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4th of July Recipes (Vanity)
Posted on 06/25/2006 8:40:33 AM PDT by proudofthesouth
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To: No2much3
Sure does! No reason why I couldn't add a bit of sake to the marinade. Perhaps some mirin, too. Make it a ''pan-Asian'' dish, as it were, eh? (g!)
Just by the way, if you've never used coconut milk in a (long-duration) beef marinade, do give it a try. Imparts a wonderful smoothness to complement the flavours of the ginger and onions and whatever other goodies you put in the marinade. One-half cup, maybe a dash more, in your marinade as described should be about right. Naturally, it's not as strong as the soy, so it might be correct to use a dash less of the soy when using coconut milk.
I'd wager that Carlo would know the right proportions just offhand.
81
posted on
06/25/2006 11:17:06 AM PDT
by
SAJ
(x)
To: Bender2
Greg's Chile Verde
5 lb. pork butt (cubed and browned)
12 green chiles grilled (sweat in ziplock 30 min. seeded peeled)
minced garlic (as much as you like)
4-6 jalapeno's
1 whole onion (chopped)
1 cup chicken stock
pinch of cumin, kosher salt, and coarse black pepper.
After browning pork, transfer to large soup pot with 1/2 of the chopped onion. Mix balance of ingredients in blender until smooth, then poor over pork, and simmer approx 90 min.
82
posted on
06/25/2006 11:19:28 AM PDT
by
jamndad5
To: diamond6; freedom moose
I haven't looked much at Food Network, but I'll definitely check them out. Allrecipes is my favorite. I love recipe reviews because you get the best tips! My favorite recipes from Allrecipes are the Cranberry pistachio biscotti and Grandma Johnson's scones.
freedom moose, the trick to good mac & cheese is to melt your cheese sauce over low heat first, then pour it over your cooked pasta and bake.
I use 2 cups shredded Cheddar cheese (plus 1 additional cup for topping), 2 T. butter, 3 T. flour & 2 c. milk. Melt the butter & flour and stir for a few minutes, then gradually add the milk, keep stirring, then your cheese. Constant stirring & low heat make it smooth & creamy. Pour it into a baking dish over 8 oz. of dry pasta that has been cooked al dente. Then add another cup of cheddar to the top. Bake it uncovered to brown the top. I bake at 350 for about 20 minutes or until the top is nice & toasty.
83
posted on
06/25/2006 11:21:12 AM PDT
by
Sisku Hanne
(*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
To: varina davis
Thanks for the tip! Hubby loves KC Masterpiece.
84
posted on
06/25/2006 11:22:55 AM PDT
by
Sisku Hanne
(*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
To: Extremely Extreme Extremist
Johnsonville has some Spicy Italian Sausage that I boil with HoneyWeiss (just did it last night) that has become our family favorite, even over the brats!
85
posted on
06/25/2006 11:30:01 AM PDT
by
codercpc
To: Sisku Hanne
Thank you!!!! I'll try it this week.
86
posted on
06/25/2006 11:34:13 AM PDT
by
freedom moose
(has de cultivar el que sembres)
To: freedom moose
This is the classic, from Fannie Farmer. It can't be beat for the "type" of macaroni and cheese you are looking for. This does not have any "processed" ingredients - one reason I love it - and this link does give you the ability to convert to metric measurements. It also has a picture that will make your mouth water. :)
http://www.recipezaar.com/135350
To: Bender2
6 drops Tabasco in each drink? You're gonna need this.
88
posted on
06/25/2006 11:37:41 AM PDT
by
Liz
(The US Constitution is intended to protect the people from the government.)
To: Sisku Hanne; freedom moose
The recipe given in #83 is virtually the same. Great stuff. :)
To: freedom moose
One more thing...you will need to add your own seasonings to taste. Pepper, salt, worcestershire, hot sauce, mustard, herbs - whatever you like.
Just take it slow with a low heat or your cheese will get stringy & curdley.
