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ABHP - A Bit of Humble Pie
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Backyard Burner Barbie-Q - Recipes that sizzle.Views: 4832
Jul 17, 2008 5:45 pmBackyard Burner Barbie-Q - Recipes that sizzle.#

Eileen Brown
Heya Apron Donners.

As a summer fun thing, post your own homegrown recipes here
for outdoor cooking enjoyment.

I'll start with a barbeque sauce recipe. I don't have this
one written down anywhere as it is so easy to remember.
3 to 6 ingredients total.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Eileen's Quickie Barbie-Q Sauce.

Mix equal amounts of:
1 - Tomato Ketchup (Catsup if you can find it)
2 - Grape Jelly (I use Welches)
3 - Add a dash of Worcestershire Sauce (dash only!).

Put in the microwave to warm - then whisk.
If the jelly does not mix well - microwave some more.

Other ingredients to add for your own personal taste:
Tabasco - if you want to turn up the heat.
Onions - minced or processed.
Garlic - minced or from a jar.

Use your imagination to add other ingredients.
Some I have added before that my family liked:
Hickory Smoke flavor.
Mesquite Smoke flavor.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is a great recipe to slather on any meat you are
grilling (except steaks of course!) and most people have
these ingredients in the refrigerator.

It is also a good recipe to add to the condiments on the
table for guests to use at their discretion.

It's one of my "off the shelf" recipes for unexpected
gatherings.

Now that I have cut tomatoes and grapes out of my diet
(I am still very unhappy about that)
I will especially miss adding this great sauce to my
big ol' hunks of meat!

Eileen :D

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Private Reply to Eileen Brown

Jul 17, 2008 6:02 pmre: Backyard Burner Barbie-Q - Recipes that sizzle.#

John Snyder
Sorry Eileen, I searched the archives and reposted the other thread at same time as you posted this one. Maybe you can consolidate them.
John
Prof Wordsearch

Private Reply to John Snyder

Jul 17, 2008 6:07 pmre: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Eileen Brown
Easy enough John.

Here is a link to more great recipes:

http://www.ryze.com/posttopic.php?topicid=959666&confid=3273#3155030

Mixing business with food is always a winner.

Eileen :D

http://abhp-network.ryze.com/ - ABHP http://www.buddywebworks.com/ - Web Svcs.
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Private Reply to Eileen Brown

Jul 17, 2008 7:13 pmre: Backyard Burner Barbie-Q - Recipes that sizzle.#

Teresa Mahieu
Hey Eileen try adding soy sauce instead of worcestershire to your basic recipe. Another good one is use raspberry jam instead of the grape jelly and add your favorite item to give it some heat. Yummy!

Now I'm hungry for some bar-b-q!!

Teresa aka Tess
http://www.associatedcontent.com/article/621007/basic_cooking_terms.html?cat=22

Private Reply to Teresa Mahieu

Jul 17, 2008 8:27 pmre: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

John Snyder
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
Ad-Vantage Advertising
http://www.profwordsearch.com


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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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http://www.profwordsearch.com


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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

------------------------------------------------------------
Bobbi Jo Woods, Owner & Fanatic
B. Woods Design - Professional Managed Web Solutions
http://www.bwoodsdesign.com



Private Reply to Bobbi Jo Woods

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


Private Reply to Mikey Mc

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


Private Reply to Bobbi Jo Woods

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
Ad-Vantage Advertising "Pioneers In Advertising"
"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
http://www.buddywebgraphics.com/ - http://www.microwebmasters.com/
http://www.eileenseshop.com/ - Gifts and Home Decor


Private Reply to Eileen Brown

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 :)

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Private Reply to Eileen Brown


Private Reply to John Snyder

Jul 17, 2008 8:35 pmre: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Eileen Brown
Hiya Teresa and Folks.

I can't believe you said that! LOL - Soy is also a food I
cannot have for at least this summer.

There are many recipes that I usually make that now I won't
be able to taste to see if they are "right" or not. I'll
be getting The Russter to be my taster!

OR get one of the kids to make the sauce (and probably lots
of other stuff too!) When you cannot taste as you go
along, I just don't know how you (me) would be able to
cook, you know? I've been buying cole slaw, potato salad
and even baked beans already made in those tubs for Russ as
since I cannot taste I just don't believe I can cook a lot
of those things as well as I used too.

Of course, I never was a good tater salad maker anyhousen.

Eileen :D



http://abhp-network.ryze.com/ - ABHP http://www.buddywebworks.com/ - Web Svcs.
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http://www.eileenseshop.com/ - Gifts and Home Decor

Private Reply to Eileen Brown

Jul 18, 2008 12:14 amre: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

John Snyder
YUMMY BEAR STEW-GOULASH
2 LBS OF BEAR MEAT 1 C, DICED ONION
CUT INTO ½ INCH CUBES 1T MINCED GARLIC
¼ C. FLOUR ½ TSP. CARAWAY SEED
SALT & PEPPER ¼ C. TOMATO PASTE
2 T. HUNGARIAN PAPRICA 1 BAY LEAF
4 STRIPS DICED BACON 1 PINT. BEEF BROTH
METHOD; Sprinkle meat with salt, pepper, paprika, and
flour. Place bacon in 2-4 in, deep pan and cook until fat is
rendered and bacon is crisp. Add meat, lightly brown. Add
onion & garlic, saute’ until translucent. Add caraway & bay
leaf. Do not burn paprika. Add tomato-saute’, add
broth. Bring to boil- allow to thicken. Place in 350* oven approximately 1 hour. Cook until tender
& serve over spaetzle or noodles. Serves 4 .

