|
|
Post by mohs on Nov 9, 2021 20:50:43 GMT -5
I don't know how I've missed this thread until today....I'll be taking notes this weekend. I love this dish in the winter. Good Year Pasta fa fa fa Fazzzoohni! Now I knohs
watzzamutterformohs My New Year dish is French Onion Soup Nothing like starting the New Year off with a good cry Actually I pre-slice the onions Dec. 31  start off right A bottle white A couple cans consommé Grated real stuff Don’t forget the  |
|
|
|
Post by RickB on Nov 20, 2021 14:25:59 GMT -5
Dang @jadedvision that's a good looking turkey.  |
|
|
|
Post by hummingbirdstones on Nov 20, 2021 15:12:08 GMT -5
Yum! Was it as good as it looks?
|
|
|
|
Post by RickB on Nov 24, 2021 8:40:21 GMT -5
Top Secret Recipes version of Wendy's Chili
by Todd Wilbur
Here's a favorite that I originally published in 1993 in the book that started it all, Top Secret Recipes. It's an easy recipe that makes a great clone of the chili served at the Wendy's chain. Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, just as you can request in the restaurant.
2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Makes about 12 servings.
Tidbits: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Edit: 2021/12/19
How RickB just fixed a batch of this chili using the same cooking instructions. Kept it mild as wife doesn't like hot.
1/2 Recipe
1 pounds ground beef
one 14 1/2-ounce can tomato sauce
two 14 1/2-ounce cans kidney beans (with liquid)
one 14 1/2-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1 12-ounce can Rotel Mild Diced Tomatoes and Green Chilies
1/4 cup diced celery (1 stalk)
1 teaspoon cumin powder
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1 teaspoon salt
1 cup water
|
|
|
|
Post by rockjunquie on Nov 24, 2021 9:03:23 GMT -5
I worked at a Wendy's. The secret is you have to use meat not fit for human consumption. The guys on the grill would toss burgers that couldn't be sold into a pan at the very top of the grilling cabinet. It would sit there for days before it was enough to make a batch of chili. I would never eat Wendy's chili.
ETA- We had a customer who came in every Tues for a burger for her dog. One time, we didn't have one fresh on the grill since it was after lunch rush. They grabbed a burger from the chili bin and served that. Boy, was she pissed! She drove back through the line and demanded a fresh burger for her pooch. So, really, those burgers weren't fit for a dog.
|
|
|
|
Post by jasoninsd on Nov 24, 2021 9:05:05 GMT -5
RickB - Thanks for posting this! I don't know if that's the version she started with or not, but she did use a version of the knockoff recipe...but then made her own tweaks to it. I'm not sure what those tweaks are...I'm just the consumer! LOL The last couple times we've gotten the actual chili from Wendy's, it seems like it's been "watered" down compared to how it used to be. Maybe trying to stretch things further...
