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| Jul 17, 2008 8:27 pm |
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re: re: Backyard Burner Barbie-Q - Recipes that sizzle. |
John Snyder
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Hey Wranglers,
We all need to eat! How about postin' some of your Favorite Mouth-Waterin' Recipes right here. I will start it off with the Soup.
HOME-MADE WONTON SOUP!
For the soup:
5 cups of chicken broth (Reg. or Low Sodium)
2 cups of water
2 or 3 thin slices of Fresh Ginger
5 or 6 bok choy leaves (Wash and Pepper to taste)
For the Wontons:
1/2 lb. Pork (Ground Turkey may be substituted for lower fat diets)
2 Finely Chopped Scallions
1 Tablespoon minced Fresh Ginger
1 Sm. Clove of Garlic, minced
1 Tablespoon and 1 Teaspoon soy sauce
1 teaspoon rice vinegar
1/4 Teaspoon Sesame Oil
1/4 Teaspoon salt
1/8 Teaspoon Pepper
1 Teaspoon Cornstarch
35-40 HOMEMADE Wonton Wrappers (Directions Below)
Step 1:
In a large saucepan, combine the Chicken Broth, Water, and Ginger Slices. Cover and Bring the broth to a gentle simmer, then turn off the heat Cut the bok choy into small pieces and set it aside.
Step 2:
Combine the Pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper,, cornstarch and mix will with a rubber spatula.
Step 3:
Place your homemade Wontonson a Large Plate or Baking Sheet lined with waxed paper and cover them with a damp towel or plastic wrap to keep them from drying out.
Step 4:
Bring your Cooling Chicken Broth to a boil. Use a slotted Spoon to ad the Filled Wontons to Chicken Broth at low boil. Add one at a time. Cook Wontons until no longer pink inside At least 7 minutes (Remove one and cut it open to test) Turn heat back to High, add the bok choy, Cover and cook for 3 More Minutes. Turn off heat. Add pepper to taste.
Step 5:
Transfer 5 or 6 Wontons to soup bowl and ladle on hot broth. Enjoy! Makes 6 to 8 Servings.
HERE IS HOW TO MAKE A WONTON:
1)In Exotic Foods Section of your Supermarket purchase a package of Wonton Wrappers, Place lightly floured wrapper (Flour one side only and place this side up) on your work surface. With a spoon and a chopstick, drop a scant Teaspoon of Meat mixture onto the Wonton Wrapper.
2)Moisten all edges of Wonton with wet fingertip, Fold so edges meet, pinch to seal them.
3)Using your finger or chopstick, make an indentation in middle of filled Wonton.
4)Dab a drop of water on the two corners and fold them in so they overlap above the indentation you made with your finger. Pinch to secure in place.
To preserve any unused cooked Wantons for another meal, Freeze them on a baking sheet lined with waxed paper, then transfer toplastic freezer bag. To re-heat, gently simmer them in chicken broth or soup.
John Snyder
Prof Wordsearch
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May 06, 2008 9:21 am re: Bunk House Recipe Corner #
John Snyder Succulent Southwestern-Style Bar-B-Q Baby Back Ribs
________________________________________
6 Lbs thick cut Baby-Back
Ribs, in slabs
BASTING SAUCE
1/4 Cup Butter 1/4 Cup Peanut Oil
1/2 tsp Salt 1/2 Cup Minced Onion
1 tsp Pepper 4 Cloves Garlic (Peeled
4 Tbl Fresh squeezed and Minced
Lemon Juice (2 Lemons) 1 Cup Chicken stock
1 tsp Garlic Powder 1 1/2 Cups Ketchup
2 Tsp Texas Chili Pdr. 1/2 tsp Tabasco Sauce
1 1/2 tsp Paprika
1 tsp Louisiana-Style
Hot Sauce.
