Sunday, April 19, 2009
Hey! FatBoy! What's Cooking?
Greetings from rainy KY.
Hey! I found a few more Bike Week recipes and wanted to get them out too, so enjoy and have fun!! Hey! Send me more recipes!! We can't get enough!! Love YA!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Barbecued Beef Short Ribs
Submitted by: “Axel” VT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider,and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside.
Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce. Makes: 4 servings
Barbecued Beef for Sandwiches
Submitted by: “Axel”, VT.
Ingredients:
4 cups sirloin tips of beef, cooked and shredded
1/4 cup firmly packed brown sugar
1 tablespoon dry mustard
1/4 teaspoon pepper
1 1/2 cups water
1/4 cup vinegar
1/4 cup butter
1/2 teaspoon salt
1 cup ketchup
1 tablespoon Worcestershire sauce
8 round buns
Directions: In large skillet, combine beef, brown sugar, mustard, pepper, water, vinegar and butter. Bring to a boil. Cover, reduce heat and simmer twenty minutes. Add salt, ketchup, and Worcestershire sauce. Simmer uncovered for twenty to twenty-five minutes or until desired consistency is Serve on sliced buns. Makes 8 servings, 1/2 cup each.
Saucy Barbecue Burgers
Submitted by: Dillon, McGeorge, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, saute sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; saute onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls.
Roasted Broccoli with Garlic
Submitted by: Lynn Germal, FL.
Ingredients:
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
3 T extra virgin olive oil
6-8 cloves fresh garlic
salt and fresh ground black pepper to taste
Directions: Preheat oven to 450 F. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half. Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-30 minutes. Serve hot.
Roasted Broccoli with Soy Sauce and Sesame Seeds
Submitted by: Lynn Germal, FL.
Ingredients:
1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted
Directions: Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.) (You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.) Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.) Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges. While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.
Dessert’s from Melody!
Double Chocolate Truffle Cake
Serves 8-10
6 ounces bittersweet chocolate (not unsweetened)
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (recipe follows)
Directions: In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly. In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth. Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain. Preheat oven to 350 degrees.
Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.
Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk
In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake. For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.
Ellie’s Chewy Ginger Cookies
Submitted by: Ellie Bonde, PA.
Makes 2 dozen
Ingredients:
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar
Directions: Beat butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls. Roll balls in sugar. Place balls on un-greased cookie sheet. Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to wire rack to cool completely.
Double Chocolate Peanut Butter Cookies
Submitted by: Annie Fosmire, FL.
Makes 1 1/2 dozen
Ingredients:
16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips
Directions: Preheat oven 325 F. Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp. In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.
Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet. Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.
Hey! I found a few more Bike Week recipes and wanted to get them out too, so enjoy and have fun!! Hey! Send me more recipes!! We can't get enough!! Love YA!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Barbecued Beef Short Ribs
Submitted by: “Axel” VT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider,and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside.
Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce. Makes: 4 servings
Barbecued Beef for Sandwiches
Submitted by: “Axel”, VT.
Ingredients:
4 cups sirloin tips of beef, cooked and shredded
1/4 cup firmly packed brown sugar
1 tablespoon dry mustard
1/4 teaspoon pepper
1 1/2 cups water
1/4 cup vinegar
1/4 cup butter
1/2 teaspoon salt
1 cup ketchup
1 tablespoon Worcestershire sauce
8 round buns
Directions: In large skillet, combine beef, brown sugar, mustard, pepper, water, vinegar and butter. Bring to a boil. Cover, reduce heat and simmer twenty minutes. Add salt, ketchup, and Worcestershire sauce. Simmer uncovered for twenty to twenty-five minutes or until desired consistency is Serve on sliced buns. Makes 8 servings, 1/2 cup each.
Saucy Barbecue Burgers
Submitted by: Dillon, McGeorge, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, saute sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; saute onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls.
Roasted Broccoli with Garlic
Submitted by: Lynn Germal, FL.
Ingredients:
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
3 T extra virgin olive oil
6-8 cloves fresh garlic
salt and fresh ground black pepper to taste
Directions: Preheat oven to 450 F. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half. Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-30 minutes. Serve hot.
Roasted Broccoli with Soy Sauce and Sesame Seeds
Submitted by: Lynn Germal, FL.
Ingredients:
1 lb. fresh broccoli florets (see trimming instructions)
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted
Directions: Preheat oven to 450 F (or use 475 and shorten the cooking time slightly.) (You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.) Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.) Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges. While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.
Dessert’s from Melody!
Double Chocolate Truffle Cake
Serves 8-10
6 ounces bittersweet chocolate (not unsweetened)
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (recipe follows)
Directions: In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly. In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth. Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain. Preheat oven to 350 degrees.
Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.
Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk
In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake. For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.
Ellie’s Chewy Ginger Cookies
Submitted by: Ellie Bonde, PA.
Makes 2 dozen
Ingredients:
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar
Directions: Beat butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls. Roll balls in sugar. Place balls on un-greased cookie sheet. Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to wire rack to cool completely.
Double Chocolate Peanut Butter Cookies
Submitted by: Annie Fosmire, FL.
Makes 1 1/2 dozen
Ingredients:
16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips
Directions: Preheat oven 325 F. Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp. In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.
Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet. Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.
Labels: Biker Recipes, Biker's Spring Recipes, Food Recipes
Hey! FatBoy! What's Cooking?
Happy Sunday Everyone!!
It's yet another rainy day here in KY. So, I dug back into my saddlebags from Bike Week 2009 and found more awesome Biker recipes I wanted to share with you!! Check them out!! Also, Melody has a few more awesome Dessert recipes you need to try too, so we hope you'll enjoy these!
Ride Safe and Always EAT WELL!
Chef FatBoy!
Dale's Flank Steak
Submitted by: Chris Dale, Mass.
INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
DIRECTIONS
In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill, pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Sam’s Southwest Steak
Submitted by: Sam Battle, NV.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Bob’s Barbecued Roast
Submitted by: Bob “lane” Roberts, FL.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Kevin’s Saucy Stove Top Barbecue
Submitted by: Kevin Simms, Del.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can beef broth or consommé undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Yield: 6 servings
Frank’s Barbecued Rib Roast
Submitted by: Frank Harris, NJ.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Mesquite or oak chips
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Lil’ man, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups. Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender.
Saucy Oven Barbecued Steak
Submitted by: Mary Orr, NY.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Desserts from Melody!
Lemon Cream Cheese Pie
Serves 8
Ingredients:
Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
Directions: Crust: In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.
Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool. Beat the lemon mixture well until smooth and place on top of the baked pie. Refrigerate and serve when cold.
Mad Apple's Peanut Butter Chocolate Pie
Yield: 10 Servings
Ingredients:
Crust:
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted
Filling:
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c Whipping cream
Topping:
1/2 c Granulated sugar
1/2 c Whipping cream
1 tsp. Vanilla
4 oz. Semi-sweet chocolate
4 Tbsp. Butter
Directions: To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.
Lea’s White Russian Pie
Submitted by: Lea Durham, FL.
Serves: 6-8
Ingredients:
2 c. chocolate wafer crumbs
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee liqueur, divided
1 envelope Knox unflavored gelatin
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls, for garnish
Directions: Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsp. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatin and 4 Tbsp. sugar in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsp. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 Tbsp. sugar add beat until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Melody’s Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
Enjoy!!
It's yet another rainy day here in KY. So, I dug back into my saddlebags from Bike Week 2009 and found more awesome Biker recipes I wanted to share with you!! Check them out!! Also, Melody has a few more awesome Dessert recipes you need to try too, so we hope you'll enjoy these!
Ride Safe and Always EAT WELL!
Chef FatBoy!
Dale's Flank Steak
Submitted by: Chris Dale, Mass.
INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
DIRECTIONS
In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill, pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Sam’s Southwest Steak
Submitted by: Sam Battle, NV.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Bob’s Barbecued Roast
Submitted by: Bob “lane” Roberts, FL.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce.
Insert thermometer into thickest part of roast, making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Kevin’s Saucy Stove Top Barbecue
Submitted by: Kevin Simms, Del.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can beef broth or consommé undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Yield: 6 servings
Frank’s Barbecued Rib Roast
Submitted by: Frank Harris, NJ.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Mesquite or oak chips
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Lil’ man, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups. Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender.
Saucy Oven Barbecued Steak
Submitted by: Mary Orr, NY.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Desserts from Melody!
Lemon Cream Cheese Pie
Serves 8
Ingredients:
Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened
Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)
Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)
Directions: Crust: In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.
Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.
Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool. Beat the lemon mixture well until smooth and place on top of the baked pie. Refrigerate and serve when cold.
Mad Apple's Peanut Butter Chocolate Pie
Yield: 10 Servings
Ingredients:
Crust:
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted
Filling:
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c Whipping cream
Topping:
1/2 c Granulated sugar
1/2 c Whipping cream
1 tsp. Vanilla
4 oz. Semi-sweet chocolate
4 Tbsp. Butter
Directions: To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.
Lea’s White Russian Pie
Submitted by: Lea Durham, FL.
Serves: 6-8
Ingredients:
2 c. chocolate wafer crumbs
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee liqueur, divided
1 envelope Knox unflavored gelatin
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls, for garnish
Directions: Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsp. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatin and 4 Tbsp. sugar in medium saucepan. Stir in egg yolks and water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsp. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 Tbsp. sugar add beat until stiff and glossy. Fold into gelatin mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Melody’s Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
Enjoy!!
Labels: Biker Recipes, Biker's Spring Recipes, Food Recipes
Saturday, April 18, 2009
Hey! Got Chicken? See what FatBoy's Cooking!!
Greetings Everyone and welcome back!!
Well, We got Chicken recipe's!! We received a few awesome Biker Chicken recipes from a MC in Ohio, you really need to check them out, we saw them and they sound great!! So, here they are and many thanks for the recipes and please keep them coming!! Great work guy's!! We like UM! Melody's found a few Dessert recipes to go along with them too, so Thanks Again Guy's!!
Ride safe and Always EAT WELL!! We do!
Chef FatBoy
Cajun Style Chicken Nuggets
Ingredient
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves 1 inch pieces
oil for frying
Directions: Combine dry ingredients in large bowl. Dip chicken, coating well. Fry in 1/2 inch oil, turning once until done. Drain on paper towel. Makes 5 doz nuggets.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired. Grilled chicken recipe serves 4.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired.
Grilled chicken recipe serves 4.
Chicken Chunks with Peanuts in Spicy Sauce
Serving Size : 4
Ingredients:
1/2 cup Peanuts -- raw
3 cups Peanut Oil
2 whole chicken breasts -- room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
-----SAUCE-----
4 green onions
2 large cloves garlic
1 tablespoon minced ginger root
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
1 cornstarch paste
Directions: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Garlic Lime Chicken
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Ingredients:
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Directions: Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350° for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
Spicy Caribbean Glazed Chicken
This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.
Ingredients:
Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear.
Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Kay's Lime Chicken
Ingredients:
1/4 pound butter
1 broiler-fryer chicken, skinned, cut up
1 teaspoon salt
1 teaspoon pepper, freshly ground
1/4 teaspoon paprika
1 large onion, thinly sliced
4 garlic cloves, minced
1/4 cup Key lime juice
Directions: Melt butter over medium heat in large skillet with cover. Add chicken and cook until lightly browned. Sprinkle with salt, pepper, and paprika. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes. Pour lime juice over chicken. Cover and simmer 25 to 30 minutes or until fork can be inserted with ease. Remove cover and cook a few minutes until chicken is a golden color.
Lime Chicken Recipe serves 4 to 6.
Dessert's from Melody!
Melody's Coconut Cream Cake
Ingredients:
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
Melody's Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).
Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.
Cream Cheese Carrot Cake
Serves 8
Cake:
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oil
4 eggs
3 cups shredded raw carrots
Directions: Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots. Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting.
Frosting:
1/4 cup butter or margarine
4 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 cups ground nuts (walnuts, pecans, almonds, etc..)
Directions: Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.
Well, We got Chicken recipe's!! We received a few awesome Biker Chicken recipes from a MC in Ohio, you really need to check them out, we saw them and they sound great!! So, here they are and many thanks for the recipes and please keep them coming!! Great work guy's!! We like UM! Melody's found a few Dessert recipes to go along with them too, so Thanks Again Guy's!!
Ride safe and Always EAT WELL!! We do!
Chef FatBoy
Cajun Style Chicken Nuggets
Ingredient
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 pounds boned and skinned chicken breast halves 1 inch pieces
oil for frying
Directions: Combine dry ingredients in large bowl. Dip chicken, coating well. Fry in 1/2 inch oil, turning once until done. Drain on paper towel. Makes 5 doz nuggets.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired. Grilled chicken recipe serves 4.
Basil Grilled Chicken
Ingredients:
3/4 teaspoon coarsely ground pepper
4 chicken breast halves, skin removed
1/3 cup melted butter
1/4 cup fresh chopped basil leaves
1/2 cup butter, room temperature
2 tablespoons fresh basil, chopped
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Directions: Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tablespoons chopped basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh basil leaves, if desired.
Grilled chicken recipe serves 4.
Chicken Chunks with Peanuts in Spicy Sauce
Serving Size : 4
Ingredients:
1/2 cup Peanuts -- raw
3 cups Peanut Oil
2 whole chicken breasts -- room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
-----SAUCE-----
4 green onions
2 large cloves garlic
1 tablespoon minced ginger root
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
1 cornstarch paste
Directions: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Garlic Lime Chicken
In this chicken recipe, chicken breasts are marinated in a garlic and lime juice marinade, then grilled or baked.
Ingredients:
1/2 cup soy sauce (low sodium)
1/4 cup fresh lime juice
2 teaspoons Worcestershire sauce
2 large cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
4 boneless chicken breast halves
Directions: Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard and pepper. Place chicken in a non-reactive bowl and pour sauce over it. Cover and marinate in refrigerator for 2 to 4 hours. Grill or bake at 350° for 45 min or until chicken breasts are tender and juices run clear. Serves 4.
Spicy Caribbean Glazed Chicken
This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.
Ingredients:
Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear.
Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Kay's Lime Chicken
Ingredients:
1/4 pound butter
1 broiler-fryer chicken, skinned, cut up
1 teaspoon salt
1 teaspoon pepper, freshly ground
1/4 teaspoon paprika
1 large onion, thinly sliced
4 garlic cloves, minced
1/4 cup Key lime juice
Directions: Melt butter over medium heat in large skillet with cover. Add chicken and cook until lightly browned. Sprinkle with salt, pepper, and paprika. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes. Pour lime juice over chicken. Cover and simmer 25 to 30 minutes or until fork can be inserted with ease. Remove cover and cook a few minutes until chicken is a golden color.
Lime Chicken Recipe serves 4 to 6.
Dessert's from Melody!
Melody's Coconut Cream Cake
Ingredients:
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
Melody's Mocha Pudding Cake
This gooey mess of a cake is a surefire hit. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).
Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions: Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick). Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding Cake by omitting the hot coffee and using hot water instead.
Cream Cheese Carrot Cake
Serves 8
Cake:
2 cups flour
2 cups sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oil
4 eggs
3 cups shredded raw carrots
Directions: Mix dry ingredients then add the oil. Stir in eggs one at a time, then blend in carrots. Pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. Bake at 350 degrees for 45 to 50 minutes. Cool and then frost with cream cheese frosting.
Frosting:
1/4 cup butter or margarine
4 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla
2 cups ground nuts (walnuts, pecans, almonds, etc..)
Directions: Combine all ingredients in a bowl except nuts and beat until smooth. Using a food processor grind up nuts and place using palm of hand around the edges of the cake.
Labels: Biker Recipes, Biker's Spring Recipes, Food Recipes
Hey FatBoy! What's Cooking?
Greetings one and all!!
The question is, is Spring here yet!! Man, I can't believe this weather, winter just won't let go! But I'm at this point now I don't care!! A man has got to do what a man got to do!! My grill is on! I miss the flames and smoke filling the air!! The aroma of grill Pork is one I can't get enough of!! So, to celebrate Spring's coming one day soon!! Here's some Biker recipes to die for!! I made them and they are to die for!!! Have fun, enjoy and eat to your hearts content!! I do!! And it shgows!! I love it!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Orange Pork Chops with Tarragon
2 teaspoons olive oil
4 (6 ounce) boneless pork loin chops
salt and pepper to taste
2 tablespoons dry white wine
1/2 cup orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water
DIRECTIONS: Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.
Grilled Italian Sausage Sandwiches
INGREDIENTS
4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
DIRECTIONS:
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell
pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Pork Chops with Tangy Honey Sauce
INGREDIENTS
1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup honey
1/4 teaspoon ground ginger
1 pinch ground black pepper
6 pork chops
DIRECTIONS:
Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours. Preheat grill or oven (to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish or grill. Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center on the grill or about 25 minutes.
Fatboy's Barbecued Ribs
Ingredients:
5 pounds pork spareribs
salted water
1/2 cup butter
1 medium onion; finely chopped
1 cup water
1/2 cup vinegar
1 cup ketchup
1 cup BBQ sauce, hickory smoke flavor
juice from one lemon
salt to taste
fresh ground black pepper
Tabasco sauce
Directions: Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Melt the butter in a saucepan and saute the finely chopped onion. Stir in the water, vinegar, catchup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly. Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
FatBoy's Lemon-Pepper Smoked Ribs
***RUB***
10 tablespoons lemon pepper (the fake kind by Tone
4 tablespoons salt
8 tablespoons white sugar
6 tablespoons paprika (Hungarian is best)
***MOP***
3/4 cup canola oil
3/4 cup apple juice
2 tablespoons rub
2 tablespoons Montreal Steal Seasoning
***GLAZE***
honey
***Montreal Steak Seasoning Rub***
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Directions: Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker.
Hey!! Melody has a few awesome Desserts for ya!! To finish off any great meal you make!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Melody's Blushing Apple Cream Pie
Ingredients:
3/4 cup heavy cream
2 tablespoons cinnamon red hot candies
1/2 teaspoon ground cinnamon
1 cup sugar
1/4 cup all-purpose flour
2 tablespoons vinegar
4 1/2 cups thinly sliced peeled baking apples
1 Pastry for double-crust pie (9 inches)
Directions: In a mixing bowl, combine first six ingredients; mix well. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining pastry to fit top of pie. Cut slits in top crust; place over apples. Seal and flute edges. Bake at 400 degrees F for 50 minutes or until pastry is golden and apples are tender.
Melody's Peaches and Cream Pie
Ingredients:
18 cinnamon graham crackers
1/8 cup white sugar
6 tablespoons butter
1/2 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping, thawed
1 (3 ounce) package peach flavored gelatin mix
1 (3 ounce) package non-instant vanilla pudding mix
1 1/4 cups water
1 (16 ounce) can sliced cling peaches, drained
Directions: Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown. Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie. Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.
Come on Spring!! Enjoy!
The question is, is Spring here yet!! Man, I can't believe this weather, winter just won't let go! But I'm at this point now I don't care!! A man has got to do what a man got to do!! My grill is on! I miss the flames and smoke filling the air!! The aroma of grill Pork is one I can't get enough of!! So, to celebrate Spring's coming one day soon!! Here's some Biker recipes to die for!! I made them and they are to die for!!! Have fun, enjoy and eat to your hearts content!! I do!! And it shgows!! I love it!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Orange Pork Chops with Tarragon
2 teaspoons olive oil
4 (6 ounce) boneless pork loin chops
salt and pepper to taste
2 tablespoons dry white wine
1/2 cup orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornstarch
2 tablespoons water
DIRECTIONS: Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.
Grilled Italian Sausage Sandwiches
INGREDIENTS
4 (4 ounce) links hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
DIRECTIONS:
Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell
pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Pork Chops with Tangy Honey Sauce
INGREDIENTS
1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup honey
1/4 teaspoon ground ginger
1 pinch ground black pepper
6 pork chops
DIRECTIONS:
Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours. Preheat grill or oven (to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish or grill. Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center on the grill or about 25 minutes.
Fatboy's Barbecued Ribs
Ingredients:
5 pounds pork spareribs
salted water
1/2 cup butter
1 medium onion; finely chopped
1 cup water
1/2 cup vinegar
1 cup ketchup
1 cup BBQ sauce, hickory smoke flavor
juice from one lemon
salt to taste
fresh ground black pepper
Tabasco sauce
Directions: Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Melt the butter in a saucepan and saute the finely chopped onion. Stir in the water, vinegar, catchup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly. Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.
FatBoy's Lemon-Pepper Smoked Ribs
***RUB***
10 tablespoons lemon pepper (the fake kind by Tone
4 tablespoons salt
8 tablespoons white sugar
6 tablespoons paprika (Hungarian is best)
***MOP***
3/4 cup canola oil
3/4 cup apple juice
2 tablespoons rub
2 tablespoons Montreal Steal Seasoning
***GLAZE***
honey
***Montreal Steak Seasoning Rub***
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Directions: Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker.
Hey!! Melody has a few awesome Desserts for ya!! To finish off any great meal you make!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Melody's Blushing Apple Cream Pie
Ingredients:
3/4 cup heavy cream
2 tablespoons cinnamon red hot candies
1/2 teaspoon ground cinnamon
1 cup sugar
1/4 cup all-purpose flour
2 tablespoons vinegar
4 1/2 cups thinly sliced peeled baking apples
1 Pastry for double-crust pie (9 inches)
Directions: In a mixing bowl, combine first six ingredients; mix well. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining pastry to fit top of pie. Cut slits in top crust; place over apples. Seal and flute edges. Bake at 400 degrees F for 50 minutes or until pastry is golden and apples are tender.
Melody's Peaches and Cream Pie
Ingredients:
18 cinnamon graham crackers
1/8 cup white sugar
6 tablespoons butter
1/2 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup frozen whipped topping, thawed
1 (3 ounce) package peach flavored gelatin mix
1 (3 ounce) package non-instant vanilla pudding mix
1 1/4 cups water
1 (16 ounce) can sliced cling peaches, drained
Directions: Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan. Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown. Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie. Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.
Come on Spring!! Enjoy!
Labels: Biker Recipes, Biker's Spring Recipes
Saturday, April 11, 2009
Hey FatBoy! What's Cooking?
