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GB CookBook
hisbigbootygirl
Member Posts: 1,856 ✭✭✭✭✭
ok so... I know there are a bunch of us who enjoy cooking, right??
well... enter your best recipe!
Let's see what we can come up with.
I'll start with:
Ingredients:
1 Bag - Pinto Beans
1 Package - Cubed Ham
1 Package - Bacon
1 12oz. bottle - Cheap Mexican Beer (or just a Corona, if easier)
1 Bunch - Fresh Cilantro
1-2 Onions / yellow or white - I use a variety of large yellow and small white pearl onions, and even a few green onions. We like onions!
Garlic Powder or Fresh Garlic (2-3 cloves)
Cayenne Pepper (to taste)
Salt & Black Pepper (to taste)
Directions:
Start by sorting beans and picking out the rocks and as many little broken pieces as possible. After rinsing the beans like crazy, and soaking over night, put them in a pot FULL of water and start them over a medium heat. Add a generous amount of salt to the water and I add cayenne pepper now as well. Keep the boil going, stirring occasionally for the next hour or so.
It's time to go ahead and start your bacon in a separate pan. (I cut the bacon into 1 to 1-1/2" pieces with kitchen shears) When the bacon is almost done, add the ham to it. Let that cook till' the bacon is nice and crispy, and then set aside. (I don't drain this as to add more flavor to my beans later)
Check your beans. If they are "mushable" with your fingers, go ahead and add the beer to the pot. (You want the beans to be about _ the way done before you add the beer though) When you add the beer, go ahead and add the bacon, ham, garlic, onions, and more cayenne pepper to taste. Let this cook down some and taste. Add any other seasoning needed.
Once beans are the texture that you are looking for, add your cilantro, roughly chopped. Let that simmer for only 5-10 minutes and enjoy!
edited for the spelling/grammar nazi's.
well... enter your best recipe!
Let's see what we can come up with.
I'll start with:
Ingredients:
1 Bag - Pinto Beans
1 Package - Cubed Ham
1 Package - Bacon
1 12oz. bottle - Cheap Mexican Beer (or just a Corona, if easier)
1 Bunch - Fresh Cilantro
1-2 Onions / yellow or white - I use a variety of large yellow and small white pearl onions, and even a few green onions. We like onions!
Garlic Powder or Fresh Garlic (2-3 cloves)
Cayenne Pepper (to taste)
Salt & Black Pepper (to taste)
Directions:
Start by sorting beans and picking out the rocks and as many little broken pieces as possible. After rinsing the beans like crazy, and soaking over night, put them in a pot FULL of water and start them over a medium heat. Add a generous amount of salt to the water and I add cayenne pepper now as well. Keep the boil going, stirring occasionally for the next hour or so.
It's time to go ahead and start your bacon in a separate pan. (I cut the bacon into 1 to 1-1/2" pieces with kitchen shears) When the bacon is almost done, add the ham to it. Let that cook till' the bacon is nice and crispy, and then set aside. (I don't drain this as to add more flavor to my beans later)
Check your beans. If they are "mushable" with your fingers, go ahead and add the beer to the pot. (You want the beans to be about _ the way done before you add the beer though) When you add the beer, go ahead and add the bacon, ham, garlic, onions, and more cayenne pepper to taste. Let this cook down some and taste. Add any other seasoning needed.
Once beans are the texture that you are looking for, add your cilantro, roughly chopped. Let that simmer for only 5-10 minutes and enjoy!
edited for the spelling/grammar nazi's.
Comments
Bushel?[:0] Ya mean bunch?
1 Bushel - Fresh Cilantro
Bushel?[:0] Ya mean bunch?
whatever!!!!!!!!!!! [:D]
Take two hotdogs..wrap them up in a paper towel...nuke them for 45 seconds..remove place in hotdog buns..add condiments to suit. enjoy..!!!! [:p][}:)]..Loko ;{) btw..try this one also..
shrimp quesadillas..
1.4 each flour tortillas
2.1 cup of monterey jack cheese
3.1/2 cup of coarsely chopped shrimp
4.1/4 cup scallions or green onions chopped up small
5.1 tablespoon cilantro finely chopped
cook in a lightly greased skillet over med heat
until golden brown on both sides
add salsa and enjoy!!!
serves 4 or 1 if you eat like me..[:p][:p][;)]
btw..I will come up with a better one..
thank god!!!! Seams like all we talk about on this board is HOTDOGS!!!! [:)]
Southern Fried Dove
10 - 12 dove breasts, cleaned (skin on), rinsed , and patted dry.
