Whats cooking : Venture Rider Recipes

[RandyR]

All amounts are approximate, I never measure anything....

 

2-3 lbs of diced pork loin (or venison)

paprika - a lot

couple bay leaves

small amount of garlic (1/4-1/2 tspn)

curry powder tblspoon

teaspoon of ginger

large onion chopped

1/2 liter red wine

pint of sour cream

2 lbs of fresh carrots

large can of condensed mushroon soup

a bunch of mushrooms, at least 2 cups (sliced is good)

rice

 

 

Marinate pork cubes in red wine overnight in a covered bowl in refridgerator.

 

Into a 5 quart crockpot place pork and wine. add some paprika, garlic, curry powder, bay leaves, ginger, onions, mushroom soup. Bring to low boil then simmer for 4-5 hours, or overnight. Add a cup water or so to thin out add some paprika every time you stir. Add mushrooms. Add more paprika

 

I cut the tops and tip off the carrots and clean the skin with a chore-boy pad, and slice.

 

Dump in the carrots, and some more paprika. Simmer until the carrots are done. Add some more paprika...

 

Make some boiled rice.

 

Stir the sour cream into the goulash. Don't forget to add some more paprika.

 

serve over rice.

 

Be sure to have a bottle of Egri Bikaver (Bulls Blood) to wash it down with.

[friesman]

Sounds great I'll dig through some of favorites, Does fudge and cookies count.

 

 

 

DOnt eat that "special" fudge or brownies and then ride though , it will get you in all kinds of trouble......

 

Brian:whistling:

[RandyR]

I was at a friends yesterday for dinner and she had just finished cooking a shank ham and was going to throw away the bone, so instead she gave me the bone which still had a lots of meat on it, and I added a 1 lb canned ham to it and made the following recipe which I just ate for lunch. I love this stuff.

 

Ingrediants:

1-1/2 to 2lbs diced or pulled ham and large ham bone

2 medium sized onions chopped

4 large bay leaves

1 tbls curry powder

1 tspn garlic salt

1 lb small dried black beans, rinsed

1/4 cup lentils

 

Put all ingrediants except 1 of the onions into a large crockpot with 2 quarts of water, bring to a slow boil and then turn down to simmer. I always start this in the evening and let it simmer until lunch time the next day. It should be a soup, add a little water if too thick.

 

When its getting close to time for lunch, I stir in the 2nd chopped medium onion and make a pan of fresh cornbread to eat with the bean soup.

[jarrejx]

I love grilling and eating grilled food. One day at the Weber Grill restaurant in Chicago, I tasted their BBQ meat loaf. It was good but not as good as the one my wife makes using ground turkey. That when I got the inspiration to BBQ her version. She normally starts with 3lbs of ground turkey, so the following recipe is based upon that quantity. Naturally, you could make a smaller or larger amount. You can also substitute beef, venison or other ground meat of your choice.

 

Meat Loaf

 

3 lbs. ground turkey

2 sleeves of Ritz crackers ground coarsely into crumbs

Seasoning salt or salt (to taste)

1 box (containing 2 foil packets) of Lipton Onion Soup Mix

2 green peppers...or as many as your taste desires (diced or sliced)

3 eggs

 

Fold the ground turkey with these ingredients in a mixing bowl until the eggs, crumbs and seasonings have thoroughly mixed with the meat. Next form the meat mixture into a loaf and place in an aluminum pan suitable for placing upon a grill and cover with aluminum foil. Prepare your grill for indirect cooking, i.e., cooking the meat away from the burning coals, as you don't want the meat to cook too fast. Place the pan containing the meat loaf away from the fire but in the heat flow. If you maintain 300-320 degree setting the meat should be firm enough to cut in approx. 45 minutes. While the meat loaf is cooking, you can prepare the BBQ sauce.

 

Use your favorite BBQ sauce or try the sauce recipe we use:

 

32 oz. of Kraft BBQ sauce (I like the Thick & Spicy variety)

2 tablespoons of reconstituted lemon juice

1 1/2 cups of brown sugar

Crushed red pepper (to taste)

A hint of yellow mustard (approx. 1 tablespoon, if like a little tang)

 

 

When it is firm enough, remove the meat loaf from the heat and cut into slices. Now place the individual slices upon the grill for direct cooking over the coals and coat with BBQ sauce on both sides. Amount of time on grill depends upon you, but I like to keep it there until the sauce is sort of pasted to the meat. (Usu. less than 5 mins. each) As the individual slices are cooked to your liking, place them upon a clean aluminum pan. Once all the slices have been grilled and re-formed into a loaf in the clean pan you can pour on more sauce, cover the pan with foil once again and place it back on the grill for another 10-20 minutes of indirect cooking/simmering.

 

Remove from grill and enjoy.

 

It just so happens that when I read this thread on Christmas Day, we were grilling a loaf for my wife's hairdresser's Christmas dinner, so I took a few pix to attach to this post. No green peppers, however, as she doesn't eat them. I hope I did not forget anything. As I said, I love BBQ, and this has been my favorite BBQ dish for almost 15 years.

[rosebud]

1/2 cup shortening

1/2 cup margarine

3/4 cup brown sugar

1/4 cup honey

1/4 cup splenda

1/4 cup white sugar

2 teaspoons vanilla

1/2 cup egg beaters (or 2 eggs)

1 1/2 cup unbleached flour

3/4 cup whole wheat flour

3/4 cup oatmeal

1 1/2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon sea salt

chocolate chips, coconut, nuts, toffee bits - etc - to your taste.