Happy Easter Everyone!!
Yes, we wish everyone a very Happy Easter! Do you think Spring ever going to get here? Man I am so tried of cold, rain, snow flurries, my grill and I need warmer weather! But, I am breaking out that grill today!! We received so many awesome Biker recipes I just can't wait anymore, so cold, rain or snow flurries the grill is coming OUT! To help get things started check out these recipes, there's a few bad boy's here I am going try out and so should you!! Well, have a safe and tasty Easter!!
Ride safe and Always EAT WELL!! We sure are!! Today!!
Chef FatBoy
Choo’s Southwest Steak
Submitted by: Tom “Choo” Shaw, DE.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Rusty’s Barbecued Rib Roast
Submitted by: Rusty Meese, FL.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
*Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
*Directions Marinade: Combine all ingredients, stirring marinade well. Makes: 6 cups
**Savory Barbecue Sauce:
Ingredients:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
**Directions: Combine all ingredients, stirring sauce well. Makes: 5 cups
Main Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Serves: 12 to 16 servings
Grilled Brisket with Panhead Barbecue Sauce
Submitted by: panheadbob, NC.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhead Barbeque Sauce (recipe below:)
Panhead Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions for BBQ Sauce: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Makes: about 3 1/2 cups
Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhead Barbecue Sauce. Serves: 12.
Saucy Oven Barbecued Steak
Submitted by: Gary Pappas, FL.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Gill Gleaser, CT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
4 servings.
Saucy Barbecue Burgers
Submitted by: megamomma, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, sauté sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; sauté onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls. Saucy burger or sloppy Joe recipe serves 8.
Barbecue Brisket
Submitted by: Holly Gabbard, KY.
Ingredients:
1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley
Directions: Preheat the oven to 325 degrees. Wash and dry the brisket, cutting away most of visible fat. Sprinkle the brisket with salt, pepper and paprika. Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic. Pour chili sauce on top of the brisket. Slowly pour the water into the pan around the brisket. Sprinkle with the parsley. Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket. Do this slowly so it doesn't wash off the chili sauce. Cover the brisket and cook 3 hours longer or until tender. Cool to room temperature. Place in refrigerator. Remove any accumulated fat from the top. Slice and reheat in the sauce. Garnish with a sprinkling of fresh minced parsley. 10 servings.
Barbequed Steak
Submitted by: Lew Hall, NC.
Ingredients:
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions: Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks over high heat to desired doneness.
Gary’s BBQ Steak
Submitted by: Gary Pappas, FL.
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions: Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt,and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to your desired doneness.
Beef Brisket with Smokey BBQ Sauce
Submitted by: Bill “Krank” Nagg, Del.
Ingredients:
1 2-3 lb. fresh beef brisket
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C. ketchup
1/2 C. chili sauce
1/4 C. packed brown sugar
2 T. vinegar
1/2 tsp. liquid smoke
2 T. Worcestershire sauce
1/2 tsp. dry mustard
Directions: Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot. For sauce; combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. Serves 6-8
Shane’s Broth Marinated BBQ Steak
Submitted by: Shane Glodman, Del.
Ingredients:
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Directions: Whisk together beef broth and barbeque sauce in a medium bowl. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable). Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Brisket in Spicy Beer and Tomato Sauce
Submitted by: Rusty Meese, FL.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a 2-tined meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Flat Iron Beef Steak Ala Frank
Submitted by: Flathead Frank, NC.
Ingredients:
4 beef flat iron steaks , (about 7 ounces each)
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt
Instructions: Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
Flat Iron with Oregon Herb Rub
Submitted by: Flathead Frank, NC.
Ingredients:
2 lbs of beef Flat Iron Steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary
Instructions: Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.
Grilled Steak
Submitted by: Flathead Frank, NC.
Ingredients (Serves 2)
1 pound Flat Iron Steak.
4 ounces dry rub, or spice blend of choice
1 tbs. Olive Oil
Instructions: Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes. (juices will flow back into muscle & be very juicy)
Peppercorn Rubbed and Grilled Flat Iron Steak
Submitted by: Flathead Frank, NC.
Ingredients:
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) Flat Iron Steaks.
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Directions: Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
Many thanks Frank, these are Great!!
Desserts from Melody!!
Key Lime Cheesecake
Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs
1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping
Directions: Preheat oven to 350°F. Beat sugar, cream cheese, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour mixture evenly into graham cracker crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Top with whipped topping before serving.
Easy Pecan Pie
Submitted by: megamamma, GA.
Makes 1 Pie
Ingredients:
1 package vanilla instant pudding mix (4 serving size)
1 cup corn syrup (light or dark)
3/4 cup evaporated milk
1 each egg, beaten
1 cup pecans, chopped
1 each 8" pie shell, unbaked
Directions: Preheat oven to 375 degrees. In a mixing bowl, combine pudding mix & corn syrup, then gradually add in the evaporated milk and the egg. Make sure to blend well. Fold in pecans, and pour into the pie shell. Bake for approximately 45 minutes, or until the top starts to crack. Let cool 1-3 hours before serving (can be made the day ahead). Best served with whipped cream or vanilla ice cream. Yum!
Blueberry Angel Food Cake
Submitted by: Iris Whitmore, KY.
Makes:8 servings
Ingredients:
1 can blueberry pie filing1 prepared angel food cake
1 Cool Whip 8 oz1 cup chopped pecans
1 can evaporated milk1 cup sugar
1 large Philadelphia cream cheese
Directions: Place angel food cake broken up in 13x9 pan cake. Mix sugar, cheese, and milk together in a medium glass bowl. Pour mixture over cake, then pour and spread the pie filing. Add pecans evenly over the top, top with the cool whip. Chill in refrigerator before serving.
Pecan Cookies
Submitted by: Little Ruthie Clay, TN (she’s 5 years old)
Makes:24 servings
Ingredients:
2 cups finely chopped pecans
2/3 cup sugar
1/2 tsp salt
2 egg whites
Directions: In a large glass bowl, mix all ingredients well. Drop with a teaspoon on a Pam sprayed cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies
Martha’s Sad Cake
Submitted by: Martha Belcorte, MISS.
Makes:6 servings
Ingredients:
4 eggs
1/3 cup cooking oil
1 box dark brown sugar
1 3/4 cup biscuit mix
Directions: Mix all ingredients together and pour in a 9X13 greased floured pan. Bake at 350 degrees for 30 minutes.
Martha’s Banana Cake
Submitted by: Martha Belcorte, MISS.
Makes 24 servings
Ingredients:
1/2 cup butter1 cup sugar
1 egg beaten1 cup mashed banana
1 1/2 cup flour1 tsp soda dissolved in 1 tsp hot water
Directions: Preheat oven to 350 degrees. Cream together butter, sugar, and egg. Add mashed banana. Add baking soda to mixture. Add flour to mixture. Pour into a well oiled 9x13 pan for 30 minutes at 350 degrees.
Requested by popular demand Melody’s
“Fudge Cake”
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 & 1/2 cup flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Enjoy everyone!!
Yes, we wish everyone a very Happy Easter! Do you think Spring ever going to get here? Man I am so tried of cold, rain, snow flurries, my grill and I need warmer weather! But, I am breaking out that grill today!! We received so many awesome Biker recipes I just can't wait anymore, so cold, rain or snow flurries the grill is coming OUT! To help get things started check out these recipes, there's a few bad boy's here I am going try out and so should you!! Well, have a safe and tasty Easter!!
Ride safe and Always EAT WELL!! We sure are!! Today!!
Chef FatBoy
Choo’s Southwest Steak
Submitted by: Tom “Choo” Shaw, DE.
Ingredients:
2 sirloin steaks (5.5 ounce) or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes. This goes great with skin-on garlic mashed potatoes and garlic bread.
Rusty’s Barbecued Rib Roast
Submitted by: Rusty Meese, FL.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
*Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
*Directions Marinade: Combine all ingredients, stirring marinade well. Makes: 6 cups
**Savory Barbecue Sauce:
Ingredients:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
**Directions: Combine all ingredients, stirring sauce well. Makes: 5 cups
Main Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Serves: 12 to 16 servings
Grilled Brisket with Panhead Barbecue Sauce
Submitted by: panheadbob, NC.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhead Barbeque Sauce (recipe below:)
Panhead Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions for BBQ Sauce: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Makes: about 3 1/2 cups
Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhead Barbecue Sauce. Serves: 12.
Saucy Oven Barbecued Steak
Submitted by: Gary Pappas, FL.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Gill Gleaser, CT.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
4 servings.
Saucy Barbecue Burgers
Submitted by: megamomma, GA.
Ingredients:
1 1/2 pounds Ground Beef
1/2 pound ground pork sausage
1 cup chopped onion, about 1 large onion
1 cup chopped celery
1 bottle chili sauce (12 ounces)
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
Salt, to taste
8 hamburger buns, split and toasted
Directions: In a Dutch oven or large skillet, sauté sausage for about 4 to 5 minutes or until browned; remove to paper towels. Drain off excess grease and sauté ground beef for 4. Remove ground beef to paper towels. Drain off all but a few teaspoons of the pan drippings; sauté onion and celery until soft. Return sausage and ground beef to pan; stir in chili sauce, tomato sauce, water, mustard, seasoned salt, and pepper. Simmer, uncovered, stirring frequently, for about 30 minutes, or until thickened. Taste and add salt if needed then serve sloppy Joe style saucy burgers over toasted rolls. Saucy burger or sloppy Joe recipe serves 8.
Barbecue Brisket
Submitted by: Holly Gabbard, KY.
Ingredients:
1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley
Directions: Preheat the oven to 325 degrees. Wash and dry the brisket, cutting away most of visible fat. Sprinkle the brisket with salt, pepper and paprika. Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic. Pour chili sauce on top of the brisket. Slowly pour the water into the pan around the brisket. Sprinkle with the parsley. Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket. Do this slowly so it doesn't wash off the chili sauce. Cover the brisket and cook 3 hours longer or until tender. Cool to room temperature. Place in refrigerator. Remove any accumulated fat from the top. Slice and reheat in the sauce. Garnish with a sprinkling of fresh minced parsley. 10 servings.
Barbequed Steak
Submitted by: Lew Hall, NC.
Ingredients:
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Directions: Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks over high heat to desired doneness.
Gary’s BBQ Steak
Submitted by: Gary Pappas, FL.
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions: Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt,and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for high heat. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to your desired doneness.
Beef Brisket with Smokey BBQ Sauce
Submitted by: Bill “Krank” Nagg, Del.
Ingredients:
1 2-3 lb. fresh beef brisket
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/8 tsp. pepper
1/2 C. ketchup
1/2 C. chili sauce
1/4 C. packed brown sugar
2 T. vinegar
1/2 tsp. liquid smoke
2 T. Worcestershire sauce
1/2 tsp. dry mustard
Directions: Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot. For sauce; combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat. Serves 6-8
Shane’s Broth Marinated BBQ Steak
Submitted by: Shane Glodman, Del.
Ingredients:
1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin
Directions: Whisk together beef broth and barbeque sauce in a medium bowl. Place beef tenderloin steaks in a medium bowl and cover with the beef broth and barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks to marinate a minimum of 2 hours (overnight is preferable). Preheat an outdoor grill for high heat and lightly oil grate. Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired doneness.
