MR

Simply a thread for those of us who like to cook.

Ham bread=

for the yeast
1 1/2 cups water
5 teaspoons granulated yeast
1 teaspoon sugar
for the dough
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar
for the filling
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olives
1/2 kg raisins
1 egg (to "varnish")





In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
Add the butter to the warm milk, the sugar and the salt.
Pour the milk onto the flour, mix and add the yeast.
Make a dough and knead for 15 minutes.
Beat down on a table and put in an oiled bowl and cover with a damp cloth.
Set aside for an hour.
Roll out the dough with a rolling pin.
Coat with butter.
Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
Bake at 350° F for 3/4 of an hour.
Serve cool.
Can be kept in fridge for up to 4 days.
Sprinkle with water and heat up on a low heat before serving.

TNC would love this thread.

Other=

6 eggs
Peel of a lime

Stir eggs. Don't beat. Always stir clockwise. (We don't know why. We guess "it was always done that way".)

3 cans of sweetened condensed milk
2 cans evaporated milk

Alternately pour in cans of milk into the eggs. Remove lime peel and add:

1 bottle brandy or rum (liter or so)

Put on low heat and gently stir. Add:

1 oz. bitters.

Stir constantly over low heat (20-25 min.) till thickens. Strain and bottle. (Makes about 4 liter-size bottles. Refrigerate

NealIsGod wrote:TNC would love this thread.

and we need to name everything with journey refernces... perry cornbred stuffing and such....

ZINO!!

2, 3inch Sirloin Steaks
soak in Beer all night
put on charcoal grill in back yard
cook each side 60 seconds..

larryfromnextdoor wrote:
and we need to name everything with journey refernces... perry cornbred stuffing and such....

Veal Schon in creamy Frig sauce and a side Scarab salad.

larryfromnextdoor wrote:and we need to name everything with journey refernces... perry cornbred stuffing and such....

ZINO!!

Like CranPerry Sauce?

bluejeangirl76 wrote:

larryfromnextdoor wrote:
and we need to name everything with journey refernces... perry cornbred stuffing and such....

Veal Schon in creamy Frig sauce and a side Scarab salad.

Arnel's hot dog chili=

HOT DOG CHILI SAUCE

2 lbs ground beef
1 large onion, chopped
4 cloves garlic, peeled and minced
1/2 cup ketchup
1/4 cup barbecue sauce
1 tablespoon hot sauce
2 tablespoons yellow mustard

Saute beef with onion. When beef begins to brown, add garlic. Turn heat to high and cook one more minute.
Stir in remaining ingredients and reduce heat to low. Simmer 10 minutes and remove from heat.

Line hot dog buns with a steamed or grilled hot dog and top with Chili Sauce mixture, then sprinkle with chopped onions and shredded Monterey Jack or Colby cheese.

Great to take along on Picnics!

You all can yank your cranks with this thread all ya like, I think it's a good idea Pstburp.
I'll have a look see at my recipe box and post one.

What a coincidence! There is a recipe thread on The Annex as well. Small world.

AR wrote:What a coincidence! There is a recipe thread on The Annex as well. Small world.

So when is Mrs AR gonna come post in here?
Would love to grab a few of her food creation preperations.

Only thing I can make is meatballs and I use all pork.

I found one that's poyfect for this place!........
These go over greatly at any gathering served as an appetizer

Hanky Panky's


1 package of Pork Sausage
1 package of lean Ground Beef
1 large brick of Velveeta
1 tsp of Worcestershire Sauce
1 tsp of Garlic Powder
1 tsp of Oregano
1/2 tsp of Salt
1/2 tsp of Pepper
1-2 loaves of small Rye or Pumpernickel Party Breads

Brown grown beef and pork sausage, drain fat then add
the Velveeta cheese cut into cubes.
Once melted add all remaining ingredients.
Then spread on the party bread slices and bake at 350 F (180 C)
until cheese and bread are lightly brown.

These are so yummy!

Red13JoePa wrote:Only thing I can make is meatballs and I use all pork.

What JoePa no other stuff in them except Pork?
Post your recipe please.

For once a thread where I really know what im talking about

My thanksgiving tip

Brine your turkey, it make the breat meat very moist and nothing like moist breasts!