Private Reply to John Snyder

Jul 18, 2008 12:17 amre: re: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

John Snyder
RECIPE: GAME POT ROAST W/DUMPLINGS
4 LBS. VENISON ROAST 1 CUP CELERY, SLICED
2 T. OIL 1 PINT RED POTATOES (8)
SALT & PEPPER 1 PINT PEELED TOMATOES
1 PINT ONIONS QUARTERED 2 BAY LEAVES
2 T. GARLIC, CHOPPED 1 QT. BEEF BROTH
1 CUP CARROTS, SLICED BISQUICK AS NEEDED
METHOD: Place 13 coals under a 12 in. Dutch oven. Place the lid on top and let oven heat up. Rub roast with oil & spices Place meat in oil in oven and brown on all sides. Add rest of ingredients
Cover and place 12 hot coals on lid. Rotate oven 180+ every 20 min. Cook over even heat for 2 hrs. Carefully
cover and place 12 hot coals on lid. Rotate oven 180+ every 20 min.
Cook over even heat for 2 hrs. Carefully remove meat and place on cutting board. Mix Bisquick dumplings-their recipe.
Add dumplings to the broth and cook for about 20 min.. Place the
sliced meat in bowls, top with broth, vegetables, and dumplings.

Private Reply to John Snyder

Jul 18, 2008 1:05 amre: re: re: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Reg Charie
John,
You cooked BAMBI?

Reg

Private Reply to Reg Charie

Jul 18, 2008 1:13 amre: re: re: re: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

John Snyder
yum (bURP!)

Private Reply to John Snyder

Jul 21, 2008 4:40 amre: Backyard Burner Barbie-Q - Recipes that sizzle.#

Liz Amason
My husband is the offical Barbie Master in our home. I don't even try to compete, because he does have it down to perfection.

Something that he does with potatoes on the grill that make them melt in your mouth everytime:

Cut baking potato in half. Score through each half about half way down, horizontally & vertically, about 4-5 rows.

Spread generous amount of butter/margarine on top of potato. Season liberally with seasoned salt, pepper, garlic powder, Italian seasoning.

Wrap in foil and bake on grill or oven, until cooked.

Don't waste the sour cream on these, unless you HAVE TO. They are DELICIOUS !!

Blessings to everyone,

Liz Amason
Independent Shaklee Distributor
Website: www.sowing4health.com
Blog: www.goodngreen.org

Private Reply to Liz Amason

Jul 22, 2008 11:39 pmre: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Bobbi Jo Woods
All these recipes sound sooo dang NUMMY!

Especially the barbecue ones. They make me want to sink my teeth into a big 'ol hunk o' meat!

Bobbi Jo Woods, Owner & Fanatic
B. Woods Design - Professional Managed Websites
TollFree: 877-99-MY-WEB
WebSpace: http://www.bwoodsdesign.com
FollowMe: http://twitter.com/bwoodsdesign

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Jul 22, 2008 11:52 pmre: re: re: re: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Kevin Wheeler
What's wrong with cooking Bambi? He goes great between the mashed potatoes and the veggies.

I've had his buddy, Thumper, too, in both sandwiches and soup.

MMM! MMM! Good!

The upside to wild game meat, is that it isn't full of all of those chemicals that they put into the ranch raised animals. So besides being leaner, they are healthier all around.

Private Reply to Kevin Wheeler

Jul 23, 2008 12:05 amre: re: re: re: re: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.#

Laura Wheeler
The down side to eating wild game is .... Antelope.

Makes ok sausage though, which you can pop in the smoker.

Laura
Mom to Eight
307-379-2502
Firelight Business Enterprises, Inc.
http://www.firelightwebstudio.com - Exceptional Website Services
http://www.frontporchfolks.com - Networking community for small business
http://www.microwebmasters.com - MicroBusiness Service Provider Trade Association - Unite to Succeed!

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Jul 23, 2008 12:05 amBackyard Burner Barbie-Q - Recipes that sizzle.: Secret Sauce#

Bob LaPlante
When I cook a whole pig, I liberally cover it with secret sauce at the time it gets flipped to "crisp" the skin.

I add more secret sauce to the meat as it gets chopped.

This sauce is also a good dipping sauce for virtually ANY kind of meat (Especially Chicken)

Secret Sauce:

1 gallon apple cider vinegar
1 (24-ounce) bottle ketchup
4 ounces of Worcestershire Sauce
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

NOTE: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.

If you like the sauce even hotter, add 1/4 cup of Louisiana Hot Sauce before cooking.

Bob LaPlante
Technology Engineer: http://laplanteenterprises.net
Get a Clue or Get a JOB!: http://getaclue-network.ryze.com
Follow Me: http://twitter.com/laplante_ent

Private Reply to Bob LaPlante

Jul 23, 2008 12:34 amre: Backyard Burner Barbie-Q - Recipes that sizzle.: Secret Sauce#

John Snyder
Here is one for the Kids:

PIZZA SNAX

YOU NEED:
• 3 TABLESPOONS MARGARINE OR BUTTER
• 1 TEN OZ. PKG. MARSHMALLOWS
• 6 CUPS OF RICE KRISPIES
• STRAWBERRY JAM
• YELLOW FROSTING
• RED FRUIT CANDY STRIPS CUT INTO QUARTER SIZED CIRCLES.
• CANDY SPRINKLES

1. In a large microwave-safe bowl, melt margarine and marshmallows on HIGH for 2 minutes, stirring after 1 minute stirring mixture until smooth.
2. Add Rice Krispies, stirring until well coated. Spread this mixture into 12 inch pizza pan coated with cooking spray.
3. Allow to cool.
4. Spread strawberry jam on top of mixture for Tomato Sauce. Spread yellow frosting over Strawberry Jam (This is your “cheese”) Decorate with fruit circles for Pepperoni. Top with candy sprinkles as extra spices. Cut into slices and serve to some very EXCITED kids !

Private Reply to John Snyder

Jul 23, 2008 12:39 amre: re: Backyard Burner Barbie-Q - Recipes that sizzle.: Secret Sauce#

Bob LaPlante
@ John,

Id suggest this is a snack that's done early in the day not a late night snack...

