The BF2s Recipe thread.....

Pages: 1 2 3

Index »
Community »
Everything Else »
The BF2s Recipe thread.....

2009-07-26 07:00:46

deeznutz1245: Connecticut: our chimps are stealin yo' faces.; +483|6702|Connecticut

Post recipes you like to cook or grill or even recipes that you have created.

Every Sunday we try to have a nice dinner in my house. The rest of the week is hectic and usually consists of sketti, hamburger helper or something along those lines. Tonight I'm making pasta linguine with clams casino with bruschetta.

For your Sauce
Panchetta (it's kinda like bacon)
2 jalepeno's ( oven roasted and peeled)
half a clove of garlic
fresh basil
white wine
olive oil
shrimp
crushed red pepper

Simmer this under medium heat and if you want a thicker sauce add a spoonful of sour cream when done. Mix into linguine and its ready to go.

Bruschetta
fine chop some tomatoes and red onion into a mixing bowl. Add balsamic vinagrette and a touch of olive oil with some resh basil.
You dont have to toast it but I prefer to diagonally cutting french bread, a light coat of olive oil on top and about 12 minutes in the oven.
Spoon on the goods and crack a little fresh ground pepper over the top.
(my wife likes to put some mozzarella on it and pop it back in the oven for a few......its pretty good)

Next week I will most likely grill something.

Mod edit*

Special bonus points for recipes with pictures or even better; video of you making it. So c'mon ladies, get the aprons on and cook!

Last edited by ATG (2009-07-26 09:20:08)

Malloy must go

2009-07-26 07:03:59

Hakei: Banned; +295|6205

Croissants

Puff Pastry, all butter.
Chocolate bar of choice.
Egg.

Cut Puff Pastry into small triangles, put 1-3 squares of chocolate into middle of pastry, fold the top end toward the hypotenuse and pinch edges. Glaze all Croissants with a mixed egg and put into the over at 200 C for 13-17 minutes.

Eat when hot, love gooeyness.

2009-07-26 07:07:03

deeznutz1245: Connecticut: our chimps are stealin yo' faces.; +483|6702|Connecticut

Hakei wrote:
Croissants

Puff Pastry, all butter.
Chocolate bar of choice.
Egg.

Cut Puff Pastry into small triangles, put 1-3 squares of chocolate into middle of pastry, fold the top end toward the hypotenuse and pinch edges. Glaze all Croissants with a mixed egg and put into the over at 200 C for 13-17 minutes.

Eat when hot, love gooeyness.

Interesting. It sounds like a pretentious smore.

Malloy must go

2009-07-26 07:09:31

{M5}Sniper3: Typical white person.; +389|6969|San Antonio, Texas

The secret to a guaranteed moist cake is to put one small (1.0oz-1.4oz) box of JELL-O instant pudding into the cake batter. Use the same flavor as the cake of course, or try new things.

2009-07-26 08:24:45

ATG: Banned; +5,233|6739|Global Command

Steak Sandwich with Chimichurri

* 1 cup (packed) fresh Italian parsley
* 1/2 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 cup (packed) fresh cilantro
* 2 garlic cloves, peeled
* 3/4 teaspoon dried crushed red pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.

I take about one pound of lean beef for stir fry and put that in a large bowl, a splash of olive oil, a pinch of salt, pepper, cummin and then roll to coat the meat. Let it sit at room temp for an hour or so. Start a fire using hardwood or charcoal. I prefer Eucalyptus wood. It has a mild smokiness and burns very hot. I usually make this with corn on the cob; cut the end off, throw it on the grate over fairly high flame and let it almost burn. I mix butter with lime juice, seasoned salt and pepper and apply to the ears with a brush. For the meat, I use a grill basket, it cooks quickly over the coals and using my homemade rig as seen below I can cook the corn and warm the bread at the same time. Serve on pita bread with lettuce and raw onion, use the chimichurri generously. Yummy.

The grill basket is sweet, you just turn it over. It is also nice to see the meat cooking.