Brisket in Spicy Beer and Tomato Sauce
Submitted by: Rusty Meese, FL.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
1 to 2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a 2-tined meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Flat Iron Beef Steak Ala Frank
Submitted by: Flathead Frank, NC.
Ingredients:
4 beef flat iron steaks , (about 7 ounces each)
2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt
Instructions: Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
Flat Iron with Oregon Herb Rub
Submitted by: Flathead Frank, NC.
Ingredients:
2 lbs of beef Flat Iron Steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary
Instructions: Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.
Grilled Steak
Submitted by: Flathead Frank, NC.
Ingredients (Serves 2)
1 pound Flat Iron Steak.
4 ounces dry rub, or spice blend of choice
1 tbs. Olive Oil
Instructions: Make sure your grill is clean, lightly oiled and very hot. Drizzle, brush or spray all refrigerated beef with oil. Generously rub or sprinkle Roto Roast or other dry rub on all surfaces. Place steak on hottest part of grill and char for approximately 6 - 8 minutes per side for medium rare to medium. Make sure to place cooked steak on platter, cover with foil and let muscle tissue rest for 6 - 8 minutes. (juices will flow back into muscle & be very juicy)
Peppercorn Rubbed and Grilled Flat Iron Steak
Submitted by: Flathead Frank, NC.
Ingredients:
4 tablespoons cracked black pepper
1/8 teaspoon ground allspice
1/4 cup chopped green peppercorns
6 (4-ounce) Flat Iron Steaks.
Kosher salt
Chopped fresh rosemary leaves, for garnish (about 2 sprigs)
Directions: Mix black pepper and allspice together. Set aside. Rub the chopped green peppercorns into both sides of the steaks. Sprinkle the pepper and allspice mixture on both sides of the steaks, to taste. Put the steaks in the refrigerator for at least 4 hours. Remove from refrigerator and salt, to taste. Let stand for about 1/2 hour at room temperature before grilling. An oven broiler can also be used. Cook to desired doneness. Remove from heat and let stand for at least 5 minutes. Garnish with chopped rosemary and serve.
Many thanks Frank, these are Great!!
Desserts from Melody!!
Key Lime Cheesecake
Ingredients:
1/2 cup sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 tsp. vanilla
2 Tbsp. fresh lime juice
1 tsp. grated lime peel
2 eggs
1 Graham Cracker Pie Crust
1 cup thawed Cool Whip Topping
Directions: Preheat oven to 350°F. Beat sugar, cream cheese, lime peel, lime juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour mixture evenly into graham cracker crust. Bake for 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Top with whipped topping before serving.
Easy Pecan Pie
Submitted by: megamamma, GA.
Makes 1 Pie
Ingredients:
1 package vanilla instant pudding mix (4 serving size)
1 cup corn syrup (light or dark)
3/4 cup evaporated milk
1 each egg, beaten
1 cup pecans, chopped
1 each 8" pie shell, unbaked
Directions: Preheat oven to 375 degrees. In a mixing bowl, combine pudding mix & corn syrup, then gradually add in the evaporated milk and the egg. Make sure to blend well. Fold in pecans, and pour into the pie shell. Bake for approximately 45 minutes, or until the top starts to crack. Let cool 1-3 hours before serving (can be made the day ahead). Best served with whipped cream or vanilla ice cream. Yum!
Blueberry Angel Food Cake
Submitted by: Iris Whitmore, KY.
Makes:8 servings
Ingredients:
1 can blueberry pie filing1 prepared angel food cake
1 Cool Whip 8 oz1 cup chopped pecans
1 can evaporated milk1 cup sugar
1 large Philadelphia cream cheese
Directions: Place angel food cake broken up in 13x9 pan cake. Mix sugar, cheese, and milk together in a medium glass bowl. Pour mixture over cake, then pour and spread the pie filing. Add pecans evenly over the top, top with the cool whip. Chill in refrigerator before serving.
Pecan Cookies
Submitted by: Little Ruthie Clay, TN (she’s 5 years old)
Makes:24 servings
Ingredients:
2 cups finely chopped pecans
2/3 cup sugar
1/2 tsp salt
2 egg whites
Directions: In a large glass bowl, mix all ingredients well. Drop with a teaspoon on a Pam sprayed cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies
Martha’s Sad Cake
Submitted by: Martha Belcorte, MISS.
Makes:6 servings
Ingredients:
4 eggs
1/3 cup cooking oil
1 box dark brown sugar
1 3/4 cup biscuit mix
Directions: Mix all ingredients together and pour in a 9X13 greased floured pan. Bake at 350 degrees for 30 minutes.
Martha’s Banana Cake
Submitted by: Martha Belcorte, MISS.
Makes 24 servings
Ingredients:
1/2 cup butter1 cup sugar
1 egg beaten1 cup mashed banana
1 1/2 cup flour1 tsp soda dissolved in 1 tsp hot water
Directions: Preheat oven to 350 degrees. Cream together butter, sugar, and egg. Add mashed banana. Add baking soda to mixture. Add flour to mixture. Pour into a well oiled 9x13 pan for 30 minutes at 350 degrees.
Requested by popular demand Melody’s
“Fudge Cake”
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 & 1/2 cup flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Enjoy everyone!!
Labels: Biker's Spring Recipes
Saturday, March 28, 2009
Hey FatBoy! What's Cooking? Check it out and See!
Greetings and welcome back! Is Spring on it's way? We sure hope so, we're getting tired of all this crazy weather and my Grill is still covered and begging to go back to work!! So, in preparation of warmer weather, here's a few recipes we received that sounds great, we'll call it a bit of food for thought?? We like to thank everyone for all these awesome recipes and we sure hope you'll enjoy them and perhaps you may find a new favorite recipes or you may experiment with these and make a new one, which ever it is we're sure it will be good!!
Many thanks again to everyone for the recipes and please make sure you check out our website, you'll be glad you did and so will we!! Have a great day!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Spiced Roast Chicken
Submitted by: Vernon Meese, FLA.
Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala powder
1 lime
Directions: Preheat oven to 425 degrees F (220 degrees C). Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Great Chicken
Submitted by: Curt Schmitt, Mass.
Ingredients:
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
Salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks10 drops hot pepper sauce
Directions: Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Alice’s Chicken
Submitted by: Alice Deal, CT.
Ingredients:
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions: Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Sour Cream Chicken Breasts
Submitted by: Ray “Obiwan” Konopka, FLA.
Ingredients:
4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
Directions: Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Almond Crusted Chicken with Tomato Citrus Sauce
Submitted by: Jon Yuspa, Del.
Ingredients:
1/4 cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/8 teaspoon salt
1 cup ground almonds
1/4 cup all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup clarified butter
Directions: To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear). When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Almond Lemon Chicken
Submitted by: Jon Yuspa, Del.
Ingredients:
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions: Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, sauté the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
BBQ Beef in Foil
Submitted by: Chuck Graham, CT.
Ingredients:
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
Tomato BBQ Sauce:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Directions: Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes. For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
Saucy Foiled Fillets
Submitted by: Frank Toler, KY.
Ingredients:
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Directions: Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BBQ Steak in Foil
Submitted by: Taz and Ms. Piggy, KY.
Ingredients:
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Directions: Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness. Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms Potatoes (tenderize in boiling water 3-5 minutes)
Directions: Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
Sweet and Sour Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Directions: Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
Desserts from Melody!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Chocolate Balls
Submitted by: Rachelle Morse, VA.
Ingredients:
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions: Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Lace Cookies
Submitted by: Fran Davis, WVA.
Ingredients:
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Lemon Madeleine’s
Submitted by: June Todd, TN.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions: In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour Madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Melting Biscuits
Submitted by: Connie Whitmore, KY.
Ingredients:
1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
Directions: Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Raspberry and Apricot Rugelach
Submitted by: Helen Peters, Del.
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Directions: In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Honey Snaps
Submitted by: Karen Skut, CT.
Ingredients:
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar
Directions: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat. Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Melody’s Apple Raisin Cobbler Pie
Ingredients:
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts]
1 (9 inch) prepared graham cracker crust
Directions: Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
Many thanks again to everyone for the recipes and please make sure you check out our website, you'll be glad you did and so will we!! Have a great day!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Spiced Roast Chicken
Submitted by: Vernon Meese, FLA.
Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala powder
1 lime
Directions: Preheat oven to 425 degrees F (220 degrees C). Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Great Chicken
Submitted by: Curt Schmitt, Mass.
Ingredients:
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
Salt and pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks10 drops hot pepper sauce
Directions: Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Alice’s Chicken
Submitted by: Alice Deal, CT.
Ingredients:
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing
Directions: Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and sauté for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Sour Cream Chicken Breasts
Submitted by: Ray “Obiwan” Konopka, FLA.
Ingredients:
4 skinless, boneless chicken breasts
12 ounces sour cream
1/4 cup grated Parmesan cheese
1/3 cup white wine
1/4 cup chicken broth
1 pinch salt
1 dash lemon pepper
Directions: Simmer chicken breasts in water to cover until almost tender. Drain, and reserve broth. In a microwave-safe dish, mix together sour cream, parmesan cheese, white wine, chicken broth, salt and lemon pepper. Cut chicken into bite size pieces, and put in sauce mixture. Cover. Microwave on High for about 10 to 15 minutes, then on Low for another 5 minutes. Make sure it doesn't burn. When sauce starts to thicken and chicken is tender, it is done!
Almond Crusted Chicken with Tomato Citrus Sauce
Submitted by: Jon Yuspa, Del.
Ingredients:
1/4 cup olive oil
2 cloves garlic, chopped
2 cups roma (plum) tomatoes, diced
1 cup diced orange wedges
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/8 teaspoon salt
1 cup ground almonds
1/4 cup all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup clarified butter
Directions: To Make Sauce: Heat 1/4 cup olive oil in a large saucepan over medium heat. Sauté garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. Cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. Set aside and keep warm. To Make Crusted Chicken: In a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. Coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear). When ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.
Almond Lemon Chicken
Submitted by: Jon Yuspa, Del.
Ingredients:
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
Directions: Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, sauté the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
BBQ Beef in Foil
Submitted by: Chuck Graham, CT.
Ingredients:
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
Tomato BBQ Sauce:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Directions: Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes. For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
Saucy Foiled Fillets
Submitted by: Frank Toler, KY.
Ingredients:
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Directions: Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BBQ Steak in Foil
Submitted by: Taz and Ms. Piggy, KY.
Ingredients:
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Directions: Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness. Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms Potatoes (tenderize in boiling water 3-5 minutes)
Directions: Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
Sweet and Sour Sausage Kabobs
Submitted by: Jill Franks, GA.
Ingredients:
1 to 1 1/2 lbs. smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Directions: Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
Desserts from Melody!!
Chocolate Chip Cookie Pie
Submitted by: Alice Moore, AL.
Ingredients:
2 eggs
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9 inch) pie shell
Directions: Preheat oven to 325 degrees F (165 degrees C). In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.
Apple-Cran-Cherry Oatmeal Cookies
Submitted by: June Baker, TN.
Ingredients:
1 cup butter, softened
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
2 cups packed dark brown sugar
2 cups applesauce
2 cups all-purpose flour
6 cups rolled oats
1 1/2 cups dried cherries
1 1/2 cups dried cranberries
Directions: Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.