Unless you would like to be UP all Night :-)

Bob LaPlante
Technology Engineer: http://laplanteenterprises.net
Get a Clue or Get a JOB!: http://getaclue-network.ryze.com
Follow Me: http://twitter.com/laplante_ent

Private Reply to Bob LaPlante

Aug 02, 2008 9:07 pmre: re: re: Backyard Burner Barbie-Q - Recipes that sizzle.: Secret Sauce#

John Snyder
Wasn't sure where to put this one, Eileen got me curious about my Old Network so I went searching it and found a curiosity with a bit of humor in it. It was posted by Althea Garner in 2995. Since it has to do with eating thought I would post it here.

"Well, laugh if you will, but I HAVE eaten elephant meat! It's tasty, too! In Africa, elephants are culled (to maintain safe numbers, since elephants eat a huge amount of foliage every day) and the meat (in particular, the trunk) is a delicacy that only the wealthy can afford and even then, not on a regular basis. I was able to try dishes such as these when I was in the hotel industry and our chefs prepared unusual dishes for banquets in honor of visiting dignitories.

It might not sound relishing but properly prepared, elephant trunk is very tasty, as is crocodile meat - Croc Cocktail is just divine - a little like lobster.

Has anyone else tried any off-the-wall dishes? The LaRousse Cookbook includes a recipe for Baked Camels Hump... anyone tried that?



:)
(Remember, I am NEVER too busy for your referrals!)

Althea Garner
Realtor
First Team Real Estate
Huntington Beach South
http://firstteam.com/altheagarner/

We don't sell houses - we fulfill dreams"

Private Reply to John Snyder

Aug 23, 2008 1:15 pmQuick Frige Pickles - Small batch#

Bobbi Jo Woods
Went to the farmer's market a while ago and decided to do something with the extra cukes I had on hand.

This is good for making about 1 large cucumber into pickles.

Yields:
1 large mason jar's worth or 2 regular sized salsa/jam jars if cutting into spears, which is what I did. Not sure about how many jars you get, if making slices.

It can be doubled if necessary, to make more liquid if you have more than 1 large cucumber.

INGREDIENTS

* 2 cups water
* 1/4 cup vinegar (I use plain white, but cider vinegar also works)
* 1 tablespoon pickling salt
* 4 sprigs dill
* 1 garlic clove , split in half
* 3-4 bay leaves (optional)
* 1 tablespoon mustard seeds (optional)
* 1/2-1 tablespoon black peppercorns (optional)
* Red pepper flakes (to taste, depending on if you like your pickles hot.)
* 1-2 lb cucumbers (the amount depends on how they are cut and how tightly you pack the jars.)

DIRECTIONS

1. To make the brine, put water, vinegar, and saltin a small saucepan and heat to boiling. Remove from heat. (You can skip this step, but then your pickles will take longer to mature.).

2. Pack each sterilized jar with prepared carrots, 1 sprig of dill, 1 clove of garlic, 1 bay leaf, and some of the mustard seeds, peppercorns, and chili flakes. I like to use miniature baby carrots (Green Giant kind) and just leave them whole. You can sterilize your jars by running them through the dishwasher and then not touching the insides or lip again.

3. Pour the hot brine into the jars, filling the jar up to the inner lip (about 1/2" from the top). Screw on a lid and let them sit out on the counter for an hour or two to cool, then put in the fridge.

4. Your pickles will be ready in about a week, depending on how thick the veggies are. Baby corn is usually ready in just a few days, but baby carrots and cucumber pieces take at least a week for the flavor to get to the center.

I just made these today, but failed to realize (until after) that the cuke I cut up was cold, having been in the refrigerator. I think you're supposed to use room temp veggies! We'll see. If nothing else, I won't have pickles, but basically cucumbers in salty vinegar!

Private Reply to Bobbi Jo Woods

Aug 23, 2008 1:28 pmre: Quick Frige Pickles - Small batch#

Eileen Brown
@ Bobbi Jo
The pickles sound divine! I'll have to make some for my Mom that are extra HOT. She loves hot with peppers or jalapenos. This would be a nice gift around Thanksgiving. I used to have a recipe for refrig pickles but have no idea where it might be located. Probably on some DEAD hard-drive! LOL. Thanks BJ.

@ John
"crocodile meat - Croc Cocktail is just divine - a little like lobster."

I am not sure about crocodile but I am sure about alligator. Makes YUMMY appetizers! The texture is similar to lobster but the taste is unique - musky in a way. Hard to explain!

EB


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Private Reply to Eileen Brown

Aug 24, 2008 3:13 pmre: re: Quick Frige Pickles - Small batch#

Bobbi Jo Woods
Eileen

Glad you like it! Hope you can use it.

Anyway. If you like your pickles super-crunchy and not too-soaked with brine (like I do), you can start eating these in 24-48 hours.

I put 2 peppercorns, a couple extra mustard seed, diced onion/garlic, and just a dash or two of red pepper flakes, and mine turned out pretty spicy!

I just noticed I spelled "fridge" wrong in my topic subject line :(

PS - Y'all are killing me with your crazy animal meat recipes! *shudders*

Bobbi Jo Woods, Owner
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Aug 24, 2008 7:48 pmMake Ahead Berry Dessert.#

Eileen Brown
Happy "Go to Meetin'" Sunday Folks.

I posted this today over at Betty's Classy Chefs Network and then thought I might post it here too. This is a "make ahead" recipe.

This Berry recipe is easy and faster to make than it sounds. I use a big glass bowl with straight sides (to show off!) and put it on a sideboard at dinner time when I have guests. It's so pretty and of course, yummy!

My sister-in-law gave me this recipe some 15 years ago and I assume she got it from a magazine or someplace like that. Possibly from Sara Lee packaging. I actually have no clue. I just know it has remained one of our favorite summer dessert recipes.

"Straws of Berries"

It is said that children are responsible for naming the strawberry. After picking the fruit, children strung them on tall grass straws and sold them "by the straw" or as "straws of berries."


STRAWBERRIES AND CREAM

1 Can Sweetened Condensed Milk
1 1/2 Cups Cold Water
1 Pkg. Instant Vanilla Pudding Mix (4 serving size)
2 Cups Whipping Cream
1 Pkg. Frozen Pound Cake - thawed. (Sara Lee)
1/2 Cup Strawberry Jam (maybe a little more)
4 Cups Strawberries

1. In a large mixing bowl, combine sweetened condensed milk and water. Mix with spoon. ADD Pudding mix; Beat well with mixer. Chill until set.