2009-07-26 09:30:39

deeznutz1245: Connecticut: our chimps are stealin yo' faces.; +483|6702|Connecticut

ATG wrote:
The grill basket is sweet, you just turn it over. It is also nice to see the meat cooking.

That grill basket is pretty frickin sweet. Do you constantly turn it like a rotiserrie or do you flip it once when to temp?

Malloy must go

2009-07-26 09:33:00

ATG: Banned; +5,233|6739|Global Command

The latter usually.

2009-07-26 11:07:02

Kmar: Truth is my Bitch; +5,695|6810|132 and Bush

Oh shiz, the damage I could do in this thread.. I will post some in a little.

Xbone Stormsurgezz

2009-07-26 11:37:48

Snake: Missing, Presumed Dead; +1,046|6775|England

Chris's Pasta Carbonara
(real name :P )

Pasta
Bacon / Ham
Mushrooms
Grated Cheese (preferably Cheddar, but Red Leicester works well too).
Milk
Rocket Salad (Lettuce works too...I like my rocket though :P )
Balsamic Vinegar
Caesar Salad Dressing optional

- Boil some water and chop up some mushrooms ready. I also cheat, and buy a bag ready...of Rocket & Cress Salad. More taste, less prep.

- Add salt to pasta in a saucepan

- Add the boiling water to the pasta, and heat the pasta for 10mins.

- Whilst boiling the pasta, fry some rashers of bacon. Check the time on the cooker...meal was ready bang on 8PM...right, smack bang when Top Gear started :awsm:
I tend to start the bacon just before I add the boiling water to the pasta.

- Fry the mushrooms with the bacon (they take about half the time of bacon, so wait a bit)

- When the bacon is done, empty into a bowl and cut it up into small pieces (i.e. bacon bits). Try to keep it warm though.

- Drain the pasta over the sink, and then put the pasta back into the saucepan afterwards. Put the saucepan back onto the hob on a very low temperature

- With the pasta in the saucepan, quickly add a bit of milk and a good amount of grated cheese. Stir thoroughly until the milk has been soaked up, forming a light cheese sauce.
You can just see the milk at the bottom of the pan (not much needed) and the cheese I added. I actually added a lot more cheese than that, about 1.5 times whats shown there. If it is not forming a sauce well enough, just add more cheese. Basically, the less milk you add, the less cheese you need.

Protip: Buy a bag of grated cheese and use that to make life easier :)

- Once the cheese sauce has been formed, add in the bacon and mushrooms and mix it all up.

- Next, spread out the salad onto a plate and sprinkle with balsamic vinegar

- Pile the pasta on top of the salad

- Sprinkle the Caesar Dressing over the pasta for additional taste. Black pepper also works very well. If you dont like / dont have Caesar Dressing, you can always sprinkle balsamic over the pasta too, or, even with Olive Oil. Hell, I often put the lot on :)

Even though this is the worst quality picture...of the final dish (grrr), that actually has black pepper and Olive Oil on it. Unfortunatly, I didnt have any Caesar Dressing :(

Voila. Thats my favourite speciality :) Dead easy to do as well.

Edit: Updated with pics from ma tea last night :) Apologies for poor quality, my phone camera sucks.

2009-07-27 23:03:55

Superior Mind: (not macbeth); +1,755|6902

Eggplant Soup.

Get a big ass pot.

Cut up some leek, onion, garlic, and celery. The amount should be based on how much you like each ingredient, but there should be at least one large onion and 2 stalks of celery.

Saute them in the pot with some olive oil or vegetable oil until it all softens up and gets some color.
Cut up 2 or 3 medium sized eggplants into chunks or strips and throw them in the pot, get them loose.

Now add 3-4 cups of water and let it come to a boil. Use soy sauce, chili powder, and red pepper to taste. If the water level goes bellow any of the vegetables add more water.

On the side put up a pot of pasta (rice noodles work best, udon, soba, whatever you like, but semolina or whole wheat will work too.)

Serve the soup and put a serving of noodles in each bowl. Add soy sauce to taste.

You'll never guess that you're not in a Japanese soup house.