 

Blend shortening and margarine together, add all sugars and honey and vanilla. When well blended add eggs and stir until smooth. Add dry ingredients 1 cup at a time until all mixed together. Stir in chocolate chips, nuts, coconut, or any other add ins that you want in in your cookies. Drop on baking sheet and bake until set about 8 - 10 minutes in 350 degree oven.

 

If you want a chocolate version of the cookies add 3 - 4 tablespoons of cocoa to the mixture with the dry ingredients.

 

This cookie stays moist and does not dry out and it's a little healthier if you really want a cookie.

[Aussie Annie]

BEST VENTURE BUFFET EVER

 

 

 

Take one man with insight

Name him Freebird

Fold together Royal Star riders from around the world

Unite & mix them on one amazing web-site

Pour in Tech articles and helpful idea's

Fold through some classifieds and links

Sprinkle it all with love, compassion, kindness and the occasional prayer when needed

Some gentle "stirring" may occur

 

BUT

 

When all ingredients are added together it will create the "best buffet" of it's kind in the world

 

Take a large portion and enjoy! Bon Apetite'

Edited January 23, 2010 by Aussie Annie

[Aussie Annie]

Didn't anyone want to enjoy this buffet??

 

BUMP

[PastorPaul]

Recipe for Chocolate Chip Cookies from the USS Yorktown.

 

Ingredients

 

112 LBs of Chocolate Chips

165 LBs of flour

500 Eggs

100 LBs of Granulated Sugar

87 Lbs of shortening

75 LBs of brown sugar

12 LBs of butter

3 LBS of Salt

3 cups of vanilla extract

1QT water

1.5 LBs baking soda

 

Makes 10,000 cookies

[rumboogy]

Recipe for Chocolate Chip Cookies from the USS Yorktown.

 

Ingredients

 

112 LBs of Chocolate Chips

165 LBs of flour

500 Eggs

100 LBs of Granulated Sugar

87 Lbs of shortening

75 LBs of brown sugar

12 LBs of butter

3 LBS of Salt

3 cups of vanilla extract

1QT water

1.5 LBs baking soda

 

Makes 10,000 cookies

 

So how many glasses of milk does this equal?

[PastorPaul]

So how many glasses of milk does this equal?

 

 

It usually works out to 6 cookies to the glass for me.

[hig4s]

Hot Tuscan bean salad.

 

1 can garbanzo beans

1 can kidney beans (your choice white or red)

1 medium sweet onion

4 cloves garlic (more or less to taste)

1 large stalk celery

2 medium tomatoes

1 small zucchini

1 small yellow squash

6 meduim fresh mushrooms, or 1 small can

3 pickled artichoke hearts

Mrs Dashes extra spicy seasoning.

some basic spices,, (parsley, basil, oregano, thyme, pepper)

McCormick salt free all purpose seasoning works.

 

 

 

Dice onion and stir fry or saute on medium to medium high heat, in olive oil until they start to caramelize.

stir occasionally through entire process

dice and add garlic.

dice and add celery.

season with Mrs Dashes

slice and add mushrooms

lower temp to medium

add spices to taste

slice and add squash and zucchini

drain and add beans

slice and add tomatoes and artichoke hearts.

Simmer for about 10 minutes on low heat.

 

this is low starch, and the only salt is whatever is in the canned beans and cheese.

can be served hot or cold, I prefer hot.

if you are not worried about salt, sprinkle a little Parmesan or Romano cheese and serve.

[dave_wells]

Vidalia Stuffed Chicken

 

 

Last June I purchased a Holland Grill -- Companion model

This recipe is from their website

I tried this 2 times cooked in my smoker

I am sure it will work in an oven

 

1 - whole chicken

1 - jar of Vidalia onion relish

Olive oil

 

Directions

http://www.hollandgrill.com/image/spacer.gif

Stuff relish between the skin and meat of the chicken.

Tie chicken with the twine to hold the wings and legs against body.

Rub oil onto skin of the chicken.

Season the chicken how ever you like

 

cook and eat

[kantornado]

We love this and the great thing about it is you can make it, let it cool cut into squares, place in a ziploc bag then freeze and when you want to take it for lunch or snacks or even dinner later. Just microwave and go.....................Ron

 

Mexican Cornbread

 

Ingredients:

1 pound ground beef

2 pks cornbread mix

1 can whole kernel corn

1 can cream-style corn

1/2 pound each cheddar and Monterey jack grated

1 onion chopped

 

1 can of Ortega chilies

1 each green & red peppers chopped

¼ teaspoon salt

½ teaspoon pepper

½ teaspoon Garlic powder or 1 garlic clove chopped

 

Optinal items:

You can substitute groundbeef with round Steak,

Chicken, Polish sausage or your choice???

 

How to make this recipe:

Brown ground beef and season as desired. Drain meat.

 

Mix cornbread according to directions, then add drained whole-kernel corn, cream-style corn, and half of the cheese.

 

Place half of cornbread mixture in a 9 x 13 pan. Layer with meat, remaining cheese and any optional items desired.

 

Cover with remaining cornbread mixture and bake as directed by cornbread package directions Or a real nice brown color.

Edited February 7, 2010 by kantornado