BOTL recipe thread.

[sgresso]

Hey guys if you would like to submit a recipe and hopefully we can get enough to do a fundraising cookbook for the site feel free to send away! I know we have a lot of great chefs here and ton of great family recipes.
We also can add drink recipes ...etc.

Send away and lets see what we can do.
I know I have a few I can add.

 

[aquarich]

You show me yours and I'll show you mine..............you first!! :devil:

 

[Moro]

Via PM or posted here?

 

[sgresso]

either ways works for me moro. I will collect them and put them into word for now.

 

[sgresso]

Sgresso's ultimate beer bread

here is an easy recipe to make.
4 Cups AP or Bread flour
1/4 Cup sugar
2 Tbsp Baking Powder
12 oz Beer or any other liquid(club soda works well also) I usually use a wheat beer or a beer with a ton of flavor.
2 Tsp salt
2 eggs slightly beaten

Mix flour, Baking Powder,salt and sugar
Add Beer and eggs at once ans stir( you may have to knead the dough with your clean hands to mix)
Place in a greased and floured 8 in round pan.
Bake at 375 F. for about 45-50 min or until a tooth pick comes out clean.
Let cool on a baking rack for 10 mins.

Enjoy!

 

[dpricenator]

And for those of you with less ingredients, here is the easiet Beer bread recipe around. Maybe not as good as Steves, but I've been loving it since I was a kid.

All you need to remeber is 3,2,1

3 cups Self Rising flour
2 tablespoons of sugar,
1 12oz beer...

mix all this together...

Put in a greased loaf pan and bake for 35 minutes at 375 degrees

I have used everything from Coors Light to Becks Dark and all are good, but the more flavor your beer has the more beer flavor your bread will have. I think this is one of the best Man/Bachelor recipes, for it's simplistic nature. Try it out.

 

[sgresso]

Thanks D will check this out too. I love trying new stuff.

 

[Jhard1121]

I have a feeling that most of these recipes will be alcohol related. But who said that was a bad thing?!

 

[Virgeinadeaux]

You show me yours and I'll show you mine..............you first!! :devil:

That’s my line! :cursing:

 

[darkman]

I will get one to you soon

 

[Moro]

I have a feeling that most of these recipes will be alcohol related. But who said that was a bad thing?!

Well, upon request let's try this:

Moro's Mojito

1 teaspoon of cane sugar
1 spring of mint (6 large leafs on it is best)
Juice of 1 Mexican lime (photo link)
2 ounces of white rum (NO Bacardi. HC, Flor de Caña or Matusalem, please)
Club soda
Ice

In a highball glass, add sugar, lime juice and mint spring. Muddle without shredding the leaves. Add ice, then rum. Top with club soda and stir slightly.

In the end, there will still be sugar at the bottom. Serve with the stirrer in, so as to adjust sweetness as preferred.

 

[Moro]

In the spirit of a "herf cook-book", let's add something neat. With alcohol, again.

Moro's Fish and Chips

4 cod fish fillets (haddock, if no cod is available)
6 ounces of plain flour
1 teaspoon baking soda
8 ounces of cold, brown beer
Juice of half a lemon (If possible, substitute with malt vinegar)
3 pounds of potatoes
Salt
Pepper
Extra flour
The other half lime
Quality cooking fat/oil

Peel the potatoes and cut them into chunky (but even) sized chips.
Soak them for one hour to remove excess starch. Dry them thoroughly afterward.
Heat the fat up in a chip pan or deep fat fryer at 190°C/374°F
Fry the chips for around 3 minutes until soft, but not coloured. Shake and drain well. Set to a side.
Put some flour in a plate.
Rub the fillets with the half lime left and dredge them thoroughly in the flour. This stops the batter from sliding off once fried. Leave the fillets in the flour whilst making the batter.
In a rather large bowl put the 6 oz. of flour, baking soda, and salt and pepper. Add the beer slowly whilst whisking until the batter's the proper thickness. Drink any left-over beer. Keep whisking so as to remove any lump. Add the lime juice (or malt vinegar) and mix once more.
Adjust oil temperature to 160°C/320°F.
Coat well each fillet at a time with the batter and plunge it into the hot fat until crisp and set (6-10 minutes depending on thickness).
Place fillets in a tray and keep warm in the oven.
Raise the oil temperature again to 190°C.
Fry chips again until crisp and golden.
Grab some wax paper to wrap it up and then a newspaper sheet over that to keep warm. Add as much as ye want of each: salt, pickles and malt vinegar. Grab yer preferred beer and enjoy.

