The Ultimate Recipe Thread!

Miscellaneous and Personal Stuff I Must Share
341

Swiped this one from the Pargo’s chain before they yanked it off their menu (Sales promptly plummeted. Coincidence? I think not!) Its called “Bubble Bread” and makes a good appetizer.

Bubble Bread

1 Loaf French Bread
1 Bottle Bleu Cheese Dressing
A couple packages of 4 cheese mexican blend

I don’t have an exact amounts, I just use what looks or tastes right. For the Bleu Cheese Dressing use T. Marzetti’s or some other kind that comes from a jar, not those polyvinylchorlide combinations that come out the bottle. As for the 4 cheese mexican blend, don’t ask me what kinds of cheeses they are as I don’t have a package of the stuff handy, but the “Great Value” brand carried by Wal-Mart is the one I use and it tastes GREAT, surprisingly enough.

Split the french bread lengthwise down the middle. Spoon the bleu cheese dressing over the tops of the open halves (i.e. the white part)until they’re nicely coated. Sprinkle the mexican cheese over this and bake in the oven at 350 until the cheese is melted (about 10 min.) remove, slice and serve hot. I’ve also added bacon bits (the real kind) to this and its been just as tasty, though not very good for the old ticker, I admit.

When I first tried this, I fell in love with it, and have since made it lots of times and always have people begging me to make it again.

342

Fried Chicken Hearts
Appetizer
Preparation time: 25 Minutes

Serves: 4-8 People
Ingredients:

1-1½ Lbs Chicken Hearts
½-1 Cup White flour
1 Large egg
1 Tbs Salt
¾ Tsp Ground black pepper
½ Stick Butter
½ Tsp Onion powder
½ Cup Cream or half & half
¼ Tsp Garlic powder
¼ Tsp Powdered sage
Dash of cumin powder
Dash of white sugar
Preparation:

Place a few tablespoons of the flour into a plastic produce bag and add the raw chicken hearts. Shake to coat and allow them to rest while mixing all of the other dry ingredients in a small bowl. Warm a dry skillet over low heat. In a separate small bowl beat the egg with a teaspoon of water until creamy. Add the cream and mix completely. Melt a half stick of butter in the skillet until it foams. Dump half of the seasoned flour into the bag with the hearts and shake it to dredge them thoroughly.

Take a few of the hearts from the bag and drop them into the egg wash. Lift them out of the wash with a fork and roll them in the seasoned flower. Drop them into the hot butter and shake the pan to prevent them from sticking. Turn up the heat and continue to add the battered hearts, shaking the pan periodically. Once all of the hearts are in the pan turn the heat to low and stir occasionally to prevent clumping or sticking. Brown and serve.
Note: Those in the mood for a higher octane recipe can add a splash of hot sauce at the end once the crust has formed. Skewer them on toothpicks and serve hot.
Please contribute a recipe and come back soon!

[sup]THE NEW ACTIVE RECIPE INDEX IS HERE.[sub]

343

I was actually talking about this dessert at the recent L.A. Dopefest. I was asked to post the recipe. It’s so easy, yet so good. Especially after eating several of Zenster’s Mexican delights.

Mexican Chocolate Pie

Crust:
4 egg whites
dash of salt
1/4 tsp. cream of tartar
1 cup sugar
melted butter & sugar

*This recipe does well when using a stand mixer like a Kitchen Aid, rather than using a hand mixer.

  1. In a metal bowl, add egg whites, salt, and cream of tartar.
  2. Using a hot water bath (use a large pot, and bring water to a simmer) put your metal bowl over the steam, and gently whisk your eggs until they are warm and frothy.
  3. Return your bowl to mixer, and start to beat. Add sugar gradually. Beat whites until stiff and glossy.
  4. Butter and sugar a 9" pie pan.
  5. Spread meringue in pan, smoothing out bottom and creating an edge with the meringue on the sides.
  6. Bake for about 20 minutes in a 300 degree oven, or until meringue becomes hard in the center of the shell. Remove from oven and let cool.

Filling:
1/2 cup sliced almonds, toasted
11 ounces semi-sweet chocolate
3 cups heavy cream
1/2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
chocolate shavings

  1. After meringue shell has cooled, sprinkle almonds on the bottom.
  2. Melt chocolate with a double boiler, and mix until smooth.
  3. Whip cream,powdered sugar, cinnamon, and vanilla until it holds a medium peak.
  4. Add 1/3 of cream to chocolate and fold in quickly until incorporated.
  5. Add remaining cream, this time folding in gently until incorporated.
  6. Fill shell with chocolate cream, top with chocolate shavings to your heart’s desire (We completely cover the cream with shavings)
344

Other than the occasional bottle of Tequila swigging, there is a dearth of alcoholic recipes in this thread.