Chocolate Balls
Submitted by: Rachelle Morse, VA.
Ingredients:
2 eggs
2/3 cup white sugar
4 (1 ounce) squares unsweetened chocolate
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup all-purpose flour
2 3/8 cups ground almonds
1/3 cup confectioners' sugar for decoration
Directions: Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Lace Cookies
Submitted by: Fran Davis, WVA.
Ingredients:
1/2 cup light corn syrup
1/2 cup shortening
2/3 cup packed brown sugar
1 cup all-purpose flour
1 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment. In a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. Stir constantly until the mixture comes to a boil. In a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat. Keep the batter warm by setting over a pan of hot water. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be at least 3 inches apart. Bake for about 5 minutes, until the center of the cookie is set. Let the cookies set before removing from the baking sheets.
Lemon Madeleine’s
Submitted by: June Todd, TN.
Ingredients:
2 eggs
1/2 cup white sugar
5 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1/2 lemon, juiced and zested
1/3 cup confectioners' sugar for decoration
Directions: In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour Madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
Melting Biscuits
Submitted by: Connie Whitmore, KY.
Ingredients:
1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
Directions: Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Raspberry and Apricot Rugelach
Submitted by: Helen Peters, Del.
Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
Directions: In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed. Line 2 large baking sheets with foil and grease foil. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time. Preheat oven to 325 degrees F (165 degrees C). In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Honey Snaps
Submitted by: Karen Skut, CT.
Ingredients:
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar
Directions: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine the butter, honey and golden syrup in a saucepan. Cook mixture over medium heat, stirring frequently, until butter is melted and ingredients are blended. Stir in the baking soda, and remove from the heat. Measure the flour and sugar into a mixing bowl and stir to blend. Pour the butter mixture into the bowl with the flour, and stir until evenly blended. Roll the dough into 1 inch balls, and place on the prepared baking sheet. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Melody’s Apple Raisin Cobbler Pie
Ingredients:
2 cups apple pie filling
1 cup raisins
1/4 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup chopped walnuts]
1 (9 inch) prepared graham cracker crust
Directions: Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
Saturday, February 21, 2009
Hey FatBoy! The Bikers Camping Beat goes ON!
Greetings!
As promised! We're back with even more Biker Camping favorites!! Check these out!! Who would ever think of these recipes!! We sure hope your having fun or will have fun at your next Biker event with some of these awesome recipes!! Let's face it we know what we like and we sure know how to make it!! Enjoy!!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Mexi-Burgers
Submitted by: Marc Powell, CT.
Ingredients:
3/4 lb Ground Beef (raw)
6 oz Refried Beans (can or fresh)
1/2 tsp Cayenne Pepper (ground)
1 tsp Black Pepper (ground)
4 slice American Cheese
1 c Iceburg Lettuce (shreaded)
8 tbsp Chunky Salsa (hot or mild)
Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.
Campfire Sausage & Peppers
1 lb Pre-Cooked Sausage Links (thawed)
1/4 c Chopped Green Peppers
1/4 c Chopped Red Peppers
1/4 c Chopped Yellow Peppers
1/4 c Chopped Onions
1 tbsp Basil
1/2 tsp Black Pepper
1 stick Butter
1 tbsp Milk
In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.
I like to serve this over cooked rice or noodles!
Trash Breakfast
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Servings: 6
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes. As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Foiled Fish
Submitted by: zenafoxy, VA.
Ingredients:
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.
Eye of the Round
Submitted by Sheri Montoya
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness. Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
Hobo Dinner and Veggies recipes
Submitted by Cameron McDougle, Ina.
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.
Foil Wrapped Potatoes
Ingredients:
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often. Try adding some cheese to packet once fully cooked. Cook for just a few more minutes until cheese is melted.
Vegetable Pack
Ingredients:
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often. * Use other vegetables and seasonings
Awesome Grilled Chicken
Submitted by: Frank Tobeman, PA.
Ingredients:
1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
Directions: Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a re-sealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Cilantro Lime Mango Grilled Chicken Sandwiches
Submitted by: Pearl Simms, PA.
Ingredients:
Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
Salsa:
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
Grilled Veggies:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
Lime Mayonnaise:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions: For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. Preheat an outdoor grill for medium-high heat. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Tropical Grilled Pork Chops
Submitted by: Wanda Wright, FL.
Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
DIRECTIONS: With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt,cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl,cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Sweet Smoked Bourbon Ribs
Submitted by: Tammy Raby, NC.
Ingredients:
1 slab pork spareribs
MARINADE:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce
juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
In a sauce pan combine all ingredients and bring to a boil. Let marinate
cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs
out of marinate and BBQ your favorite way!
As promised! We're back with even more Biker Camping favorites!! Check these out!! Who would ever think of these recipes!! We sure hope your having fun or will have fun at your next Biker event with some of these awesome recipes!! Let's face it we know what we like and we sure know how to make it!! Enjoy!!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Mexi-Burgers
Submitted by: Marc Powell, CT.
Ingredients:
3/4 lb Ground Beef (raw)
6 oz Refried Beans (can or fresh)
1/2 tsp Cayenne Pepper (ground)
1 tsp Black Pepper (ground)
4 slice American Cheese
1 c Iceburg Lettuce (shreaded)
8 tbsp Chunky Salsa (hot or mild)
Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.
Campfire Sausage & Peppers
1 lb Pre-Cooked Sausage Links (thawed)
1/4 c Chopped Green Peppers
1/4 c Chopped Red Peppers
1/4 c Chopped Yellow Peppers
1/4 c Chopped Onions
1 tbsp Basil
1/2 tsp Black Pepper
1 stick Butter
1 tbsp Milk
In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.
I like to serve this over cooked rice or noodles!
Trash Breakfast
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Servings: 6
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes. As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Foiled Fish
Submitted by: zenafoxy, VA.
Ingredients:
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.
Eye of the Round
Submitted by Sheri Montoya
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness. Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
Hobo Dinner and Veggies recipes
Submitted by Cameron McDougle, Ina.
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.
Foil Wrapped Potatoes
Ingredients:
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often. Try adding some cheese to packet once fully cooked. Cook for just a few more minutes until cheese is melted.
Vegetable Pack
Ingredients:
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often. * Use other vegetables and seasonings
Awesome Grilled Chicken
Submitted by: Frank Tobeman, PA.
Ingredients:
1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
Directions: Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a re-sealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Cilantro Lime Mango Grilled Chicken Sandwiches
Submitted by: Pearl Simms, PA.
Ingredients:
Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
Salsa:
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
Grilled Veggies:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
Lime Mayonnaise:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions: For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. Preheat an outdoor grill for medium-high heat. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Tropical Grilled Pork Chops
Submitted by: Wanda Wright, FL.
Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
DIRECTIONS: With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt,cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl,cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Sweet Smoked Bourbon Ribs
Submitted by: Tammy Raby, NC.
Ingredients:
1 slab pork spareribs
MARINADE:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce
juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
In a sauce pan combine all ingredients and bring to a boil. Let marinate
cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs
out of marinate and BBQ your favorite way!
Hey!! Even More Biker's Camping Recipes!! WOW!
Chef FatBoy here!!
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
Labels: Biker Recipes
Need to save money on your food bill?
Greetings!! Chef FatBoy here!!
I'm back with more Bikers Camping recipes and some of these were sent in by Bikers Kids, they to enjoy the thrills of Camping, so here we go!! We hope you'll enjoy these!!
Chef FatBoy
Chocolate Cherry Coffee
Submitted by: 1up4down, ?
Ingredients:
2 tbsp Coffee Grounds (Fresh or Canned)
16 oz. Cold Water
1 Milk Chocolate Candy Bar (Without Nuts)
4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)
Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug. Variations: 1.You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to) 2. Serve with whipped cream on top 3.Do you like iced coffee? Try this recipe served over ice instead of hot.
Ride's End Thoughts Punch
Submitted by: Helen Booth, UK.
Ingredients:
10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
Straw
2 Chilled Glasses
If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well. Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw. All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...
Hot Chocolate With Maple Syrup
Submitted by: Danielle Cassone, CT. (she's 3)
Ingredients:
1 tbsp Baking Cocoa
1/4 c Water
1 tbsp Butter
4 c Milk
1 tsp Maple Syrup
1 tsp Vanilla Extract
Mini Marshmallows
In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.
Coffee Egg-Nog
Submitted by: Karen Skut, CT.
Ingredients:
3 Eggs
1/2 c. Sugar
3 c. Very Strong Coffee (Cold)
2 c. Milk
1 c. Heavy Cream
Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.
Spiced Iced Coffee
Submitted by: Ms. Piggy, KY.
Ingredients:
4 c Warm Water
1/2 c Granulated Sugar
3 tbsp Instant Coffee Grounds
1/4 tsp Ground Cinnamon
1/8 tsp Ground Allspice
1/2 c Heavy Whipping Cream
4 c Ice Cubes
Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.
More Biker's Camping Recipes!! Man there's a lot going on at these camping events!!
Egg in a Frame
Submitted by: John Lombardi, CT.
Ingredients:
Piece of Bread
1 Egg
Dab of Butter
Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......
Donna's Emergency Sausage
Submitted by: Liz Rose, CT.
Ingredients:
1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately. This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Maple in and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.
Sunrise Breakfast Buffet
Submitted by: Reata Meece, FL.
Ingredients:
12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water
Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelet. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)
May's Apple Toast
Submitted by: Donna May, GA.
Ingredients:
6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon
Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.
* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.
Bacon and Eggs in a Bag
Submitted by: Frankie Gills, OH.
Ingredients per person!
2 thick pieces of bacon
1 egg
paper bag's
stick
Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.
Iron Horse Omelet
Submitted by: Jimmy G, Ill.
Ingredients:
1lb ground sausage
1 chopped onion
1 bag frozen hash browns
6 eggs
1 - 16 oz pkg. cheese
Salt and pepper to taste
Brown sausage and onion in dutch oven over campfire. Stir in hash browns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.
Bacon & Hash Brown Casserole
Submitted by: Ray J, OH.
Ingredients:
1 lb. Bacon (cut strips in half)
1 Small Onion (chopped)
1 Small Green Pepper (chopped)
8 oz. Sharp Cheddar Cheese (shredded)
1 can Cream of Celery Soup
In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.
You came right back now!! There's even more awesome , different Biker's Camping recipes!!
Chef FatBoy!
I'm back with more Bikers Camping recipes and some of these were sent in by Bikers Kids, they to enjoy the thrills of Camping, so here we go!! We hope you'll enjoy these!!
Chef FatBoy
Chocolate Cherry Coffee
Submitted by: 1up4down, ?
Ingredients:
2 tbsp Coffee Grounds (Fresh or Canned)
16 oz. Cold Water
1 Milk Chocolate Candy Bar (Without Nuts)
4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)
Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug. Variations: 1.You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to) 2. Serve with whipped cream on top 3.Do you like iced coffee? Try this recipe served over ice instead of hot.
Ride's End Thoughts Punch
Submitted by: Helen Booth, UK.
Ingredients:
10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
Straw
2 Chilled Glasses
If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well. Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw. All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...