 

[swat253]

Shouldn't have read the recent posts! Goin to take an early lunch! :grin:

 

[itsme_timd]

Here's something I cook pretty regular for a few reasons... it's quick, easy, tasty and CHEAP. For about $5.00 I got a pot of stew big enough for 3-4 meals and I can freeze some for later.

HAMBURGER STEW

INGREDIENTS
1 lb hamburger meat
1 large can (29 oz, I think) of tomato sauce
1 large can of Veg-All mixed vegetables
Seasonings to taste - Salt, pepper, cayenne pepper, garlic, tabasco, etc.

DIRECTIONS
Cooked ground beef... add veggies and tomato sauce, season, heat and serve!

OPTIONS
Add some cooked elbow macaroni or shells or cooked rice.
Add some diced Rotel tomatoes.
Serve with saltines or a grilled cheese sandwich.

I've got better recipes to share but this one was quick to type up, and it's really satisfying on a cold day. I'll load mine up with hot sauce and it is goooooood stuff!

 

[Clint]

I have a feeling that most of these recipes will be alcohol related. But who said that was a bad thing?!

Nope...Wait until I post my recipe for Ligero Lasagne!

 

[Clint]

I think a fun idea might be to share your favorite drink recipe (alcoholic or otherwise) and your favorite cigar to go with it. Kind of like a recommendation section for pairing a drink and cigar.

 

[smokinghole]

Okay first off you need a pork decent shoulder for this I typically do a 8ish pound shoulder.

This is not an exact recipe but if you have any culinary sense it's easy to do this.

I do at least a clove of garlic per pound either finely chopped or crushed in a garlic press. I typically use at least 2-3 more cloves past the one per pound standard. Also it depends on whether you're using plain chinese garlic or something stronger. Most of the stuff you buy in the grocery store will be plain chinese stuff.

Then you add a table spoon per pound of oregano, and parsley. Then a teaspoon per pound of anise seed. Go light on the salt as you can just adjust as you eat it.

So you need Pork, Garlic, oregano, parsley, anise seed and some salt. In order to keep it from getting dry I eye ball some olive oil as well as some decent balsamic vinegar(adds a tangy sweetness). You can also use some dry white wine to maintain moisture.

The recipe I got from my mom was basically this:

Parsley: cover roast and when you think you have enough use a little more
Oregano, same as parsley,
Garlic clove per pound and some more if you like garlic
Light on salt because you can't remove salt but you can always add more at serving
anise use teaspoon per pound and a dash or two more.

Taste everything after it's cooked and shredded you can adjust any seasoning once it's done. The pork is actually better a couple days after. Remember there will be bones in the shoulder roast. I shred using two forks it takes a while but it's worth it. If you're worried about fat you can cool it in the refrigerator and spoon the fat off the top.

When everything is as you like it throw it in a bun or a roll and chow down.

If any one here has heard of porchetta before the ultra traditional way is to butterfly the shoulder and then roll it up with the mentioned spices. This is a NEPA Italian imigrant variation.

 

[itsme_timd]

I didn't want to hog up too much space with this recipe as I included a lot of pictures so I [ame="http://www.botl.org/community/forums/showthread.php?p=662915#post662915"]posted it in another thread[/ame].

But, here's a sneak peek.

ABT's a/k/a Atomic Buffalo Turds
INGREDIENTS
10-12 Jalapeños
1 lb of bacon
8 oz. cream cheese, softened
1 cup cheddar cheese
3 fresh chorizo links
Barbecue dry rub
Garlic powder to taste (I would have used fresh but I didn't have any)
Onion powder to taste

 

[JRL]

Ok Here is my recipe. Ok my mom invented it, but I perfected it.

Kori's London Broil

1 large London Broil or two smaller (London Broil is a tougher meat)
1 or 2 can(s) of beer or bottle(s) (Darker is good however PBR is also)
1 bottle of teriyaki marinate seasoning (liquid)
Seasoning rub
Salt (not too much)

Combine all ingredients in a deep baking dish and marinate for at least 24 hours (48 hours is best) in the refrigerator. Turn and flip over at least 4-8 times. Poke holes in the meat each time it is flipped.

Once it is all marinated grill to a medium/medium rare. While cooking continue to baste with marinade. Do not over cook.
Rest for 10 minutes and slice thin.

You really can't mess this up unless you over cook it. If you do it will be very tough.

This also makes for one hell of a left over sandwich.

 

[cf2112]

With 4 kids most of my "staple" recipes are quick and easy.

Sloppy Joes

1# hamburger
1 botlle Heinz Chili sauce

Brown meat and drain
add Chili Sauce and rinse botlle with water (about 1/4 full) and pour in pan
simmer for 5-10 mins

I double this and my kids love it.

When time allows I'll add some others.