1 Tbl Worcestershire
Sauce
2 Cups Beef stock
BARBEQUE SAUCE
1/2 tSP Paprika
2 tsp Dry Mustard
Dash tsp Thyme
1/2 tsp Cayenne Pepper
Tbl Lemon Juice
1 Tbl Smoke Flavoring
1/4 Cup Butter
1/4 Cup Veg. Oil
3/4 Cup Water
1/4 Vinegar
1/4 Cup Molasses
1/2 tsp Tabasco Sauce
Dash tsp Thyme
3 Tbl Brown Sugar
1/2 tsp Cayenne Pepper
2 Tbl Worcestershire Sauce
1 tsp Salt
1 tsp Pepper
1 Bay Leaf Broken in Half
Using a covered grill, prepare fire for indirect cooking, using Mesquite Briquettes or chips with reg Charcoal. Let fire burn down to glowing white coals (45 Min-1 Hr.)
meanwhile, prepare Basting Sauce by mixing ingredients together in a 1 1/2 quart No aluminum saucepan over Medium heat. Heat until butter melts. Stir to Blend; set aside.
When Charcoal is ready, push briquettes to edges of grill. Place a flameproof container filled with water in center of coals. Mop bony side of pork slabs with basting sauce; place ribs, basted side down, about 8 inches above hot water in center of grill. Moisten upper side of ribs with sauce. Cover and allow ribs to cook slowly 2 1/2 hours, basting every 15 minutes. Leave bony side down until last few minutes of cooking. Add a few fresh Briquettes to fire every 30 minutes. Rotate air holes in grill lid every 30 minutes to keep charcoal from going out.
While ribs cook. prepare barbeque sauce, melting Butter with the oil in heavy saucepan over Medium Heat. Add Onion; sauté until slightly caramelized, about 5 Minutes. Add remaining ingredients, raise heat and boil for 10 Minutes, Stirring Frequently. Reduce Heat, cover partially and simmer 1 Hr., Stirring Occasionally.
When Pork is nearly done, turn meaty side down and brown well. To serve, cut pork slabs into serving portions; cover with Barbeque Sauce. Serves 6-8.
John Snyder
Prof Wordsearch
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May 07, 2008 11:53 am re: re: Bunk House Recipe Corner #
Bobbi Jo Woods These both sound sooo yumm-o (as Rachel Ray would say), but alas, my cupboard is bare. So I'm sitting here drooling and dreaming!
-Bobbi Jo
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Bobbi Jo Woods, Owner & Fanatic
B. Woods Design - Professional Managed Web Solutions
http://www.bwoodsdesign.com
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May 07, 2008 1:42 pm re: Bunk House Recipe Corner #
Mikey Mc Here's a recipe, that I started when trying to make spaghetti sauce one night back in the early 80s and then worked on for a couple of decades until I had a recipe that I could really be proud of...
Mikey's Flavorful Chili
6 lbs Ground Chuck
2 Large Baking Potatoes
4 - 6oz Cans Tomato Paste
1 - 10oz Can Tomato Puree
1 - 15oz Can Ricos Condensed Cheese Sauce
1 - 1.31oz Package Sloppy Joe Seasoning
1 - 1.37oz Package "Thick and Zesty" Spaghetti Sauce Mix
1.5oz Gebhart Chili Powder
1 Tablespoon of Black Pepper
1 Teaspoon Garlic Pepper
4 Cups Water + Water Needed To Rinse Out Cans
Pour 4 Cups Water into pot and heat it on stove at a little higher than simmering temperature, empty Tomato Paste, Tomato Puree, & Cheese Sause, rinsing each can twice with water and spoon and pouring into pot, stir in Sloppy Joe Seasoning, Spaghetti Sauce Mix, Chili Powder, Black Pepper, & Garlic Pepper, stir once every two or three minutes...
Peel Potatoes and run them through a cheese grater, rinse thouroughly and put them in pot, stir once every minute or two...
Brown Ground Chuck until fully cooked (either 1 or 1 1/2lbs at a time), drain grease, and put into pot...
Turn heat down to simmering temperature and place lid on pot, take lid off to stir every four or five minutes for an hour, then enjoy!