Hot Chocolate With Maple Syrup
Submitted by: Danielle Cassone, CT. (she's 3)
Ingredients:
1 tbsp Baking Cocoa
1/4 c Water
1 tbsp Butter
4 c Milk
1 tsp Maple Syrup
1 tsp Vanilla Extract
Mini Marshmallows
In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.
Coffee Egg-Nog
Submitted by: Karen Skut, CT.
Ingredients:
3 Eggs
1/2 c. Sugar
3 c. Very Strong Coffee (Cold)
2 c. Milk
1 c. Heavy Cream
Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.
Spiced Iced Coffee
Submitted by: Ms. Piggy, KY.
Ingredients:
4 c Warm Water
1/2 c Granulated Sugar
3 tbsp Instant Coffee Grounds
1/4 tsp Ground Cinnamon
1/8 tsp Ground Allspice
1/2 c Heavy Whipping Cream
4 c Ice Cubes
Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.
More Biker's Camping Recipes!! Man there's a lot going on at these camping events!!
Egg in a Frame
Submitted by: John Lombardi, CT.
Ingredients:
Piece of Bread
1 Egg
Dab of Butter
Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......
Donna's Emergency Sausage
Submitted by: Liz Rose, CT.
Ingredients:
1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately. This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Maple in and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.
Sunrise Breakfast Buffet
Submitted by: Reata Meece, FL.
Ingredients:
12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water
Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelet. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)
May's Apple Toast
Submitted by: Donna May, GA.
Ingredients:
6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon
Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.
* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.
Bacon and Eggs in a Bag
Submitted by: Frankie Gills, OH.
Ingredients per person!
2 thick pieces of bacon
1 egg
paper bag's
stick
Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.
Iron Horse Omelet
Submitted by: Jimmy G, Ill.
Ingredients:
1lb ground sausage
1 chopped onion
1 bag frozen hash browns
6 eggs
1 - 16 oz pkg. cheese
Salt and pepper to taste
Brown sausage and onion in dutch oven over campfire. Stir in hash browns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.
Bacon & Hash Brown Casserole
Submitted by: Ray J, OH.
Ingredients:
1 lb. Bacon (cut strips in half)
1 Small Onion (chopped)
1 Small Green Pepper (chopped)
8 oz. Sharp Cheddar Cheese (shredded)
1 can Cream of Celery Soup
In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.
You came right back now!! There's even more awesome , different Biker's Camping recipes!!
Chef FatBoy!
Labels: Save Food Money
Hey FatBoy! What's Cooking?
Greetings and welcome back for more Biker's camping recipes!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
Labels: Biker Recipes
Hey FatBoy! What's Cooking?
Greetings and welcome back!!
Ok! there's been a lot of e-mails asking for Bikers Camping recipes for all of you that camp out at Biker events. So we dug into our saddlebags and found some recipes you may like and those we received from other Bikers that do camp out and make such awesome food delights right at the camp ground!! So, get ready to sit up camp and dig in!
We just wanted to let all of you know about a service tha saves money on your food bill; it's called: angel food ministries. Their website is: www.angelfoodministries.com, please check it out and find a host near you and start saving some money!! Oh yes! The food is awesome!! We tried it and found it to be a real savings!! Please if you hear of any other services like this let us know so we can pass it along to others that can use this service and save money!!
God Bless and keep those e-mails coming!!
Chef FatBoy
JUICY GRILLED HAMBURGERS
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.
GRILLED HAMBURGERS WITH SOUR CREAM AND
HERBS
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours.
Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
GRILLED HAMBURGER PATTIES
1 lb. ground meat (to make 4 patties)
1/2 tsp. dried onion
1/2 tsp. garlic
Pepper as per taste
Knead onion, garlic and pepper into meat to mix thoroughly. Divide into portions, make patties (i.e. 1/4 pound or 1/2 pound each). Grill on fairly hot grill.
STUFFED GRILLED HAMBURGERS
1 lb. lean ground beef
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
STUFFING:
Grated cheese
Diced chili peppers
Butter with pinch of herbs
Cooked, crumbled bacon
Crushed pineapple
Chopped bell pepper
Bean sprouts
Combine ground beef with salt and pepper. Shape into 8 patties. Place desired stuffing mixture on four patties. Top with remaining patties. Seal edges by pressing together. Grill over hot coals.
BBQ BEEF IN FOIL
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
TOMATO BARBECUE SAUCE:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes.
For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
SAUCY FOILED FILLETS
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BARBECUE STEAK IN FOIL
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.
Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
SAUSAGE SPICY KABOBS
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms New potatoes (tenderize in boiling water 3-5 minutes)
Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
SWEET AND SOUR SAUSAGE KABOBS
1 to 1 1/2 lbs. Hillshire Farm smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
GRILLED TURKEY BURGERS
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns
Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.
There's more to come so check back!! Love YA!
Ok! there's been a lot of e-mails asking for Bikers Camping recipes for all of you that camp out at Biker events. So we dug into our saddlebags and found some recipes you may like and those we received from other Bikers that do camp out and make such awesome food delights right at the camp ground!! So, get ready to sit up camp and dig in!
We just wanted to let all of you know about a service tha saves money on your food bill; it's called: angel food ministries. Their website is: www.angelfoodministries.com, please check it out and find a host near you and start saving some money!! Oh yes! The food is awesome!! We tried it and found it to be a real savings!! Please if you hear of any other services like this let us know so we can pass it along to others that can use this service and save money!!
God Bless and keep those e-mails coming!!
Chef FatBoy
JUICY GRILLED HAMBURGERS
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.
GRILLED HAMBURGERS WITH SOUR CREAM AND
HERBS
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours.
Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
GRILLED HAMBURGER PATTIES
1 lb. ground meat (to make 4 patties)
1/2 tsp. dried onion
1/2 tsp. garlic
Pepper as per taste
Knead onion, garlic and pepper into meat to mix thoroughly. Divide into portions, make patties (i.e. 1/4 pound or 1/2 pound each). Grill on fairly hot grill.
STUFFED GRILLED HAMBURGERS
1 lb. lean ground beef
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
STUFFING:
Grated cheese
Diced chili peppers
Butter with pinch of herbs
Cooked, crumbled bacon
Crushed pineapple
Chopped bell pepper
Bean sprouts
Combine ground beef with salt and pepper. Shape into 8 patties. Place desired stuffing mixture on four patties. Top with remaining patties. Seal edges by pressing together. Grill over hot coals.
BBQ BEEF IN FOIL
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
TOMATO BARBECUE SAUCE:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes.
For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
SAUCY FOILED FILLETS
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BARBECUE STEAK IN FOIL
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.
Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
SAUSAGE SPICY KABOBS
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms New potatoes (tenderize in boiling water 3-5 minutes)
Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
SWEET AND SOUR SAUSAGE KABOBS
1 to 1 1/2 lbs. Hillshire Farm smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
GRILLED TURKEY BURGERS
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns
Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.
There's more to come so check back!! Love YA!
Labels: Biker Recipes
Friday, February 06, 2009
Hey FatBoy! What's new? Angel Food Ministries Update!
Ok Folks!!
We checked out Angel Food Ministries! So far they look good, the prices on their Monthly food packages look good!! They base the Monthly Package on a family of 4 for 1 week; $30.00!! It's a complete package, Breakfast, Lunch and Diner!! Plus they offer additional fruit and veggie packages too! Well, now we have to find a location close to us, make contact and then order!! Angel Food Ministries offers to many of us IE. Elderly, folks on limited income and many other who need or want to reduce their food cost's. As far as I can find out they do not have any income restrictions? They even take food stamps!! So please check them out you may find another way to reduce your living expenses!
If anyone else finds or hears about another offering like this, please let us know so we can inform other folks in need!!
God Bless and Ride safe and Always EAT WELL!!
Chef FatBoy
We checked out Angel Food Ministries! So far they look good, the prices on their Monthly food packages look good!! They base the Monthly Package on a family of 4 for 1 week; $30.00!! It's a complete package, Breakfast, Lunch and Diner!! Plus they offer additional fruit and veggie packages too! Well, now we have to find a location close to us, make contact and then order!! Angel Food Ministries offers to many of us IE. Elderly, folks on limited income and many other who need or want to reduce their food cost's. As far as I can find out they do not have any income restrictions? They even take food stamps!! So please check them out you may find another way to reduce your living expenses!
If anyone else finds or hears about another offering like this, please let us know so we can inform other folks in need!!
God Bless and Ride safe and Always EAT WELL!!
Chef FatBoy
Labels: Save Money
Hey FatBoy! What's Cooking? Where's the BEEF!
Ok!
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
Hey FatBoy! What's Cooking? More Pork Fat?
Greetings Everyone!!
Well, as the Senate still debates on what to do about a stimulus package, here we don't have a need to debate anything, just get ready to sit down and HOG out! So, check out these awesome Biker food recipes and watch all the drama on your TV. At least your belly will be full!! Have a great day!!
Remember to Ride safe and Always EAT WELL!!
Chef FatBoy
Dakota's Texas Style Chili
Submitted by: Djennings, OK.
Ingredients:
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
Directions: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
My EVO Pork Chops
Submitted by: rexdevo, NC.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Kielbasa Apple Kabobs
Submitted by: tinysfatboy, NC.
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Directions: In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.
Tony’s Pork Side Ribs
Submitted by: saint52, CT.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Grilled Italian Sausage Sandwiches
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 package (4 - 5 link) hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
Directions: Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Ok! Dessert's from Melody!!
Almond Pound Cake with Raspberry filling
Ingredients:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, at room temperature
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, (don’t use margarine), at room temperature
1 cup raspberry preserves
Directions: Position rack in lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla extract and whisk briefly, as if to make scrambled eggs. Place the almond paste in a work bowl of a large heavy-duty mixer. Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides. Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes. With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more. Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now. Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour. Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center. Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking. Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling. When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the
length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cut-out V on the cake bottom with raspberry preserves, and replace V-shaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. Servings: 10.
Corn Meal Fruit Cake
Submitted by: Jenny Curtis, KY.
Ingredients:
Fruit:
6 cups sliced ripe pears (about 6 medium)
1/3 cup water
1/4 cup almond flavored liqueur OR 1/2 cup water + 1/4 teaspoon almond extract
1/4 cup sugar
1 teaspoon cornstarch
Topping:
1/4 cup Quaker or Aunt Jemima Corn Meal
1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 cup butter
1 egg, slightly beaten
2 tablespoons milk
1 tablespoon sugar
Directions: Heat oven to 425°F. In a large bowl, combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into an 8-inch square glass baking dish. Bake 10 minutes. In a medium bowl, combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; using a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into cornmeal mixture until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired. 9 servings.
Grandma Dora’s Cake
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Grandma Coffey’s Apricot Cream Fried Pies
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Have a Great Day!
Well, as the Senate still debates on what to do about a stimulus package, here we don't have a need to debate anything, just get ready to sit down and HOG out! So, check out these awesome Biker food recipes and watch all the drama on your TV. At least your belly will be full!! Have a great day!!
Remember to Ride safe and Always EAT WELL!!
Chef FatBoy
Dakota's Texas Style Chili
Submitted by: Djennings, OK.
