"All I want is a big red bloody steak with lots of butter."<br><br>Dang! Now you have my mouth watering!!! And I have to drop of a couple of iPod touches to my favourite steak house this afternoon. I think resistance will be futile!<br><br>- alec -
Loc: New Hampshire
Here's my secret recipe for Bailey's Irish Cream - spread some Christmas cheer!<br><br>5 eggs<br>1 can of condensed milk<br>1 tsp. coconut extract<br>2 tbsp. Hershey's chocolate syrup<br>1/2 tsp. vanilla extract<br>13 oz. Irish Whisky<br><br>Blend very well, chill. Serves 1 or more depending on how thirsty you are :)<br><br>
Loc: Lancaster PA USA
Soooo, yesterday I'm up the street at the B.J.'s Wholesale outlet to get some eggs and some apples. I was out of hot sauce, too, but didn't have enough money with me to get it. Besides, I never even thought to check to see what they have there in the way of hot sauce.<br><br>So I cruised the aisle looking for it. I spy big jugs (somewhere near a gallon, I think) of Frank's Hot Sauce®™. Not bad for every day use, and pretty similar to the Crystal®™ I usually get at the regular grocery store. The posted unit pricing was $1.13 per quart. On the shelf above was Tabasco®™...<B><I><U>$13.30</B></I></U> per quart!!! Over 10x the price of Frank's!?!?!<br><br>You gotta be kidding me!<br><br>
_________________________ "We writhe with the best of them."
2 new ones that I plan on trying this week:<br><br>Chuck Roast with Zest<br>Ingredients<br>3-4 lbs boneless beef chuck roast<br>2 tsp Sweet Hungarian paprika<br>Salt and pepper<br>2 Tbs olive or canola oil<br>1/2 C beef broth<br>1/2 C heavy red wine<br>3 Tbs balsamic vinegar<br>1 Tbs honey or brown sugar<br>1-8 oz can tomato sauce<br>1 large onion, quartered and sliced<br>3 cloves garlic, thinly sliced<br>1 Tbs Worcestershire sauce<br>2 med. carrots, sliced<br>Combine broth, wine, tomato sauce, vinegar, honey and Worcestershire sauce; set aside. Place sliced onions, carrots and garlic in the bottom of a 5-7 qt. slow cooker.<br>Blend salt, pepper and paprika. Rub into roast. Heat oil in skillet over medium heat. Brown roast in skillet for approx. 5 min. per side.<br>Place roast on the vegtables in slow cooker. Pour wine and broth mixture into the skillet and scrape up any browned bits; pour this over the roast.<br>Cover and cook on low for 8-9 hours.<br>Serves 8<br><br><br>--------------------<br><br>Beef Stew Bourguignonne <br><br>Ingredients<br>2 lbs beef stew meat, cut into 1-in cubes<br>2 Tbs oil<br>1 can (10 3/4 oz) condensed mushroom soup<br>1 med onion, chopped<br>3 cloves garlic, pressed or chopped<br>1/4 tsp dried oregano<br>1/4 tsp black pepper<br>3 carrots, peeled and chopped into bite size pieces<br>6-8 med. size mushrooms, cut in half<br>1 Tbs (more or less depending on your taste) Worcestershire sauce<br>1/3 C dry red wine<br>1/4 C flour<br>Brown meat, in hot oil in skillet, add onion and garlic and cook until they are translucent. stir in oregano and pepper. Transfer meat mixture to crock pot, add carrots and mushroom, Worcestershire sauce and soup. Stir until mixed. Cover and cook on low for 12 hours (adjust cooking time to your slow cooker).<br>Turn cooker to high heat setting. Mix flour in 1/2 C cold water (slowly so you don't get lumps) and stir into beef mixture. Cook and stir until sauce is thickened and bubbly.<br>Serve over hot cooked noodles, or rice, or potatoes.<br>Serves 6<br><br><br>
GingerBread Men and Women<br>------------------------<br><br>3 1/14 cups flour<br>1/2 teaspoon baking soda<br>1/4 teaspoon salt<br>1 teaspoon ground cinnamon<br>2 teaspoons ground ginger<br>1/4 teaspoon ground cloves<br>1 cup salted butter (softened)<br>3/4 cup dark brown sugar<br>1 large egg<br>1/2 molasses<br><br>1) Combine flour, soda, salt, cinnamon, ginger and cloves in a bowl<br><br>2) In a large bowl cream butter and sugar together with electric mixer. Add egg and molasses and beat at medium until smooth. Blend flour mixture (step 1) at low speed - do not overmix.<br><br>3) Roll out dough to 1/4'' thickness. Cut out men and women. Bake at 325 for 10 minutes<br><br>Icing<br>------<br><br>2/3 cup confectioners sugar<br>1 to 2 teaspoon milk<br><br>Decorate to taste with icing. Makes two dozen 6 inch men and women.<br><br><br>I started out with nothing and I still have most of it left.
Cooking this right now.<br><br>Beer-braised brisket with mustard sauce<br><br>Prep & cooking time 3-1/2 to 4 hours<br><br>2 1/2 to 3 1/2 lbs boneless beef brisket<br>1 Tbsp olive oil<br>2 large onions, chopped<br>1 bottle of beer<br>1/2 cup Dijon-style mustard<br>2 Tbsp chopped parsley<br><br>1. heat oil in stockpot over medium heat until hot; brown beef brisket. Remove; sprinkle with 1 tsp salt & 1/2 tsp pepper<br>2. Add onions to pot; cook and stir 3 to 5 minutes or until tender<br>Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 to 3 hrs or until brisket is fork-tender.<br>3. Remove brisket. Skim fat from liquid; cook uncovered, 15 to 20 minutes or until reduced by half.<br>4. Combine mustard, parsley, and 2 Tbsp onion sauce. Carve brisket diagonally across the grain; top with onion sauce. Serve with mustard sauce.<br><br>Here's the brisket cooking in beer with onions.<br><br><br><br>
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