dash ground nutmeg
Hot cooked noodles
Sprinkle chicken pieces with salt and pepper. In a 12-inch skillet, slowly brown chicken in the 2 tablespoons butter (about 10 minutes). Add onion, garlic, bay leaf, cloves, wine and ½ cup water. Bring to a boil; reduce heat. Cover and simmer till chicken is tender, about 30 minutes.
Remove chicken to platter and keep warm. Discard bay leaf and cloves. Skim excess fat from pan juices. Quickly boil pan juices and onion, uncovered, till reduced to 1 ¼ cups. Strain juices, discarding onion pieces; set aside.
Shake together whipping cream and flour. In saucepan, combine this mixture, pan juices, egg yolks and nutmeg; cook and stir until thickened but do not boil. Season to taste. Serve chicken and sauce over hot noodles. Makes 4 servings.
Per serving: 568 calories ( 58 percent from fat), 36g fat (20 g saturated, 10.9 g monounsaturated), 350mg cholesterol, 39 g protein, 9.2 g carbohydrates, .5 g fiber, 211 mg sodium.
« Last post by Rob on June 10, 2013, 01:24:18 PM »
Piloncillo, available in Latin markets, is made from unrefined sugar and tastes much like brown sugar and molasses. If you cannot find it, substitute ½ cup dark brown sugar. The sauce has a lot of heat; you may wish to adjust the quantity of chiles accordingly.
1 tablespoon canola oil
4 pounds short ribs
Salt and pepper
½ medium onion, diced
4 garlic cloves
1 sprig fresh rosemary or 1 teaspoon dried
2 chipotle chiles
2 ancho chiles
2 pasilla chiles
1 (32-ounce) can peeled whole tomatoes
2 cups red wine
1 medium-size cinnamon stick
2 tablespoons dry mustard
3 tablespoons Worcestershire sauce
1 cup apple cider vinegar
1 (4-ounce) piece piloncillo
3 cloves
Cilantro, chopped, for garnish
In a large skillet, heat the oil. Season short ribs generously with salt and pepper. Add to the skillet and cook over moderate heat, turning once, until browned and crusty. Transfer the ribs to a large baking pan, in a single layer.
Heat oven to 350 degrees. Add the onion and garlic to the same skillet and sauté until onions are browned. Add rosemary and chiles, stirring constantly, until lightly browned. Add the remaining ingredients (excluding tortillas and cilantro) and bring to a boil over high heat.
Pour over the short ribs, cover with foil and bake about 2 ½ hours, until tender. Remove short ribs from the sauce and allow to cool. Place the sauce in batches in a blender or food processor and puree. When short ribs are cool enough to handle, remove meat from bones and chop into bite-size pieces. Return to sauce and mix well. Serve with tortillas and cilantro garnish. Makes 8 servings.
Per serving: 561 calories ( 41 percent from fat), 25 g fat (9.9 g saturated, 11.2 g monounsaturated), 134mg cholesterol, 45 g protein, 26 g carbohydrates, 1.9 g fiber, 426 mg sodium.
Recipes / Beer Batter Onion Rings
« Last post by Rob on February 02, 2013, 10:11:46 AM »
Why this recipe works:

Tasters preferred the gentle flavor of sweet onions to any other kind for our Beer-Battered Onion Rings. After testing many different batters, we settled on a beer, flour, salt, pepper, baking powder, and cornstarch batter. The beer gave the coating flavor, and the carbonation also provided lift to the batter. Baking powder yielded a coating that was thick and substantial, yet light, while cornstarch added crunch to the coating. Before frying our Beer-Battered Onion Rings, we soaked the onions in a mixture of beer, malt vinegar, and salt to soften them and build flavor.

Serves 4 to 6

*****In step 1, do not soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar can be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. Ordinary yellow onions will produce acceptable rings here.*****


2 sweet onions, peeled and sliced into ½-inch-thick rounds
3 cups beer
2 teaspoons malt vinegar (see note)
Salt and pepper
2 quarts peanut or vegetable oil
¾ cup all-purpose flour
¾ cups cornstarch
teaspoon baking powder


1. SOAK ONIONS Place onion rounds, 2 cups beer, vinegar, ½ teaspoon salt, and ½ teaspoon pepper in zipper-lock bag; refrigerate 30 minutes or up to 2 hours.

2. MAKE BATTER Heat oil in large Dutch oven over medium-high heat to 350 degrees. While oil is heating, combine flour, cornstarch, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Slowly whisk in ¾ cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in steady stream and leaves faint trail across surface of batter.

3. FRY RINGS Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper, and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter. Serve.

Troubleshooting Beer-Battered Onion Rings:

PROBLEM: Crunchy Onions
SOLUTION: Soak in Beer
Soaking the rings in a combination of beer, vinegar, and salt softens and flavors the raw onion.

PROBLEM: Bad Battering
SOLUTION: Add Beer Gradually
If the batter is too thick, the rings will be doughy; too thin and it will run off. Add the beer gradually until the batter falls from a whisk to form a ribbon trail.

PROBLEM: Fused Onion Rings
SOLUTION: Don’t Crowd the Pot
Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don’t stick together.

Malt Vinegar
We raided the English larder while making our Beer-Battered Onion Rings for a beloved condiment: malt vinegar. Britons douse fish and chips with the stuff, and given that it’s produced from sprouted barley grains, which are also used to make beer, it made a certain amount of sense for beer-battered rings. Malt vinegar gave the batter a faint, pleasantly malty, yeasty taste. But if you don’t have it, don’t worry. Cider and white wine vinegars are fine substitutions. Avoid balsamic and rice vinegars (tasters found them too sweet for beer batter) as well as red wine and distilled white vinegars (too harsh).

Source: http://www.keyingredient.com/recipes/9872227/beer-battered-onion-rings-cooks-country/
Good Eats and Great Treats / What is your favorite thing to eat for supper?
« Last post by V on November 28, 2012, 07:05:32 PM »
My favorite thing to eat for dinner is bacon, poached eggs with canadian bacon english muffins and hollandise sauce, i also like chicken cordon bleu and good old homemade mashed potatoes with cream cheese and sour cream and green beans otherwise i will eat mostly anything anyone fixes except for pot roast yuck!! lol
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