Recipes

[Materi]

The two pound steak and deep fried bacon thread got me to thinkin...I bet some of you folks out there can whip up some pretty tasty and imaginative feed sacks. I love to cook myself so this is a shameless attempt to get some free recipes from those we know and trust

[Materi]

OK, I'll start

Garlic Prime Rib

1. Select an excellent piece of meat. Get to know and visit a butcher about the different cuts, etc. These babies aren't cheap, so you don't want to screw around with the quality issues.

2. If it is not aged yet, let it age for at least 4 days in your fridge.

3. Allow the meat to come up to room temp. before preperation, this is to prep the meat and insure even cooking.

4. Coat the meat entirely with olive oil.

5. Next rub with crushed garlic, be sure to rub all sides thoroughly and evenly, don't be chincy with the garlic...after what you spent on the meat, this is no time to be timid.

6. Now rub Kosher salt all over the meat. Be sure to use Kosher as the larger salt chunks will disolve slowly and seep into the meat with the garlic.

7. Next, grind fresh pepper all over the meat. Once again, you must use FRESH pepper....yes there most certainly is a differnce.

8. You might sprinkle with some spices of your own, but DO NOT get carried away, I've tried a few different things like seasoned salt and lemon pepper with limited success. But you MUST use crushed garlic, Kosher salt, and olive oil.
9. Ok, now place the meat fat side up on a roasting rack.

10. Liberally spray some butter-flavored pam onto a large cake pan or cookie sheet which the roasting rack will fit in, and place the rack with the meat on it into the pan. You can substitue grease or something for the Pam, this is only to prevent the drippings from sticking to the pan before the fat has a chance to start running onto the pan. This will be used later for the 'au-jus.

11. Crank the oven to 500 degrees. Place the meat rack assembly on a lower level in the oven.

12. Roast at 500 degrees for about 15 minutes or so. Keep an eye on it by looking through the glass. Don't open the door. If your oven does not have a window, DO NOT OPEN for at least 10 minutes. This will "seal" the meat and start the magic process. You want a nice dark brown crustiness without scorching or burning...be careful different ovens react differently. If it starts to smoke excessively, turn it down.

13. Reduce temp. to 350 and let it roast for about 6 minutes per pound. Find something to do outside, besause the aroma permeating the house will make it impossible not to open the oven door and keep fooling with it, avoid this common and fatal mistake.

14. After the allotted cooking time per weight has elapsed, check the internal temp of the meat with a meat thermometer. You'll want to see about 135 or 140 degrees for medium rare. If the meat is different thicknesses, then the larger parts will tend to be more rare, and the thinner parts will be more well-done. DO NOT OVER-COOK. Once again this cut of meat is not cheap it over-cooking is like running the bike with out oil...IT WILL RUIN IT.

13. Turn the oven to OFF and let the meat rest inside. The juices inside are hot and will continue to heat internally for about 30 minutes.

14. Remove the meat. Stand with feet about shoulder width apart as you will become light headed from the heady aroma eminating from your masterpiece. Control the urge to instictively plow your face right into the meat with out serving to friends and family. NOTE: this is especially difficult if copious quantities of malted beverage were consumed during the cooking period, so again, be careful.

15. Scrape the cookie sheet and all of its delicious drippings into a medium sauce pan. Add two cans of beef consome' and bring to a light boil- voila...there's your au jus

16. Slice the meat across the grain.

17. Prepare to be called a kitchen genious, master chef, etc.

[Pat Kelly]

DUMP CAKE
White or yellow cake mix, large can of fruit (I prefer peaches), butter.
Preheat over to 350 F.
In a 9" x 13" pan dump the can of fruit (juice and all).
Dump the cake mix on top of the fruit. DO NOT MIX OR STIR. Spread the cake mix to cover all the fruit.
Put dabs of butter all over the top of the cake mix.
Bake for 35 minutes or so.
The juice soaks into the cake mix and the butter melts on the top to make a crust. Comes out almost like cobbler.

[bkush]

Camp Beans

2 lg cans Bush's Baked Beans
1 lb ground chuck
1 lg yellow onion
1 bottle BBQ sauce

Dice the onion and brown the beef with the onion in a lg cast iron skillet. Add the beans and the BBQ sauce and simmer til it's all hot!

[greywolfe555]

hey Materi come on down to cheyenne & put on the feed sack

[Czekus21]

Best dam hamburgers

4 lbs 80/20 hamburger
A little bit of worshtershire sauce
a dab of soy sauce
a shake of garlic
a little bit of salt
1 grill
a bunch of beer
can't forget the long handled spatula
preheat the grill and drink a few beers, mix ingredients together and have a few more beers. run out of gas, so go fill it up and get more beer. get back home and put gas back on and have another beer. take about 1/2-3/4 lb of mix and role it into a ball, squash it flat. do this with the rest of the meat mix while having another beer. place the patties on the grill on high heat. now you've got a choice. You can turn em after about 2 minutes and cook them about another 2-3 minutes, or you can leave them on the grill for about a 1/2 hour while having a few more beers. When SWMBO reminds you about the burgers, have her hit micky-D's and give the brickets to the dog. Not that I would know any of this stuff, If cooked right the bugers are out of this world.

[Wildkat]

Materi - one word - )~~~~~~~
(that would be drooling)
Sounds very good!

Pat - I remember my Aunt making that recipe MANY years ago (she's from Long beach... must be a California thing) and hadn't been able to find it again. I was WAY too young to remember how she did it.... okay... so maybe I'm just way too old now... naw. Anyway... THANKS! it really is a good recipe... and VERY easy.

