The (un)official MacRumors Recipe thread

Discussion in 'Community Discussion' started by Orange Furball, Jun 18, 2012.

  1. Orange Furball, Jun 18, 2012
    Last edited: Jun 20, 2012

    Orange Furball macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #1
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    Post your favorite recipes for desserts, entrees, snacks, appetizers, anything!

    If you have any questions, do not ask them here. Instead PM me. This thread is for recipes only. Not questions. Thanks.

    Requirements:
    1. You must post a list of ingredients and a list of the directions.
    2. You must post a picture of the preparation. (All ingredients and supplies)
    3. You must post a picture of the finished product.
    4. Post either appetizer, snack, entree, dessert, or side. This is so we know where to put your recipe.

    Optional, but recommended:
    1. Visit http://www.mrrecipe.chaseh.net
    2. Bookmark http://www.mrrecipe.chaseh.net


    Click the pictures to see a list of recipes!

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  2. spillproof, Jun 18, 2012
    Last edited: Jun 18, 2012

    spillproof macrumors 68020

    spillproof

    Joined:
    Jun 4, 2009
    Location:
    USA
    #2
    Chipotle Pasta! (A healthy adaption from Guy Fieri's recipe)
    Yield: 2 servings. Total time: 20 minutes (prep: 10, cook:10)

    IMG_0747.JPG
    (This is a very early version, with peas, that I did not think fit)

    Recommended with Whole Wheat Penne or Mostaccioli.

    Great with grilled chicken, smoked sausage, or grilled shrimp.

    Chipotle Sauce Ingredients:
    Combine, then puree:
    • 1 cup BBQ sauce (hot- recommended: Sweet Baby Ray’s Honey Chipotle or mild: Sweet Baby Ray's Original)
    • 1/2 cup unsweetened applesauce with a touch of brown sugar to taste
    • 1/4 cup orange juice
    • 1 tbsp Dijon mustard
    • 1 tbsp red chili flakes
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground black pepper

    Add to sauce pan and heat on medium heat until hot. Reduce heat to low.

    Add one of the following:
    Regular: 4 ounces heavy cream
    Healthy: 4 ounces fat free half & half
    Crazy: 2 ounces Dark Rum and 2 ounce heavy cream (recommended for hot version)​

    Stir on low heat for a few minutes.

    For your serving, add pasta, meat, and some chipotle sauce to a large bowl. Cover bowl with plate. Grip bowl tightly and plate as if you were eating a hamburger (Illustrated), flip upside-down, and shake it! (up and down, forward and back, left to right).

    Top with shreaded or grated Parmesan cheese.

    Beverage paring recommendation:
    Cool the burn: Light lagers or Amber Ales - Michelob Ultra, Pilsner Urquell, Stella Artois
    Up the ante: Pale Ales - Sierra Nevada Pale Ale, Magic Hat #9, and Dogfish Head 90 Minute.​
     
  3. Comeagain?, Jun 18, 2012
    Last edited by a moderator: Jun 21, 2012

    Comeagain? macrumors 68020

    Comeagain?

    Joined:
    Feb 17, 2011
    Location:
    Spokane, WA
    #3
    .
     
  4. Orange Furball, Jun 19, 2012
    Last edited: Jun 19, 2012

    Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #4
    Hot wing dip. Got this one from a family friend. I usually double it for a large party (20+ people)

    Yields: 4 cups; Total time: 25 minutes (5 prep, 20 cook)

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    ***Ingredients:***

    8oz softened cream cheese

    1/2 cup of hot sauce

    1/2 cup of ranch dressing

    25oz of chunked, canned chicken in water. Drained.

    ***Directions:***

    1. Preheat oven to 350 degrees F

    2. Put the cream cheese into a deep baking dish. Stir until it is smooth.

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    3. Mix in the ranch dressing, then hot sauce, then the chicken.

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    4. Bake for 20 minutes.

    Serve with celery, crackers, chips, bread, pretty much anything. I made a sandwich out of it once. I ate it with zucchini last week. Anything goes.
     
  5. Tomorrow macrumors 604

    Tomorrow

    Joined:
    Mar 2, 2008
    Location:
    Always a day away
    #5
    So far, nobody in the thread has done this.

    Therefore, I must intervene.