2 eggs, mixed
1 cup flour
salt & pepper
vegetable oil
In a large cast-iron skillet, add 1 inch of oil. Heat over medium-high heat until hot. (Drop of water placed in oil sizzles. Oil should not smoke.)
Dip breasts in egg and season to taste with salt & pepper. Roll in flour.
Add dove breasts to skillet a few at a time and fry to a golden brown on all sides. (Don't overcrowd the skillet).
Serve![:D][8D]
OK,.....here is one I make quite a bit!
Veal Piccata
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
Edit: You may substitute weiners for the veal if you wish!
Call up local "real" pizza place, and order a large pepperoni, sausage, black olive, and extra cheese pie,..........wait 20 minutes, and pick up.
Serve![:D][8D]
will they bring beer too..[}:)]..Loko [:p]
1.5 oz mango rum
1.5 oz sailor jerry spiced rum
1.5 oz meyers white rum
1.5 oz meyers dark rum
splash of lime & slightly more grenadine
4 oz orange juice
2 oz grapefruit juice
serve on ice. repeat as necessary.
If you choose to blend it w/ ice add one more ounce of 151 on top to settle the foam.
Ben
Serves 12
Karen Xie
GLAZE
1 Cup Orange Juice
1/4 Cup Lemon juice
Dash of Salt
3/4 Cup Water
3 Tablespoon Cornstarch
1 Cup Sugar
SAUCE
8 Ounce Cream cheese
1/2 Cup Sugar
1 Teaspoon Vanilla
CRUST
1 Package of Sugar Cookie Dough
FRUIT
Peaches
Bananas
Kiwi
Grapes
Strawberries
Mix ingredients of glaze, cook over medium heat until it boils and thickens, then cool. Spread cookie cough on buttered pizza pan. Bake 350F degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate.
For the Forth of July we used blueberries and strawberries to make the red and blue stripes of a flag. Then arranged them on a square fruit pizza for a patriotic tone.
quote:Originally posted by LOKO383
btw..I will come up with a better one..
thank god!!!! Seams like all we talk about on this board is WEINERS.[:p][}:)][}:)]
WHAT..[:0]
Makes 100 Puffs
1 Pound Sweet Italian Sausage
16 Ounce Sharp Cheddar Cheese, Shredded (4 Cups)
3 Cup Buttermilk Baking mix
3/4 Cup Water
Remove sausage from casing, cook in large skillet, breaking up the meat with a fork until no longer pink, about 8 to 10 minutes. Drain off fat; spoon sausage into large bowl; cool completely. Add cheese, baking mix and water; mix with a fork just until blended. Roll into 1 inch balls; place 2 inches apart on large cookie sheets. Bake in 400F oven for 12 to 15 minutes or until puffed and browned. Remove from cookie sheet; cool completely on wire racks. To freeze ahead: freeze on jelly roll-pans in single layer. Place in plastic bag when frozen. To reheat: Arrange in single layer on large cookie sheet. Bake in 375F oven for 10 minutes.
since she's close to the fridge anyway,
bring me a beer[}:)][}:)]
[^]
Don
I actually have over 200 recipes I have put online.
where??? send me the addy!
1 package frozen spinach, drained and squeezed out
1 can artichoke hearts, chopped
sauteed until cooked through in olive oil, 1/2 finely minced large vidalia onion and 1 clove minced garlic
combine the above with a mixture of:
1 softened 8 oz cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup parmesan cheese
1/3 cup shredded monterrey jack cheese or mozzarella
1/2 t tabasco sauce (or more to taste)
dash or two of cayenne pepper
salt and pepper to taste
serve with tortilla chips or bagel chips
The kids (22 year old daughter and 10 friends) loved it last night at her birthday dinner party. I think they liked it better than dinner--well, almost.
Italian Squash
This is a hearty vegetable that stays hot--good for winter eating!
2 large minced garlic cloves
1/2 large onion sliced in slivers
1 1/2 T olive oil
saute the above until the onion are translucent. add the following herbs/spices:
1 t dried parsley or more fresh
1/2 t crushed dried rosemary or more fresh
1/2 t dried oregano or more fresh
1/2 t basil or more fresh
1/2 t red pepper flakes (more or less to taste or not at all for wimps)
add the following to the pot:
2 medium yellow squash
2 medium green zucchini
salt and pepper to taste
add 1 T brown sugar (takes away from the acidity of tomato)
1 8oz can of tomato puree or stewed tomatoes whatever you have
Let it cook down stirring often for about 20 minutes covered until all the squash is very tender.
