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Topic:
Recipe ideas
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MexChewie
Title: Former CR, Phoenix AZ
Registered:
Apr '02
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Date Posted:
1/23/04 2:26pm
Subject:
RE: Recipe ideas
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Must...have...IB...Rib...Secret...
Mmmmmm, Ribs. Arrrrrr[drools]
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Imperial_Birrer
Title: Former Chapter Rep Southern CO FF
Registered:
Jan '03
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Date Posted:
1/23/04 2:35pm
Subject:
RE: Recipe ideas
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no mex. as a support groupie (?) I must say, eat a carrot or celery, or even a rice cracker.
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Jedi_Wench
Registered:
Sep '02
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Date Posted:
1/23/04 3:25pm
Subject:
RE: Recipe ideas
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Mayo on lima beans!! [face_shocked]
That is possibly the most disgusting thing I've heard all day! **SHIVER**
Turns out Ohioans are wierder than I thought!  But they must be of Spainsh decent. My parents have just moved to Spain for seven months and they've already reported that the Spainards LOVE mayonaise...not just like...LOVE. Apparently they serve it with every meal...no kidding...EVERY MEAL. And not just a teaspoon or so, we're talking a great heaping pile of mayo on everyone's plate. Mayo for breakfast, mayo for lunch, mayo for dinner...
EEEEEWWWWW!
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Dood...
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blackfeather
Registered:
Oct '02
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Date Posted:
1/23/04 3:42pm
Subject:
RE: Recipe ideas
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eat carbs. lots and lots of carbs.
a pox on atkins, i say! a pooooox!
mwahahaha. 
-----signature-----
Moved to www.phxff.net
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Ima_princess
Registered:
Jul '03
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Date Posted:
1/24/04 6:07am
Subject:
RE: Recipe ideas
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Hey guys, we tried the Cincinatti Chili last night and it ROCKED!!! The cinnamon in it gave it a really unique flavor and the spiceyness was excellent! We were all sniffiling when we were finished eating. Even the little prince liked it and had a bazillion little bowls full. (disclaimer:this taste test occured at Queenie's house whilst going over DandD characters)
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Coz they're more use for eating soup!
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jada_marnew
Registered:
Feb '03
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Date Posted:
1/24/04 8:22am
Subject:
RE: Recipe ideas
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Even the little prince liked it and had a bazillion little bowls full
[face_shocked] I hope you kept the Phazyme handy!
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Wait by the river long enough to watch the bodies of your enemies float by
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The disease of dramaqueenitis is very closely related to the ItakeNoResponsibilityAndIt'sYourFault-tosis
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EmprsHandMick
Registered:
Dec '01
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Date Posted:
1/24/04 10:51am
Subject:
RE: Recipe ideas
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Oh yeah, that chili definately hit the spot. Thanks for finding the recipe zoo. FYI, to those that are curious, I used a half teaspoon of cinnamon which seemed to be about right.
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VoidDancer
Title: Historian, Phoenix Fan Force
Registered:
Feb '02
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Date Posted:
1/24/04 11:04am
Subject:
RE: Recipe ideas
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Oki Birrier, thanks. I await. And I know how to keep a secret, ask Sistine, Mick, and Mobius 
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Help me...
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PtrsonsZOO
Registered:
Jul '01
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Date Posted:
1/24/04 11:35am
Subject:
RE: Recipe ideas
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Next Up!
PHILADELPHIA CHEESESTEAKS
Ingredients
1 Package Thin Sliced Steak (You can use any kind of steak, including chuck, but if you get it thin sliced to begin with it cuts down in the work)
Mozzarella Cheese (Grated - time saving again)
Medium Onion (Chopped)
Green Pepper (Seeded & Sliced)
Mushrooms (Sliced)
Butter/Margerine
Seasoned Salt
Hoagie Rolls
Cut the steak into thin strips and sprinkle some seasoned salt over the top. Melt the Butter/Margerine in a skillet on medium heat. Add enough of the veggies of your choice to the skillet for one to two sandwiches, when they begin to sweat, add the same amount of steak strips. Cook until desired level (separate into number of servings being prepared) and then sprinkle Cheese over each serving. Cover for a minute or until Cheese is thoroughly melted. With a spatula, scoop serving up and onto the open Hoagie Roll. Best served with Mac & Cheese or a fried potato product of your choice... Remember, this is not a recipe for anyone looking out for the cholesterol or fat intake! 
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Dikion
Registered:
Oct '03
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Date Posted:
1/24/04 12:29pm
Subject:
RE: Recipe ideas
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I can't believe y'all didn't bring it to Gaming Night!