    I call this one "Captain Cornbread's Rootin', Tootin', Big Boot-Scootin', Hold Your Nose Coz You're Gonna Be Pootin', Throw The Dog in the Pool, Pull The Kids out of School, and Give Daddy Something to Drink That's Cool" Chili.

    Ingredients:

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    4 lbs course-ground chili meat (you can substitute some or all of this with strips of round steak)
    2 jalapeno peppers, chopped and divided
    2 fresno peppers, chopped and divided
    1 hot yellow chile, chopped
    2 T Cilantro
    1 red onion
    2 15 oz cans diced tomatoes
    2 15 oz cans red kidney beans (optional)
    2 Wick Fowler's 2-Alarm Chili Kits (or, if you live with my wife, False Alarm Chili Kits :eek:)
    2 boxes Jiffy Corn Muffin mix
    1/4 cup Crisco

    Chop the vegetables. Pull aside one of the fresno peppers and one of the jalapeno peppers for the cornbread.

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    Brown the beef. Drain off most (but not all) of the fat - add the chopped onion and remainder of the chopped peppers.

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    The Wick Fowler's chili kits come with all the spices separated, so you can adjust to your tastes. I generally leave out almost all of the salt, and when Mrs. Tomorrow is joining me for dinner, I leave out most or all of the cayenne pepper.

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    Add the seasonings, the cilantro, and the tomatoes. Now, men have fought and died over whether or not beans belong in chili, but the resolution to this is simple: if you like 'em, put 'em in.

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    While the chili is simmering, it's time to make the cornbread. Follow the instructions on the Jiffy box, with two exceptions:

    1. Sautee the red and green peppers you saved and put them into the batter.

    2. Preheat a glass pan in the oven with about 1/4 cup of Crisco in it. Pour the batter into the pan with the hot Crisco and bake. The Crisco will make a wonderful crunchy crust.

    Serve the whole thing in a bowl with cheese and sour cream. Enjoy!

    [​IMG]
     
  6. Comeagain? macrumors 68020

    Comeagain?

    Joined:
    Feb 17, 2011
    Location:
    Spokane, WA
    #6
    ImageUploadedByTapatalk1340166683.852069.jpg

    Here's a teaser. I'll get the whole thing up later...when I'm done with dinner.
     
  7. Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #7
    Moved the apple pie here. I'm doing something new with the first post...


    Here's one for apple pie

    Yields: 6-8 servings; Total time: 1 hour and 30 Minutes (prep: 30, cook: 10)

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    Not my pie! But it should look like this when done.

    ingredients;

    For the filling:

    8 apples
    2 tablespoons of unsalted butter
    1 1/4 cup of sugar
    1 tablespoon of ground nutmeg
    1 tablespoon of ground cinnamon
    3 tablespoons of flour

    For the dough:

    2 1/2 all purpose flour
    1 teaspoon sugar
    1 teaspoon salt
    2 sticks of butter, cubed
    1/4-1/2 cup ice water
    Egg-lightly beaten for egg wash
    Cinnamon sugar, to dust the top.

    Directions:

    Preheat oven to 400 degrees F (205 degrees C)

    In a food processor combine flour, salt, and sugar and mix it. Add butter and slowly add ice water. Then mix until dough forms.

    Remove the dough and cut it into two sections. Pat them into disks and wrap in plastic wrap. Now put them in the fridge for one hour.

    In a small bowl, combine cinnamon, nutmeg, sugar, and flour. In a large mixing bowl add the peeled and sliced apples. Sprinkle spice and flour mixture over the apples. Toss them until they apples are completely coated.

    Remove one disk of dough. Roll it on a LIGHTLY floured surface. Shape it to fit the pie pan and cut off the excess.

    Pot the apple mixture into the pan and add butter to the top of the mixture. Remove the second dough disk and roll out to fit the top of the pie. With a slight overhang. Place it on top of apple mixture and crimp edges to seal. Get a knife and add 4-6 slits to the to of the pie crust. Brush egg wash on top of the pie. Sprinkle with cinnamon sugar. The sugar should caramelize on top of the pie creating a nicely browned surface. Place on a baking tray in oven for 50 minutes. LET IT COOL BEFORE SLICING!! Refrigerate the leftovers (if there are any!)
     