|
|
|
|
Post by RickB on Nov 25, 2021 7:40:39 GMT -5
Turkey breast with Pasilla, Chipotle Chilli and Butter Sauce by Rick Stein from Rick Stein: The Road to Mexico thehappyfoodie.co.uk/recipes/turkey-breast-with-pasilla-and-chipotle-and-butter-sauce/ Introduction Although Mexico and the southern US are where turkeys come from there are precious few recipes for them in Mexican cuisine. It’s traditional to serve mole poblano with turkey, but more often than not it’s made with chicken. So I thought I would come up with my own roast turkey dish. I found that most supermarkets sell a butter-basted turkey breast joint, which serves three or four people, and I marinated this in the chili salsa, then slow roasted it. I suggest serving it with Mexican red rice, or slicing it and rolling it up in tortillas with some pico de gallo salsa and avocado, but then it’s also nice British style with roast potatoes and yes, some Brussels sprouts. Serves 3-4 INGREDIENTS 2 butter-basted turkey breast joint (about 650g) 10g of butter For the marinade 1 pasilla chili, seeds shaken out 3 cloves of garlic 1/2 small onion, chopped 2tsp of cider vinegar Method Tear the pasilla chili into 4 or 5 pieces and put them in a bowl with 200ml of just-boiled water. Leave to soak for 20 minutes. Put the chili with its soaking water and the remaining marinade ingredients into a blender and blend until smooth. Pour one-third of this mixture over the turkey breast and rub it in all over. Cover and leave the turkey to marinate in the fridge for 1–2 hours. Preheat the oven to 180°C/Fan 160°C. Put the turkey in a roasting tin and add 70ml of water. Roast for 45 minutes, then put the butter on top of the turkey and roast for another 5 minutes. Check the internal temperature of the turkey with a probe if you have one – it should be 70°C. Baste the turkey with the pan juices, then transfer it to a warm plate, cover with foil and leave it to rest for 5–10 minutes. Add 100ml of water to the juices in the tin and deglaze over a medium heat. Add the remaining marinade and stir to combine. Simmer for 5–10 minutes, adding a little more water if the sauce looks too thick, then pass the sauce through a sieve. Slice the turkey on the bias and serve with sauce spooned over and some Mexican red rice or roast potatoes. |
|
|
|
Post by Son Of Beach on Dec 8, 2021 11:14:29 GMT -5
Brie works but you can substitute a fancier soft cheese of your liking   1 small wheel of brie (about 6 to 8 inches), chilled ¼ cup dried cranberries ¼ cup chopped walnuts 1 sheet frozen puff pastry, thawed, plus extra for (optional) design 1 egg, beaten with 1 teaspoon water Directions Instructions Checklist Step 1 Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half. Step 2 Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out. Step 3 Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash. Step 4 If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below). Step 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Step 6 Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.) Cook's Note: Do not skip the freezing-for-one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I'd lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny. |
|
|
|
Post by RickB on Dec 10, 2021 7:34:09 GMT -5
Just in time for the holidays, this is a good one we haven't fixed in some time but will this Christmas.
Crab and Cream Cheese Stuffed Mushrooms
1 lb. White or Cremini mushrooms (cleaned)
Olive oil or Olive oil spray - enough to coat mushroom caps
Filling:
8 oz. Crab meat (blue crab or snow crab) - drained
1 pkg. Softened cream cheese
1/2 tsp. Old Bay Seafood Seasoning
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Salt
1/2 tsp. Worcestershire sauce
1/4 tsp. Yellow mustard
2 tbsp. Red bell pepper - sliced then minced
1 tbsp. Chopped parsley
1/2 cup Panko bread crumbs
1/2 tsp. Lemon juice
Mince some of the mushroom stems
Wipe the mushrooms with a paper towel and remove the mushroom stems. Trim the root end off of a few stems and mince the
rest of the stem for the filling.
Preheat oven to 375 degrees. Brush the outside of the mushroom caps with olive oil. Spray olive oil also works great.
Place the mushroom caps on an ungreased baking sheet.
In a medium bowl, add all of the ingredients except the crab meat and stir until well mixed. Add crab meat and fold in with
a fork. Put one tablespoon of the mixture into each large mushroom and a teaspoon full for the smaller ones. Bake in the center
of the oven for 10 minutes then broil on the upper rack for 1 minute or until light golden brown.
Makes approximately 24 to 30 depending on the size of the mushrooms
|
|
|
|
Post by RickB on Dec 28, 2021 16:31:17 GMT -5
How to grill cheap burnt ends - BBQ Pit Boys Hot DogsHot Sauce Jack Daniels WhiskeyBrown Sugar Cracked Black Pepper Smoked Paprika Mustard Mayonnaise Butter mohsBrunswick Stew - BBQ Pit Boys |
|
|
|
Post by Rockindad on Dec 28, 2021 19:48:31 GMT -5
How to grill cheap burnt ends - BBQ Pit Boys Hot DogsHot Sauce Jack Daniels WhiskeyBrown Sugar Cracked Black Pepper Smoked Paprika Mustard Mayonnaise Butter mohs amygdule Nothing beats real brisket but I think I have to try these. If for no other reason I can hoard the real burnt ends while serving these up! |
|
|
|
Post by RickB on Jan 26, 2022 12:45:17 GMT -5
Got some great tasting chicken wings a few days ago at the local grocery store deli. These were
just plain fried wings but the seasoning was "smoked salt and pepper." It's expensive seasoning
and I can't find it locally so I checked YouTube and found several videos on how to make your own.