Ingredients:
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
Directions: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
My EVO Pork Chops
Submitted by: rexdevo, NC.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Kielbasa Apple Kabobs
Submitted by: tinysfatboy, NC.
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Directions: In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.
Tony’s Pork Side Ribs
Submitted by: saint52, CT.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Grilled Italian Sausage Sandwiches
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 package (4 - 5 link) hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
Directions: Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Ok! Dessert's from Melody!!
Almond Pound Cake with Raspberry filling
Ingredients:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, at room temperature
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, (don’t use margarine), at room temperature
1 cup raspberry preserves
Directions: Position rack in lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla extract and whisk briefly, as if to make scrambled eggs. Place the almond paste in a work bowl of a large heavy-duty mixer. Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides. Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes. With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more. Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now. Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour. Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center. Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking. Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling. When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the
length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cut-out V on the cake bottom with raspberry preserves, and replace V-shaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. Servings: 10.
Corn Meal Fruit Cake
Submitted by: Jenny Curtis, KY.
Ingredients:
Fruit:
6 cups sliced ripe pears (about 6 medium)
1/3 cup water
1/4 cup almond flavored liqueur OR 1/2 cup water + 1/4 teaspoon almond extract
1/4 cup sugar
1 teaspoon cornstarch
Topping:
1/4 cup Quaker or Aunt Jemima Corn Meal
1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 cup butter
1 egg, slightly beaten
2 tablespoons milk
1 tablespoon sugar
Directions: Heat oven to 425°F. In a large bowl, combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into an 8-inch square glass baking dish. Bake 10 minutes. In a medium bowl, combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; using a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into cornmeal mixture until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired. 9 servings.
Grandma Dora’s Cake
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Grandma Coffey’s Apricot Cream Fried Pies
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Have a Great Day!
Thursday, February 05, 2009
Hey FatBoy! Political PORK FAT?
Pork Fat!
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
Hey FatBoy! Political PORK FAT?
Hey FatBoy! What's Cooking?
Greetings all you Wild Game Fan's!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
Hey FatBoy! What's Cooking?
Greetings ALL!
Well,I'm really get hit with requests!! OK, here's a few more awesome recipes from Bikers and other great folks that love good food!! It's very interesting to see what folks enjoy eating, especially what true die hard Bikers enjoy!! Hey, they have great taste!! So, I hope you folks enjoy these!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Crock Pot Turkey Chili Recipe
Submitted by: Mike The Ave" Bays, KY.
I Put this chili together in the morning and by I get home from my ride it's done and really dam good chilli!
Ingredients
2 pounds ground turkey
1 cup chopped onion
4 large garlic cloves, chopped
1/2 cup green peppers, diced
1 cup chicken broth
2 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1 can refried beans
2 - 15 to 16oz cans of kidney beans (not drained)
Directions: In a large skillet, brown ground turkey and drain. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2 hours.
Dakota's Texas Style Chili
Submitted by: Dakota Davis, SC.
INGREDIENTS
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
DIRECTIONS: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the
bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
Cajun-Style Fillet of Catfish with Spicy Butter Sauce
6 servings
Submitted by: Marty Coffey, KY.
Ingredients:
6 catfish fillets (about 1/2 lb. each)
1/2-1 teaspoon salt, depending on taste
1 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 tablespoons oil
12 tablespoons melted butter, divided
1 cup fresh breadcrumbs
4 tablespoons fresh lemon juice, divided
Butter Sauce:
2 tablespoons fresh parsley, minced
2-4 dashes Tabasco sauce, depending on taste
2 teaspoons Worcestershire sauce
1 pinch ground cayenne pepper
1/4 cup chopped green onions (including tops)
1 teaspoon fresh dill or thyme or basil, chopped
parsley (to garnish)
lemon slices (to garnish)
Directions: Preheat oven to 400 degrees. Rinse fillets and dry well. Season each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a 9x13" glass baking dish. Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily. Do not overcook.
Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
Spicy Grilled Tuna
Submitted by: Capt'n Crusty, FL.
Ingredients:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
2 garlic cloves minced
1 shallot minced
1/2 teaspoon cumin powder
1/4 cup chopped fresh cilantro
2 pounds tuna fillet
Directions: In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, shallot, cumin and cilantro. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Prepare grill and heat to medium. Brush grill with vegetable oil. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges.
Tequila Sunrise Marinated Sea Bass
Submitted by: Capt'n Crusty, FL.
4 servings
Ingredients:
4 (7 ounce) sea bass fillets (about 7 ounces each)
4 ounces tequila
1 1/2 cups orange juice
8 dashes grenadine
Directions: Prepare the marinade by combining the tequila, orange juice and grenadine. Marinate sea bass fillets for 2 hours. Grill over a hot flame 5 minutes on each side.
Pork Chop and Potato Casserole
Submitted by: Tom "Bones" Jones, NC.
Ingredients:
1 pork chop for each person
6 to 8 potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)
Directions: Preheat oven to 325 degrees.Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.There should be at least 2 complete layers. Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole. Cover. Bake 60 minutes.Uncover and bake until lightly browned on top.
Saint's Italian Casserole
Submitted by: Jon Ierna, CT.
Ingredients:
FIRST LAYER:
1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
SECOND LAYER:
4 Cups Water
1 ts Salt
3 lb Zucchini or summer squash, chopped
1 Can 4 oz chopped green chiles
1 Medium Onion, finely chopped
2 tbs Butter
1 Cup Shredded cheddar cheese
THIRD LAYER:
2 Eggs
2 Cups Ricotta or Cottage cheese
2 ts Chopped parsley
2 tbs Grated Parmesan cheese
Directions: For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce-pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in Ricotta or cottage cheese and parsley. Spoon over squash layer in the casserole. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve Hot.
Melody's Desserts:
Apricot Cream Fried Pies Recipe
Submitted by: Judy Coffey, KY.
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
Process sugar and cream cheese in a food processor until smooth. Add apricots;
pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Peanutty Carrot Cake
Submitted by: Jeri Clarke, ME.
Yield: 1 - 2 layer 8 inch cake.
Ingredients:
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 cup light brown sugar
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups grated carrot
1 (10 ounce) package REESE'S® Peanut Butter Chips
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions: Heat oven to 350 F. Grease and flour two 8-inch round baking pans. Beat eggs, oil and vanilla in large bowl. Stir together flour,granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings. Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.
Black Rum Cake
Submitted by: Steals Exantus, VI.
Ingredients:
1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)
Directions: Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours. Heat oven to 300 degrees F. Grease and flour a baking pan. For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
Have a great day!!
Well,I'm really get hit with requests!! OK, here's a few more awesome recipes from Bikers and other great folks that love good food!! It's very interesting to see what folks enjoy eating, especially what true die hard Bikers enjoy!! Hey, they have great taste!! So, I hope you folks enjoy these!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Crock Pot Turkey Chili Recipe
Submitted by: Mike The Ave" Bays, KY.
I Put this chili together in the morning and by I get home from my ride it's done and really dam good chilli!
Ingredients
2 pounds ground turkey
1 cup chopped onion
4 large garlic cloves, chopped
1/2 cup green peppers, diced
1 cup chicken broth
2 teaspoon dried cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1 can refried beans
2 - 15 to 16oz cans of kidney beans (not drained)
Directions: In a large skillet, brown ground turkey and drain. Add all ingredients to crock pot except the can of refried beans. Cover and cook on low 2 hours. Add refried beans to chili for thickening. Cover and cook on low for an additional 2 hours.
Dakota's Texas Style Chili
Submitted by: Dakota Davis, SC.
INGREDIENTS
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
DIRECTIONS: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the
bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
Cajun-Style Fillet of Catfish with Spicy Butter Sauce
6 servings
Submitted by: Marty Coffey, KY.
Ingredients:
6 catfish fillets (about 1/2 lb. each)
1/2-1 teaspoon salt, depending on taste
1 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 tablespoons oil
12 tablespoons melted butter, divided
1 cup fresh breadcrumbs
4 tablespoons fresh lemon juice, divided
Butter Sauce:
2 tablespoons fresh parsley, minced
2-4 dashes Tabasco sauce, depending on taste
2 teaspoons Worcestershire sauce
1 pinch ground cayenne pepper
1/4 cup chopped green onions (including tops)
1 teaspoon fresh dill or thyme or basil, chopped
parsley (to garnish)
lemon slices (to garnish)
Directions: Preheat oven to 400 degrees. Rinse fillets and dry well. Season each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a 9x13" glass baking dish. Place fillets in prepared baking dish and top fillets with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2 Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes, just until fish flakes easily. Do not overcook.
Butter Sauce: Combine all remaining butter and lemon juice with other sauce ingredients, except parsley and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving dish, top with butter sauce and garnish with parsley and lemon slices.
Spicy Grilled Tuna
Submitted by: Capt'n Crusty, FL.
Ingredients:
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
2 garlic cloves minced
1 shallot minced
1/2 teaspoon cumin powder
1/4 cup chopped fresh cilantro
2 pounds tuna fillet
Directions: In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, shallot, cumin and cilantro. Place tuna in glass or ceramic dish. Pour marinade over tuna and marinate 1 hour in refrigerator, turning once. Prepare grill and heat to medium. Brush grill with vegetable oil. Grill fish 4 to 5 minutes on each side. Garnish with cilantro sprigs and lemon wedges.
Tequila Sunrise Marinated Sea Bass
Submitted by: Capt'n Crusty, FL.
4 servings
Ingredients:
4 (7 ounce) sea bass fillets (about 7 ounces each)
4 ounces tequila
1 1/2 cups orange juice
8 dashes grenadine
Directions: Prepare the marinade by combining the tequila, orange juice and grenadine. Marinate sea bass fillets for 2 hours. Grill over a hot flame 5 minutes on each side.
Pork Chop and Potato Casserole
Submitted by: Tom "Bones" Jones, NC.
Ingredients:
1 pork chop for each person
6 to 8 potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)
Directions: Preheat oven to 325 degrees.Brown chops well on both sides. Place in bottom of casserole dish. Arrange layer of potatoes on top, alternately, with slices of onion.There should be at least 2 complete layers. Add 1 can of water to cream of mushroom soup, blend and pour over contents of casserole. Cover. Bake 60 minutes.Uncover and bake until lightly browned on top.
Saint's Italian Casserole
Submitted by: Jon Ierna, CT.
Ingredients:
FIRST LAYER:
1 lb Lean ground beef
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
SECOND LAYER:
4 Cups Water
1 ts Salt
3 lb Zucchini or summer squash, chopped
1 Can 4 oz chopped green chiles
1 Medium Onion, finely chopped
2 tbs Butter
1 Cup Shredded cheddar cheese
THIRD LAYER:
2 Eggs
2 Cups Ricotta or Cottage cheese
2 ts Chopped parsley
2 tbs Grated Parmesan cheese
Directions: For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, breaking up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce-pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in Ricotta or cottage cheese and parsley. Spoon over squash layer in the casserole. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve Hot.
Melody's Desserts:
Apricot Cream Fried Pies Recipe
Submitted by: Judy Coffey, KY.
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
Process sugar and cream cheese in a food processor until smooth. Add apricots;
pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Peanutty Carrot Cake
Submitted by: Jeri Clarke, ME.
Yield: 1 - 2 layer 8 inch cake.