  8. Surely Guest

    Surely

    Joined:
    Oct 27, 2007
    Location:
    Los Angeles, CA
    #8
    I can share a recipe for stapler flavored jello. It's my friend Jim's recipe.....maybe you know him? I think he works at a paper company in your town.....:p;)

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  9. anjinha macrumors 604

    anjinha

    Joined:
    Oct 21, 2006
    Location:
    San Francisco, CA
    #9
    I made a meal today based on two recipes I found. Grilled chicken with spinach and melted mozzarella with a side of rosemary roasted potatoes.

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    For the chicken:

    Ingredients:
    21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
    salt, pepper and ground nutmeg to taste
    1 tsp olive oil
    3 cloves garlic, crushed
    10 oz frozen spinach, drained (I used fresh spinach)
    3 oz mozzarella
    olive oil spray

    Directions:

    Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

    Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt, pepper and nutmeg. Cook a few minutes until heated through.

    When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella and bake until melted, about 6-8 minutes.

    For the potatoes:

    Ingredients:

    1.5kg Maris Piper potatoes, peeled
    sea salt and freshly ground black pepper
    olive oil
    1 bulb of garlic, broken into cloves
    red wine vinegar
    50g butter, cut into little cubes
    a bunch of fresh rosemary, leaves picked

    Directions:

    Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they’re all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they’re parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.

    Tip your potatoes into a tray or pan in one layer, and add the butter then season really well with salt and pepper. Toss your potatoes in the butter, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.

    Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be. You now want to prepare the rest of the flavourings. Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. Add the flavour to your potatoes and give the pan a good shake, then pop back in the hot oven for 10 to 15 minutes until perfect for your liking. You’re looking for gnarly, crispy, bubbly and delicious.

    Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

    The potatoes are to die for!!
     
  10. Firestar macrumors 68020

    Firestar

    Joined:
    Sep 30, 2010
    Location:
    221B Baker Street.
    #10
    Here's one from a book that by the looks of it is pretty old. I didn't create it, it was made by Nellie Speroff, Mary Lou Weaver and Helen Wetzel. It's pretty similar to this recipe but from what I see it isn't the same.

    It's basically a cinnamon cake with a brown sugar syrup underneath. It's pretty good with ice cream. (I would post my own picture, but I don't have one and can't make it because I don't have all the ingredients needed.)

    Cinnamon Pudding (Dessert):



    Ingredients:

    Syrup:

    1-1/2 cups cold water
    2 cups brown sugar
    2 tablespoons butter
    1 cup pecans (optional)

    Batter:

    2 cups sifted flour
    2 teaspoons baking powder
    1/8 teaspoon salt
    1 cup granulated sugar
    1-2 teaspoons of cinnamon (add more if desired)
    2 teaspoons melted butter
    1 cup milk
    1 teaspoon vanilla (add more if desired)

    Directions:

    Boil water, brown sugar, and butter for 3 minutes; add pecans. Pour liquid in bottom of baking dish [I think the one we use is 9" by 9" and two liters, but I'm not sure]. Mix together remaining ingredients and pour on top of liquid ingredients. Bake at 350 degrees Farenheit until lightly browned, about 35 to 40 minutes.


    Here's what it should look like:

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  11. bradl macrumors 68040

    bradl

    Joined:
    Jun 16, 2008
    #11
    I'm game!

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    I made this verbatim, as I wanted to try both Flay's plus Father Leo's recipe, especially since Father Leo beat Flay in a Throwdown! Besides, it isn't often that you can say that a 7th degree black belt (I believe Tae Kwon Do), breakdancing Filipino Catholic Priest beats an Iron Chef!

    Anywho, here's Flay's recipe:

    I'm tempted to try this with a Walla Walla onion instead of a sweet vidalia, but I think the Vidalia onion wins out. Barring copyright issues, I'll see if I can post Father Leo's recipe.

    BL.
     
  12. Tinmania, Jun 20, 2012
    Last edited: Jun 20, 2012

    Tinmania macrumors 68040

    Tinmania

    Joined:
    Aug 8, 2011
    Location:
    Aridzona
    #12
    My favorite carnitas recipe:

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    Slow-Cooker Carnitas
    makes 20-30 taco-sized servings

    1 (6-8 pound) pork butt, also called pork shoulder
    2 tablespoons coarse salt
    1 tablespoon cumin
    1 tablespoon freshly ground black pepper
    1 tablespoon dried oregano
    2 teaspoons ground cinnamon
    1 teaspoon cayenne pepper, or to taste
    8 whole cloves garlic, smashed
    2 chipotle peppers, chopped finely (canned or dried)
    1 small can diced chili peppers
    1 cup diced tomatoes
    1 cup orange or pineapple juice

    Trim excess fat from the meat and discard. Cut into 3"-4" chunks and brown in hot skillet (do not cook, just brown).