Weren't you taught to share?
-D-
-----signature-----
sparkely
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Commander_Choad
Registered:
Sep '02
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Date Posted:
1/24/04 12:47pm
Subject:
RE: Recipe ideas
- Date Edited:
1/24/04 12:50pm (1 edits total)
Edited By:
Commander_Choad
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Aw heck...
I swore I would never tell, but here it goes...
How to make Commander Choads Santa Maria Style BBQ
2 tri tips, approx 3-4 lbs... you will need to get this cut by the butcher, as you want all of the membrane removed, but with fat on the back of it...
This is usually only done at Basha's...
3 garlic cloves (or equivalent ready chopped)
10 tbsp cracked black pepper
4 tbsp salt
1 1/2 tbsp cayenne pepper
1 #10 can baked beans
1 bottle Kraft Spicy Honey bbq sauce
2 heads lettuce
1 carrot, shredded
2 loaves french bread
garlic butter to taste
Alright, this is one of my favourites, and for those blessed few who have had my tri-tip, you know what this is like...
Tri-Tip Prep
Combine dry ingredients, mix well
chop or food process garlic so it is essentially fine mush.
add dry ingredients to garlic mush
coat each tri tip liberally 1 day prior to cooking, refrigerate.
beans
combine beans and bbq sauce 1 day prior to cooking, refrigerate
heat and serve
salad
tear lettuce leaves in quarters, shred carrot - mix well - serve with dressing of choice
bread
split each loaf of bread horizontally, lengthwise.
coat with garlic butter - hold in reserve
bbq prep
in a 21 inch or larger weber style (round) grill, use approx 5-8 lbs of charcoal to create a pyramid in the center of the grill. make sure the bottom vents are all open... (fire needs to breathe)
use 2-3 LARGE handfuls of hickory chips, place chips in a large pot, cover with hot (not boiling) water. Place pot on the stove over low heat. the object is to hold the water at that temp, as it induces the chips to absorb more moisture.
Light charcoal, let it burn until there is a fine coating of white/grey ash on each briquet. You should be able to observe intense orange flames, no higher than 1-3 inches coming from the pyramid... this means that the charcoal is well lit, and is now ready to cook on.
Remove tri tip from refrigerator, hold in ready reserve (i.e. ready to go on the fire right now)
Using a CLEAN garden hoe, spread the coals in the bbq so there is a bank of coals on either side of the bbq, and very few to none in the center.
take the hickory chips, and scatter over the coals, using approx 4/5 of the chips the first time.
They will hiss, steam, and finally start to smoke.
Put the grill on the bbq (be careful) and place the tri-tips over the center part of the grill... the object here is to smoke and roast them, via indirect heat... not to grill them... (that's a whole different taste and procedure, usually done over oak)
Place the lid on the grill, make sure the top vent is approx 85% open... this will help the fire to smother itself, and let the meat smoke... DO NOT close the top vent any more than this, as you will smother the fire completely.
at approximately 15-20 minutes, start 1-2 lbs of charcoal in a chimney starter (especially if doing large amounts of meat) - these coals will be ready in about 10 minutes... just in time to check the fire.
At the 30-35 minute mark, check the fire, it should still be going, and quite hot, although not burning profusely... add coals/reserved hickory chips as needed to keep the smoking process going. (you will need to remove the grill, preferably with welder type, or other insulated gloves... I usually put the grill on my other bbq, to keep it hot while I add coals etc)
Start heating the beans at this point.
the meat should be done at about 45-50 minutes for medium/rare - 55-60 minutes for medium. Make sure that you pull the meat off at this point, as it will continue to cook a little after you pull it.
Place the garlic bread on the grill - butter side up, cover with foil tent (i.e. not directly touching the bread, you can use the bbq lid if you want), wait about 5-7 minutes and it will be perfect.
let the meat rest for approximately 10 minutes before cutting.
(cook's prerogative to enjoy any particularly savory bits as they come off)
Cut the meat, starting at the small end, and working towards the large end... keep the fat (what's left) on top as you cut... make very thin slices.
Serve with well chilled salad, bbq beans, garlic bread and beer.
Bon' Appetit
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jada_marnew
Registered:
Feb '03
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Date Posted:
1/24/04 2:48pm
Subject:
RE: Recipe ideas
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Sounds good, Choad. When are we having it???