This video is pretty much the way I went about it but I left out the garlic. I used a half cup of
sea salt and a half cup of black peppercorns, smoked them for two hours and filled up a plastic
pepper grinder with a cap on it. I think this will go great on chicken, pork or steaks. I do suggest
putting a piece of aluminum foil a few inches or more below the salt/pepper to catch smaller
pieces that will go through the splash screen. I used hickory and oak chip blend of wood.
|
|
nursetumbler
Cave Dweller 
Member since February 2022
Posts: 994 
|
Post by nursetumbler on Mar 17, 2022 12:55:32 GMT -5
Fernwood, if I drink the Black Raspberry Brandy Blast I'd definitely eat that cheesecake desert right behind that. The calories will add up fast. They kind of go together. I have a mix of high and low calorie recipes, as I am trying to do a high calorie diet while eating somewhat healthy. My metabolism is so high, I burn calories in my sleep, lol. My usual is about 3000 calories a day. Have a tough time keeping my weight up where it should be. I wish I had your weight problem. LOL I catch a wiff from a bakery a mile away and I gain a mlion pounds. |
|
|
|
Post by Son Of Beach on May 4, 2022 16:40:38 GMT -5
I don't think I've honestly cooked in months  There was this little "health food" restaurant in Kzoo that I would hit up once in a while and this dish was always my go to
I recommend the scallions and maybe a little peanut or soy sauce
Proof that I can do something other than pick rocks 
 |
|
|
|
Post by mohs on May 4, 2022 17:28:19 GMT -5
Delightfully tasty Chad I can tell Kudos on the culinary And you mentioned peanut sauce Which sets mohs off I ate a satay...and it's tasted rrreeealll  goood... |
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on May 18, 2022 13:33:45 GMT -5
Anyone have a good recipe for White Chili? Please post recipe if you can as today looks like a dreary, wet and cool one here - a perfect, bowl of chili day. Well you asked a long time ago but… here is my family’s favorite white bean chicken chili. It’s so good and has a bit of heat depending on how much jalapeño you add. www.averiecooks.com/easy-30-minute-homemade-white-chicken-chili/ |
|
|
|
Post by liveoak on Jul 17, 2022 10:22:59 GMT -5
Smoked Salmon
I had a bunch of requests to post this here, so here we go :
First I have to give credit where it is due. It's not my recipe, it's actually out of a cookbook called " Project Smoke" by Steven Raichlen. This recipe more than paid for our copy a number of years ago.
I have adapted the quantities for a 3lb salmon - You can adapt to a smaller salmon (1 1/2 lb, etc), but you'll need more than 1/2 the curing mix.
Ingredients 3 lb fresh skin on salmon filet
2 cups dark rum
3 cups packed brown sugar 1 1/2 cup kosher salt 3 Tablespoons freshly ground black pepper
Step 1 - 30 min Rinse salmon under running water, and place skin side down in a glass baking dish.
Pour rum in, and cover with plastic wrap.
Put in refrigerator for 10 min.
Remove, turn salmon over, re-cover, return to refrigerator for 10 more min.
Repeat above.
In total you turn the salmon 2 times - 10 min. apart
Step 2 - mixing & prepping, then 4 hours cure time in refrig.
Mix Sugar, Salt & pepper together well in a large bowl.
