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