2. Whip whipping cream until stiff. Chill.

3. Clean and slice strawberries. Refrigerate.

4. Cube pound cake. Refrigerate.

5. Fold together: The pudding mixture and the whipped whipping cream.

6. Layer in (at least) a 4 quart bowl reserving enough strawberries and cake to make a pretty "designed" top later:

1 to 2 cups of the combined mixture - about 1/4 of what you have.
Top with 1/3 of the pound cake cubes.
1/3 of the strawberries
Teaspoon on and spread 1/3 of the jam.
Repeat Layering - ending with pudding.

7. Arrange reserved pound cake cubes and strawberries in a nice pattern on top.

8. Chill 4 hours or overnight.

Serves a bunch of people. About a bazillion calories. Truly Luscious!

Enjoy!

Eileen :D

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Private Reply to Eileen Brown

Aug 31, 2008 7:55 amre: Make Ahead Berry Dessert.#

Bobbi Jo Woods
This sounds really, really yummy!

I've copied and saved it!

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Jun 18, 2009 8:38 pmBJs Summer Recipes - Cool & Zesty Italian Pasta Salad#

Bobbi Jo Woods
I like to make this in the summertime to have on hand for those days when cooking lunch is too time-consuming and I'm tired of sandwiches for quick fuel. It's nice to be able to just pull this out of the fridge and enjoy a dish of cool tasty pasta salad with veggies!

Meat and cheese optional, if you are trying to watch your calories/fat, but if it's all you're having for lunch, you'll need some protein. Have some cold deli-sliced turkey on the side, or toss some of your favorite beans (cooked, drained, chilled) into the salad.

INGREDIENTS

* 1 cup fresh broccoli florets
* 1 cup fresh cauliflower florets
* 1 (16 ounce) package pasta (macaroni shells, elbows, rotini)
* 8 oz Italian salad dressing (I use Kraft Fat Free Italian)
* 1 cup shredded carrots
* 3 tomatoes, diced (or cherry/grape tomatoes, halved)
* Can of pitted, sliced black olives
* Pepperoni or salami, diced (I use Turkey Pepperoni for less fat/sodium)
* 8 ounces shredded Cheddar cheese (optional)

DIRECTIONS

Blanch or steam broccoli and cauliflower florets until slightly tender but still brightly colored. Place broccoli and cauliflower in a large bowl. Set aside to cool.

Bring a large pot of water to a boil. Stir in the pasta and return the water to a boil. Let cook until the pasta is al dente, drain well.

In a large mixing bowl, mix the Italian dressing with the hot macaroni (super secret tip for best flavor!). Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.

After the pasta and vegetables have been chilling for 30 minutes, take it out and give it a stir. Return to the refrigerator overnight - OR - if serving same day, chill for at least another 30 to 45 minutes. Stir in the cheese before serving.

Serving size: 1 cup.

Tip: Don't use frozen or canned veggies for this, because they will wind up mushy and tasteless in this dish. Save those for on the side of steak and baked potato one night, or for tossing into soups, casseroles, etc.

Private Reply to Bobbi Jo Woods

Jun 20, 2009 7:05 pmre: BJs Summer Recipes - Cool & Zesty Italian Pasta Salad#

Eileen Brown
Thanks BJ! I commented uh, somewhere else about your
recipe. I just finished writing the PLF Newsletter
yesterday and in that newsletter I placed a recipe that is
SO simple, and because it has those little marshmallows in
it, kids love it.

Eileen's Apple Salad
3 to 4 Apples – washed, quartered, cored and chopped.
2 cups small marshmallows.
½ cup chopped walnuts.
½ to 1 cup real mayonnaise.

Dump all together in a large bowl and toss, coating dry
ingredients well.

Variation: add ½ to 1 cup chopped celery for a little
extra crunch.

Note: Can be served as is or left overnight in the
refrigerator. Left overnight the salad becomes much
sweeter as the marshmallows and mayonnaise mingle. Tart
apples are a great choice for this recipe. If it seems a
little dry after sitting overnight simply add a bit more
mayo and/or milk to moisten. Enjoy. ☺

Eileen :D

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Jun 20, 2009 10:29 pmre: Eileen's Apple Salad#

Bobbi Jo Woods
That sounds YUMM-O (quoting Rachel Ray again!)

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Jun 20, 2009 10:32 pmBJs Summer Recipes - Mom's Cheap & Easy Taco Salad#

Bobbi Jo Woods
OK, so my mom wasn't "cheap & easy" but this salad she made sure was!

She would make a giant bowl of it and it would disappear fast!

I'm recalling this from youth...it's not her official recipe, per se. In fact I think she modified it quite a few times.

Measurements not needed, just do like my dad used to always say, "Take and put" what you want into it! "Take and put" was something he used a lot when talking about doing stuff. R.I.P.!

- Iceberg lettuce, chopped
- Tomatoes, chopped
- Onion, chopped
- Black olives, chopped
- Kidney beans, cooked or canned, rinsed, drained
- Ground beef, cooked, drained, seasoned (w/salt & pepper, or taco seasoning mix)
- Doritos chips, smashed into smaller chips
- Wishbone "Western" dressing (the one with a piture of a steer on the label---it tastes like French dressing but slightly spicier)

Mix the first six ingredients in a large bowl, add dressing and stir. Add crushed chips just before serving.

Private Reply to Bobbi Jo Woods

Jun 22, 2009 9:06 pmBJs Summer Recipes - Svelte Blue Cheese Dressing and Dip#

Bobbi Jo Woods
Svelte Blue Cheese Dressing and Dip

This is a mayonnaise-free (and thusly, egg-free) recipe for dressing, dip, etc. I found this at a website for diabetics, and there were over 104 comments from folks exclaiming how great they thought it was--even better than store-bought, many said.

Enjoy!