    Rub garlic into browned pork chunks (can be done before browning if desired).

    Combine dry ingredients (don't skip that cinnamon!). Coat all sides of pork chunks with dry ingredients.

    Place pork in the slow-cooker and add the juice, diced tomatoes, and diced chili peppers. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.

    Skim the fat from the juices and keep as a medium for re-heating the meat.

    For carnitas tacos, reheat the meat and serve in well heated (cook them good!) corn tortillas with sour cream or guacamole, cilantro, chopped red onion and topped with shredded cabbage.

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    I found the recipe here, but modified it slightly:
    http://www.thekitchn.com/slowcooking-in-the-summer-heat-121376





    Michael
     
  13. Orange Furball, Jun 20, 2012
    Last edited by a moderator: Jun 21, 2012

    Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #13
    Looking through a cookbook, I found a frozen margarita recipe written on an envelope :confused: no idea why....

    Anyway, here it is. A frozen strawberry margarita. (Virgin or alcoholic)

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    • Yields: 10 servings
    • Total time: 24 hours (Prep: 10 minutes. Freeze time: 23 hours and 50 Minutes)


    Ingredients:

    1. One package of frozen strawberries in syrup

    2. One can of frozen Limeade concentrate

    3. Three cups of water

    4. 3/4 cup of either Tequila (for the alcoholic version) or orange juice (for the virgin one)

    5. 1 Liter of Sprite or other lemon soda

    Directions:

    1. Put the berries and limeade in a blender and blend them until they are smooth

    2. Add the water and tequila (or orange juice)

    3. Pour into a container and freeze for 23 Hours and 50 Minutes

    4. Serve by putting 1/2 slush and 1/2 soda in a glass.

    5. Enjoy responsibly.
     
  14. Orange Furball, Jun 20, 2012
    Last edited: Jun 20, 2012

    Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #14
    Here is my moms recipe for meatloaf.

    Yields: 4-5 servings

    Total time: 1 hour and 15 minutes. (Prep: 15 minutes; cook: 1 hour)

    ****still cooking. Will have final picture soon*****

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    Ingredients:

    1. 2 Pounds of ground beef
    2. 1/2 cup of Italian style breadcrumbs
    3. 2 eggs
    4. Garlic salt (as much or as little as you want)

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit
    2. Mix (by hand) the beef and egg together in a large bowl.
    3. Slowly add the breadcrumbs while mixing, you're done when the mean sticks together.
    4. Add the garlic salt and mix it in.
    5. Place the mixture in a baking dish and form it into a loaf.
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    6. Cook it for 1 hour.
    7. Slice an serve.

    Doesn't look that good, but it is!
    [​IMG]
     
  15. Comeagain? macrumors 68020

    Comeagain?

    Joined:
    Feb 17, 2011
    Location:
    Spokane, WA
    #15
    Finally. I have a few from another forum I frequent. All credit goes to Gafftaper, from http://www.controlbooth.com/.

    I will admit, these don't have pictures, yet. I plan on trying as many as I can, and when I do, I'll bring pictures. Or, if you have pictures, post them or PM me with them, and I'll add them here and at http://mrrecipe.chaseh.net.

    Steak - Dinner
    Prosciutto Pinwheels - Snacks/Appetizer
    How To Roast a Pepper - How To
    Garlic Cream Cheese Onion Dip - Snack/Appetizer
    How to roast garlic.
    Paula Deans Cornbread, Gaff style - Side
    Pineapple Salsa - Snack/Appetizer
    Garlic Salsa - Snack/Appetizer
    Guacamole - Snack/Appetizer
    Gaff's Gilled Salmon - Dinner
    :eek: Can anyone else beat that many in one post? I dare you too! :p

    (Quality over Quantity)
     
  16. anjinha macrumors 604

    anjinha

    Joined:
    Oct 21, 2006
    Location:
    San Francisco, CA
    #16
    Chicken florentine with pesto

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    Ingredients:

    12-16 ounces dried short pasta (bowties, penne, gemelli, etc)
    4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
    Salt
    2 Tbsp olive oil
    1/2 yellow or white onion, chopped, about 1 cup
    3 garlic cloves, minced
    1/2 cup white wine or stock
    8-16 ounces of fresh spinach, washed, long stems removed and chopped
    Black pepper
    1/4 cup cream
    1/4 cup (or more) pesto

    Directions:

    1 Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente.