Last edited by Superior Mind (2009-07-27 23:04:43)

2009-07-29 09:34:35

Andoura: Got loooollllll ?; +853|6848|Montreal, Qc, Canada

Shish taouk !!!

Ingredients

* 6 boneless skinless chicken breasts
* 3 garlic cloves, crushed
* 1/4 cup olive oil
* 1 lemon, juice of
* 1 tablespoon paprika
* 1 (6 ounce) can tomato paste
* 1 cup yogurt
* 2 tablespoons sumaq
* 1 teaspoon salt
* 2 teaspoons black pepper

Directions

1
Cut chicken breasts into pieces for skewers.

2
Mix remaining ingredients together to make a marinade.

3
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4
Thread chicken on skewers and grill or cook under a broiler.

2009-07-29 09:46:54

Noobeater: Northern numpty; +194|6657|Boulder, CO

Andoura wrote:
Shish taouk !!!

Ingredients

* 6 boneless skinless chicken breasts
* 3 garlic cloves, crushed
* 1/4 cup olive oil
* 1 lemon, juice of
* 1 tablespoon paprika
* 1 (6 ounce) can tomato paste
* 1 cup yogurt
* 2 tablespoons sumaq
* 1 teaspoon salt
* 2 teaspoons black pepper

Directions

1
Cut chicken breasts into pieces for skewers.

2
Mix remaining ingredients together to make a marinade.

3
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4
Thread chicken on skewers and grill or cook under a broiler.

Exactly how much does this make portion wise?

EDIT: In fact can we make that a rule, anyone who posts a recipe needs to specify the amount of portions it produces.

Last edited by Noobeater (2009-07-29 09:49:26)

2009-07-29 16:12:48

ATG: Banned; +5,233|6739|Global Command

That would vary, no?
I mean, what if you are a big fat pig?

2009-07-30 11:18:00

Finray: Hup! Dos, Tres, Cuatro; +2,629|5998|Catherine Black

http://forums.bf2s.com/viewtopic.php?id=128574

2009-07-30 11:59:41

Morpheus: This shit still going?; +508|6209|The Mitten

Black bean and Rice casserole

1 Jar salsa
1 Can Black Beans, drained, rinsed
1 Can Corn, undrained
1 Cup Rice
14 oz Cheese (Colby reccomended)
Cumin
Other spices

Combine Salsa, Corn, Rice and Beans in a casserole dish.
Season
Cover with foil, bake at 350 degrees for one hour, stirring once halfway through.
Cover with cheese, let sit for 10 min in oven
Serves 4-ish.

Also, inb4atgwithhisspermrecepies

EE (hats

2009-08-03 12:31:30

ghettoperson: Member; +1,943|6859

http://cdn-static.viddler.com/flash/pub … y=df896158

2009-08-04 13:01:47

ICCULUS: Free Sam, Ban Finray.; +418|5634|Athens, GA

COCOBERRY GOO BALLS
You will need:
6-8 grams finely ground cannabis buds
3/4 cup shredded coconut
3/4 cup dried cranberries (or raisins)
1/2 cup powdered sugar
1/4 cup sesame tahini
1/4 cup peanut butter
1/4 cup sweet cocoa powder
1/3 cup sunflower seeds
1/3 cup canola oil
3 tsp vanilla extract
1 tsp cinnamon

First, heat canola oil in a wok or heavy saucepan. Stir in cannabis and simmer, stirring often, for 20 minutes or until plant matter is crispy. Strain particulate carefully and set oil aside. In a large mixing bowl, combine 1/4 cup coconut and sweet cocoa powder. Add sesame tahini, peanut butter and cannabis oil, using a whisk if necessary to blend ingredients thoroughly. Next, add sunflower seeds, cranberries and the remaining coconut, followed by the vanilla extract and cinnamon. The mixture will still have a soupy consistency; stir in the powdered sugar slowly until it has thickened. Oils need some time to be absorbed, so allow the mixture to sit for 10 minutes. Cover a baking sheet in wax paper. Form batter into balls and freeze on baking sheet for several hours. Serve chilled. Stones 8.