INGREDIENTS:

1/2 cup plain fat free yogurt
1/4 cup dry nonfat dry milk
1/2 cup chopped green onions
2 ounces crumbled blue cheese
1 small clove garlic, finely chopped
1/4 teaspoon crushed dried basil
1/4 teaspoon crushed dried rosemary
1/8 teaspoon salt

DIRECTIONS:

Combine yogurt and dry milk in small bowl. Add green onions, cheese, garlic, basil, rosemary and salt; mix well.

Cover; refrigerate for 30 minutes before serving.

Reviews mentioned adding sour cream, or using half yogurt, half sour cream.

Most say the longer it chills in the fridge, the better it tastes.

Private Reply to Bobbi Jo Woods

Jun 26, 2009 9:58 pmBJs Summer Recipes - Ginger-Marinated Chicken on the Grill#

Bobbi Jo Woods
BJs Summer Recipes - Ginger-Marinated Chicken on the Grill

Here's one I found online recently, hadn't tried it yet, but I will soon!

INGREDIENTS:

* 1 tsp ground ginger
* 1/2 Tbs (minced) Garlic
* 1 Tbs (minced) Ginger
* 1/2 C Soy Sauce (I use low-sodium)
* 2 chicken breasts

DIRECTIONS:

Combine soy sauce, ground and minced ginger, and garlic in a shallow bowl.

Pierce chicken breasts a couple times with a fork, and place in bowl. Turn over a few times, covering in marinade.

Marinate for at least two hours (preferably more), turning the chicken once.

Heat a grill on medium-high heat (I would use my George Foreman grill, since I don't have the real thing YET) and grill marinated chicken breasts about three minutes on each side. 10 minutes over indirect heat if using a REAL grill :)

Tip: This recipe can be doubled, for every 2 additional chicken breasts, just add half of each original amount of the marinade ingredients.

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Jun 29, 2009 3:38 pmItalian Roast Beef sandwiches in the Crock pot - BJs Summer Recipes#

Bobbi Jo Woods
Crock pot Italian Roast Beef Sandwiches

Arby's, eat your heart out! This is a great recipe for summer, because a crock pot uses little energy and doesn't heat up the whole kitchen when it's hot out.

This pairs nicely with the Cool & Zesty Italian Pasta Salad recipe I posted earlier.

INGREDIENTS:

* 1 5 lb Rump Roast
* 1 pkg dry Italian Dressing Mix
* 1 Bay Leaf
* 1 tsp Garlic Powder
* 1 tsp Parsley
* 1 tsp Onion powder
* 1 tsp Basil
* 1 tsp Oregano
* 1 tsp Black Pepper
* 1 tsp season salt
* 3 C Water

DIRECTIONS:

Combine water with dry salad dressing mix, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder and bay leaf in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf and slice or shred meat.

Serve on rolls, with juices from pot. I like to use hoagie rolls, whole wheat old-fashioned hamburger buns, or French petite rolls (small baguette rolls).

Store leftover slices/shreds in juices.

Private Reply to Bobbi Jo Woods

Jul 09, 2009 5:57 pmBJs Summer Recipes - Crock Pot Tamale Pie#

Bobbi Jo Woods
Another great crock pot recipe for those summertime anti-oven/stove nights!

I saw this recipe online, I forget where. But I've tried it, and it's FABULOUS!

If you are adventurous or prefer a more authentic flavor, you can use pork carnitas-style meat instead of ground beef. For less fat and calories, you can also substitute lean ground turkey or chicken, but I don't roll that way, so I cannot testify to the results, if you choose to do that.

INGREDIENTS:

* 1 lb lean ground beef (round or chuck are best)
* 1 onion, chopped
* 2 cloves garlic, minced
* 15 oz can kidney beans, rinsed and drained
* 6 oz pkg corn mufifn mix
* 1/3 C milk
* 2 Tbs oil
* 1 egg
* 1 C shredded Colby cheese
* 4 oz can chopped green chilies, undrained (you can use Ro-tel, too)
* 1/2 C sour cream
* 1/2 C salsa
* 1/4 C chopped fresh cilantro

DIRECTIONS:

In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is justcooked (don't brown too much). Break up meat into smaller bits. Add taco or chili seasoning mix and water (just enough to moisten), and stir until seasoning is mixed throughout. Stir in drained kidney beans. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies (including the liquid from them). Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie.

Tastes great with a green salad.

Makes 4 servings.

Tip: You can make the meat mixture ahead of time and keep refrigerated, then mix up the corn mix and throw it all into the crockpot in the morning before you go to work. When you get home, it's dinner time! You may need to adjust the cooking time, if using meat mixture that's been refrigerated.

Private Reply to Bobbi Jo Woods

Jul 11, 2009 7:40 amBJs Summer Recipes - Frozen Cranberry Whip Salad#

Bobbi Jo Woods
Just found this one on the Internet too. Apparently, it's an heirloom recipe, from a "country style" recipe collection someone picked up at an auction, and spans several generations and over six decades of great cooking.

Quick and easy frozen dish, makes for a great side dish or dessert.

INGREDIENTS:

16 oz whipped cream or non-dairy whipped topping
16 oz can cranberry sauce (whole, not jellied)
15 oz can crushed pineapple, well drained
3 sliced bananas
1 cup chopped walnuts

DIRECTIONS:

Combine all of the ingredients. Spoon into a mold or bowl and freeze. Unmold and serve.

Makes 10 servings.

Tip: Pineapple chunks or shapes can be used in place of the crushed pineapple, and pecans or almonds would be good in place of the walnuts.

Private Reply to Bobbi Jo Woods

Jul 24, 2009 7:28 pmre: BJs Summer Recipes - Cucumber, Tomato and Onion salad#

Bobbi Jo Woods
I threw this together for lunch today, and enjoyed it alongside a sandwich of turkey, pickles and Dijon mustard on whole wheat. Dessert was an apple. Definitely a low fat, high fiber-packed meal!

