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RJT's Recipe Book! (pg. 6)
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| UWM |
| quote: | Originally posted by lücid
we could make Väthamole - take your original recipe for guac, and add crushed up pills and champagne. |
This is the best idea. Ever. |
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| dj_bas |
| quote: | Originally posted by lücid
we could make Väthamole - take your original recipe for guac, and add crushed up pills and champagne. |
I love you...I MEAN...uhh...
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| nchs09 |
talking about repecies, i just tried making a spicy pesto, i tturned out swell.
in a mixer thing *forget what its called*
blitz basil, arugula, pepper, parmesano, nuts, sun dried tomatoe and olive oil...
then cook psta and chiken... add pesto, mix very well in a wok, really hot... let it cook for a bit, MAMA MIA! |
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| seneca |
Apricot Glazed Pork Tenderloin:
2 lbs Pork Tenderloin
Olive Oil
10oz. Apricot Jam
1/4 cup Guldens Spicy Brown Mustard
Salt & Pepper
Rub your tenderloin with Olive Oil :) and sprinkle with salt and pepper. Put under low broiler about 6 inches away for 10 mins. While tenderloin is cooking, melt apricot jam and mustard in small sauce pan until jam is melted and mixed thoroughly with the mustard. After 10 mins, pull the tenderloin out from the broiler and brush with the glaze over the top. Reserve half of the glaze for dipping. Put tenderloin back under the broiler until glaze is blackened and internal temperature is 155 degrees. Pull out your tenderloin and let rest for 6 to 8 mins before slicing. Enjoy!!! |
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| Scottaculous |
| quote: | Originally posted by TheKidsWantTechno
i speak from experience, that is GOOD
man, im pissed i didnt eat more often at your place scott haha :p |
haha you know where to find me ;) |
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| Boomer187 |
| quote: | Originally posted by seneca
Rub your tenderloin with Olive Oil :)
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Check!
| quote: | Originally posted by seneca
about 6 inches
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Check!
| quote: | Originally posted by seneca
After 10 mins, pull the tenderloin out
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Check!
| quote: | Originally posted by seneca
Put tenderloin back
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Check!
| quote: | Originally posted by seneca
Pull out your tenderloin and let rest for 6 to 8 mins
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Check!
| quote: | Originally posted by seneca
before slicing. |
WTF!! :mad: :mad: :mad: |
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| seneca |
| quote: | Originally posted by Boomer187
Check!
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Check!
WTF!! :mad: :mad: :mad: |
that's hot |
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| RJT |
Figured I may as well resurrect this one from the dead with a chili I made the other night in the crockpot (large) that wound up quite nice.
Ingredients:
- 1.5 lbs. ground beef (can substitute chicken, turkey, pork, etc.)
- 1 green pepper, diced fine
- About 1/2 bunch celery, diced fine
- 1 lg. yellow onion, diced fine
- 2-3 Serrano or Jalapeno peppers, diced/chopped
- 5-7 cloves of garlic, minced
- 2-4 cups crushed tomatoes
- 1 small can tomato paste
- 2-4 cups black beans (I used one medium sized can, cannot recall the size in oz.)
- 2-4 cups pinto beans (Same as above)
- Chili Powder
- Hot Chili Powder
- Ground Cumin
- Black Pepper & Sea Salt
- Olive Oil
*Water may be used to thin or thicken - you will want it to be a bit
For this recipe, everything above is basically approximate - the reality is that this will probably turn out different every time it's made, but isn't that the point of chili recipes?
Prep your vegetables and either wash or soak your beans (depending on whether you used canned or dry beans) first.
Anyway, start browning the meat over medium heat with 2-3 cloves of garlic, it won't matter if you cook this quickly or slowly - it's going to cook for a minimum of 4-5 hours anyway.
Once the meat is started, put a second skillet on another burner on low heat - not medium low, low. Put your vegetables in here (I had to do it in two phases) with just a splash of olive oil - sweat them briefly, don't saute - they should be warm but crisp.
Once the meat is done browning you can transfer it to your crock pot on low heat and combine with the can of crushed tomatoes and tomato paste, as well as the beans. Add the vegetables whenever they're ready, and season to taste (everyone likes different degrees of chili powder - I used damn near a quarter bottle of regular, and a quarter of hot), I used about two tablespoons of cumin - maybe a bit more, and then lots - maybe a tablespoon - of fresh cracked, coarse ground black pepper.
Once you've got it all in the crock pot you're likely to have a thick, spicy smelling stew brewing and will likely need to thin it with a bit of water - I maybe used between a cup and two cups, but it's really all about eying it up. Like I said, it shouldn't be thin, but it should have at least a bit of liquidity to it that will cook off throughout the course of slow cooking.
Turn the heat to high and bring to a simmer in the crock pot - it took about an hour, then taste - season again as needed (or not if you don't think it needs it), reduce to low (or even your crock pots "warm" feature, if low proves too hot), and allow to sit for at least 5 hours. I made mine at about 9 at night and let it sit all night. When I got up at 8 the following morning it was perfect.
I serve it piping hot with a layer of cheese on top of it - baller amounts of protein and decent amounts of vitamins and fiber in this stuff, and probably the best batch I've made in a long while.
Anyway, /boredom. |
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| Sushipunk |
Holy crap, that appears to be something I need to make, and very soon.
Cheers Rob  |
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| wotyzoid |
my contribution...
KENNY'S A-FOCKIN'-MAZING ALFREDO SAUCE
Ingredients:
- a small block of butter
- pinch of garlic paste
- about a half a cup of Cream Cheese
- milk
- parmesan or romano cheese
- tomatoes
Directions:
Throw the butter in the pan and distribute it. Quickly Throw in the garlic paste and let it sit in the low fire for about 3 minutes.
Throw in the half a cup of cream cheese and mix till it gets to a nice paste like consistency or till little blocks of cream cheese form.
Slowly pour in the milk little by little and maintain a constant stirring movement. transition Between throwing in milk and cheese, slowly.
Finally cube half a tomato and throw it in. Finito, this is banging!!
:whip:
edit: best served with chicken, noodles, or any type of pasta. |
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| Sushipunk |
| quote: | Originally posted by wotyzoid
- pinch of garlic paste |
How does one 'pinch' garlic paste, exactly? :p |
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