OK, here are the very simple directions to:
Jada's Roasted Beast
1 Beef Roast, chuck or otherwise
1 to 2 cans of Cream of Mushroom Soup (if watching salt intake, use reduced sodium version)
1 to 2 yellow onions, cut up in rings or strips
Garlic
Pepper
Sherry or Red Wine (optional)
Water
Potatoes (peeled and halved)
- Heat oven to 325 degrees.
- Place roast in a 13X9 pan (or if the roast is smaller, it can go into a cassarole)
- Pour soup over the roast and use spoon to spread it. It is optional to add water as the soup mixes with the juices of the roast as it cooks.
- Add garlic and pepper to taste.
- (Optional)Add sherry or Red wine, this can be regular or cooking
- Bake for 2 hours covered, basting often
- Add potatoes and baste the potatoes
- Bake another hour. Let sit for 5 minutes before cutting
-----signature-----
Wait by the river long enough to watch the bodies of your enemies float by
AHBY!
The disease of dramaqueenitis is very closely related to the ItakeNoResponsibilityAndIt'sYourFault-tosis
You're so vain, I bet you think the sock is about you
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Ima_princess
Registered:
Jul '03
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Date Posted:
1/25/04 6:38am
Subject:
RE: Recipe ideas
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Dikion-they couldn't bring any to gaming night because we ate it all!!
-----signature-----
We love da mooooooooon!
Because it is close to uuuuuuusssssss!
We love da MOOOOOOOOOOOOOOOON!
But not as much as a spoooooon!
Coz they're more use for eating soup!
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Imperial_Birrer
Title: Former Chapter Rep Southern CO FF
Registered:
Jan '03
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Date Posted:
1/25/04 6:45pm
Subject:
RE: Recipe ideas
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took me a long time to get to the net, but the ribs recipe is waiting for you in your PM VD.
-----signature-----
There are two kinds of pedestrians - the quick and the dead.
If at first you don't succeed, destroy all evidence that you tried.
All those who believe in psychokinesis, raise my hand.
Diplomacy is only saying "nice dog" until you pick up a rock.
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jada_marnew
Registered:
Feb '03
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Date Posted:
2/1/04 9:26am
Subject:
RE: Recipe ideas
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I found this on The Crypt thread:
AUSTRALIAN BOOMERANG CHILI
Caution: Not for those folks who are cholesterol conscious!
1/2 lb. package bacon
2 tbsp vegetable oil
2 medium onions (coarsely chopped)
1 stalk celery (coarsely chopped)
1 green bell pepper (cored, seeded, coarsely chopped)
2 lbs. top beef sirloin (cut into 1 inch cubes)
1 lb. ground beef
1 lb. ground pork
4 tbsp ground "hot" red chili (I use ground Thai peppers)
3 tbsp ground "mild" red chili
1 tbsp dried oregano (preferably Mexican)
6 12-oz cans beer (Australian..like Fosters)
1 tsp ground cumin
1 14 1/2 oz can whole tomatoes
3 tsp brown sugar
1 small can tomato paste
1 Boomerang (optional, but makes the chili authentic)
black, red, and white pepper
cajun spice
garlic salt
1. Fry bacon in skillet over med. heat. Drain on paper towels and cut into 1/2" dice and put aside. (sip beer)
2. Heat the oil in a large heavy pot over medium heat. Add onion, celery, and green pepper and cook until onions are translucent. (sip beer)
3. Combine all the beef and pork with the ground chili, garlic, oregano, and cumin. Add this mixture to the pot. Break up any lumps with fork and cook until meat is browned. (sip beer)
4. Add 2 cans of beer, tomatoes, tomato paste, and bacon to the pot. Bring to a boil, then lower heat to a simmer (uncovered) for approx. 1 1/2 hrs. Add a sprinkled covering over the mixture of black, red, white pepper, garlic salt, and cajun spice. Wave boomerang over pot 14 times (completely optional.. this adds no flavor, just humor and fun!). Stir for 3 min, taste and adjust seasonings, add more beer if desired, and if any is actually left at this point. (sip more beer)
5. Simmer for 2 1/2 hours longer. (sipping beer)
6. Add brown sugar and simmer for 15 more min. (vigorously waving boomerang again over pot while sipping beer) This will serve approx. 8 people (or 2 kangaroos and a koala).
And thankyou Gabe for posting the recipe!
-----signature-----
Wait by the river long enough to watch the bodies of your enemies float by
AHBY!
The disease of dramaqueenitis is very closely related to the ItakeNoResponsibilityAndIt'sYourFault-tosis
You're so vain, I bet you think the sock is about you
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