    2 While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

    3 Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

    4 When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

    5 Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

    6 Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

    Yield: Serves 6-8.
     
  17. anjinha macrumors 604

    anjinha

    Joined:
    Oct 21, 2006
    Location:
    San Francisco, CA
    #17
    One-pan hash potatoes with bacon, tomato and egg

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    Ingredients:

    800g new potatoes, scrubbed clean
    3 tbsp olive oil
    6 rashers streaky smoked bacon, roughly snipped
    2 ripe tomatoes, roughly chopped
    4 spring onions, trimmed and finely chopped
    4 large eggs

    Directions:

    1. Chop the potatoes into small cubes. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the potatoes and cook for 20 minutes, stirring occasionally, until turning golden.
    2. Add the bacon to the potatoes and cook, stirring occasionally, for 10 minutes. By now the potatoes should be golden and crisp at the edges.
    3. Add the chopped tomatoes and toss well. Cook for a few minutes, until they begin to wilt and soften. Stir in the spring onions and season with freshly ground black pepper.
    4. Push the potato hash mixture to the sides of the pan, making a big circle in the centre. Add half the remaining oil to the circle, then crack in 2 eggs and fry until the whites are set and the yolks hot.
    5. Divide the hash between 4 plates, add the fried eggs to 2, then return the pan to the heat. Add the remaining oil to the pan and fry the remaining eggs the same way. Serve with sausages, if you like.

    Serves: 4
     
  18. Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #18
    How to: Poach an egg.

    Poaching eggs is simple, once you get the hang of it.

    To start, you will need:

    1. Medium saucepan
    2. Water
    3. A small bowl
    4. Eggs
    5. 2 Tablespoons of white vinegar

    Directions:

    1. Put 3 inches of water in the saucepan, heat it until it simmers.
    2. Crack the egg into the small bowl. If there are any shells, remove them now.
    3. When the water simmers, add the vinegar.
    4. Slowly dump the egg from the bowl to the water.
    [​IMG]
    5. When the egg whites become solid, your egg is done. Take it out with a spoon.
    [​IMG]
    6. Let it cool and eat.
     
  19. Tomorrow macrumors 604

    Tomorrow

    Joined:
    Mar 2, 2008
    Location:
    Always a day away
    #19
    ^^ An alternate method is to leave the egg in the bowl, put it in the water with a lid, and steam it. This is a good way to keep the egg in a nice neat shape (e.g. for eggs Benedict or a breakfast buddy).
     
  20. iJohnHenry macrumors P6

    iJohnHenry

    Joined:
    Mar 22, 2008
    Location:
    On tenterhooks
    #20
    Yes, I agree.

    Me Mom used to use an egg poach form, in a frying pan, 1/2 full of water.

    Eating that "thing" would put me in mind of trying to choke-down a jellyfish, or something much worse, which I will not convey, as those on the West coast might be eating.

    :eek:
     
  21. Tinmania macrumors 68040

    Tinmania

    Joined:
    Aug 8, 2011
    Location:
    Aridzona
    #21
    LOL.... just cracked me up. "That thing." :D



    Michael
     
  22. Orange Furball, Jun 21, 2012
    Last edited: Jun 22, 2012

    Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #22
    Please, only post a recipe (or a modification to one) this will keep the thread easy to read. We don't want to have the mods have to continue cleaning this (and who knows. They may not help us again)

    To abide by the rules, here is a recipe for grilled pizza.

    I don't have a picture. But I'll be making it soon, and will post some soon.

    Ingredients:

    1. Pre made pizza crust (I used "Luigi's" brand. But whatever you find you can use)
    2. One can of Alfredo pasta sauce.
    3. Sliced mozzarella cheese (enough to cover your dough)
    4. Shredded Cheddar cheese (enough to sprinkle over the pizza)
    5. One pack of pre cooked bacon

    Directions:

    1. Take your dough and spread the sauce on it.
    2. Place one layer of mozzarella cheese on top of the sauce.
    3. Chop the Bacon, and sprinkle some on the cheese.
    4. Sprinkle the cheddar cheese over the bacon
    5. Place on your grill, over medium heat.
    6. Cook until the cheese melts and the crust becomes crispy.
     