1 gal of water
1 c salt
1 cup of sugar ( white or brown)

let it sit for 12-24 hours

then cook as normal

Thos works well with Chicken or pork also. make the meat so tender

heres a link to the place where I work now

www.bigbearbrewingco.com

Have a happy and healthy thanksgiving

Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

Moon Beam wrote:

Red13JoePa wrote:Only thing I can make is meatballs and I use all pork.

What JoePa no other stuff in them except Pork?
Post your recipe please.

Course not, garlic, salt, pepper, grated cheese, parsley, oregano, seasoned breadcrumbs, egg, sage differently proportioned depending on how much pork.

they kick ASS.

The brand of ribs I buy are called Majestic

There can be Sweet and Simple Key Lime Pie

Thanks JoePa....what kind of cheese?
I am gonna have to try making them.

Zino I have a Turkey that will be cooked next week when Hubby Bub returns
from hunting, definitely gonna try what you've posted.
Great to see your working again....congrats Sir!

Jeremey you funny fella you, thanks for the recipe I don't
think I could have managed that one on my own.

Jeremey wrote:Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

You must be a hell of a cook, I've enjoyed that same recipe myself.

Mom's Turkey Stuffing Recipe
)
. Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.

1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.



2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.



3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.



4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.




5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.

Serves 8-10.

Jeremey wrote:Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

I love it

Didn't Perry give away some aspects of his mom's holiday recipe last year? Damn what was that?

Jeremey wrote:Sabrina has some great recipies....Here's one of mine that I'll share. I call it "Breakfast"

2 cups Honey Nut Cheerios*
1.5 cups skim milk

Combine Cheerios and milk in bowl. Serve chilled.

*May substitute for any cereal, depending on preference

Now that's a classic recipe. Good one, J!

ArnelRox wrote:Didn't Perry give away some aspects of his mom's holiday recipe last year? Damn what was that?

Think something like cumin or coriander.


What is your favorite type of stuffing for Turkey? Do you like old-fashioned bread stuffing, or something with sausage or nuts in it?
SP: OLD FASHIONED stuffing for me!!! Mom used to make her stuffing from scratch. I mean soaking the oven dried French bread in homemade turkey neck and onion garlic broth. Then putting in olives- pimentos- chopped hard boiled eggs- pan cooked in olive oil- celery and onions with garlic- and mashed all together, then she'd add cumin powder- pepper- salt- allspice- and other stuff I can't remember and the stuffing is what made the Turkey. Oh my I can't believe I remembered all that. The secret was the cumin powder and YES- a pinch of cinnamon. SO DAMN GOOOOOOOODDDDDD!!!!!! ..........MAMA can ya hear me? .....I MISS YA !!!!!


I like cornbread stuffing.

Mmmmmmmmmmm

Shadowsong wrote:

ArnelRox wrote:Didn't Perry give away some aspects of his mom's holiday recipe last year? Damn what was that?

Think something like cumin or coriander.

It's Cilantro down in Texas.

Rick wrote:

Shadowsong wrote:

ArnelRox wrote:Didn't Perry give away some aspects of his mom's holiday recipe last year? Damn what was that?

Think something like cumin or coriander.

It's Cilantro down in Texas.

Cilantro is the leafy part
Think coriander is the seeds.

Shadowsong wrote:

Rick wrote:

Shadowsong wrote:

ArnelRox wrote:Didn't Perry give away some aspects of his mom's holiday recipe last year? Damn what was that?

Think something like cumin or coriander.

It's Cilantro down in Texas.

Cilantro is the leafy part
Think coriander is the seeds.

In my best Johnny Carson impression, I did not know that.

Ok, posting this because it's super easy & really good, I made it a few years ago & now I get pegged for this every year for our family's Thanksgiving & the parties we have at work too, lol:

Corn Pudding/Souffle/Casserole (whatever you want to call it, lol)

2 cans cream corn
2 cans sweet corn (drained)
2 boxes Jiffy Corn Muffin Mix
2 cups sour cream
2 sticks butter (melted, & must be butter!)
2 beaten eggs

Throw ALL of it in one big bowl, stir it all up, spread in a 9x13 pan, bake @ 350 for 45 minutes.

Very easy as you can see to half the recipe, or multiply as needed.

Happy T-Day