2009-08-09 19:40:53

ATG: Banned; +5,233|6739|Global Command

Menu:
Sticky Balsamic ribs, corn and tomato salad and lemon potato salad

or ribs

* 8 large garlic cloves
* 2 tablespoons finely chopped rosemary
* 2 tablespoons packed dark brown sugar
* 2 tablespoons balsamic vinegar
* 1 teaspoon cayenne
* 8 lb baby back pork ribs (8 racks; see cooks’ note, below)
* 1 cup water

For glaze

* 2 cups hot water
* 1 cup balsamic vinegar
* 1/2 cup packed dark brown sugar

*
Equipment:
2 large roasting pans

Marinate and roast ribs:

*
Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
*
Preheat oven to 425°F with racks in upper and lower thirds.
*
Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

Make glaze and grill ribs:

*
Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
*
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
*
Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
*
Brush ribs with more glaze and serve remaining glaze on the side.

* 2 tablespoons extra-virgin olive oil
* 1 teaspoon cider vinegar
* 1 1/4 lb tomatoes, cut into bite-size pieces
* 1 bunch scallions, finely chopped, keeping white parts and greens separate
* 2 tablespoons unsalted butter
* 4 cups corn kernels (from about 8 ears)

*
Whisk together oil, vinegar, 3/4 tsp salt, and 1/4 tsp pepper. Toss tomatoes with dressing.
*
While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.
*
Stir together corn, tomatoes, and scallion greens.

Ingredients:
3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1 tbs horseradish
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tbsp chopped dill
2 tablespoons fresh lemon juice
1 teaspoon sugar

Preparation:

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together celery, mayonnaise, horseradish, chives, lemon zest and juice, dill, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

All from http://www.gourmet.com

2009-08-17 07:08:18

.Sup: be nice; +2,646|6663|The Twilight Zone

ATG wrote:
Steak Sandwich with Chimichurri

* 1 cup (packed) fresh Italian parsley
* 1/2 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 cup (packed) fresh cilantro
* 2 garlic cloves, peeled
* 3/4 teaspoon dried crushed red pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.

I take about one pound of lean beef for stir fry and put that in a large bowl, a splash of olive oil, a pinch of salt, pepper, cummin and then roll to coat the meat. Let it sit at room temp for an hour or so. Start a fire using hardwood or charcoal. I prefer Eucalyptus wood. It has a mild smokiness and burns very hot. I usually make this with corn on the cob; cut the end off, throw it on the grate over fairly high flame and let it almost burn. I mix butter with lime juice, seasoned salt and pepper and apply to the ears with a brush. For the meat, I use a grill basket, it cooks quickly over the coals and using my homemade rig as seen below I can cook the corn and warm the bread at the same time. Serve on pita bread with lettuce and raw onion, use the chimichurri generously. Yummy.

The grill basket is sweet, you just turn it over. It is also nice to see the meat cooking.

http://i26.tinypic.com/2nrq8nc.jpg

http://i28.tinypic.com/1hfiw5.jpg

http://i31.tinypic.com/3307l83.jpg

What are those 5 white things? They look like bread

https://www.shrani.si/f/3H/7h/45GTw71U/untitled-1.png

2009-08-19 14:44:24

Krappyappy: 'twice cooked beef!'; +111|7030

easy barbecue ribs
serves 3-4 people

pork ribs are one of the easiest and tastiest foods to make. however, due to the interior of the rib rack being bone, the layer of meat can be quite thin. this makes it easy to overcook and dry-out the ribs. this is easily prevented with aluminium foil.

=================================
you will need:

1 rack (~3 lbs) PRIME pork babyback ribs (prime will ensure adequate fat, which will form the sauce)
1 bottle barbecue sauce of your choice. sweeter sauces work well with pork.
salt
pepper
sugar
cayenne powder
large roasting pan with deep sides
aluminium foil

============================
preparation:

preheat oven to 350 degrees

pat ribs dry with paper towel

apply pepper and cayenne powder generously to both the bone and meat sides of the ribs. gently pat with hands to form crust.

add salt and sugar to taste. one small pinch per pound of ribs should be enough, do not oversalt.
depending on the sauce you have, you can use more or less sugar, or none at all.
with a typical supermarket barbecue sauce i might add 3 tablespoons or so of sugar.

put ribs in roasting pan, meat side up. the bone should curve away from the pan surface, like a little arch. this forms a natural roasting rack that allows jiuces to run free.

pour barbecue sauce over ribs. you don't need to use the whole bottle, just enough to cover all the meat. i usually end up using about half a bottle.

cover pan with foil. doesn't need to be super tight, but make an effort to do a good job. the foil will prevent the ribs from drying out.

put pan on middle rack in oven and bake for 90 minutes.