[fredintoon]

Steak & kidney pie

Cooking is an art-form.
The ingredients & proportions shown are what I use. Others may omit certain ingredients, modify the proportions and/or substitute other engredients.

Pie filling:-
2 lbs stewbeef, diced 1" cube or smaller.
1 lb beef kidney ditto.
1 large cooking onion, sliced thin.
1/2lb mushrooms, ditto.
2 cans beef gravy (or make your own, effin' purists)
fresh garlic to taste, crushed.
Pan-fry the beef, kidney, onions & mushrooms seperately until the beef & kidney are browned, the onions are caremelised and the mushrooms look nice.
Pour off & save the juices from the beef & kidney.
Dump the kidney into the beef in the largest pan, stir in the garlic and cook a little longer.
Dump everything into a big pot, add the juices you saved, add the canned gravy, stir and simmer on dead low heat for a coupla hours.

Pastry:-
Chef's choice of pastry mix.

Preparation:-
Line as many deep pie dishes (one big 'un, some littluns, as your family circumstances suggest) with a mebbe 1/8" thick layer of pastry.
Fill level with the pie filling.
Cover with another layer of pastry, seal round the edge and cut a vent slot in the top.

Cooking:-
Bake at 350ºF until the pastry goes golden brown. (about 30 minutes)

Fred Hill, S'toon.

[chevy45412001]

easy hamburg caserole

this is for the one pan kinda cooking.
ingreed: 1-2 lbs. hamburger (prefer ground chuck)
2 cans cream mushroom soup
1 (one ) box lipton french onion soup mix (yes i said box) and don't use some other generic brand has to be lipton.
probly 1/2 bag or so frozen tator tots.
1 square baking pan size depends on amount of meat your using usualy about8*8 ,or there abouts.

O.K. here goes. pat hamb. into bottom of pan gently,next dump cream soup on top of meat,make sure to cover the meat. Now sprinkle the lipton all over the cream soup.(full coverage not nessisary) Finally line the whole top of the mixture with the tator tots. so when ready it will look like tators. Bake in oven at 325-350 for aproximetly 1-1 1/2 hrs. remove from oven and enjoy

[Materi]

That's what I'm talkin 'bout

Whew,

I was starting to get a little worried that no-one else liked good food here, I can now see that I was wrong.

I used to think kidneys were better left in the "gut-pile" but have now re-considered, but I seriously think I am going to try that recipe.

Czekus, that cracks me up....not that I have ever gotten fairly "basted" while waiting for the coals to heat up and then attempted to serve charred beef chips to guests who were expecting burgers

greywolfe555, I have many friends and frequently do business in Cheyenne, I'll see you there sometime? Also, there are a few guys who travel to my neck of the woods during the rallye, maybe we should plan on getting together for a ride through the hills?.

[jayklink]

This one is easy, but good. It can be pretty spicy depending on the hottness of your peppers.

Pepperocini Beef
2-3# beef roast (any kind - I usually use a rump roast)
1-2 jars of pepperocini peppers (1 large or 2 small jars)
Sometimes I rub the meat down with worcestershire sauce.
When you pour your peppers into the pot - don't drain them, use peppers and juice.

Throw this into the slow cooker/crock pot on low for approx. 8 hours or until the meat is very tender.

Serve on garlic bread or hogie bun. I perfer toasted.

[fredintoon]

the other obsession

Materi sez:-
"I was starting to get a little worried that no-one else liked good food here"
And now you know.
Owners of quarter-century old Japanese bikes are not just gluttons for punishment after all, they are simply gluttons.
Fred Hill, S'toon.

[Thumper]

Food Mmmmmmmmmmmmmmmmmmmm!

Awh Guys! What are you trying to do to me with all these great recipes. I'm trying to cut down so that the tank of my XS is the only thing that can be decribed as 'Fat Gut'. HA HA!

[Geezer]

Cajun cornbread

1/2-cup wheat flour
1/2-cup semolina (corn flour)
1-cup corn meal
3/4-cup brown sugar (packed)
1-teaspoon salt
4-level teaspoons baking powder
2-eggs
1-cup milk
1/4-cup butter (melted)
2-tablespoons canola or peanut oil
1-teaspoon vanilla
A pinch of nutmeg (about 1/4 teaspoon)

Optional:
A sprinkle of cinnamon
1/4-cup honey (Honey rises to the top during baking and gives a sweet sticky topping.)

Put the peanut or canola oil in a 12" cast iron skillet and put in a 400-degree oven for about 30 to 45 minutes before you start to make the batter.

Mix together all the dry ingredients in a large bowl. Add in the eggs and beat them (by hand) on top of the dry mixture until the eggs have thickened up. Pour in the milk, (honey,) and butter and gently mix until the batter is a uniform thickness. Add the vanilla and spices and mix a little more.

Carefully remove the skillet from the oven. Tilt it back and forth and side to side a little to move the oil around to get a coating about half way up the sides of the pan. Set the pan down and carefully add the batter. It will sizzle and pull up from the sides but this is OK. Get it back in the oven quickly and bake until it’s a dark golden brown. The smell of cornbread fills the air when it's done but not everybody cooks by smell. I’ve never timed it but the baking time is about 20 minutes to a half hour.

Use a double thick potholder when removing it from the oven and be careful not to get burnt on the handle.

[hamjam]

hmmmmmmmmmmm
corn bread mmmmmmmmmm