Guacamole Dip
2 avocados sliced in small cubes
1 rome tomato cut as big as the avocado cubes
2T finely chopped onion
1 finely chopped jalapeno pepper or 1 1/2T jarred jalapeno
2 small cloves of garlic minced fine
1t lime juice or 1/2 a juiced lime
1t chopped fresh cilantro
2 dashes of cumin
salt and pepper to taste
Stir together gently for chunky style or food processor it to a paste consistency.
Braised Ox Tails
Set oven on 450 degrees. Spray a large casserole dish with PAM. Arrange about 4 to 5 packages of ox tails in the casserole dish. Generously salt and pepper them. Cook them in the oven for 1 hour to get them browned. While they cook, chop about 3 celery stalks with the inner greens, about 2 large carrots, 1 medium onion, 2 or 3 cloves of garlic, 2 tablespoons of parsley, 1 tablespoon of thyme, 1/2 to 1 tablespoon of basil, and add a large can of tomatos or two smaller cans (can used stewed tomatos also--I like the Italian variety), salt and pepper and combine all well in a large bowl. When the hour is up, lower the temperature to 325 to 350. Take the ox tails out of the oven and drain off the fat. Pour the vegetable mixture over the ox tails and cover with foil tightly. Finish cooking for 4 to 6 hours on the low temperature. Sometimes I cook this overnight on 275 to 300 for about 8 hours. To complete the meal, serve over broad cut egg noodles. Add a salad and you have a great dinner.
Stuffed Duck -- goes well with the red cabbage and potato salad:
1 (5-pound) duck
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 yellow onion, chopped
2 celery stalks, chopped
1/2 teaspoon celery seed
1 cup pitted prunes, halved
3 Golden Delicious apples, peeled, cored and cut in wedges
8 fresh sage leaves
1 pint dried rye bread cubes, crusts off
1/2 lemon, juiced
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 cup fruity red wine, such as Pinot Noir
2 cups chicken stock
To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the duck fat.
Preheat the oven to 375 degrees F.
Roast the duck for 2 1/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.
Warm German Potato Salad:
2 pounds small red potatoes (about 2 inches in diameter), washed well
5 slices bacon, cut crosswise into 1/4-inch strips (about 1/4 pound)
1 medium onion, chopped
1/2 teaspoon sugar
2 tablespoons cider vinegar
1 tablespoon dijon or course mustard
1/2 cup beef broth
1 1/2 tablespoons chopped fresh parsley leaves plus extra for garnish
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a medium heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Pour off all but 2 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 tablespoon vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, mustard, tossing gently, and season with salt and pepper.
Red Cabbage:
4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper
Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes.
OK, more later.
pour about 2 tablespoons of olive oil in a pot. throw in a small to medium chopped onion in there along with 2 to 3 stalks of finally chopped celery along with salt and pepper to taste. cook until translucent. throw in the elk, deer, beef (ground is better) or whatever other animal you wish to cook along with salt and pepper to taste and brown it. throw in about 3/4 to 1 cup of HEINZ'S ketchup (there is no other brand), 2 tablespoons brown sugar, 1/4 to 1/2 teaspoon of cayenne pepper, 1 tablespoon of either red wine vinegar or balsamic vinegar. cook it for a while until it all melds together nicely. if it is too thick, add a little beef stock--a tablespoon at a time until you like the way it looks.
quote:Originally posted by LOKO383
btw..I will come up with a better one..
thank god!!!! Seams like all we talk about on this board is HOTDOGS!!!! [:)]
i'm a taco man myself, but to each their own[:D]
[8D](Ret.)
Anyone have a good steak tip/beef tips and gravey recipe?
I'll tell you how i make mine...
1 lb. Beef Round Steak, cut in strips
4 cups Beef Broth (we like alot of juice)
1 to 2 cans Frenches Mushroom Gravy (they are small cans)
1 tbsp. Marjoram (this comes in most pre-stocked spice racks)
Salt & Black Pepper
Cooking Oil
Flour
Tony's too. what the hell...
(onion's if u like)
So you start by tossing the meat in flour and browning it in about 2 tbsp. of oil. drain if needed and add broth. (onions too) add seasoning and cook covered on low for an hour stirring occationally. add mushroom gravy for thickness (i only use 1 can) and some extra tony's! let cook for at LEAST another hour so that meat can get really tender. get u some rice and there ya go. good stuff!!!!
Gassy!
quote:Originally posted by hisbigbootygirl
Gassy!
very! [;)]
quote:Originally posted by thesneakyrussian
quote:Originally posted by hisbigbootygirl
Gassy!
very! [;)]
Shall not make a cult out of flatulence!
quote:Originally posted by yawarakai
I actually have over 200 recipes I have put online.
where??? send me the addy!
http://www.thecookscorner.org
I was bored one and put some recipes in a cookbook to see how the publishing feature of a store worked. Some couldn't afford the $15 for the book and asked for the recipes so I put them online and as I get time I will add more.