======================================

OPTIONAL

if you like your ribs a little drier, you can finish them under the broiler.

take pan out of oven.

remove the foil from the pan to expose ribs.

turn oven to broil, and wait until it gets hot.

put pan back in oven for 5-8 minutes.

==================================

cut ribs into small racks of 3-4 bones each. there will be plenty of saucy liquid in the pan, spoon over ribs and serve.

the fat and juices from the ribs mix with the seasonings and barbecue sauce, forming a sweet, spicy, rich sauce that is irresistable.

the meat should be extremely tender and fall right off the bone. you will not need a knife or fork.

2009-08-19 16:54:49

Jean_Peste_tu?: Yes I Do; +44|6829|Auteuil, Laval

Baby-back Ribs for the noobs.

Another one! Oh noes!!!

Way different than ATG's and Krappyappy ones but an easy winner at all BBQ you will do.
At least it had unanimous success with the people I had over 2 weeks ago for my bro's birthday party and I had to make 4 copies of that recipe that same night!

First I boil them. Some would argue don't, you'll loose flavor but there's more than one way of doing things, isn't it?
So I boil them with half an onion in the water for about 2 hours or preferably until the bone wants to detach from the meat, that's the sweet spot.
Now the trick that this guy told me is to let them cool down to the room temperature.
Why? Because you want the gelatin in the meat to seize before you put it back on the fire.
You could, I've done it, boil them the evening before and put them to the fridge but take them out soon enough so they get to room temperature before you put the sauce on them. The neat thing about boiling them is that they will never burn.

The sauce;
This will make enough for about 4 to 6 pounds of ribs.
1 bottle of 455ml of chili sauce.
2 big spoons of Dijon mustard
2 big spoons of honey
Some spicy stuff as you like. Ex. Tabasco, Cayenne pepper or else.
You put all of that in a small pot and simmer it for 10-15 min just to mix all the flavors.

With a brush marinate your meat with the sauce still hot for about an hour or so, keep some sauce for the BBQ time.

Put on the BBQ for about 10 minutes each side at medium not more until grills marks shows and you're done!

2009-08-19 22:34:30

blademaster: I'm moving to Brazil; +2,075|6855

ahhh a lot of good stuff

https://www.yogurtland.com/images/baklava/baklava.jpg

INGREDIENTS (Nutrition)

* 1 (16 ounce) package phyllo dough
* 1 pound chopped nuts
* 1 cup butter
* 1 teaspoon ground cinnamon
* 1 cup water
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup honey

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

____________________________________________________________________________________________________________________

Loukoumades

Ingredients

* 1/4 ounce (1 packet) dry yeast
* 1 cup warm water
* I-2/3 cups all-purpose flour, sifted
* 1/2 teaspoon salt
* FOR THE SYRUP:
* 8-10 Tablespoons honey
* *I usually use 3/4 cup of a good clover or buckwheat honey and 1/3 cup water
* 4 Tablespoons water
* Canola or Peanut oil for deep frying
* 1 teaspoon cinnamon

Directions

Dissolve the yeast in 1/2 cup of the warm water for 15 minutes or until it becomes frothy.
Place the flour and salt in a bowl.
Make a well in the center and add the yeast solution and remaining 1/2 cup warm water.
Mix well to make a thick batter.
Cover with a kitchen towel and leave for 1 hour in a warm place or until the batter has doubled in size.

TO MAKE THE SYRUP:
Place the honey and water in a saucepan and simmer, stirring, for 10 minutes.
Set aside to cool.