Top Secret “I’d have to kill you if I told you” Strawberry Daquiri Recipe

10 oz package of frozen strawberries
3/4 cup (1/2 12 oz can) frozen pink lemonade
3/4 cup 7-Up (Sprite will work, too)
3/4 cup Puerto Rican Rum (not to be confused with that spiced stuff)

Place all ingredients in a heavy-duty blender. Blend on high speed until thoroughly mixed. If the blender can handle it, add enough ice to fill the blender, leaving about an inch of space at the top. Otherwise add a few cubes at a time. Blend until smooth. You can vary the ice a bit to your liking.

Some folks top it off with whipped cream, but YMMV.

Note: If anyone knows if they still make those 6 oz cans of frozen pink lemonade, please let me know where you found them. You can use them to measure all of the liquid ingredients, making the recipe even easier.

345

My apologies if this has already been posted, but it is quite late and if I tried to read all the recipes tonight I
would likely drown in a puddle of my own drool.

From ‘Whatchagot Stew’ by Patrick F. McManus & Patricia “The Troll” McManus Gass:

Pat’s Roast Wiener on a Willow Stick

1 wiener
1 bun or slice of bread
1 willow stick
1 fire
1 dog
1 cub scout
Cub Scout starts fire, then cuts willow approximately three feet long. Sharpens one end of willow and shaves off bark on a section the length of one wiener. Restarts fire. Removes one wiener from package. Drops wiener in sand. Wipes sand off wiener and onto Cub Scout uniform pants.

Restarts fire. Impales wiener lengthwise on pointed end of stick. Waits for fire to form flames. Dog walks by and licks wiener. Cub Scout cuffs dog on side of head with wiener and wipes dog hair off wiener and onto uniform pants.
Holds wiener over flame. Willow is too slender and droops wiener into ashes. Cub wipes wiener off on uniform pants. Controls droop of wiener to keep it in flames and out of ashes. Wiener begins to spurt juice and steam. Catches fire.
Cub scout blows out flames. Wiener is done. Cub inserts wiener in bun and eats.

346

Memphis Style Dry Rub
Herb and Spice Barbecue Seasoning
Preparation time: 1 hour

Serves: Enough for 6-8 racks of pork ribs.
Ingredients:

2 lbs. Light brown sugar (must be fresh to avoid clumping)
½ cup White sugar
½ cup Salt
½ cup Onion powder
¼ cup Garlic powder
¼ cup Corn starch
¼ cup Paprika

Heaping tablespoon of:

Ground black pepper (or two Tbs)
Cayenne powder
Allspice
Ground sage

Heaping teaspoon of:

Cumin
Chile powder (mixed spice is ok, but straight powdered chile is best)
Preparation:

Mix all of the ingredients. Hold back on the salt and cumin a little and balance it at the end. Run all of the combined ingredients through a coarse sieve to ensure a free-running consistency. The final product should have a slightly sweet, yet salty and hot flavor to it. There should be a nicely complex and dark, hot taste from all of the spices, but none of them should stand out like a sore thumb. It’s really hard to overdo the garlic or onion powder but watch out for the cumin, you can blow away a whole batch of dry rub with a single slip of the measuring spoon.

Note: This recipe is modeled after the style of barbecue served at Charlie Vergo’s Rondezvous in Memphis, Tennessee. Use this dry rub with the rib recipe at this thread’s very beginning.

Please contribute a recipe and come back soon!

[sup]THE NEW ACTIVE RECIPE INDEX IS HERE.[sub]

347

I wasn’t going to post this, 'cause it seemed too easy for this crew. Note how I cleverly avoid the whole How To Properly Cook Rice debate.

This recipe is a family favorite. Not only do the kids snarf it up, it doesn’t take long to put together - about 45 min. The longest part is making the rice.

Sesame Garlic Chicken or
Garlic Sesame Chicken

About…uhm…4-5 cups cooked rice of choice, plain
About 1 1/2 cups or so of raw sesame seeds
1 cup (approximately) raw sunflower seeds
four chicken breasts, boneless & skinless
1 1/2 cloves of garlic (yep, whole cloves), peeled
couple tablespoons oil
a bunch fresh parsley
salt and pepper to taste

Make what you figure is enough of your favorite rice to feed four or five people.

