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| WCBoudreaux:
1-1/2 cups water 2 Tbs. Soy 1 Tbs. Worcestershire 1 Tbs. Tiger Sauce 1 Tsp. Lemon juice (concentrate) ˝ Tsp. liquid Smoke 1 Tbs. A-1 Steak sauce 1 Tsp. Crab Boil 1 Tsp. sugar 1 Tbs. Montreal Steak Seasoning ˝ tsp Chili Powder 5 shots La. Hot Sauce Warm above for 5 min. in microwave – let cool Pour in container with steaks, then slice some red onions (optional) in with it, marinade for a minimum of 12 hours (covered)... Make sure to flip your steaks about every 2-4 hours to ensure that they get fully marinaded... Try it and you'll see why I call it the best damn steak marinade ever... ;D |
| DrewKaree:
My combination of "recipes" to make my own personal favorite Bloody Mary "mix" Bloody Hell 32 oz Tomato juice 8 oz gin 4 oz beef boullion 2 oz pickle juice 2 tsp celery salt 4 tsp Worcestershire sauce 2 tsp lemon juice eleventy dashes of Tabasco Mix, pour over ice, garnish with whatever you prefer (pickles, celery, olive, shrimp, pearl onion, or all of the above) Substitute V-8 if you prefer (I find it's better if you don't, and I LIKE V-8!), but I'm confident you'll find vodka isn't as good as the gin. Ditch the tabasco if you're not into "spicy", or if you are, add a bit of horseradish. The ratio of tomato juice to gin can be made to order as well, but I think my ratio is just enough without being "too much". Just went camping this weekend, and figured I'd share :cheers: |
| t8erbug:
1 Can frozen OJ 1 Can frozen Lemonade 20 oz Favorite whiskey 3 cans of water Mix well, cover and put in the freezer over night. Enjoy |
| psik0tik:
Easy easy old italian recipe I make all the time...kids love them. Struffoli 6 Eggs 1 Cup Sugar 4 Cups All-purpose Flour 1 Teaspoon Vanilla 1/2 Teaspoon Cinnamon 3 Teaspoons Baking Powder Oil For Frying Put the flour into a mound on a clean counter or bread board. Make a well in the center, and put the sugar, eggs, vanilla, baking powder and cinnamon into this well. Using a fork, begin to mix everything together by pulling the flour slowly into the egg mixture. Once everything is well mixed, form the dough into rolls, about the width of your thumb. Cut each roll into 1 inch pieces. Fry the struffoli in oil heated to 375 degrees F. until golden and puffed. Drain on paper towels. Heat together honey, cinnamon and a little lemon juice. Drop the struffoli in the mixture and stir them around for a little while then pull them out. Top with powdered sugar and cinnamon and your done. Really good italian meatloaf recipe that my fiancee has me cook every week. Italian Meatloaf 2 Pounds Lean Ground Beef 1 Pound Ground Pork 1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine 1/2 Pound Mushrooms, Cleaned And Sliced 2 Tablespoons Olive Oil 1 Egg, Beaten 2 Cups Soft Bread Crumbs 1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice 2 Cloves of Garlic, Minced 1/2 Cup Red Wine 4 Tablespoons Parmesan Cheese 1 Cup Cooked Ham, Cut Into Dice 2 Tablespoons Oregano 1 Tablespoon Basil Salt & Pepper Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes then serve. This is another old italian recipe from when I was a kid...I use to eat hundreds of these things. And still do today :) Rice Balls with Cheese Didn't want to type the real name out...americanized it 4 Tblsp. butter 1/2 Cups minced onion finely 2 Cups rice 8 Cups hot Chicken Stock or canned chicken broth 3/4 Cups grated Romano cheese 2 eggs, beaten dash of garlic salt pepper to taste 8 oz. mozzarella cheese 2 Cups dry bread crumbs 1 1/2 vegetable oil, for frying 3 Cups tomato sauce, heated Cut the mozzarella cheese into cubes 16-18 and place into the freezer until ready to assemble the rice balls. (This will prevent the cheese from melting too quickly when frying the rice balls). Melt the butter in a saucepan over medium heat. Add onion and cook 2-3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1-2 minutes. Add 4 cups chicken stock (bullion may be substituted) and cook, stir until broth is almost absorbed, 4-5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18-20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16-18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deep-fat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3-4 minutes. Serve hot, with tomato sauce. |
| shardian:
If any of you have ever been to Chili's you've probably had their Southwest Eggrolls. If not, you are MISSING OUT! Anyways, they are kind of expensive and very fattening. Here is a recipe I found online that is spot on, actually even better IMHO. Chili's Southwest Eggrolls I do have a few modifications though that I highly recommend though: I always triple the recipe and freeze several bags worth Monterey Jack Cheese isn't a requirement. Equal parts cheddar and mozzarella is exactly the same. -Use whole wheat 8" tortillas (they are stronger and you won't notice the taste) heat up the tortillas THOROUGHLY with soaked paper towels in the microwave. It makes wrapping much easier. Also, the dip recipe is just not right. It also doesn't hold up in the fridge - it turns to liquid. Here is my alternate recipe that is alot quicker, and alot tastier: Combine 2 parts ranch dressing to 1 part sour cream. Add lemon and lime juice to taste Add guacamole if desired ( I don't care for it, but the wife does) And lastly, YOU DON"T HAVE TO DEEP FRY. In fact, I highly recommend against it. Instead, stick them in the oven, flipping halfway thru to crisp both sides. Enjoy! |
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