Drain the salmon, and blot dry with paper towels (don't rinse)- discard rum Wipe out glass baking dishes.
Spread 1/2 cup of mixture or as needed in bottom of glass dish, to cover the bottom completely, but thinly,
then arrange the salmon on top, skin side down. Sprinkle 1 cup of the sugar/salt mix over the salmon, patting it into the flesh with your fingertips.
Spread remaining sugar/salt mix to completely bury all the salmon . Cover w. plastic wrap, and refrigerate for 4 hours. 
Step 3- Rinsing and drying
Rinse time + 2 hours air drying in refrig.
Rinse the cure off under cold running water & then blot the salmon dry with paper towels.
Arrange the salmon on an oiled wire rack, with skin side down & leave uncovered, in the refrigerator for 2 hours.
Step 4- Smoking time
Although Alder is traditional for salmon & we have used it, it has become hard to find.
So we usually use apple wood, and it works fine. Feel free to experiment.
Transfer the salmon to the smoker and smoke in the smoking range of 200- 225 degrees. Smoke until an instant read thermometer reads 130 degrees. Approx 1 hour.
Have a glass of wine, and relax while waiting 
We serve it with crackers & cream cheese (and wine). We've also found that the salmon freezes very well, once sealed in a vacuum bag - It keeps a long time like this. Lots of uses for it - Try it in an omelet 
Enjoy the good life & let me know if you try it  Patty
|
|
|
|
Post by hummingbirdstones on Jul 17, 2022 12:40:43 GMT -5
Thanks for posting the recipe, Patty liveoak! It looks absolutely delicious and I am going to try it. I do so love smoked salmon! |
|
grabien
off to a rocking start
Member since August 2022
Posts: 2
|
Post by grabien on Aug 4, 2022 4:18:35 GMT -5
Top Secret Recipes version of Wendy's Chili by Todd Wilbur Here's a favorite that I originally published in 1993 in the book that started it all, Top Secret Recipes. It's an easy recipe that makes a great clone of the chili served at the Wendy's chain. Dave Thomas, Wendy's late founder, started serving this chili in 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, just as you can request in the restaurant. 2 pounds ground beef one 29-ounce can tomato sauce one 29-ounce can kidney beans (with liquid) one 29-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1/2 cup diced green chili (2 chilies) 1/4 cup diced celery (1 stalk) 3 medium tomatoes, chopped 2 teaspoons cumin powder 3 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water 1. Brown the ground beef in a skillet over medium heat; drain off the fat. 2. Using a fork, crumble the cooked beef into pea-size pieces. 3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Makes about 12 servings. Tidbits: For spicier chili, add 1/2 teaspoon more black pepper. For much spicier chili, add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. Leftovers can be frozen for several months >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Edit: 2021/12/19 How RickB just fixed a batch of this chili using the same cooking instructions. Kept it mild as wife doesn't like hot. 1/2 Recipe 1 pounds ground beef one 14 1/2-ounce can tomato sauce two 14 1/2-ounce cans kidney beans (with liquid) one 14 1/2-ounce can pinto beans (with liquid) 1 cup diced onion (1 medium onion) 1 12-ounce can Rotel Mild Diced Tomatoes and Green Chilies 1/4 cup diced celery (1 stalk) 1 teaspoon cumin powder 1 1/2 tablespoons chili powder 1/2 teaspoon black pepper 1 teaspoon salt 1 cup water Will definitely try this one out. Thanks! |
|
|
|
Post by rockjunquie on Aug 5, 2022 6:30:05 GMT -5
Anyone have a good recipe for White Chili? Please post recipe if you can as today looks like a dreary, wet and cool one here - a perfect, bowl of chili day. Well you asked a long time ago but… here is my family’s favorite white bean chicken chili. It’s so good and has a bit of heat depending on how much jalapeño you add. www.averiecooks.com/easy-30-minute-homemade-white-chicken-chili/We love this kind of chili. DH makes a mean batch! |
|
goood...