Oil goes in the frying pan, and as you heat up the pan to ohh, medium or so, squish in about half the garlic. For those that don’t own a garlic squisher (ok garlic press), finely mince the garlic. Flop the chicken breasts in it, sprinkle with salt and pepper (and sometimes I put in a pinch of tarragon), and squish the rest of the garlic on top. If it doesn’t look like enough, add more.

I dunno, cook, turning occasionally until damn done, that’s all. And don’t turn the heat up too far 'cause you’ll burn the garlic.

Toast the sesame and sunflower seeds together, I use a little butter and salt in a frying pan. :stuck_out_tongue: This can be done after you get the chicken cooking.

Chop parsley medium fine.

Once everything is cooked, you are ready to assemble dinner. Use enough rice to form a bed for each chicken breast (or apportion to appetite, the Bottomless Pits get more rice), and spread with a thick layer of chopped parsley. Slice the chicken breasts, crossways, and place on the parsley. Then pile on enough sesame/sunflower seeds to cover the chicken completely, and serve, with salad of choice.

Just don’t breathe on anyone else. :smiley:

348

Curried Cream of Broccoli Soup
1lb Broccoli
1 onion chopped
1oz butter
2 vegetable stock cubes or 2 tsp vegetable paste
(this from a Jewish cookbook)
1/3 cup hot water
2 tbsp cornflower
2 1/2 cups semi skimmed milk (whatever that is)
1 tsp salt
10 grinds black pepper
1/4 tsp nutmeg
1 tsp curry powder
5 oz whipping cream
Cut b stalks off the flowers, trim and slice into 1/2 inch chunks. Cover and simmer five minutes. Add flowerets boil briskly four minutes. Drain and refresh with cold water to set the color.
Saute onion in butter until golden. Add broccoli and saute quickly to absorb butter, then puree adding a little of the stock.
Mix cornflower and milkturn into soup pan with puree and stock. Bring slowly to boil, add salt pepper and spices. Simmer for three minutes, then leave for several hours. ???
To serve add a swirl of cream to each bowl and ganish with toasted p[ine kernals or almonds.

349

Beef and Cheese Crescent
Brown a pound of ground beef with a chopped onion, drain.
Add 3/4 cup of your favorite B-B-Q sauce.
Using 2 cans of Pillsbury Crescent Rolls, unroll and press seams together making a rectangel bigger than a cookie sheet.
Spoon mixture down middle.
Lay cheese slices on top (as much as you like)
Fold sides and ends over and seal.
Cook at 375-400 until golden brown. (tap on crust, till it sounds cooked)
Vary ingrediants as desired.
Great for pot lucks, as everyone likes it…And it is CHEAP TO MAKE.

350

This is a real simple dish, but it is tasty.
Get one of those small jars of lumpfish caviar, either pink or black. (If you’ve got the bucks I suppose you could replace that with Beluga).
Sour cream. (I use low fat, but I suppose if you’re not concerned about expansion…)
A small to medium onion.
New potatoes.

Start boiling some new potatoes (the small ones). You decide how many per person.
Chop the onion up finely and put into a bowl.
Add the caviar and sour cream and stir.

When the potatoes are done, put them on a plate. Then heap some sour cream caviar on the plate. EAT!

Variations: To make it more colorful you could mix some black and pink caviar.
You should add chopped onions per taste. Too much onion will overpower the caviar flavor.

Jack

351

I thought about printing off this thread for a reference work, as I work in a cafe. Huh. My printer said the printable version had 262 pages, guess I’ll just keep it bookmarked. Is there an index?

352

Zenster has a link to the index in his sig line, and he usually displays his sig in his first post to a thread, otherwise, here’s a link.

353

Just a thought …

I have all of these pages saved. How about if we combine these with the Iron Chef pages and whatever other recipe threads we can find and start an SDMB Cookbook on the Teemings site?

354

Sounds good to me, Euty. (Might ought to ask this question in a seperate thread so that this one doesn’t get too long.)

355

Euty, that sounds great to me. I have long advocated making a printed version of this thread as a cookbook to provide revenue for these boards. I’ll cheerfully start with a submission of this to the teeming millions. Please email me or post here to let me know how to go about this.

I am also currently in negotiations with JavaMaven to hand off the baton to her on The Ultimate Recipe Thread Volume II. I will continue the archive work and she will potentially monitor the thread. It’s hard to let go of this baby but my own time constraints may prohibit it and there is so much yummy goodness to share at these boards.

356

Yeah, that sounds like a good plan Euty.