Mikey Mc
http://www.iamnotagenious.com
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May 07, 2008 2:12 pm re: re: Bunk House Recipe Corner #
Reg Charie You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice and a bottle of whiskey. Sample the whiskey to check for quality.
Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay.
Cry another tup. Turn off the mixer. Break to leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
Sample the whiskey to check of tonsisticity.
Next, sift two cups of salt or something. Who cares? Check the whiskey.
Now sift the lemonn juice and strain your nuts. Add one table. Spoon. Of sugar or something.
Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees.
Don't forget to beat off the turner.
Thfrow the bowl out of the window, check the whiskey again and go to bed.
Reg
Private Reply to Reg Charie
May 07, 2008 2:18 pm re: re: re: Bunk House Recipe Corner #
Bobbi Jo Woods OMG REG! ROFLMAO!
Grease the oven! Check the whiskey again!
Lord, give me strength!
I need to get back to work :P
-Bobbi Jo
---------------------------------------------------------------------
Bobbi Jo Woods, Owner & Fanatic
B. Woods Design - Professional Managed Web Solutions
http://www.bwoodsdesign.com
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Jul 17, 2008 1:57 pm re: re: re: re: Bunk House Recipe Corner #
John Snyder Hey Rich,
Remember this thread?
John Snyder
Prof Wordsearch
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"Innovators In Fund Raising"
http://www.profwordsearch.com
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Jul 17, 2008 2:04 pm re: re: re: re: re: Bunk House Recipe Corner #
Eileen Brown UH OH! I missed this...
What should we do? I think putting these recipes in the
already 'sticky' thread would work!
Sorry John - I lost track of this.
If recipes is what you want - recipes you shall get!
EB
http://abhp-network.ryze.com/ - ABHP http://www.buddywebworks.com/ - Web Svcs.
http://www.buddycopywriting.com/copywritinghome/ - SEO Copywriting
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Jul 17, 2008 3:26 pm re: re: re: Bunk House Recipe Corner #
Teresa Mahieu Reg, that was absolutely hilarious. My co-workers are now sure I've lost it (whatever it is) from all the noise coming from my cubicle.
Back to work,
Teresa
Private Reply to Teresa Mahieu
Jul 17, 2008 4:20 pm re: re: re: re: Bunk House Recipe Corner #
Eileen Brown Hey Folks.
So glad we regurgetated (sp?) this thread.
Reg's whiskey slurping reminds me of my Cookie Story.
Back in the seventies I had a very best friend that was
also a co-worker. We were the only two women in our
department and J was my assistant. At Christmas we decided
to bake a bunch of Holiday Cookies for our group and that
grew into "let's make enough to serve the whole department!"
We shopped on Saturday and baked on Sunday - all day. We
turned out batch after batch of cookies using two cookie
guns - they were different brands and made different
shapes. After lunch we started on the wine - to relax a
bit, you know? As the afternoon wore on we began to get
the giggles and play with the cookie dough more than we
should have... and uh, embibed more than we should have.
My cookie gun is better than your cookie gun and so on.
By late afternoon, early evening, we were having cooking
gun stand offs and that turned into a cookie gun free for
all. Just the two of us making an incredible mess of my
kitchen. We burned the last FOUR batches of cookies too.
The next morning my husband (who had been fishing all
weekend) asked me how we managed to get cookie dough stuck
all over the ceiling in the kitchen and on the wall BEHIND
the frig...
All I could answer was to say "J made me do it" as if I was
a three year old. Hung over and bleary eyed on a bright
Monday morning does not say much for
"Cookie Gun Warriors of the Amazon..."
Eileen :)
http://abhp-network.ryze.com/ - ABHP http://www.buddywebworks.com/ - Web Svcs.
http://www.buddycopywriting.com/copywritinghome/ - SEO Copywriting
http://www.buddywebgraphics.com/ - http://www.microwebmasters.com/
http://www.eileenseshop.com/ - Gifts and Home Decor
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