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