Hey Zenster, your rub sounds suspiciously similar to mine. Have you been peeking at my super-sekrit cookbook? Time to change the cipher for it again… :stuck_out_tongue:

And now for my world-famous…

Spicy, Hearty Beef Stew

2-3lbs. roast (round or chuck), cubed into 1"-1 1/2" chunks
3-4 large Russet potatoes, cubed into 1"-1 1/2" chunks
1/2lbs. baby-cut carrots, halved
4 cans Campbell’s Beef Broth (or use equivalent)
2 medium sized white onions, diced
10-15 cloves of garlic, diced (adjust to your liking, can’t get enough IMO)
2/3 cup flour
1/4 cup olive oil
2 tbs. ground black pepper
1 tsp. each sage, rosemary, thyme, cayenne pepper
1/2 tsp. cumin
In a large stock pot, get the broth boiling If you used a condensed broth, make sure to add the right amount of water for it. Add the black pepper, rosemary, sage, thyme, and onions and let simmer.

While this is simmering, put the beef and cayenne pepper in a gallon sized bag and toss with the flour until the chucks are well coated. Heat up the olive oil in a large skillet and add the beef and flour. You want to sear and brown the outside of the beef, the darker, the more flavor. You’re actually going to be making a sort of roux here with the excess flour and the olive oil, so stir well.

After the surface of the beef is browned, add the entire contents of skillet to the stockpot. Cover pot and simmer for 45 minutes, stirring occasionally.

Check the beef, it should be nice and tender now. Add the potatoes, carrots, and garlic. If the liquid level in the pot is getting low, add just enough water so the vegetables are partially submerged. Do not cover the contents with water, just stir often to cook everything evenly.

Return to simmer and cook for about another 35-45 minutes, stirring every couple of minutes. The way you know the stew is getting close to being finished is that the potato chunks will break down a bit, thickening the broth. Don’t cook so long that the potatoes break down completely; you want a nice, chunky stew with broth, not beef chunks in paste. About 5 minutes before you remove the stew from heat, add the cumin and stir well.

Ideally you’ll end up with a thick broth and large chunks of beef and vegetables. Serve with slices of a good sourdough bread and you’ll be in heaven.

This is the first time I’ve put this recipe in writing, so if it captures your fancy, let me know how it turns out.

357

I think a cookbook is a great idea! And as a baker I have some recipes I have not shared yet. Anyone up for mocha torte? Chocolate cake with a whippped topping icing that has Hershey’s syrup and a shot of real espresso coffee in it. I never did write it down, I’ll go do it now.

358

Recipe imported from the Rice thread, 'cause Zenster made me:

HOT AND SOUR SOUP
1/4 lb BBQ pork (or shrimp)
3 tbsp cornstarch
1 tsp sherry
1/2 cup water
1/2 a brick of firm tofu, cubed small
4 tbsp rice vinegar
2 tsp chili oil (or less if a wuss like me)
2 tsp sesame oil
2 green onions, sliced
1 litre chicken stock
1 tbsp soy sauce
1 beaten egg
a few sliced mushrooms
1 julienned carrot

Prep the veggies and tofu. Combine vinegar, chili oil,sesame oil in wee bowl and set aside. In another bowl,stir cornstarch and water together. Add stock,sherry and soy sauce to pot and bring to simmer.Add mushrooms,tofu,carrots and pork/shrimp-simmer 10 minutes. Add cornstarch mixture to broth, lower heat and stir to thicken. Add vinegar/oil mix and stir.Slowly stir in beaten egg, then top with green onion. Make sure the egg cooks-about 1 minute. Eat like a god.

359

Thanks for the wonderful Hot and Sour Soup recipe, Annie. My only addition would be to repeat my usual caveat about insisting on a chili oil that has only two ingredients (i.e., roasted sesame oil and chilis), although some acceptable ones I’ve seen also include paprika for color.

As to you, Scylla;

::taps foot impatiently::

360

I am a cooking-by-the-seat-of-my-pants type person, and even
though I love to putter around the kitchen for hours, recipes with lots of ingredients frighten me away. Dont like
the numbers and measurements. If anyone else out there is like me, but also tends not to use prepackaged CheezWhiz
or bottled spag sauce type stuff (YUCK!), here’s a superquick appetizer-if you have time to get to the grocery
store:
-Oven roast some red peppers in olive oil.
-Put a log of goat cheese on a plate, or shape the prepackaged crumbled kind into a mound if necessary.
-Pour roasted peppers over goat cheese. Follow by sprinkling
balsamic vinegar over all to taste.
-Set out with a cheese knife and some Carr’s cracked pepper
table water crackers.
-Back up before you get trampled!