Anyway, this this super-quick, super-simple salad is a GREAT way to use up those bumper crops of summer produce which we are all pretty familiar with! I am sure there are millions of variations on it. But I like mine so far :)

INGREDIENTS:
* 1/2 cucumber, seeded and chopped coarsely (mine were 1/2 in cubes)
* 1/2 medium tomato, seeded and diced
* 1/2 small onion, chopped into small chunks
* 2 TB Italian dressing (I like Kraft FREE Italian)
-OR-
Equal parts extra-virgin olive oil and balasamic, apple cider or other favorite vinegar

DIRECTIONS: (can't get ANY simpler than this!)
Combine all veggies in a bowl, douse with dressing, and enjoy! I also shook on a liberal amount of fresh ground black pepper. YUM!

TIP:
Might also be better if left in the fridge for a bit (or overnight), after you add the dressing, to allow flavors to marinate the veggies.

Private Reply to Bobbi Jo Woods

Jul 24, 2009 9:01 pmre: re: BJs Summer Recipes - Cucumber, Tomato and Onion salad#

Eileen Brown
Hey BJ!

Great recipe! I have one very similar that includes
drained cottage cheese with a package of dry Hidden Valley
dressing mix. My family loves this so much I probably make
it a dozen times during the summer for family gatherings.

It has the same stuff your recipe has with the additions
mentioned however, should be left overnight so the flavors
can mix and mingle, especially the dry dressing mix.

Yummy side salad!

Eileen :D

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Aug 14, 2009 3:48 pmre: Backyard Burner Barbie-Q - Recipes that sizzle#

Parag Pattani
Ingredients "
Corn cobs
Lime or Lemon halves
A mix of salt and red chili powder

Grill the cobs on charcoal/gas fire. Rub off charcoal dust if any. Then take a lemon half, dip it in the mixture of salt and chilli and rub it on the corn, gently squeezing it as well.

Eat hot. Pun intended.

Bon appetit !

Parag

Private Reply to Parag Pattani

Aug 25, 2009 6:41 pmBJs Summer Recipes - Pistachio Pesto#

Bobbi Jo Woods
Hi all

I have had a few trips to the farmer's markets this summer and am pleased to say that I am enjoying the abundance of tasty, cheap and fresh (pesticide-free) produce!

A week ago, I visited the Saint Paul Farmer's Market downtown on Seventh, which is a mini-version of the big one they have on Saturdays and Sundays in Lowertown.

I got a few lbs of cucumbers, tomatoes (both my favorite), as well as some fresh basil...a huge bunch for just a buck! We're talking several handfuls of full plants, not the sparse, flat pile of a few leaves you get in a plastic box at the grocery store.

I also had some fresh garlic and Parmesan, so I thought I'd try my hand at a fresh homemade pesto.

Now, I've never made pesto before, much less eaten it. I had a good idea of what it would taste like, kind of a minty and sweet hit from the basil, and a little spicy and pungent taste from the garlic. I kinda forgot about pine nuts, which is one of the key ingredients giving pesto its nice nutty flavor (the other key ingredient being Parmesan cheese). So I had no idea that instead of pine nuts, one could substitute walnuts or even pistachios. I decided that in my brain, I could possibly use pistachios, being they were the only nuts I had on hand the moment I decided to try making pesto, but a quick search on the Internet confirmed that it could be done.

So here I am, with basil, garlic, Parmesan, oil, and quite a large pile of dry roasted pistachio nuts on hand, so I'm off to a running start!

It took literally just a few minutes to prepare (with the exception of shelling the nuts)

INGREDIENTS:

1 cup fresh basil leaves (stemmed), packed
1/2 cup olive oil (I used a good canola blend)
1/2 cup grated Parmesan cheese
2 tsp fresh garlic, minced
1/2 tsp salt and pepper

DIRECTIONS:

Place all dry ingredients into a food processor or blender, and whir to ground them all to a fine paste, adding oil through the feeder hole as you go.

Store in a jar or other tightly covered container in the fridge, up to one week.

To serve:
Cook up a pot of your favorite pasta (spaghetti, penne, linguine, etc.), according to package directions. Drain pasta, reserving a small amount of the hot cooking water.

On the stovetop, heat a skillet/saute pan to medium, then add a small dollop of the pesto. Let it start to melt a bit, then add the hot drained pasta. Toss to coat well, adding a bit of the reserved cooking water if needed, to make more of sauce consistency (not too much, you don't want oodles of sauce--just enough to coat the pasta).

Garnish with a drizzle of olive oil and grated Parmesan, and eat immediately. Mmmmm!

TIP:
If you want to make a lot of pesto in advance but you know you cannot eat it all within a few days, you can freeze it, into ice cube trays or zip-lock bags (flattened). Freezing pesto works well, provided you DON'T add the cheese when preparing. To use, simply thaw in the fridge and throw it in the blender/food processor with the amount of cheese you'd like. Add a drop or two of oil if it seems dry while pulsing the cheese into the mixture.

-Bobbi Jo

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Oct 01, 2009 10:02 amTurkey/Chicken White Bean Stew Crockpot Recipe#

Bobbi Jo Woods
This one I got off the Internet. Sounds yummy :) I think I'll try to make it this fall.

Turkey/Chicken White Bean Stew

3 slices thick-cut bacon
1 Tbs olive oil
1/2 cup chopped onion
1 Tbs chopped garlic
1 tsp chopped jalapeno pepper with seeds
1/2 cup chopped carrots
1/2 cup chopped celery with leaves
3/4 tsp salt
1/2 cup chopped canned tomatoes
1 (19-oz.) can cannellini beans, drained and rinsed
2 (14 1/2-oz.) cans chicken broth
2 cups chopped turkey or chicken, cut into 1/2" pieces
1/4 lb. green beans, cut into 1-inch diagonal pieces
1 potato, shredded
2 cups chopped spinach

Cook bacon until crisp; drain. Crumble and set aside.

Heat oil over medium-high heat and add onion, garlic and
jalapeno pepper until onion softens. Add carrots, celery
and salt. Cook until softened slightly.

Place in slow cooker and stir in tomatoes and cannellini
beans. Add broth, turkey or chicken, potato and green
beans. Cook on Low for 6-8 hours.

