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Published by the_wodon

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Published by: the_wodon on Jul 27, 2010
Copyright:Attribution Non-commercial


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Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup/opt/scribd/conversion/tmp/scratch2635/37481511.docParchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).
– BBQ’
(Brook Lodge)5-6#blade chuck roast, 3”thick 5 ozsoy sauce1 TbsWorcestershire sauce juicefrom 1 lemon¼ cbrown suga½ cbourbon1½ cwateMarinade: mix all ingredients except chuck roast. Marinateroast, overnight or at least 8 hours. Broil over very low coals ona charcoal grill for 1 hour, turning every 15 minutes and brushing with marinade each time. The roast will be rate with 1hour of cooking.
2#top round roast, trimmed of fat½ tspsalt¼ tspblack pepper 2onions, sliced and separated into rings1bell pepper, red or green, cut into rings4 ozmushrooms, sliced (1 cup)2 garlic cloves, minced¾ cbarbecue sauce1/3 c water 2 Tbsmolasses1 tspchili powde1 tspmustard powde1 #small carrots, peeled (1 pound)Spray a 4-qt roasting pan or Dutch oven with non-stick spray anwarm over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove meat and set aside.Add onions, bell pepper, mushrooms and garlic. Reduce heat tomedium and cook, stirring occasionally, for 5 min or until tender.Stir in barbecue sauce, water, molasses, chili powder and mustard powder; bring to boil over high heat. Add the beef, reduce heat tolow, cover, and cook for 1 hour. Add carrots and cook for 30 – 45minutes longer or until meat is fork-tender and the carrots are soft.Makes 6 servings. Per serving: 241 cal, 28g protein, 20g carbs, 5gfat, 523mg sodium.
(Brook Lodge)Sauce – mix together:1 ccatsup¾ cbrown suga½ csoy sauce¼ tspginge pinchMSG1) Place 2# ribs in water; bring to boil.2) Pour off water, cover with fresh water. Bring to boil. Simmer until tender.3) Cool in liquid overnight.4) Remove from liquid. Cook over charcoal until hot.5) Baste with sauce using very little heat as sauce is high in sugar and will burn.
(Brook Lodge) [also see internet “Good Foods” w/Alton Brown for baked BBQ ribs]July 8, 2010Page 1 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup/opt/scribd/conversion/tmp/scratch2635/37481511.docParchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).Sauce – mix early in the day or the night before:2medium onion, chopped,sautéed3 Tbsbutte¼ c vinegar ¼ csugar (I would usemolasses)2 ccatsup2 TbsWorcestershire sauce2 tspdry or prepared mustard1 ccelery, finely cut1 cwatePreheat oven to 400 degrees. Sprinkle ribs withsalt and pepper; brown in foil-lined pans, meatyside up. Remove from oven. When cool enoughto handle, cut in serving size pieces. Dip each piece in sauce, stand in foil-lined pan (removeexcess fat if using pan in which browned), cover with foil; bake at 325 degrees for 2 – 2½ hours.
(Brook Lodge)2 Tbsshortening (I woulduse oil)1garlic clove, sliced2#boneless bee1 conion, coarselychopped¼ clemon juicetspsaltdashpeppe¼ cwate1small bay lea¾ capricot preserves1 tsp curry powder 2 oranges, peeled, cut intochunks2bananas, cut in thicslices¼ calmonds, slivered2 Tbs butter c*packaged pre-cookedrice1½ cwate Heat shortening in large fry pan with close fittingcover; add garlic and brown; remove garlic. Cut beef into 1½ inch cubes; add to hot fat and brown. Addonion, lemon juice, water, 1 tsp salt, pepper and bay;cover and simmer 2 hours or until tender. Add ½ c preserves and curry powder; cook, uncovered untilsauce thickens; remove bay leaf, then add oranges and bananas; keep warm. Brown almonds lightly in butter;add rice*, water, ½ tsp salt, and remaining preserves.Bring to boiling, cover and let stand for time listed onrice package. To serve, spoon beef mixture onto rice.Per recipe, if you prefer, prepare long-grain rice and add almonds, preserves and butter to it before serving.
; the meat dish is very good but I haven’t found a desire to make gnocchi)¼ cbutte¼ csalad oil1¼ #small white onions4 #chuck roast, cut in 2cubes¼ cflou1 tspmeat extract paste1 Ttomato paste3 cburgundy¼ tsppeppe2bay leaves½ tspdried thyme½ tspdried marjoram4parsley sprigs¾ # mushrooms
oz(1 pkg) cream-puff mix1 cboiling wate4eggs¼ cgrated Parmesan cheese1 tspdry mustard1 tspsalt¼ cbutter or margarine, meltedPreheat oven to 325 degrees.In 4-qt Dutch oven, heat butter and oil; sauté onions 5 minutes, remove and setaside. Add beef to fat, 1/3 at a time, and brown well on all sides; remove and setaside. Remove pan from heat and discard all but 1 Tbs of fat. Stir in the flour,meat extract paste, and tomato paste until smooth (all flour is absorbed).Gradually add burgundy, with stirring, and cook until thickened. Add beef, pepper, bay leaves, thyme, marjoram, parsley, and mushrooms; stir until wellmixed. Bake, covered, 1½ hours.Add onions; bake 1 hour longer, or until meat is tender.Serve with gnocchi, noodles, rice or whatever.Gnocchi (I was never inclined to make this)Prepare cream-puff mix following package directions, using boiling water andeggs; stir in cheese and mustard. Turn into a large pastry bag. Using a large, plaintip. Fill a 2-qt saucepan with water; add salt, bring to a boil, then reduce heat tovery low. Pipe cream-puff mixture in a stream into hot water, cutting into 1-incelengths as it drops into water. Gnocchi will rise to top when cooked. Drain wellon paper towels. Just before serving, arrange in shallow baking dish. Pour butter over top; run under broiler about 3 minutes or until golden.July 8, 2010Page 2 of 98
Abbreviations in recipes: tsp = teaspoon; T, Tbs or Tbl = tablespoon; c = cup/opt/scribd/conversion/tmp/scratch2635/37481511.docParchment Paper: can use plain white paper that has both sides covered with cooking oil (it works).July 8, 2010Page 3 of 98

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