  23. iJohnHenry macrumors P6

    iJohnHenry

    Joined:
    Mar 22, 2008
    Location:
    On tenterhooks
    #23
    :p OK.

    Gagh.
     
  24. Tomorrow macrumors 604

    Tomorrow

    Joined:
    Mar 2, 2008
    Location:
    Always a day away
    #24
    Baby Back Ribs!

    So yesterday being Independence Day and all, I smoked some baby back ribs for the family. Sounds simple enough, but I'll share the recipe just the same.

    Start with three racks of baby backs.

    [​IMG]

    Build a fire in the fire box of your smoker. One chimney full of charcoal should be enough, but be prepared to add more if you need it.

    The charcoal will be the primary source of heat, but you'll need wood to be the primary source of flavor. Forget about chips; they burn up too quickly. Get the logs instead. I used pecan, but you can use oak, hickory, apple, or just about any other hardwood. Mesquite is great for grilling but seems to have much too strong a flavor for smoking.

    [​IMG]

    While the fire is getting ready, prepare the ribs. I did this by simply opening the packages. Plenty of people like to use a dry rub, I don't think it's necessary but I do like to use a mop sauce, both for flavor and to seal in moisture.

    My mop sauce is really quite simple:

    [​IMG]

    1 c cider vinegar
    1 c 100% apple juice (NOT apple juice cocktail!)
    1 c brown sugar (you can substitute molasses, honey, maple syrup, anything that's mostly sugar and gives a good flavor)
    1 t whole black peppercorns, NOT crushed or ground
    1 t kosher salt
    1/2 yellow onion
    1 bulb garlic

    Peel the garlic and smash it with the flat of the knife blade or the back of a spoon - do NOT chop or grate it.

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    Cut the onion into quarters, then in half again. You want big pieces here, nothing that's going to stick to the mop and stick to the meat.

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    Remember, if you use chopped garlic or onion, those small pieces will stick to the meat and burn. You want only liquid on those ribs.

    Mix all the ingredients in a saucepan and simmer over low heat. You're going to leave this on the stove (with the burner on low) throughout the cooking process.

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    When the onions are soft and translucent, your mop sauce is ready.

    Lay out the ribs on the side of the grill opposite the fire box. I use a rib rack to keep the ribs pretty much equal distance from the heat. Make sure there's a gap between each rack to let heat and smoke get between them.

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    With barbecuing, the key is not the ingredients, it's the technique. You can't rush things. You're looking for a temperature between 200˚ and 225˚F. Too low and they won't cook; too high and they'll burn and dry out.

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    About every half hour or so, baste the meat heavily with your mop sauce. (You DID leave it on the stove to stay warm, right?) If you put cold sauce on your ribs, it's going to cool the meat off and you'll be out there all day.

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    There's no magic to how long these will need too cook, but 3-4 hours seems about right. Again, it's better to undercook them than to overcook them.

    Please, please, whatever you do, get the "ribs so tender the meat falls off the bone" notion out of your head. Meat that falls off the bone is nothing but overcooked. These racks should gently bow when you hold them in the center with tongs, but they shouldn't break.

    By now the apple juice and brown sugar from the mop will have caramelized and made a nice crispy "skin" on the very outside of the meat, sealing in the juices and the flavor.

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    Take them off the smoker and let them sit about 10 minutes to rest and cool off before you slice them.

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    For barbecue sauce, lots of folks like to make their own from scratch, but there's a better way. Dump a bottle of your favorite store-bought sauce (I use Sweet Baby Ray's) into a small saucepan over medium heat, and using the mop as a filter of sorts, pour some of your mop sauce into it. Texas-style sauce is much thinner than what you can usually find in a bottle; it shouldn't be thick like ketchup, it should have the consistency of maybe Italian salad dressing. And it should ALWAYS be served on the side.

    Add some beans and mashed potatoes and you're done!

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  25. Orange Furball thread starter macrumors 65816

    Orange Furball

    Joined:
    May 18, 2012
    Location:
    Scranton, PA, USA
    #25
    Let's get this thread going again!

    This time there is going to be some new requirements, because summer is coming up, post your picnic, barbeque, or summer themes recipes!

    I'll update the thread with the next theme soon!
     

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