Add in spinach during the last 30 minutes of cooking time
and turn to High.

Sprinkle each individual bowl with reserved bacon.

Note: Chicken may be substituted for the turkey. The
chicken may be boneless breasts, cut into pieces, or
tenders and does not have to be cooked ahead of time.

Serves 6-8.

Private Reply to Bobbi Jo Woods

Oct 01, 2009 6:32 pmre: Turkey/Chicken White Bean Stew Crockpot Recipe - Bean Note#

Eileen Brown
Hiya BJ.

I'd thought I'd clear up just what "cannellini beans" are
so folks would recognize the beans they use normally...

Cannellini, Great Northern and Navy are three popular types
of white beans. What's the difference between them?

Cannellini beans are large and have that traditional kidney
shape. With a slightly nutty taste and mild earthiness,
they have a relatively thin skin and tender, creamy flesh.
They hold their shape well and are one of the best white
beans for salads and ragouts.

Great Northern beans are smaller than cannellinis and
suitable for any number of uses: salads, soups, stews,
ragouts, purees. Their texture is slightly grainy, with a
nutty, dense flavor. Popular in North America, Great
Northerns look like white baby lima beans.

Navy beans are small and oval and cook relatively quickly
(which, as Aliza Green notes in The Bean Bible, has made
them popular with commercial baked bean manufacturers).
Known as Boston beans, the white coco, pea beans or alubias
chicas, Navy beans are perfect for dishes that don't need
the full bean shape to shine: purees, soups, stews and
baked beans.

It's great to know the differences between the three and
it's worth paying more attention to them when you're using
dried beans. Truthfully though, when we use canned white
beans, we use these three almost interchangeably.

(From Cookthink.com)

EB :D

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Oct 01, 2009 8:26 pmre: re: Turkey/Chicken White Bean Stew Crockpot Recipe - Bean Note#

John Snyder
At our Local Price Chopper Deli Center a Meat Cutter backed into a Meat Saw. Every thing turned out alright though and he only got a little behind in the orders.
John
Prof Wordsearch

Private Reply to John Snyder

Oct 07, 2009 3:53 amre: re: re: Turkey/Chicken White Bean Stew Crockpot Recipe - Bean Note#

Bobbi Jo Woods
@Eileen

Thanks for the interesting info about the different beans! I myself have only tried navy beans and white beans, not Great Northern beans (maybe?) or Canellini beans yet.

@John

Cute joke!

Private Reply to Bobbi Jo Woods

Oct 31, 2009 3:39 pmBJs Fall Recipes - Slow Cooker Beef Stew#

Bobbi Jo Woods
Homemade Slow Cooker Beef Stew

I made this in September, when my grocery delivery service accidentally shipped me a 40 ounce cut of cbeef, chuck roast to be specific. I had actually not ordered it, but when I asked about the mistake, they let me keep it :) I did a check on the price, and it was an almost-15 dollar cut of meat!

So there I was, stuck with this giant piece of beef...which I normally do not buy. I tend to buy chicken, salmon, turkey and ground beef. Occasionally, I get steaks when they are on sale, but I am not the best cook when it comes to preparing beef.

I decided I would par-freeze the meat, cut it into cubes, and make do with that plus the potatoes and carrots I had in adbundance, to make a nice beef stew. With the Internet as my companion, I set about finding a recipe that was simple, but tried and true--because I didn't want to mess it up and waste all that lovely (and expensive) meat.

I found a recipe online at Recipezaar.com, and modified it a bit (I was out of Worcestershire sauce, and didn't have the bay leaves, or the red wine). It cooked up perfectly, lasted quite a few meals, and tasted AWESOME!

INGREDIENTS

* 2 pounds beef, cut into 1 inch cubes - I used 40oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt - I used Cajun season salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon paprika
* 3 potatoes, diced
* 4 carrots, sliced
* 1 onion, chopped
* 2 cloves garlic, minced - I used 2 1/2 tsp dried & minced
* 1 bay leaf - I was missing this
* 1 tablespoon Worcestershire sauce
* 1/2 cup red wine
* 1 1/2 cups beef broth

DIRECTIONS

1. In a small bowl mix together the flour, paprika, salt and pepper; put meat cubes into gallon-size zip bag, add the flour mixture, then shake beef in bag to coat. Heat 2 tablespoons olive oil in a large skillet and sauté coated beef in oil to sear, until just brown all over the outside (still bloody inside is OK). Then put the meat into the slow cooker.

2. In a small bowl or shaker, mix the beef broth with the Worcestershire, and add the red wine. Pour into hot skillet which was used to sear the rost (this will deglaze the pan) then pour over beef in cooker.

3. Add the chopped onion, potatoes and carrots and garlic to slow cooker.

Cover and cook on low 10 to 12 hours, or on high 4 to 6 hours.

About halfway through, you may notice the potatoes and carrots not cooking as much as you might like. You can lift the lid and turn over the ingredients so that the meat and the juices it created are on top, and the veggies are on the bottom. This helps to allow all those lovely meat juices as they're cooking, to drip down and soak into the veggies for more flavor, and also thickens the sauce better.

This was a huge batch of stew! My slow cooker was full to the brim, and the stew lasted me for 2 weeks of lunches and dinners, including 3 servings for when my sis and my nephew came to visit. And my nephew is a huge carnivore--he will usually pick out & eat all the meat in a dish, then leave most of the rest--gobbled down every morsel of it and practically licked his bowl!

Private Reply to Bobbi Jo Woods

Mar 06, 2010 2:02 pmre: Backyard Burner Barbie-Q - Recipes that sizzle.#

Erika May
Hi Eileen,
I'm so glad you posted this thread, I'm a baker by nature, but also spend a lot of time cooking and bbq is one of my families favorites.

I love your microwavable bbq recipe, I've been using a similar recipe for years for my meatballs - instead of ketchup, I use chili sauce (found in the condiment isle). Everyone loves this sauce and I'm usually asked to bring meatballs to every event.