TO MAKE THE HONEY BALLS:
Heat the oil in a large saucepan suitable for deep frying.
Drop heaping tablespoons of the batter into the hot oil, turning them as they puff up.Fry for about 3 minutes or until they are golden brown.
Drain on paper towels and keep warm until all the batter is used,
To serve, place on a large platter or individual plates.
Spoon the syrup over and sprinkle with confectioners' sugar and cinnamon,
Makes about 26

2009-08-23 14:54:43

ATG: Banned; +5,233|6739|Global Command

.Sup wrote:
ATG wrote:
Steak Sandwich with Chimichurri

* 1 cup (packed) fresh Italian parsley
* 1/2 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 cup (packed) fresh cilantro
* 2 garlic cloves, peeled
* 3/4 teaspoon dried crushed red pepper
* 1/2 teaspoon ground cumin
* 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.

I take about one pound of lean beef for stir fry and put that in a large bowl, a splash of olive oil, a pinch of salt, pepper, cummin and then roll to coat the meat. Let it sit at room temp for an hour or so. Start a fire using hardwood or charcoal. I prefer Eucalyptus wood. It has a mild smokiness and burns very hot. I usually make this with corn on the cob; cut the end off, throw it on the grate over fairly high flame and let it almost burn. I mix butter with lime juice, seasoned salt and pepper and apply to the ears with a brush. For the meat, I use a grill basket, it cooks quickly over the coals and using my homemade rig as seen below I can cook the corn and warm the bread at the same time. Serve on pita bread with lettuce and raw onion, use the chimichurri generously. Yummy.

The grill basket is sweet, you just turn it over. It is also nice to see the meat cooking.

http://i26.tinypic.com/2nrq8nc.jpg

http://i28.tinypic.com/1hfiw5.jpg

http://i31.tinypic.com/3307l83.jpg
What are those 5 white things? They look like bread

Flat pita bread

2009-08-30 23:07:00

VicktorVauhn: Member; +319|6602|Southern California

I bought some flour to fry chicken in, but the big bag was only slightly more then the little one. I ended up with an extra gallon size bag of flour so I went to find ways to use it.

I have been making pizza crust, and Cookies... both of which have been DAMN good.

It may kinda defeat the purpose of this thead, but since both are recipes I just stole from google I wont quote them as my own.
This is the pizza crust:
http://www.101cookbooks.com/archives/001199.html
Requires 4 1/2 cups of flour, 1 table spoon yeast, 1/4 cup olive oil and some water. I followed it exactly and it is very good crust. I use Hormel peperoni, and chef boyardee pizza sauce... the sause is pretty cheap and actually pretty damn good imo. The dough is a nice mix of soft and crunchy. After I put on the sauce I sprinkle it with crushed red peppers before the cheese. I also like making BBQ chicken, and mixing some BBQ sauce in with the pizza sauce for a BBQ chicken pizza. I use from half as much BBQ sauce to equal parts. Too much and it gets kinda sweet.

The cookies I have been making are from a chocolate chip recipient, but I have been using peanut butter chips as well. I also left the nuts out. I don't like nuts in my peanut butter cookies.
http://www.verybestbaking.com/recipes/d … x?ID=18476
It makes it MUCH easier to refrigerate the dough then roll it in wax paper to two 15 inch rolls as described. These are awesome.

Last edited by VicktorVauhn (2009-08-30 23:07:24)

2009-09-07 00:09:25

Hurricane2k9: Pendulous Sweaty Balls; +1,538|5911|College Park, MD

my personal favorite

Ingredients
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
Peanut oil, for frying
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Directions
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.

Preheat a deep-fryer to 350 degrees F.

Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.

Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

https://static.bf2s.com/files/user/36793/marylandsig.jpg

Pages: 1 2 3

Index »
Community »
Everything Else »
The BF2s Recipe thread.....

Board footer

Jump to

BF2S Forums The BF2s Recipe thread.....

Hakei wrote:

ATG wrote:

Andoura wrote:

ATG wrote:

.Sup wrote:

ATG wrote:

Board footer