Ingredients:
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 cup light brown sugar
1 1/4 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups grated carrot
1 (10 ounce) package REESE'S® Peanut Butter Chips
1/2 cup chopped walnuts
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Directions: Heat oven to 350 F. Grease and flour two 8-inch round baking pans. Beat eggs, oil and vanilla in large bowl. Stir together flour,granulated sugar, brown sugar, baking soda and cinnamon; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. 10 to 12 servings. Cream Cheese Frosting: Beat 2 packages (3-oz. each) softened cream cheese and 1/2 cup (1 stick) softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth.
Black Rum Cake
Submitted by: Steals Exantus, VI.
Ingredients:
1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)
Directions: Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours. Heat oven to 300 degrees F. Grease and flour a baking pan. For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake.
Have a great day!!
Labels: Biker Recipes, Food Recipes
Hey FatBoy! Whats Cooking?
Greetings and welcome back!
Yes, thanks for stopping back for more awesome Biker,Wild Game and other awesome food recipes!! I will try to get as many recipes out there as I can, I have a ton of recipes from Bike events, e-mails and given to me on pieces of paper, so I will do my best to get them out there. Well, Bike Week 2009 is just around the corner and to help us get in the mood, here are a few of our own Florida's Bike Week favorites,we always enjoy them, it's a citrus thing! We hope you will too!
Keep those recipes coming!! We love them and others do to!
God Bless, Ride safe and Always EAT WELL! We do!
Chef FatBoy
Bike Week Tropical Grilled Pork Chops
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions: With a mortar and pestle, mash together the garlic, chili powder,
cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in
a saucepan over medium heat. Stir in spice paste, and cook until it begins to
bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes.
Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and
jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes
more. Season with white pepper. Place in a bowl, cover, and refrigerate until
ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3
cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade
over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill
for medium-high heat. Drain marinade from bag, and heat in a saucepan until
boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10
minutes, or to desired doneness, turning once and basting occasionally with the
boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops
topped with the salsa.
Bike Week 07's Orange Pork Chops
Ingredients:
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions: Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork. Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce. Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Mustard Glazed Pork Ribs
Submitted by: Mary Wright, UT.
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions: One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Makes 6 servings.
Spiced Pork Ribs
Submitted by: Lou Wilson, KY.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Helen’s Pork Chops
Submitted by: Bill McFarlane, CT.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Submitted by: John Baker, ILL.
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Jim’s Garlic-Roasted Ham
Submitted by: Jim Pippin, AL.
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Hot 'n' Spicy Lover’s Spareribs
Submitted by: Jill Frances, VI.
Ingredients:
1 tablespoon brown sugar
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
3 pounds pork spareribs
3 sheets ( 40 inches x 18 inches) heavy-duty foil
Directions: Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Desserts from Melody!
Raspberry Truffle Cream Pie
Submitted by: Jan Davis, RI.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Directions: Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover; refrigerate leftover pie. Makes 6 to 8 servings.
Ambrosia Cheesecake
Submitted by: Big Mama, GA.
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semi-sweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Have a Happy Valentines Day!!
Yes, thanks for stopping back for more awesome Biker,Wild Game and other awesome food recipes!! I will try to get as many recipes out there as I can, I have a ton of recipes from Bike events, e-mails and given to me on pieces of paper, so I will do my best to get them out there. Well, Bike Week 2009 is just around the corner and to help us get in the mood, here are a few of our own Florida's Bike Week favorites,we always enjoy them, it's a citrus thing! We hope you will too!
Keep those recipes coming!! We love them and others do to!
God Bless, Ride safe and Always EAT WELL! We do!
Chef FatBoy
Bike Week Tropical Grilled Pork Chops
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions: With a mortar and pestle, mash together the garlic, chili powder,
cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in
a saucepan over medium heat. Stir in spice paste, and cook until it begins to
bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes.
Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and
jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes
more. Season with white pepper. Place in a bowl, cover, and refrigerate until
ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3
cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade
over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill
for medium-high heat. Drain marinade from bag, and heat in a saucepan until
boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10
minutes, or to desired doneness, turning once and basting occasionally with the
boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops
topped with the salsa.
Bike Week 07's Orange Pork Chops
Ingredients:
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions: Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork. Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce. Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Mustard Glazed Pork Ribs
Submitted by: Mary Wright, UT.
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions: One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Makes 6 servings.
Spiced Pork Ribs
Submitted by: Lou Wilson, KY.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Helen’s Pork Chops
Submitted by: Bill McFarlane, CT.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Submitted by: John Baker, ILL.
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Jim’s Garlic-Roasted Ham
Submitted by: Jim Pippin, AL.
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Hot 'n' Spicy Lover’s Spareribs
Submitted by: Jill Frances, VI.
Ingredients:
1 tablespoon brown sugar
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
3 pounds pork spareribs
3 sheets ( 40 inches x 18 inches) heavy-duty foil
Directions: Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Desserts from Melody!
Raspberry Truffle Cream Pie
Submitted by: Jan Davis, RI.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Directions: Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover; refrigerate leftover pie. Makes 6 to 8 servings.
Ambrosia Cheesecake
Submitted by: Big Mama, GA.
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semi-sweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Have a Happy Valentines Day!!
Labels: Food Recipes
Hey FatBoy! Whats Cooking!!
Greetings everyone!!
Yes, I've been gone for awhile, but I'm back and back with even more awesome Biker food recipes for everyone! I 've received a lot of e-mails requesting all kinds of food recipes from Wild Game to very simple marinades, sauces and yes even great Dessert recipes, so please join me as we explore this wonderful world of FOOD!! Who knows you may find a new favorite Pork or Beef recipes or even better open up your palette to different food favorites from all over this world!!
Oh yeah! Please send me your recipes to, we love to share and try new and different tastes, and while your at it, stop by my website and check it out, you won't be disappointed and it will make is Old Blind man happy!!
I hope you enjoy these tasty delights and please stop by again!
God Bless, Ride safe and Always EAT WELL!
Chef FatBoy
Lovers Flank Steak
Submitted by: Art Battle, CT
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Southwest Steak
Submitted by: Phil McGeorge, GA.
Ingredients:
2 sirloin steaks or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes like garlic mashed potatoes and garlic bread.
Barbecued Rib Roast
Submitted by: Steve Scoval. MO.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Yield: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Al Miller, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Yield: 12 servings
Dale’s Saucy Oven Barbecued Steak
Submitted by: Dale Hayman, TN.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Yield: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Kurt Foset, ME.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce. Yield: 4 servings
Desserts from Melody! Enjoy!
Strawberry Pie
Ingredients:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions: In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Almond Butter Cake
Ingredients:
3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR shortening
1 1/2 cups sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely chopped
1 cup milk
1 teaspoon vanilla
Directions: Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375ºF.) 25 minutes, or until done. Spread Boiled Frosting between layers and on top and sides of cake. Decorate top of cake with pieces of maraschino cherries or red cinnamon candies.
Boiled Frosting:
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2/3 cup boiling water
2 egg whiles
1 teaspoon vanilla
Directions: Combine granulated sugar and cream of tartar in saucepan. Add boiling water and stir until sugar is dissolved. Place saucepan over heat and bring mixture to a boil. Boil rapidly, without stirring, for about 10 minutes or until syrup forms a soft ball in cold water, or until candy thermometer indicates 240 degrees. Remove from heat while testing. Beat egg whites until stiff. Pour hot syrup in fine stream over egg whites,beating constantly with electric mixer until frosting is cool and of proper spreading consistency. Stir in vanilla.
Valentine Almond Joy Cheesecake
Ingredients:
Crust:
1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
Directions: Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil. Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
Filling:
32 ounces cream cheese
1 cup granulated sugar
4 large eggs
1 cup flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Directions: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.
Glaze:
1 cup semi-sweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Directions: Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Devine Sensation
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
3 eggs
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not over bake. Allow to cool completely before filling. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
Yes, I've been gone for awhile, but I'm back and back with even more awesome Biker food recipes for everyone! I 've received a lot of e-mails requesting all kinds of food recipes from Wild Game to very simple marinades, sauces and yes even great Dessert recipes, so please join me as we explore this wonderful world of FOOD!! Who knows you may find a new favorite Pork or Beef recipes or even better open up your palette to different food favorites from all over this world!!
Oh yeah! Please send me your recipes to, we love to share and try new and different tastes, and while your at it, stop by my website and check it out, you won't be disappointed and it will make is Old Blind man happy!!
I hope you enjoy these tasty delights and please stop by again!
God Bless, Ride safe and Always EAT WELL!
Chef FatBoy
Lovers Flank Steak
Submitted by: Art Battle, CT
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Southwest Steak
Submitted by: Phil McGeorge, GA.
Ingredients:
2 sirloin steaks or your favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion julienne cut
Butter as needed
Salt to taste
Pepper to taste
Garlic granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack cheese sliced
Directions: Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes like garlic mashed potatoes and garlic bread.
Barbecued Rib Roast
Submitted by: Steve Scoval. MO.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Combine all ingredients, stirring sauce well. Yield: 5 cups
Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Yield: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Al Miller, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Yield: 12 servings
Dale’s Saucy Oven Barbecued Steak
Submitted by: Dale Hayman, TN.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Yield: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: Kurt Foset, ME.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce. Yield: 4 servings
Desserts from Melody! Enjoy!
Strawberry Pie
Ingredients:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions: In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Almond Butter Cake
Ingredients:
3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR shortening
1 1/2 cups sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely chopped
1 cup milk
1 teaspoon vanilla
Directions: Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375ºF.) 25 minutes, or until done. Spread Boiled Frosting between layers and on top and sides of cake. Decorate top of cake with pieces of maraschino cherries or red cinnamon candies.
Boiled Frosting:
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2/3 cup boiling water
2 egg whiles
1 teaspoon vanilla
Directions: Combine granulated sugar and cream of tartar in saucepan. Add boiling water and stir until sugar is dissolved. Place saucepan over heat and bring mixture to a boil. Boil rapidly, without stirring, for about 10 minutes or until syrup forms a soft ball in cold water, or until candy thermometer indicates 240 degrees. Remove from heat while testing. Beat egg whites until stiff. Pour hot syrup in fine stream over egg whites,beating constantly with electric mixer until frosting is cool and of proper spreading consistency. Stir in vanilla.
Valentine Almond Joy Cheesecake
Ingredients:
Crust:
1 1/2 cups chocolate wafers
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
Directions: Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil. Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form. Press mixture into bottom and up 1-inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
Filling:
32 ounces cream cheese
1 cup granulated sugar
4 large eggs
1 cup flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Directions: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack.
Glaze:
1 cup semi-sweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Directions: Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
Devine Sensation
Ingredients:
1 (18.25 ounce) package yellow cake mix
1 cup non dairy amaretto flavored creamer
1 cup amaretto liqueur
3 eggs
1/3 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 cup non dairy amaretto flavored creamer
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 (1.4 ounce) bars chocolate covered toffee bars, chopped
1 (1.5 ounce) bar chocolate candy bar, melted
1/2 cup sliced almonds
Directions: Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans. Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not over bake. Allow to cool completely before filling. To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake (do not frost sides). Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.
Labels: Food Recipes