Enjoy
~Erika

Private Reply to Erika May

Mar 10, 2010 7:52 amEricka's bbq meatballs have my mouth watering#

Bobbi Jo Woods
Hey, Ericka...welcome to the group!

I myself tend to like a spicier bbq sauce, I will often add tumeric, paprika (smoked or regular sweet kind), black pepper, cayenne pepper (just a dash), garlic powder, and sometimes liquid smoke and/or diced fresh onion or dehydrated minced onion (when don't plan to use it right away, put it in the fridge for later).

Your meatballs sound delish! Care to share the recipe? I mean...besides your chili sauce addition.

Private Reply to Bobbi Jo Woods

Mar 10, 2010 7:58 amBJs Slow Cooker Beef Stew featured at Just A Pinch#

Bobbi Jo Woods
Hey folks!

Since I posted my slow cooker beef stew recipe, I made it a couple more times this winter, and posted yet another (slight) variation of it to the Just A Pinch Recipe Club website.

My recipe was picked as a favorite by the editors and is featured!

If you go to their website (http://www.justapinch.com) and click on "Kitchen" > Janet's Picks you can see it there with my full commentary, step-by-step info and photo of the finished product.

The Just A Pinch Recipe Club site is kinda cool - people all over post and share recipes, comment on each others creations, and there is a fun forum. There is a small fee ($2-3/mo) to join, but I think they let everyone look for free for a week or two (sneak peek feature they call it).

Anyway, just thought I'd post about it, 'cause it made my tail feathers fan out a little when I found out, since I never win anything...and this was kinds of like winning something :P

Private Reply to Bobbi Jo Woods

Mar 10, 2010 1:09 pmre: BJs Slow Cooker Beef Stew featured at Just A Pinch#

Erika May
Sure Bobby - you're not going to believe how simple it is:

1 16oz jar of grape jelly
1 12oz bottle of chili sauce
approx 30 frozen meatballs

Quick method: (I do this when I'm making meatball subs for dinner)
Mix grape jelly and chili sauce together in sauce pan, bring a boil on med-high heat and frozen meatballs. Reduce heat to med. and cook for 30 min.

Crockpot method:
For a party I double or triple everything.
Heat grape jelly and chili sauce until they mix together, then add meatballs. Takes approx 2 hours til ready to eat. I turn heat down to keep warm the rest of the day.

Microwave:
I've never used the microwave - but that's my preference. You could use a microwave for the sauce, but the meatballs need to have time to absorb flavors of the sauce, and I personally don't think that can happen in a few minutes in the microwave. That's why I've always just done it on the stove or crockpot (one dish to clean). But if you're using the sauce for something else, then the microwave is a quick way to make the sauce.

For parties - I have a split crockpot and will often put meatballs in one side and little franks in the other (use the same bbq sauce recipe).

Happy eating or snacking
Enjoy.
~Erika

Private Reply to Erika May

Mar 10, 2010 1:29 pmre: BJs Slow Cooker Beef Stew featured at Just A Pinch#

Erika May
Bobby - well I don't think that could have been any better timing...I'd not read all the way through all the recipes that have been posted, but ironically I've been craving beef stew for a couple of weeks now, and your recipe looks divine, I'm going to try try it real soon. Tell me, does it create a gravy while cooking, or is it more like soup? I tend to think of stew as think and beef stew as having a gravy like base.

Thanks for sharing, I'll let you know how it turns out.

Make it a great day!
~Erika

Private Reply to Erika May

Mar 11, 2010 5:07 amre: re: BJs Slow Cooker Beef Stew featured at Just A Pinch#

Bobbi Jo Woods
Hi Erika

Yes, a gravy does form by itself in the crockpot as it cooks when you follow this recipe - but if (and only if) you at least make sure to dredge the meat pieces in flour and brown in a skillet with hot oil, before adding to the crockpot.

The meat does *not* have to be cooked, just seared (browned on all sides). I've heard other folks skip the searing step, and just place the flour-coated meat pieces into the crock. I cannot testify to this, as I've never skipped the browning.

Also, in my experience, all you need for liquid (beef broth PLUS red wine & Worcestershire, if used) is a CUP or so, if the meat being cooked is equal to 1 lb. With any more than 1 lb., I would increase the liquid in 1/4 to 1/2 cup increments (per lb.), but not much more than that.

I've found that I can always add more liquid to a thicker stew, but it's difficult to thicken a thinned-out one, unless you make a roux, take the hot liquid out of the crockpot and add it to the roux to thicken the base. Which is a bit more work than one might want, for a simple, "set it and forget it" dish like this.

-Bobbi Jo

Bobbi Jo Woods, Owner
B. Woods Design - Professional Websites for Small Business
651-998-9125
Company: http://www.bwoodsdesign.com
Facebook: http://facebook.com/bwoodsmnwebdesign
Twitter: http://twitter.com/bwoodsdesign

Private Reply to Bobbi Jo Woods

Mar 11, 2010 5:16 amre: Ericka's bbq meatballs have my mouth watering#

Bobbi Jo Woods
Thanks for that meatball recipe, Erika, you rock!

I knew there was a secret to getting the meatballs to having all that flavor in them, since I've always thought frozen meatballs were pretty bland and off-tasting to me (especially the ones with TVP or other fillers in them).

I will be sure to follow this tip when doing meatballs in the future (adding them frozen right into the pot and keeping them on low to cook).

-Bobbi Jo

Bobbi Jo Woods, Owner
B. Woods Design - Professional Websites for Small Business
651-998-9125
Company: http://www.bwoodsdesign.com
Facebook: http://facebook.com/bwoodsmnwebdesign
Twitter: http://twitter.com/bwoodsdesign

Private Reply to Bobbi Jo Woods

Mar 11, 2010 5:40 pmre: re: re: BJs Slow Cooker Beef Stew featured at Just A Pinch#

Erika May
Perfect...I can't wait to try it.

Yes, let the meatballs simmer and soak in the flavor, makes a BIG difference.

Make it a great day!
~Erika

Private Reply to Erika May

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