Brown 1 lb of your favorite counrty style sausage(I use hot venison sausage) and drain
Add a can of diced green chili's
Nuke some Velveeta cheese or a jar of Cheese Whiz
Mix
Pop a top, go at it!
Geez,......between your beans, and now you want to make venison chili,........I hope nobody in your house is a smoker!![}:)][:D][;)]
Brown 1lb. ground beef,or Sausage, and drain grease.(I prefer ground beef)
Add 1 large pkg. of Velveeta,cut in small chunks to aid melting.
Add 2 cans of Rotel(I use 1 mild & 1 medium)
Simmer over med/low heat,stirring constantly to keep from burning, until cheese melts.
Serve with favorite tortilla chips. Unbelieveably good!
How good,you ask? Well,not to brag or anything but I've actually had guests offer to get nekkid to get some of this dip! It's THAT good!
BTW,HBBG,Are you going to compile these recipes and send out copies? I want one,if you do. Will try your "Beer Beans" sometime,too. TIA!
bigt's WORLD FAMOUS Cheese Dip
BTW,HBBG,Are you going to compile these recipes and send out copies? I want one,if you do. Will try your "Beer Beans" sometime,too. TIA!
I did think about that and it would be a good first giveaway! We're still shy at least a couple pages on this thread though. With that in mind I wouldn't want to get caught up in any kind of Plagiarism ... [?]
Thanks for your cheese dip! This is the way my mother always made it but we used sausage and made a smaller amount with one can of rotel! GOOD STUFF! [;)]
quote:Originally posted by bigt7mm
bigt's WORLD FAMOUS Cheese Dip:
Brown 1lb. ground beef,or Sausage, and drain grease.(I prefer ground beef)
Add 1 large pkg. of Velveeta,cut in small chunks to aid melting.
Add 2 cans of Rotel(I use 1 mild & 1 medium)
Simmer over med/low heat,stirring constantly to keep from burning, until cheese melts.
Serve with favorite tortilla chips. Unbelieveably good!
How good,you ask? Well,not to brag or anything but I've actually had guests offer to get nekkid to get some of this dip! It's THAT good!
BTW,HBBG,Are you going to compile these recipes and send out copies? I want one,if you do. Will try your "Beer Beans" sometime,too. TIA!
So,what are you saying?[:D]
1/2 stick butter
1 white onions
2 Packages frozen leaf spinach
2 8oz. pkgs. cream cheese
1/4 cup jalapeno
Saute onion in the butter until soft Add in the rest thawed drainded
spinich, mix together add cream cheese and jalapenos, serve.
quote:Originally posted by hisbigbootygirl
quote:Originally posted by bigt7mm
bigt's WORLD FAMOUS Cheese Dip:
Brown 1lb. ground beef,or Sausage, and drain grease.(I prefer ground beef)
Add 1 large pkg. of Velveeta,cut in small chunks to aid melting.
Add 2 cans of Rotel(I use 1 mild & 1 medium)
Simmer over med/low heat,stirring constantly to keep from burning, until cheese melts.
Serve with favorite tortilla chips. Unbelieveably good!
How good,you ask? Well,not to brag or anything but I've actually had guests offer to get nekkid to get some of this dip! It's THAT good!
BTW,HBBG,Are you going to compile these recipes and send out copies? I want one,if you do. Will try your "Beer Beans" sometime,too. TIA!
So,what are you saying?[:D]
that was a mistake![:D] See ya'll later, I've going to cook some dinner!
quote:Originally posted by bigt7mm
bigt's WORLD FAMOUS Cheese Dip
BTW,HBBG,Are you going to compile these recipes and send out copies? I want one,if you do. Will try your "Beer Beans" sometime,too. TIA!
I did think about that and it would be a good first giveaway! We're still shy at least a couple pages on this thread though. With that in mind I wouldn't want to get caught up in any kind of Plagiarism ... [?] Thanks for your cheese dip! This is the way my mother always made it but we used sausage and made a smaller amount with one can of rotel! GOOD STUFF! [;)]
Oh,now I see what you were doing.[:I] Disregard the other reply.
I hereby give you my full permission,consent and blessing to use my recipe for whatever purposes you desire. Honestly,I just took the recipe from the Rotel can and added some ground beef.
Those are the beans you made last weekend, right?
Those were great...
Your pit master-[;)]