90
posted on
06/25/2006 11:41:41 AM PDT
by
Sisku Hanne
(*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
To: linda_22003
Lovely mac & cheese perfection!
91
posted on
06/25/2006 11:44:11 AM PDT
by
Sisku Hanne
(*Support DIANA IREY for US Congress!* Send "Cut-n-Run" Murtha packing: HIT THE ROAD, JACK!)
To: Sisku Hanne
It is absolutely no-fail. I've spoiled my husband over the years with some pretty sophisticated cooking, but this "nursery food" version of mac and cheese is his ultimate. I used to experiment with different versions, but the Fannie Farmer classic is the only one he wants from here on out. :))
To: Hildy
Hailbut Civiche
1 lb FRESH Halibut cheeks
(3-4 cheeks from a real Alaska Halibut or 8 - 10 cheeks from a pretender(s))
The cheeks are the most tender, flavorful cut of Halibut
Cut into 1/4 inch chunks
1 big yellow onion diced fine
1 Green Pepper diced fine
1 Seranno Chili diced fine
1 Beefsteak Tomato seeded and diced fine
Mix the above ingredients and add:
Fresh Lime juice to cover the mixture.
Refrigerate overnight (the acid in the Lime juice "cooks" the fish)
Serve with crackers and chips
93
posted on
06/25/2006 11:49:07 AM PDT
by
Species8472
(The lesser of two evils is still evil)
To: Sisku Hanne
I also chop about a half an onion into the mix before baking the beans. Lots of flavor.
To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; don-o; boadecelia; freeangel; ...
**Freeper Kitchen Ping Thank you, Paulat for letting me know about this thread. If anyone comes across this who did not get pinged let me know. It's because my word file was messed up. For some reason, anything that is listed as an html link is now writing it in full code as HYPERLINK, etc. If anyone knows how to fix this, please freepmail me.
To: Andy'smom; bradactor; politicalwit; Spunky; mplsconservative; don-o; boadecelia; freeangel; ...
**Freeper Kitchen Ping Thank you, Paulat for letting me know about this thread. If anyone comes across this who did not get pinged let me know. It's because my word file was messed up. For some reason, anything that is listed as an html link is now writing it in full code as HYPERLINK, etc. If anyone knows how to fix this, please freepmail me.
To: linda_22003
Looks wonderful - but 8 oz of macaroni? Seems like that is rather scant.
97
posted on
06/25/2006 11:56:20 AM PDT
by
don-o
(Don't be a Freeploader. Do the Right thing. Be a monthly donor.)
To: Sisku Hanne; linda_22003
So now I have to make two versions..AND eat them. I might even have to test each recipe a few times Life is unfair ;)
Thanks to both of you, if this thread's still active I'll let you know which one my wife and I (and hungry friends) liked best. I LOVE hotsauce which is very untypical here. I'll use plenty of "dave's insanity" on my portions.
Your macs and cheeses will be featured at a (on or about) 4th of july style party here. I'm also going to flip out friends with Philly Cheese Steaks - I explained to the butcher that he could freeze the meat and then shave it for me. Maybe I'll use some of the mac and cheese sauce since cheeze whiz is not here. I'm also going to make Speedies which is a Binghamton NY tradition (marinated chicken on the grill)
98
posted on
06/25/2006 11:57:22 AM PDT
by
freedom moose
(has de cultivar el que sembres)
To: don-o
True. The recipe is from 1946, when people did not eat portions as large as we are now used to; also, macaroni and cheese would only have been considered a side dish back then. Definitely expand it proportionately as needed! I'm doing a batch today - which is why I could find the recipe so quickly - and adding some of the tail end of a ham to it, diced; I'll be making a monster batch, some for us and some for a neighbor whose wife is in the hospital.
To: Sisku Hanne
a pound of brown sugar??
Makes my jaw hurt to think of it
100
posted on
06/25/2006 12:00:01 PM PDT
by
don-o
(Don't be a Freeploader. Do the Right thing. Be a monthly donor.)
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